Extending the shelf life of fresh-cut vegetables with sustainable packaging: A case study on rocket leaves

The demand for minimally processed vegetable products is rising, yet their high perishability limits shelf life to approximately seven days. Simultaneously there is a growing shift towards replacing fossil-based packaging materials with sustainable, environmentally friendly alternatives. The study aims to compare the behaviour of rocket leaves packaged in three different types of bags: oil-based commercial polypropylene (PP), polylactic acid (PLA), and cellophane (CFN), the latter two being compostable materials. The research focused on key factors such as barrier properties and the respiration of rocket leaves. Results revealed that gas permeability, permselectivity and UV barrier were found to be higher in CFN, followed by PLA and PP. On the other hand, PLA and CFN showed higher water permeability values than PP In terms of shelf life, after 10 days of storage at 4°C, rocket leaves packaged in PLA and CFN maintained atmospheric composition and microbiological stability comparable to those stored in PP. Sensory analysis further revealed a preference for rocket leaves packaged in PLA bags. Therefore, PLA emerges as a viable compostable alternative for packaging rocket leaves without compromising their shelf life compared to conventional fossil-based options. • Polylactic acid and cellophane present greater gas barrier properties than PP but lower water barrier. • Higher barrier to gases results in optimal equilibrium modified atmosphere for fresh produce. • Materials with low water barrier reduces water accumulation from vegetable transpiration. • PLA bags provided improved stability for rocket leaves based on sensory and microbial analysis.