Postharvest Storage Temperature Research Articles

Effects of preharvest UV irradiation combined with postharvest storage temperature and low light irradiation during storage on the functional compounds of komatsuna (Brassica rapa var. perviridis)

Effects of preharvest UV irradiation combined with postharvest storage temperature and low light irradiation during storage on the functional compounds of komatsuna (<i>Brassica rapa</i> var. <i>perviridis</i>)

Elucidating the impact of environmental factors on the growth of Colletotrichum coccodes strains isolated from potato tubers in Great Britain

Black dot and silver scurf caused by Colletotrichum coccodes and Helminthosporium solani, respectively, are tuber blemish diseases affecting quality in the fresh and pre-pack potato industry. In the last 20 years, the importance of high-quality tuber appearance has increased considerably due to the growing demand for washed and pre-packed potatoes in the UK. Changing climate characterised by rising temperatures and wetter summers is a threat as this will favour the development of pathogens such as C. coccodes in the soil increasing the risk of food spoilage. Moreover, both diseases can develop not only in the field but also after harvest, with postharvest storage temperatures being a crucial factor in controlling fungal growth. Furthermore, anecdotal evidence showed differences on the aggressiveness of black dot depending on its origin (i.e. England and Scotland) on potato tubers. Silver scurf and black dot are difficult to differentiate as they present similar phenotypes characterised by silvery lesions making it challenging for managers to take the necessary corrective action during storage. Hence, the aim of this study was to give a general insight into the ecological conditions affecting the establishment of the causal agent of potato black dot in the field, and black dot and silver scurf during the supply chain. Therefore, invitro experiments were designed to study the growth rate and lag times simulating both scenarios respectively: on soil extract agar (SEA) media at different temperatures (4, 11, 15 °C) and matric potentials (control [unmodified] and − 1.4 MPa [modified]); and on natural potato dextrose agar (NPDA) for different temperatures (4, 11, 15 and 20 °C) at 99 % relative humidity (RH) for 25 days. When simulating the field environment, drier conditions (matric potential = −1.4 MPa) reduced fungal growth for both isolates by 0.1 cm day−1 at the temperature of 15 °C, suggesting temperature as the main limiting factor for the growth of C. coccodes in the soil. The causal agent of black dot exhibited a faster growth rate under retailer-like conditions (i.e., 15 °C) compared to H. solani. Understanding the environmental influence on both the pathogen and the crop is vital for proper disease management to help reduce food loss and waste.

Postharvest storage temperature strategies affect anthocyanin levels, total phenolic content, antioxidant activity, chemical attributes of juice, and physical qualities of blood orange fruit

The potential of storing ‘Budd Blood’ blood orange fruit at different temperatures (6, 8, 10, and 12 °C) for 60 days after harvest was investigated to enhance anthocyanin, total phenolic content, antioxidant activity, and to understand temperature effects on other physicochemical attributes. Fruit weight and firmness losses increased during storage, with the lowest losses occurring at 6 °C. Titratable acidity (TA) decreased, and the lowest values were recorded at 10 and 12 °C. Total soluble solids (TSS), TSS/TA, and juice pH increased, with the highest values recorded at 10 and 12 °C. The sucrose content exhibited slight changes while glucose and fructose levels increased during storage, with the highest levels of glucose and fructose observed at 12 °C. Total anthocyanin concentration, the levels of cyanidin-3-glucoside and cyanidin 3-(6″-malonylglucoside), total phenolic content, and total antioxidant activity significantly increased during storage and the highest values were observed at 10 and 12 °C. Total anthocyanin content increased 2950 % at 10 °C and 3000 % at 12 °C. Interestingly, higher temperatures (10 and 12 °C) were more effective in enhancing anthocyanin levels, total phenolic content, and antioxidant activity during storage, while lower temperatures (6 and 8 °C) were more effective in preserving the other physicochemical attributes.

