Chemical, physical and sensorial characterization of fresh quinoa sprouts (Chenopodium quinoa Willd.) and effects of modified atmosphere packaging on quality during cold storage

The aim of this study was the quality characterization and the evaluation of the storage potential of “Real” and ‘Regalona Baer’ quinoa sprouts. Sprouting characteristics, texture, sensorial and chemical proprieties were evaluated on sprouts after 4 days of imbibitions and during storage in a passive modified atmosphere packaging (MAP). ‘Regalona Baer’ showed higher germination and weight increase, higher phenolic content and sensorial properties than ‘Real’. ‘Real’ sprouts also showed the shortest shelf life, whereas ‘Regalona Baer’ sprouts were still marketable after 7 days. A separate experiment was performed to study the effects of passive and active MAP with 5% O₂ + 20% CO₂ on the ‘Regalona Baer’ variety. Sprouts stored in active MAP showed a better texture and a minor production of off-flavor, compared to samples stored in passive MAP, thus showing for the first time that active packaging with 5% O₂ + 20% CO₂ may be a potential solution for allowing the distribution of this product.