Leaves of rocket salad produced under open field and non woven polypropylene were minimally processed and packed entire or pricked in polyestyrene trays covered with PVC film of 14 micras. The treatments were stored at 0(0)C and 10(0)C per 10 days, when the variables weight loss (%); pH; soluble solids; titratable acidity; colour and appearance were evaluated. The conservation under 0(0)C promoted a reduction of weight loss on rocket salad minimally processed. Using entire or minimally processed leaves were significant for soluble solids the biggest values being found for entire leaves. For pricked leaves bigger values of acidity were observed for the produced ones under natural environment. Independent of the preparation form rocket salad produced under natural environment presented minor value of pH. The color and appearance of rocket salad were not influenced by the treatments.
Eruca sativa; nonwoven of polypropylene; shelf life
