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 language||English (US)|
|Journal||Journal of Food Science|
|State||Published - Jan 1 2004|
All Science Journal Classification (ASJC) codes
- Food Science