Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

中文翻译：

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长期气调储存、最少加工和包装对 calçots (Allium cepa L.) 质量属性的影响

Calçots 是第二年洋葱 (Allium cepa L.) 重芽的未成熟花茎。气调包装或真空包装是保存鲜切蔬菜的合适替代品。本研究的目的是评估在受控气氛下储存的生蔬菜的收获后储存时间和经过最少加工后使用的包装系统对鲜切小豆质量的影响。用于最小加工的 Calçots 在 1.0 kPa O2 + 2.0 kPa CO2 下在 1 ℃ 下储存 30 天和 60 天。鲜切钙豆采用被动气调包装或真空包装，4℃保存15天。在受控气氛下储存 30 天的 Calçots 表现出更好的质量保持性，反过来更适合最低限度的加工。真空包装在 15 天后更好地保留了鲜切钙的理化质量。在气调包装下储存的新鲜切碎的 calçots 中温有氧计数也较高，但所有计数都低于在其保质期（15 天）期间和结束时的建议限值。最合适的保存策略可能是将整个 calçots 储存在受控气氛下 30 天，并在经过最低限度的加工后，在真空下包装，以延长鲜切 calçots 的保质期。