Examining starch metabolism in lotus roots (Nelumbo nucifera Gaertn.) during post-harvest storage at different temperatures

This study explores the impact of postharvest storage temperatures (4 °C and 25 °C) on starch metabolism and textural attributes of glutinous lotus root. While starch metabolism is a well-known factor influencing texture, changes in powdery and sticky qualities have remained unexplored. Our research reveals that storing lotus roots at 4 °C delays water dissipation, amylopectin reduction, and the decline in textural elements such as hardness, adhesiveness, springiness, gumminess, and resilience. Lower temperatures postpone amylopectin reduction and sugar interconversion, thereby preserving the sticky texture. Additionally, they suppress starch formation, delay starch metabolism, and elevate the expression of genes involved in starch metabolism. The correlation between gene expression and root texture indicates the critical role of gene regulation in enzyme activity during storage. Overall, low-temperature storage extends lotus root preservation by regulating metabolite content, enzyme activities, and the corresponding genes involved in starch metabolism, preserving both intrinsic and external root quality.

The Effect of Postharvest Storage Temperatures on Fruit Flavor Constituents in ‘Wushancuili’ Plum

Chinese plum (Prunus salicina) cv. Wushancuili has a green coloration, high fruit quality, and is economically important in eliminating poverty and protecting ecology in the Yangtze River Three Gorges Reservoir. However, large-scale production and synchronous ripening times present a huge postharvest storage challenge. This study investigated the effect of different postharvest storage temperatures on the ‘Wushancuili’ plum fruit flavor. The dynamics of soluble sugars, organic acids, and aroma substances were investigated at four temperatures mimicking large-scale commercial storage applications: 0–2 °C, 4–6 °C, 8–10 °C, and 20 °C, for 0, 3, 5, 7, 10, 15, and 20 days. Storage under the 0–2 °C regime was the best at preserving fruit flavor and reducing decay compared to the other settings. At 0–2 °C, fruit maintained a stable level of soluble sugars and organic acids during storage. Moreover, this storage temperature facilitated the formation of aroma compounds such as alcohols, aldehydes, ketones, and acids, which contributed to the distinct fruit aromatic characteristics. Taken together, our findings indicate that 0–2 °C is the most favorable temperature for commercial storage and maintenance of the ‘Wushancuili’ plum flavor.

Effects of Postharvest Storage Temperature on Physical Characteristic, Phenolic Compounds, and Antioxidant Activity of Cocoa Pod Husk

Cocoa pod husk (CPH) is a good source of bioactive components such as phenolic compounds, which are known to have potential as antioxidants. Research on the effects of postharvest storage conditions on bioactive compounds of CPH is still limited. Therefore, this study aimed to evaluate the impact of postharvest storage temperature (20, 30, and 40 °C) and time on the physical characteristics, phenolic compounds, and antioxidants of CPH. The results indicated that storage for nine days reduced the color and moisture content of CPH while the texture hardened (especially at 20 and 40 °C). Total phenolic compounds (TPC) increased to 97.9% when CPH was stored at 20 °C for nine days, which was associated with an increase in catechin content and antioxidant activity. The first-order kinetic model was suitable for predicting the kinetics of changes in color, moisture content, hardness, TPC, and DPPH. The calculated Ea values indicated that the storage temperature caused the color of CPH to change easily to brown and the catechin and caffeic acid compounds to form easily. Overall, it is better to store CPH at 20 °C for nine days to increase the quality.

Impact of Storage on Nondestructive Detectability of Codling Moth Infestation in Apples

