•Nonthermal and nonchemical methods were applied to fresh-cut watercress preservation.•The effects on phenolic compounds were evaluated after 7 days of storage at 4 °C.•Flavonoids (mainly isorhamnetin and quercetin glycosides) were abundant compounds.•Samples stored under vacuum and irradiated at 2 kGy revealed a lower phenolic content.•Ar-enriched MAP and simple refrigeration preserved well the initial phenolic content.
Food Chemistry – Elsevier
Published: Jul 15, 2018
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