Abstract
ABSTRACT Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging to assess the impact of differential in‐pack gas atmospheres generated through different packaging films and variable in‐pack weight on the quality of stored produce. After 4 days of storage, retention of chlorophyll, β ‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages. LDPE film‐packaged samples had higher phenolic content than PP film‐packaged samples. Low in‐pack O 2 (1–2 kPa) along with the buildup of CO 2 (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β ‐carotene and ascorbic acid, in LDPE packages. This helped in chlorophyll retention and also prevented formation of oxidation compounds of phenols that otherwise caused browning of cut surfaces. Thus, O 2 and CO 2 permeability of packaging film or in‐pack weight of produce might be such that equilibrated O 2 partial pressures remain near to 1–2 kPa so as to affect a beneficial increase in the phenolic content along with concomitant retention of chlorophyll. PRACTICAL APPLICATIONS Fresh‐cut spinach leaves have received an enormous demand due to their utility in various traditional Indian preparations. Shelf life and quality of fresh‐cut produce may be greatly reduced due to high rates of respiration. Traditional packaging and handling techniques reduce the shelf life and sensory quality of fresh‐cut spinach. Temperature control and atmospheric modifications help to maintain produce quality by reducing respiration rate and enhance shelf life by minimizing the adverse effects of cutting. This research focused on evaluation of respiratory behavior of fresh‐cut spinach leaves at a temperature commonly encountered during transportation and retail distribution, i.e., 15C, and the effect of different polymeric films and in‐pack weights on produce quality. The results of the study suggest that packaging of fresh‐cut spinach in polymeric film packages could maintain the sensory quality and reduce degradation of various physicochemical constituents. Utilization of the results for proper design of modified atmosphere packages for this highly perishable produce can prove to be extremely beneficial for safe storage and transportation to urban retail markets.
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Claims 6
Claim · model-written summary
Retention of chlorophyll, β-carotene and ascorbic acid in fresh-cut spinach was better in LDPE packages than in PP packages.
- Taxon
- spinach
Spinacia oleraceae0 - Treatment
- low‐density polyethylene (LDPE) packagese1
- Outcome
- retention of chlorophyll, β ‐carotene and ascorbic acide1
- Direction
- bettere1
- Comparator
- polypropylene (PP) packagese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging”
e1“retention of chlorophyll, β ‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages”
Claim · model-written summary
LDPE film-packaged fresh-cut spinach samples had higher phenolic content than PP film-packaged samples.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- LDPE film‐packaged samplese2
- Outcome
- phenolic contente2
- Direction
- highere2
- Comparator
- PP film‐packaged samplese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging”
e2“LDPE film‐packaged samples had higher phenolic content than PP film‐packaged samples”
Claim · model-written summary
Low in-pack O2 with CO2 buildup seems to have enhanced retention of antioxidant components in fresh-cut spinach in LDPE packages.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- Low in‐pack O 2 (1–2 kPa) along with the buildup of CO 2 (8–10 kPa)e3
- Outcome
- retention of antioxidant componentse3
- Qualifier
- seems to havee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging”
e3“Low in‐pack O 2 (1–2 kPa) along with the buildup of CO 2 (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β ‐carotene and ascorbic acid, in LDPE packages”
Claim · model-written summary
Low in-pack O2 with CO2 buildup helped chlorophyll retention in fresh-cut spinach.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- Low in‐pack O 2 (1–2 kPa) along with the buildup of CO 2 (8–10 kPa)e3
- Outcome
- chlorophyll retentione4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging”
e3“Low in‐pack O 2 (1–2 kPa) along with the buildup of CO 2 (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β ‐carotene and ascorbic acid, in LDPE packages”
e4“This helped in chlorophyll retention and also prevented formation of oxidation compounds of phenols that otherwise caused browning of cut surfaces”
Claim · model-written summary
Low in-pack O2 with CO2 buildup prevented formation of phenol oxidation compounds that otherwise cause browning of cut surfaces.
- Taxon
- spinachSpinacia oleraceae0
- Treatment
- Low in‐pack O 2 (1–2 kPa) along with the buildup of CO 2 (8–10 kPa)e3
- Outcome
- formation of oxidation compounds of phenolse4
- Direction
- preventede4
- Qualifier
- that otherwise caused browning of cut surfacese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging”
e3“Low in‐pack O 2 (1–2 kPa) along with the buildup of CO 2 (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β ‐carotene and ascorbic acid, in LDPE packages”
e4“This helped in chlorophyll retention and also prevented formation of oxidation compounds of phenols that otherwise caused browning of cut surfaces”
Claim · model-written summary
Packaging fresh-cut spinach in polymeric film packages could maintain sensory quality and reduce degradation of physicochemical constituents.
- Taxon
- spinachSpinacia oleraceae5
- Outcome
- sensory qualitye5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“The results of the study suggest that packaging of fresh‐cut spinach in polymeric film packages could maintain the sensory quality and reduce degradation of various physicochemical constituents”
The same questions in other papers
storage · physiology: pigments · Spinacia oleracea (spinach)Positive and negative results
4 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- negative
4 papers more in this group
See all 8 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.