Abstract
Considering the increasing shelf life of leafy vegetables, the most important factor to keep the quality is refrigerated storage. The spinach and lettuce under refrigeration and specific relative humidity just after harvest provide decreased breathing by water loss, which affects the addition to weight, total soluble solids, texture, and color. This study aimed to investigate the effect of storage conditions on the shelf life of refrigerated spinach and lettuce. The samples were stored in solar refrigerated evaporatively cooled (SREC) structure, and three storage conditions were taken as ambient, T4, and T8. Quality parameters were studied during the storage study. Physiological weight loss in spinach varied from 0 to 22.80%, and for lettuce, it varied from 0 to 20.52% during 14 days of storage. We recorded the maximum bursting strength of the spinach and lettuce at 1.74 N and 1.73 N, respectively. The leafy vegetables can be stored for up to 14 days, and T4 storage condition is very effective for maintaining the quality and shelf life of lettuce and spinach.
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Claims 7
Claim · model-written summary
Physiological weight loss in spinach varied from 0 to 22.80% during 14 days of storage.
- Taxon
- spinach
Spinacia oleraceae1 - Outcome
- Physiological weight losse1
- Value
- 0 to 22.80%e1
- Qualifier
- during 14 days of storagee1
- Setting
- solar refrigerated evaporatively cooled (SREC) structuree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples were stored in solar refrigerated evaporatively cooled (SREC) structure”
e1“Physiological weight loss in spinach varied from 0 to 22.80%, and for lettuce, it varied from 0 to 20.52% during 14 days of storage”
Claim · model-written summary
Physiological weight loss in lettuce varied from 0 to 20.52% during 14 days of storage.
- Taxon
- lettuce
Lactuca sativae1 - Outcome
- Physiological weight losse1
- Value
- 0 to 20.52%e1
- Qualifier
- during 14 days of storagee1
- Setting
- solar refrigerated evaporatively cooled (SREC) structuree0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The samples were stored in solar refrigerated evaporatively cooled (SREC) structure”
e1“Physiological weight loss in spinach varied from 0 to 22.80%, and for lettuce, it varied from 0 to 20.52% during 14 days of storage”
Claim · model-written summary
Maximum bursting strength of spinach was 1.74 N.
- Taxon
- spinachSpinacia oleraceae2
- Outcome
- maximum bursting strengthe2
- Value
- 1.74 Ne2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“We recorded the maximum bursting strength of the spinach and lettuce at 1.74 N and 1.73 N, respectively”
Claim · model-written summary
Maximum bursting strength of lettuce was 1.73 N.
- Taxon
- lettuceLactuca sativae2
- Outcome
- maximum bursting strengthe2
- Value
- 1.73 Ne2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“We recorded the maximum bursting strength of the spinach and lettuce at 1.74 N and 1.73 N, respectively”
Claim · model-written summary
Leafy vegetables can be stored for up to 14 days.
Verbatim
e3“The leafy vegetables can be stored for up to 14 days”
Claim · model-written summary
The T4 storage condition is very effective for maintaining the quality and shelf life of lettuce.
- Taxon
- lettuceLactuca sativae4
- Treatment
- T4 storage conditione4
- Outcome
- maintaining the quality and shelf lifee4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“T4 storage condition is very effective for maintaining the quality and shelf life of lettuce and spinach”
Claim · model-written summary
The T4 storage condition is very effective for maintaining the quality and shelf life of spinach.
- Taxon
- spinachSpinacia oleraceae4
- Treatment
- T4 storage conditione4
- Outcome
- maintaining the quality and shelf lifee4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“T4 storage condition is very effective for maintaining the quality and shelf life of lettuce and spinach”
The same questions in other papers
storage · quality: postharvest · Spinacia oleracea (spinach)Positive and negative results
7 papers in the same direction as this paper · 2 in the opposite direction
- no effect
- negative
- positive
6 papers more in this group
See all 10 papers →storage · quality: postharvest · Lactuca sativa (garden lettuce)Positive and negative results
13 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- no effect
13 papers more in this group
See all 17 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.