2010•Jiangsu nongye xuebaoRequires access
Effect of vacuum precooling and storage temperature on quality of spinach.
Jing Xie, Min Liu
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Abstract
The quality changes of spinach stored at(2±1) ℃,(12±1) ℃,and(22±1) ℃,respectively,or stored at(2+1) ℃ with no vacuum precooling were studied.The results showed that spinach stored at(2±1) ℃ had good preservation quality,and vacuum precooling could increase the quality by inhibiting the soluble protein synthesis,chlorophyll decomposition and sensory quality decline.Vacuum cooling had no obvious effects on the weight loss rate and Vitamin C content.