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.

Calçots是第二年洋葱（Allium cepa L.）新芽的未成熟花梗。气调包装或真空包装是保存鲜切蔬菜的合适替代方法。这项研究的目的是评估在经过最少处理后，在受控气氛下和使用过的包装系统下储存的生蔬菜的采后贮藏时间对鲜切小黄瓜质量的影响。用于最小处理的Calcots在1℃下于1.0 kPa O ₂  + 2.0 kPa CO ₂下存储30天和60天。鲜切小白菜使用被动式气调包装或真空包装进行包装，并在4℃下保存15天。在受控气氛下储存30天的Calçots可以更好地保持品质，进而更适合最低限度的加工。15天后，真空包装可以更好地保存鲜切卡尔克斯的理化质量。在气调包装下保存的鲜切小腿鹦鹉，中温需氧量也更高，但在它们的货架期（15天）和结束时，所有数值均低于建议的限值。最合适的保存策略可能是将整个小鳄鱼在受控气氛下保存30天，经过最少的加工后，在真空下包装，以延长鲜切小母牛的保质期。