Highlights Codling moth responds differently to low temperature conditions during the supply chain. The length of storage and temperature determine the sensitivity of the codling moth to detection. Hyperspectral imaging sensor detectability of codling moth increased with temperature. Abstract. Different conditions during cold storage of codling moth (CM)-infested apples lead to different infestation levels, which affect overall product quality. In this study, the effects of postharvest storage duration (up to 20 weeks) and temperature (0°C, 4°C, and 10°C) on the detectability of CM-infested apples were investigated using the near-infrared (NIR) hyperspectral imaging (HSI) method (900–1700 nm). Fresh organic Gala apples were obtained directly from a commercial market and stored in a controlled environmental chamber at three temperatures for 20 weeks in two groups: control and CM-infested samples. Every four weeks, NIR hyperspectral images in reflectance mode were acquired directly for each set of samples. Machine learning models for the classification of CM-infested apples were developed based on the HSI data. The results revealed that storage duration and temperature had a significant effect on the performance of the classification models in the detection of CM-infested and control apples. Overall, the best classification rates were obtained for apples stored for 16 weeks, with accuracies of 97%, 94%, and 100% at storage temperatures of 0°C, 4°C, and 10°C, respectively. This study is critical for determining the effectiveness of HSI as a nondestructive method for sorting apples into classes based on CM infestation when stored under different conditions and duration, as in this study. Keywords: Apples, Codling moth, Detectability, Machine learning, Nondestructive method.

Effect of postharvest treatments and storage temperature on the physiological, nutritional, and shelf-life of broccoli (Brassica oleracea) microgreens

Microgreens are categorized in the class of ‘super foods’ due to their high content of phytochemical and bioactive compounds. Rapid senescence and short life span are the restrictive parameters for the industrial production and marketing of these immature greens. Hence, there is a need to improve the production and storage conditions of microgreens to magnify postharvest quality, life span, and safety of microgreens, thereby emerging markets. To prolong their shelf life, effect of different postharvest treatments (MAP (modified Atmospheric Packaging) and GRAS chemical treatments) and storage temperature on physiological, nutritional and shelf life of broccoli (Brassica oleracea) microgreens studied. The effect of ascorbic acid + citric acid (0.25 % w/v each) along with MAP conditions (15 % CO2 + 5 % O2 + balanced N2) stored at 5 °C was used for post-harvest quality evaluation of broccoli microgreens. Microgreens treated with an organic acid in high CO2 conditions retained significantly (p < 0.05) higher bioactive compounds in terms of total phenols (1247.68 mg GAE/100 g FW), flavonoids (56.9 mg QE/100 g FW), and chlorophyll (42.12 mg/100 g FW) with better antioxidant activity (44.78 % inhibition). In addition, MAP conditions in the package significantly (p < 0.05) suppressed the weight loss that helped to retain better firmness. The combined effect of organic acids and MAP conditions significantly (p < 0.05) reduced the microbial load with better color quality and higher overall acceptability. The results indicate that post-harvest treatment of ascorbic acid + citric acid along with MAP conditions could be the practical approach to enhance the shelf life of microgreens up to 12 days while maintaining the nutritional quality, to provide avenues for better marketability and commercial gains.

Effect of postharvest storage temperature on antioxidants of South African golden kiwifruit

Effect of postharvest storage temperature on antioxidants of South African golden kiwifruit

Watermelon nutrition profile, antioxidant activity, and processing

The first primitive watermelon domestication has been reported more than 5,000 years ago in Northeast Africa. Watermelon is recognized all over the world as a delicious fruit that quenches the thirst that many people consume in the summer heat. There are about 1,200 varieties of watermelon. Watermelons are loaded with plentiful nutrients, such as vitamin C, pantothenic acid, copper, biotin, vitamin A, and vitamins B6 &amp; B1. Watermelon is processed to manufacture various value-added foods, such as cookies, cakes, juice, jam, cadies, and biscuits. In this review, we discuss pre- and postharvest factors affecting watermelon nutritional concentration and antioxidant profile. Prominent factors comprise genetic and environmental constraints, processing and postharvest storage conditions, chemical treatments, temperature and humidity, packaging, and food processing conditions. This review summarizes the available literature on watermelon processing into different valuable products, pre- and postharvest factors affecting nutritional concentration, and antioxidant activity.

Strawberry Proteome Responses to Controlled Hot and Cold Stress Partly Mimic Post-harvest Storage Temperature Effects on Fruit Quality.

