Effect of Active Modified Atmosphere Packaging and Storage Temperature on the Quality of Spinach

초록

The objectives of this research were to investigate the effect of active modified atmosphere (MA) packaging and storage temperature on the quality of spinach and to find out the optimum gas concentration for active MA packaging. Gas composition in the package of spinach changed to low O2 and high CO2 levels as storage period extended. Especially, the quality of spinach was deteriorated rapidly due to off-odor and low O2 injury when O2 concentration was lower than air (21% O2). However, 35% O2 treatment maintained the highest marketability by overcoming of low O2 injury during storage. On the other hand, weight loss in air and 35% O2 treatment was higher than the other ones. The rate of yellowing was high in 25% O2 and 35% O2 treatments stored at room temperature. Vitamin C content quickly decreased at early stage, but no significant difference occurred between treatments. As a result of sensory test, marketability of spinach with 35% O2 treatment was highest and it was marketable until 2 days at room temperature and 9 days at 13C, respectively.

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