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Effect of storage temperature on quality of film packaged spinach

Honglei Zhang

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Abstract

The quality changes of film packaged spinach stored at(0±0.5),(5±1),(10±1),(20±1)℃ were studied during storage.The results showed that spinach stored at(0±0.5)℃ had good preservation quality,which binding of film packaging could effectively inhibit the increase in weight loss rate,the decomposition of chlorophyll,the decline of sensory quality, and the increase in nitrite content,therefore,it would prolong the shelf life of spinach.

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What this paper is about

The quality changes of film packaged spinach stored at(0±0.5),(5±1),(10±1),(20±1)℃ were studied during storage.The results showed that spinach stored at(0±0.5)℃ had good preservation quality,which binding of film packaging could effectively inhibit the increase in weight loss rate,the decomposition of chlorophyll,the decline of sensory quality, and the increase in nitrite content,therefore,it would prolong the shelf life of spinach.

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Available abstract

The quality changes of film packaged spinach stored at(0±0.5),(5±1),(10±1),(20±1)℃ were studied during storage.The results showed that spinach stored at(0±0.5)℃ had good preservation quality,which binding of film packaging could effectively inhibit the increase in weight loss rate,the decomposition of chlorophyll,the decline of sensory quality, and the increase in nitrite content,therefore,it would prolong the shelf life of spinach.

Key concepts: Spinach, Food science, Shelf life, Chemistry, Nitrite, Decomposition, Biochemistry, Nitrate

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