To determine the effect of different temperature on strawberry after harvest, physiological indicator analysis and proteomics analysis were conducted on ripened strawberry (“Sweet Charlie”) fruit stored at 4, 23, and 37°C for 10 or 20 days. Results showed that 4°C maintained a better visual quality of strawberry, and the weight loss and firmness remained stable within 3 days. Low temperature negatively affected anthocyanin but positively affected soluble sugars. Though anthocyanin content was higher with increasing temperature, anthocyanin synthesis related proteins were downregulated. Higher indole-acetic acid (IAA) content in seeds and lower abscisic acid (ABA) content were found in berry at 4°C. Antioxidant related proteins were upregulated during storage, showing a significant up-regulation of peroxidase (POD) at 4°C, and ascorbate-glutathione (AsA-GSH) cycle related proteins and heat shock proteins (HSPs) at 37°C. In addition, overexpressed sugar phosphate/phosphate translocator, 1-aminocyclopropane-1-carboxylate oxidase, and aquaporin PIP2-2 had a positive effect in response to low temperature stress for containing higher protopectin content and POD activity.

Postharvest performance interpretation and storage temperature optimization in some newly introduced melon hybrids

Temperature is a key factor in melon cold storage. Thus, optimizing storage temperature is an important goal in postharvest research. In this experiment, postharvest attributes of four inbred lines and five derivative hybrids were investigated under three storage temperatures (1, 4, and 12°C). Melon fruit were evaluated for their main characteristics directly after harvest and postharvest changes were monitored through cold storage period. Cluster analysis results showed that most of the hybrids clustered with their maternal parents illustrating the significant role of cytoplasmic inheritance for the studied traits. Similarly, principal component analysis clustered the studied types into three clusters according to their average postharvest behaviour. The best postharvest performance belonged to inodorus and cantalupensis netted melon with their intercrossing breeds. While the dudaim inbred line and its hybrid scored the highest postharvest changes. Response surface analysis showed that 1.8°C was the optimum storage temperature for inodorus and cantalupensis clusters, while 5.1°C was the best storage temperature of dudaim cluster. The results of the current study are similar to previous reports for optimum storage temperature in similar melon types.

The Implications of Post-Harvest Storage Time and Temperature on the Phytochemical Composition and Quality of Japanese-Styled Green Tea Grown in Australia: A Food Loss and Waste Recovery Opportunity

The increases in consumer awareness of the potential health benefits of green tea have driven global demand for green tea products. This study investigated the effect of post-harvest processing and storage of Japanese-styled green tea (Camellia sinensis var. sinensis) grown in NSW, Australia. Harvested material underwent a processing delay of 6, 12, 18 or 24 h at temperatures of 0, 5 and 25 °C. Targeted green tea constituents: theanine, caffeine and catechins were determined using HPLC with UV detection. Product quality and commercial value were determined using the Quality Index (QI) Tool. Reductions in constituent levels were evident within all storage delays, with nominal quality preservation achieved by reducing the temperature. The green tea material stored at 25 °C for 24 h created the most commercially valued product, despite it having visual characteristics more akin to a semi-fermented tea. These visual characteristics are traditionally considered markers of green tea damage and are discarded; however, QI-Tool scoring suggests that this raw material presents as a commercially favourable source of food loss and waste (FLW). The findings of this study extend our understanding of post-harvest processing delays and storage on green tea quality and suggest the viability of a commercially valuable semi-fermented produced from FLW.

Sustainable alternatives for post-harvest strawberry conservation

Strawberries show a short post-harvest conservation period. To improve it, the effect of different post-harvest storage temperatures, conservation methods and three different storage periods were tested on ‘San Andreas’ strawberry, right after harvest. The experiment consisted of a three factorial 2 x 5 x 3 (temperatures x methods x storage periods), arranged in a completely randomized design (CRD). Four replications were used for each treatment, each with five sampling units. The treatments tested were: storage temperatures - 1°C and 18°C (T1 and T2); conservation methods - sodium hypochlorite 0.5% (C1), potato starch film 6% + sodium hypochlorite 0.5% (C2), cassava starch film 6% + sodium hypochlorite 0.5% (C3), UV-C radiation (C4), and control (no treatment) (C5); Storage period - 3, 6, and 9 days (D1, D2, D3, respectively). The parameters assessed were flesh firmness, color (hue angle, chroma, and luminosity), soluble solids (SST) and mass loss. Fruit kept at a temperature of 1°C showed better traits than those stored at 18°C, regardless of the method and storage period. Among the conservation methods tested, only UV-C and sodium hypochlorite improved some attributes (firmness and SST) when associated with refrigeration at 1°C. The use of potato and cassava starch is not as expected since they do not improve conservation and the total soluble solids contents.

