OPTIMAL POSTHARVEST STORAGE PARAMETERS AND SHELF LIFE OF BABY SPINACH (SPINACIA OLERACEA L.)

This work was done to evaluate the optimal postharvest storage parameters and shelf life of baby spinach. Baby spinach (50 g) was sealed in three different polypropylene (PP) and polyethylene (PE) packaging materials: 30 mu m (PP), 35 mu m (PE) & 40 mu m (PE), and were stored in darkness for 3 and 9 days at 0 degrees C, 4 degrees C, 8 degrees C & 16 degrees C (+/- 1 degrees C). Total content of phenolics, soluble solids, nitrates, chlorophyll content, ascorbic acid & spinach color (CIEL*a*b*) were measured by standard methods after 3 and 9 days of storage. Baby spinach stored at 0 +/- 1 degrees C and 4 +/- 1 degrees C showed the best visual quality. Storage temperature had significant influence on spinach colour, but the influence of packaging was not so strong. The content of soluble solids, ascorbic acid and nitrates decreased during storage. The highest amount of ascorbic acid was retained when baby spinach were stored in 40 mu m PE bags at 0 +/- 1 degrees C. When baby spinach was stored at higher temperatures (4 degrees C, 8 degrees C & 16 degrees C), the decrease in the amount of ascorbic acid ranged from 55 % to 69 %. Baby spinach stored for 9 days at 0 degrees C & 4 degrees C showed high visual and biochemical quality. Higher amounts of soluble solids and ascorbic acid were found in spinach stored in 40 mu m PE bags.