Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables

Protocols and guidelines were assessed in order to apply isothermal calorimetry as a complementary/alternative method to monitoring, during the shelf life and the microbial growth/metabolism in commercial fresh cut vegetables with random initial microbial population. Moreover, the endogenous microbial population was used as a biosensor to check the modifications occurred during long storage for aftermarket characterization in the frame of vegetable waste treatments. Validation was obtained following ready-to-use carrots highlighting the effects of the different exposed surfaces (cylinders, sticks and à-la-julienne cut) on the overall spoiling process during shelf life and green salad stored up to 14 days with regard to the aftermarket characterization.