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

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 (۴ and ۱۰°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 (۰.۵۵۰ mg g-۱), chlorophyll b (۰.۵۰۰ mg g-۱), total chlorophyll (۱.۰۵۰ mg g-۱), and total carotenoids (۰.۳۱۰ mg g-۱) were maintained by PP at ۴ °C. The highest antioxidant capacity (۷۴.۱۴%I), and total phenolic content (۱۸۳.۷۵ mg ۱۰۰ g-۱ 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 ۴°C was greatly beneficial in improving visual quality of minimally processed spinach. In addition, LDPE delayed the increase in weight loss (۰.۴۱%) and respiration rate (۲۷.۳۲ mL CO۲ kg-۱ h-۱). PVC preserved vivid green color of spinach at ۴ °C. Some undesirable results were obtained at ۱۰ °C storage because of rapid quality losses. As a result, storage at ۴ °C in PP packages is an effective method to improve postharvest life of minimally processed spinach.

کلیدواژه ها:

Antioxidant capacity ، Chlorophyll ، Spinacia oleracea L. ، Total carotenoid ، Total phenolic content.