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Processing line effects on storage attributes of fresh-cut spinach leaves.

Author(s) : HODGES D. M., FORNEY C. F., WISMER W.

Type of article: Article

Summary

The purpose of this study was to examine the effects of different steps in a representative fresh-cut processing line on storage quality of spinach (Spinach oleracea). To this end, spinach leaves were removed at successive points on the line: 1) before entry into the line (control); 2) after a shaking procedure but before initial rinsing with 10 °C water + 5 mg/litre chlorine dioxide; 3) after centrifugal drying; and 4) after commercial packaging. The spinach samples were stored at 10 °C water for 16 days, during which time malondialdehyde concentration, electrolyte leakage, chlorophyll content (a, b, and total), and colour attributes (L, saturation, hue angle) were measured. The processing line under study, thus had both beneficial and detrimental effects on storage quality of spinach. The results are discussed and show that the studied processing line had both beneficial and detrimental effects on the storage quality of spinach.

Details

  • Original title: Processing line effects on storage attributes of fresh-cut spinach leaves.
  • Record ID : 2002-3003
  • Languages: English
  • Source: HortScience - vol. 35 - n. 7
  • Publication date: 2000

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