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Effect of Polypropylene Film Package and Storage Temperature on the Shelf-life Extension of Spinach (Spinacia oleracea L.)  

Choi, Dong-Jin (Kyeongbuk Agricultural Research and Extention Services)
Lee, Suk-Hee (Kyeongbuk Agricultural Research and Extention Services)
Yoon, Jae-Tak (Kyeongbuk Agricultural Research and Extention Services)
Sim, Yong-Gu (Kyeongbuk Agricultural Research and Extention Services)
Oh, Seok-Gui (Division of Horticulture and Pet Animal-Plant Science, Wonkwang University)
Jun, Ha-Joon (Dept. of Horticulture, Daegu University)
Publication Information
Journal of Bio-Environment Control / v.16, no.3, 2007 , pp. 247-251 More about this Journal
Abstract
To extend the shelf-life of spinach after harvest, we investigated the effect of various packaging methods and storage temperature. In case of polypropylene film package, there was no weight loss, but in non-package, remarkably weight loss occurred as storage period extended and storage temperature risen. Content of vitamin C was decreased rapidly at early stage of storage, and decrease of vitamin C in low temperature storage was lower than that of room temperature storage, but its large difference according to packaging method was not observed. In hunter's value on spinach, b value in room temperature storage was higher than that of low temperature storage. In terms of freshness, shelf-life of spinach by low temperature storage $(1{\sim}3^{\circ}C)$ after PP film packaging lasted 34 days, and that by room temperature storage $(10{\sim}15^{\circ}C)$ after PP film packaging lasted 8 days, but that by room temperature storage after non-packaging lasted 3 days.
Keywords
film package; freshness; spinach; storage temperature;
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Times Cited By KSCI : 2  (Citation Analysis)
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