Claim · model-written summary
At 21 °C, packaged spinach reached about 4% oxygen and 8% carbon dioxide after two days.
- Taxon
- Spinach
Spinacia oleraceae1 - Treatment
- MAP bagse1
- Outcome
- headspace equilibriume2
- Value
- ≈4% Ο 2 and 8% CΟ 2e0
- Qualifier
- after 2 days of storagee0
- Setting
- 21 °Ce0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“≈4% Ο 2 and 8% CΟ 2 at 21 °C after 2 days of storage”
e1“Spinach that was stored in MAP bags”
e2“Spinach that was stored in MAP bags reached headspace equilibrium at ≈6% Ο 2 and 11% CΟ 2 at 13 °C”
Title
Konstantinos G. Batziakas; Shehbaz Singh; Kanwal Ayub; et al. HortScience 2020. doi:10.21273/hortsci14732-19
Other claims from this paper (9)
- Observation At 13 °C, packaged spinach reached about 6% oxygen and 11% carbon dioxide after two days.
- Intervention effect MAP spinach had significantly higher overall quality than controls during storage.
- Intervention effect At 13 °C, MAP extended spinach storage life by two days versus control.
- Intervention effect At 21 °C, MAP extended spinach storage life by one day versus control.
- Intervention effect MAP slowed spinach yellowing and water loss during storage.
- Observation Decay from condensation limited MAP spinach at 13 °C.
- Observation Yellowing limited MAP spinach at 21 °C.
- Intervention effect Examined nutritional quality parameters did not differ statistically between MAP and produce bags.
- Recommendation The authors identify passive MAP as useful for reducing food loss at small farms with limited cooling.