Abstract
Fresh-cut vegetables are an important and rapidly developing class of convenience foods. Their storage life may be greatly reduced due to their high rates of respiration and transpiration and the possibility of enzymatic and microbiological deterioration. Consequently, the objective of this work was to determine the shelf life and the failure a ribute that conditioned the shelf life of fresh-cut spinach packaged in different packaging materials. Packaging of fresh vegetables is one of the most important steps in the long and complicated journey from grower to consumer. Spinach has a relatively short shelf life. “Shelf life is defined as the time period that a product can be expected to maintain a predetermined level of quality under specified storage conditions”. Shelf life is a function of time, environmental factors, and susceptibility of product to quality change. The maximum shelf life for spinach was observed as 3 days and 14 days when stored in LDPE bags with 5% perforation at ambient and cold storage conditions, respectively.
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