Abstract
Spinach is a widely consumed leafy green vegetable, but it exhibits short storage life due to quick loss in moisture contents during postharvest period. The present study was aimed to evaluate the effect of blanching treatment and different types of packaging on spinach quality under cold storage conditions. Fresh spinach after treatment [T0 = control, T1 = blanching, T2 = modified atmosphere packaging (MAP-1, Xtend®), T3 = MAP-2 (Bio-fresh®) and T4 = perforated polyethylene (PE)] application was stored at 4±1 °C and 90±5 % RH for 20 days. Samples were analyzed at the time of harvest (0 day) and then after 3 days interval during storage. MAP treatments performed well and had a positive effect on spinach by maintaining its freshness and quality. Decay, ion leakage and weight loss were observed lower in spinach packed in MAP-1(Xtend®) followed by MAP-2 (Bio-Fresh®) and perforated PE packaging. MA packaging maintained higher ascorbic acid content, chlorophyll, and total antioxidants of spinach during storage. Nevertheless, spinach packed in perforated PE also displayed better results in maintaining quality as compared to control and blanched samples. The maximum weight loss, poor quality, minimum ascorbic acid content with lower consumer acceptability was recorded in control samples. Overall, MAP-1(Xtend®) could be used as a promising technology to maintain the quality of spinach up to 20 days of cold storage.
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Claims 5
Claim · model-written summary
MAP-1 gave the lowest decay, ion leakage and weight loss, followed by MAP-2 and perforated PE.
- Taxon
- spinach
Spinacia oleraceae0 - Treatment
- MAP-1(Xtend®)e0
- Outcome
- Decay, ion leakage and weight losse0
- Direction
- lowere0
- Comparator
- MAP-2 (Bio-Fresh®) and perforated PE packaginge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Decay, ion leakage and weight loss were observed lower in spinach packed in MAP-1(Xtend®) followed by MAP-2 (Bio-Fresh®) and perforated PE packaging”
t0“Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach”
Claim · model-written summary
MA packaging maintained higher ascorbic acid, chlorophyll and total antioxidants.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- MA packaginge0
- Outcome
- ascorbic acid content, chlorophyll, and total antioxidantse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MA packaging maintained higher ascorbic acid content, chlorophyll, and total antioxidants of spinach during storage”
t0“Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach”
Claim · model-written summary
Perforated PE maintained better quality than control and blanched spinach.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- perforated PEe0
- Outcome
- maintaining qualitye0
- Direction
- bettere0
- Comparator
- control and blanched samplese0
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”
Claim · model-written summary
Control samples had maximum weight loss, poor quality, minimum ascorbic acid and lower acceptability.
- Taxon
- spinachSpinacia oleraceat0
- Treatment
- control samplese0
- Outcome
- weight loss, poor quality, minimum ascorbic acid content with lower consumer acceptabilitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The maximum weight loss, poor quality, minimum ascorbic acid content with lower consumer acceptability was recorded in control samples”
t0“Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach”
Claim · model-written summary
The authors recommend MAP-1 to maintain spinach quality for up to 20 days of cold storage.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- MAP-1(Xtend®)e0
- Outcome
- maintain the quality of spinach up to 20 days of cold storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“MAP-1(Xtend®) could be used as a promising technology to maintain the quality of spinach up to 20 days of cold storage”
t0“Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach”
The same questions in other papers
storage · physiology: pigments · Spinacia oleracea (spinach)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- negative
4 papers more in this group
See all 8 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.