Claim · model-written summary
Perforated PE maintained better quality than control and blanched spinach.
- Taxon
- spinach
Spinacia oleraceae0 - Treatment
- perforated PEe0
- Outcome
- maintaining qualitye0
- Direction
- bettere0
- Comparator
- control and blanched samplese0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“spinach packed in perforated PE also displayed better results in maintaining quality as compared to control and blanched samples”
t0“Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach”
Title
Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach
Waseem Siddique; Mahmood Ul Hasan; Muhammad Suliman Shah; et al. Journal of Horticultural Science & Technology 2021. doi:10.46653/jhst2141007
Other claims from this paper (4)
- Intervention effect MAP-1 gave the lowest decay, ion leakage and weight loss, followed by MAP-2 and perforated PE.
- Intervention effect MA packaging maintained higher ascorbic acid, chlorophyll and total antioxidants.
- Observation Control samples had maximum weight loss, poor quality, minimum ascorbic acid and lower acceptability.
- Recommendation The authors recommend MAP-1 to maintain spinach quality for up to 20 days of cold storage.