Evolution of quality indices of fresh bunched spinach stored using low density polyethylene and polypropylene bags.

YOMMI ALEJANDRA; DUARTE CAROLINA; CARROZZI LILIANA; GUERRA NATALIA; BARG MÓNICA V; LOPEZ CAMELO ANDRÉS; AGÜERO MARÍA VICTORIA; ROURA SARA INES

International Journal of Postharvest Technology and Innovation

Inderscience Publishers

Lugar: Olney, Bucks, Reino Unido; Año: 2011 vol. 2 p. 145 - 158

1744-7550

Packaging technology constitutes an available method for reducing postharvest deteriorative processes on fresh products. The purpose of this work was to evaluate leaf water status, weight loss and color retention of bunched spinach leaves packaged in low density polyethylene (LDPE) and polypropylene (OPP) bags, stored at 2ºC for 25 days. Water status was determined through Relative Water Content (RWC), the Free:Total Water ratio (FW/TW) and Bound Water (BW); color was evaluated colorimetrically as Hue angle. Gaseous concentrations reached in OPP bags (11% O2, 3-5% CO2) were within those considered beneficial for spinach. Weight loss was higher in LDPE than OPP bags. RWC was lower in LDPE than in OPP bags. RWC decreased after day 18. Increases occurred in BW and decreases occurred in the FW/TW, indicating possible water movement within the leaf. Hue angle diminished after 7 days of storage, indicating loss of green color. Better physical and physiological properties were observed in spinach packaged in OPP bags.