Effects of Storage Temperature and Packaging on Physiological and Nutritional Quality Preservation of Minimally Processed Spinach

Document Type : Original Research

Author
S. Akan
Department of Horticulture, Faculty of Agriculture, Ankara University, Ankara, Turkey.
Abstract
Improper storage conditions of minimally processed spinach decrease its acceptability and dietary selection in terms of nutritive value to human health. In the present study, effects of temperatures (4 and 10°C) and packaging materials [Polypropylene (PP), Polyvinyl Chloride (PVC), Low-Density Polyethylene (LDPE)] were investigated for determining the successful storage conditions of minimally processed spinach. Based on the results, chlorophyll a (0.550 mg g-1), chlorophyll b (0.500 mg g-1), total chlorophyll (1.050 mg g-1), and total carotenoids (0.310 mg g-1) were maintained by PP at 4 °C. The highest antioxidant capacity (74.14%I), and total phenolic content (183.75 mg 100 g-1 gallic acid equivalent) were also determined in PP packages. Visual quality showed the same behavior in all packages except for the control, and storage at 4°C was greatly beneficial in improving visual quality of minimally processed spinach. In addition, LDPE delayed the increase in weight loss (0.41%) and respiration rate (27.32 mL CO2 kg-1 h-1). PVC preserved vivid green color of spinach at 4 °C. Some undesirable results were obtained at 10 °C storage because of rapid quality losses. As a result, storage at 4 °C in PP packages is an effective method to improve postharvest life of minimally processed spinach.

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Journal of Agricultural Science and Technology
Volume 24, Issue 3
May and June 2022
Pages 679-691