Abstract
Postharvest losses of fresh produce constitute the biggest portion of the total food losses occurring in food chains globally. The main driver behind the postharvest losses of fresh fruits and vegetables is temperature abuse occurring mainly during transportation and storage. This is a particular problem for small-acreage producers, who frequently have limited access to postharvest handling resources like optimum refrigeration conditions. Passive modified atmosphere packaging (MAP) is a relatively inexpensive intervention that does not require specialized equipment and has demonstrated some potential for maintaining the quality and extending the shelf life of fresh produce stored in nonoptimum temperatures. Our objective was to determine the effect of passive MAP on the quality and storage life of spinach ( Spinacia oleracea cv. Corvair) when stored in nonoptimum temperatures. Mature spinach leaves (≈320 g) were packaged in passive MAP bags, developed using the BreatheWay technology, and non-MAP produce bags and subsequently stored at 13 or 21 °C. Spinach physical and nutritional quality was evaluated throughout its storage life in terms of overall quality, water loss, leaf tenderness, surface color, chlorophyll content, electrolyte leakage, chlorophyll fluorescence, antioxidant capacity, total phenolic content, and vitamin C content. Spinach that was stored in MAP bags reached headspace equilibrium at ≈6% Ο 2 and 11% CΟ 2 at 13 °C and ≈4% Ο 2 and 8% CΟ 2 at 21 °C after 2 days of storage for both temperatures. The spinach stored in passive MAP at 13 or 21 °C demonstrated significantly higher overall quality during storage and 2 and 1 day longer storage life, respectively, when compared with the control. The spinach in passive MAP demonstrated a slower rate of yellowing and water loss during storage. The limiting factor for the spinach stored in MAP was decay due to condensation at 13 °C and yellowing at 21 °C. There were no statistical differences in the examined nutritional quality parameters between the spinach stored in MAP and produce bags. This study shows that passive MAP can be a valuable tool for reducing the food losses occurring in small-acreage fruit and vegetable operations that have limited access to cooling and refrigerated storage.
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Claims 10
Claim · model-written summary
At 13 °C, packaged spinach reached about 6% oxygen and 11% carbon dioxide after two days.
- Taxon
- Spinach
Spinacia oleraceae0 - Treatment
- MAP bagse0
- Outcome
- headspace equilibriume0
- Value
- ≈6% Ο 2 and 11% CΟ 2e0
- Qualifier
- after 2 days of storagee1
- Setting
- 13 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Spinach that was stored in MAP bags reached headspace equilibrium at ≈6% Ο 2 and 11% CΟ 2 at 13 °C”
e1“after 2 days of storage for both temperatures”
Claim · model-written summary
At 21 °C, packaged spinach reached about 4% oxygen and 8% carbon dioxide after two days.
- Taxon
- SpinachSpinacia oleraceae1
- Treatment
- MAP bagse1
- Outcome
- headspace equilibriume2
- Value
- ≈4% Ο 2 and 8% CΟ 2e0
- Qualifier
- after 2 days of storagee0
- Setting
- 21 °Ce0
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”
Claim · model-written summary
MAP spinach had significantly higher overall quality than controls during storage.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- passive MAPe0
- Outcome
- overall qualitye0
- Direction
- highere0
- Comparator
- controle0
- Setting
- 13 or 21 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The spinach stored in passive MAP at 13 or 21 °C demonstrated significantly higher overall quality during storage and 2 and 1 day longer storage life, respectively, when compared with the control”
Claim · model-written summary
At 13 °C, MAP extended spinach storage life by two days versus control.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- passive MAPe0
- Outcome
- storage lifee0
- Direction
- longere0
- Value
- 2e0
- Comparator
- controle0
- Setting
- 13 or 21 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The spinach stored in passive MAP at 13 or 21 °C demonstrated significantly higher overall quality during storage and 2 and 1 day longer storage life, respectively, when compared with the control”
Claim · model-written summary
At 21 °C, MAP extended spinach storage life by one day versus control.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- passive MAPe0
- Outcome
- storage lifee0
- Direction
- longere0
- Value
- 1 daye0
- Comparator
- controle0
- Setting
- 13 or 21 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The spinach stored in passive MAP at 13 or 21 °C demonstrated significantly higher overall quality during storage and 2 and 1 day longer storage life, respectively, when compared with the control”
Claim · model-written summary
MAP slowed spinach yellowing and water loss during storage.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- passive MAPe0
- Outcome
- yellowing and water losse0
- Direction
- slowere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The spinach in passive MAP demonstrated a slower rate of yellowing and water loss during storage”
Claim · model-written summary
Decay from condensation limited MAP spinach at 13 °C.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- MAPe0
- Outcome
- decay due to condensatione0
- Setting
- 13 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The limiting factor for the spinach stored in MAP was decay due to condensation at 13 °C”
Claim · model-written summary
Yellowing limited MAP spinach at 21 °C.
- Taxon
- spinachSpinacia oleraceae1
- Treatment
- MAPe1
- Outcome
- yellowinge0
- Setting
- 21 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“yellowing at 21 °C”
e1“The limiting factor for the spinach stored in MAP was decay due to condensation at 13 °C and yellowing at 21 °C”
Claim · model-written summary
Examined nutritional quality parameters did not differ statistically between MAP and produce bags.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- MAPe0
- Outcome
- nutritional quality parameterse0
- Direction
- no statistical differencese0
- Comparator
- produce bagse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There were no statistical differences in the examined nutritional quality parameters between the spinach stored in MAP and produce bags”
Claim · model-written summary
The authors identify passive MAP as useful for reducing food loss at small farms with limited cooling.
- Taxon
- SpinachSpinacia oleraceat0
- Outcome
- reducing the food lossese0
- Qualifier
- limited access to cooling and refrigerated storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“passive MAP can be a valuable tool for reducing the food losses occurring in small-acreage fruit and vegetable operations that have limited access to cooling and refrigerated storage”
t0“Spinach”
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.