Retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach

S. Pandrangi, L. F. LaBorde

Research output: Contribution to journalArticle

44 Scopus citations

Abstract

The effect of storage temperature (4°C, 10°C, and 20°C) on retention of Mate, carotenoids, and other quality characteristics in commercially packaged fresh spinach were determined. Based on visual color and appearance, spinach was unacceptable after 8 d, 6 d, and 4 d at 4°C, 10°C, and 20°C, respectively. Color differences (ΔE), chlorophyll degradation, fresh weight loss, and microbial populations increased at all storage temperatures and occurred more rapidly at higher temperatures. Peroxidase activity increased but was not significantly (P > 0.05) affected by storage temperature. Lipoxygenase activity was unaffected by storage time or temperature. Substantial losses of nutrients occurred at each storage temperature. Only 53% of folate in packaged spinach was retained after 8 d, 6 d, and 4 d at 4°C, 10°C, and 20°C, respectively. Carotenoid losses increased with temperature with only 54%, 61%, and 44%, respectively, of initial detected levels remaining. Vitamin and quality changes were unaffected by presence or absence of packaging.

Original languageEnglish (US)
Pages (from-to)C702-C707
JournalJournal of Food Science
Volume69
Issue number9
DOIs
StatePublished - Jan 1 2004

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Dive into the research topics of 'Retention of folate, carotenoids, and other quality characteristics in commercially packaged fresh spinach'. Together they form a unique fingerprint.

  • Cite this