Claim · model-written summary
Retention of chlorophyll, β-carotene and ascorbic acid in fresh-cut spinach was better in LDPE packages than in PP packages.
- Taxon
- spinach
Spinacia oleraceae0 - Treatment
- low‐density polyethylene (LDPE) packagese1
- Outcome
- retention of chlorophyll, β ‐carotene and ascorbic acide1
- Direction
- bettere1
- Comparator
- polypropylene (PP) packagese1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging”
e1“retention of chlorophyll, β ‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages”
Title
PREETINDER KAUR; DEEPAK R. RAI; SHASHI PAUL Journal of Food Quality 2011. doi:10.1111/j.1745-4557.2010.00361.x
Other claims from this paper (5)
- Intervention effect LDPE film-packaged fresh-cut spinach samples had higher phenolic content than PP film-packaged samples.
- Mechanism Low in-pack O2 with CO2 buildup seems to have enhanced retention of antioxidant components in fresh-cut spinach in LDPE packages.
- Mechanism Low in-pack O2 with CO2 buildup helped chlorophyll retention in fresh-cut spinach.
- Mechanism Low in-pack O2 with CO2 buildup prevented formation of phenol oxidation compounds that otherwise cause browning of cut surfaces.
- Recommendation Packaging fresh-cut spinach in polymeric film packages could maintain sensory quality and reduce degradation of physicochemical constituents.