Impact of activated water treatments and packaging systems on the physiological responses, phytonutrients and overall quality of minimally processed Swiss chard (Beta vulgaris L.).

The study focused on investigating the impact of micro-nano bubble water technology and packaging systems on the nutritional value and quality of Swiss chard. It aimed on optimising air and ozone micro-nano bubbles as well as sodium hypochlorite and water as a control. The research design included plant material selection, physicochemical analysis, phytochemical analysis, and microbial analysis, with expected outcomes of novel knowledge on maintaining the shelf-life of Swiss chard.