Impact of blanching and packaging materials on postharvest quality and storability of fresh spinach

Abstract

Spinach is a widely consumed leafy green vegetable, but it exhibits short storage life due to quick loss in moisture contents during postharvest period. The present study was aimed to evaluate the effect of blanching treatment and different types of packaging on spinach quality under cold storage conditions. Fresh spinach after treatment [T0 = control, T1 = blanching, T2 = modified atmosphere packaging (MAP-1, Xtend®), T3 = MAP-2 (Bio-fresh®) and T4 = perforated polyethylene (PE)] application was stored at 4±1 °C and 90±5 % RH for 20 days. Samples were analyzed at the time of harvest (0 day) and then after 3 days interval during storage. MAP treatments performed well and had a positive effect on spinach by maintaining its freshness and quality. Decay, ion leakage and weight loss were observed lower in spinach packed in MAP-1(Xtend®) followed by MAP-2 (Bio-Fresh®) and perforated PE packaging. MA packaging maintained higher ascorbic acid content, chlorophyll, and total antioxidants of spinach during storage. Nevertheless, spinach packed in perforated PE also displayed better results in maintaining quality as compared to control and blanched samples. The maximum weight loss, poor quality, minimum ascorbic acid content with lower consumer acceptability was recorded in control samples. Overall, MAP-1(Xtend®) could be used as a promising technology to maintain the quality of spinach up to 20 days of cold storage.