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Dynamic models of fresh-cut spinach in different cold storage temperature.

[In Chinese. / En chinois.]

Author(s) : WANG C., LIU B., GONG Y., et al.

Type of article: Article

Summary

The best treatment design of fresh-cut spinach was established by using orthogonal test. Spinaches were firstly immersed in two solutions (75 mg/LCI02 and 0.5% NaCl) for 10 minutes successively, and then packed with PVDC cling film. Subsequently, they were evenly distributed and stored in different cold rooms at 0°C, 4°C , 7°C and 10°C. The relationship between the quality change of samples and storage time and temperature was studied by measuring the indexes of the weight loss, the chlorophyll content and the total plate count (TPC). The experimental results show that the chlorophyll content of the spinach is reduced with the increase of storage temperature and time, while the weight loss and TPC are increased. All results indicate that ice temperature (0°C) is the best storage temperature of fresh-cut spinach. Based on experimental data, the dynamic models of weight loss, chlorophyll content and total plate count (TPC) were established, and the parameter of the activity energy in the model were obtained, which provides the theoretical foundation for the shelf-life prediction of the fresh-cut spinach.

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Pages: 98-103

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