eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2019-03-22 7 3 71 78 10.12691/ajfst-7-3-1 AJFST2019731 article Diego R. Gutiérrez 1 2 Silvia Del C. Rodríguez silviadepece@hotmail.com 2 2 Centro de Investigaciones en Biofisica Aplicada y Alimentos (CIBAAL). CONICET-Universidad Nacional de Santiago del Estero (UNSE). RN 9, Km 1125. El Zanjón. (CP 4206)-Santiago del Estero. Argentina The separate application of UV-C (25 kJ/m2, 380 s) and O3 gaseous (2.5 mg/L for 10 min) treatments and of their combination (25 kJ/m2 UV-C with 2.5 mg/L O3) were studied to evaluate the effect of combined treatments of UV-C and O3 on microbial counts, bioactive profile and sensory changes of fresh-cut rocket leaves throughout shelf life to determine whether these treatment have additive or synergistic. The separate application of UV-C and O3 and of their combination UV-C + O3 did not affect the sensorial quality, total chlorophyll contents, phenolic compound nor antioxidant capacity of fresh-cut rocket leaves. However, these treatments controlled better the growth of epiphytic microbes than untreated samples. The UV-C treatment had better effect at reducing microorganisms present and not significant differences were found as to the combined treatment. Therefore, applying the combined treatment UV-C + O3 had neither synergistic nor additive effect in the extension of the fresh-cut rocket leaves shelf life. http://pubs.sciepub.com/ajfst/7/3/1/ajfst-7-3-1.pdf UV-C ozone synergism bioactive compounds quality rocket