Spinach Quality Attributes and Nitrate-Nitrite Levels As Related to Processing and Storage1

Abstract

Abstract Two cultivars of spinach, blanched at 4 temperatures and for 4 lengths of time, were canned and analyzed during a 15-month storage period. ‘Bounty’, a savoyed-leaf type, had better color and texture than ‘Viroflay’, a smooth-leaf type, but was higher in oxalates, nitrate-N and nitrite-N. A blanch time of 12 minutes produced better color than a 4-minute blanch time. However, longer blanching leached out more solutes including total N, oxalates, nitrate-N and nitrite-N. Color, texture, total N, oxalates nitrate-N, and nitrite-N decreased as temperature of blanch increased from 71 to 89°C. During storage, canned spinach lost greenness and became darker as measured by the Hunter ‘a’ and ‘L’ respectively. However, the improved color from the 71 and 77°C blanch did not disappear during storage. There was a decrease in nitrate-N but an increase in nitrite-N during 15 months storage, especially in ‘Viroflay’.