Effect of temperature and packaging method on quality of two kinds of leafy vegetables

Two typical leafy vegetables were selected as the samples to study the suitable condition and packaging method under cold store.The physiological,chemical(such as water loss,chlorophyll content,Vitamin C and nitrite content,etc.) and sensory characteristics of spinach and celery stored under different storage(4℃,9℃) and packaging conditions(PE film,MAP) were investigated.Results showed that both spinach and celery which were stored under lower temperatures and MAP conditions led to better maintenance of the external quality(appearance and color),as well as internal quality(fresh weight,chlorophyll,ascorbic acid).The low temperature store with 4℃combined with MAP can restrain the decomposition of chlorophyll,the decrease of sensory quality,and the increase of nitrite content.Above all,it could extend the shelf life of spinach and celery from 4dto 10d.However,it was concluded that the packaging with PE film could suppress the water loss effectively.