Postharvest behaviour of minimally processed watercress

16-18Watercress (Nasturtium officinale R. Br.) is an aquatic plant of the Brassicaceae family and used as a leafy vegetable that grows in and around water. It is consumed raw or steamed and has a short shelf life of approximately seven days. The objective of this study was to evaluate the postharvest behaviour of watercress minimally processed and stored at optimal storage temperature vs. market temperature. Treatments were: shoots packed with plain film (PD961EZ, 31µm thickness) and stored in refrigerated chambers at 1 ± 0.5 oC and 8 ± 2 oC for 10 days. Overall visual quality, gas concentration inside the packages, chlorophyll, reducing sugar, ascorbic acid, oxalic acid and weight loss were evaluated. At the end of the storage period overall visual quality, gas concentration and reducing sugars were affected by storage time and temperature, whereas dehidro ascorbic, oxalic acid and weight loss were not