Determining the Effect of Postharvest Cold Storage Treatment on the Survival of Immature Drosophila suzukii (Diptera: Drosophilidae) in Small Fruits.

We evaluated the effect of postharvest cold storage temperature (0.0-2.2°C) and duration (3-5 d) on pupal emergence of single life stage populations of laboratory-generated Drosophila suzukii (Matsumura) and mixed-age populations collected in the field from blackberries, blueberries, strawberries, and raspberries. For field-infested fruit, cold storage at any temperature and duration resulted in less pupal emergence compared with the control held at 20°C, but D. suzukii subjected to higher temperatures and shorter storage durations in caneberries had higher survival. When a single life stage of D. suzukii was exposed to cold storage, pupal emergence was significantly reduced across all fruit types held at 0°C and for most life stages and fruit types held at 1.5 and 2.2°C, dependent on the substrate. Freshly laid eggs exposed to cold storage produced the lowest pupal emergence. Our results suggest using cold storage treatment is an effective postharvest management strategy for small-fruit growers to use on-farm as part of an integrated program to manage D. suzukii infestation. An economic assessment was made to examine the profit implications of an investment in cold storage units to counter pest pressure. Results suggest that investment in a cold storage unit would breakeven in about 4 yr. On farms that already have cold storage installed, we estimated a $0.11/kg decrease in blueberry market price for holding fruit for 3 d. Together, this cost assessment will provide growers with the knowledge to make decisions based on infestation risk and the seasonal sale price of blueberries.

Effect of post-harvest conditions on antioxidant enzyme activity in Dunaliella tertiolecta biomass

Microalgae biomass is considered a sustainable feedstock to produce high-value compounds including enzymatic and non-enzymatic antioxidants, which are widely used for food, pharmaceuticals, textile, leather , and in the chemical industries. Suitable post-harvest storage conditions to minimise deterioration of enzyme activity is therefore crucial. In this study, the effect of storage temperature over time on antioxidant enzyme activity (catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD) in four D. tertiolecta samples (whole wet cells, freeze-dried whole cells, crude extract and freeze-dried crude extract) were evaluated. Antioxidant enzyme activities in freshly harvested whole cells or in the crude extract stored at -20 °C were retained only for up to one month but when stored at -80 °C, both CAT and SOD activities remained unchanged for four months. Moreover, in the freeze dried whole cell samples, CAT and SOD activities were retained for 8 months at -20 °C, however, when a crude extract was prepared and freeze dried, enzyme activities decreased. Therefore, careful control of storage temperature could prevent unfavourable changes to antioxidant activity in harvested cells thereby increasing shelf-life and the value of this type of biomass. This study recommends a suitable post-harvest storage temperature for preservation of Dunaliella biomass for both short-term and long-term stability of antioxidant enzyme activities. Our results strongly indicate that fresh whole cell extracts should be used in antioxidant enzyme assays , but if storage is necessary, whole fresh cells should be freeze dried and stored at -80 °C. Crude extracts prepared should be used in antioxidant enzyme assays within 24 h of preparation. • Evaluating the effect of storage temperature and time on antioxidant enzyme activity in Dunaliella biomass . • Assessing temperature-induced oxidative stress during storage of Dunaliella cells. • Post-harvest storage recommendations to minimise deterioration of antioxidant enzyme activity in Dunaliella biomass.

Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures

Maintaining the cold chain during long-term storage is important for the preservation of fresh food quality. Arils are usually extracted from freshly harvested pomegranates or after short storage period. Nevertheless, pomegranate fruit may be stored for several weeks before being marketed as ready-to-eat aril (REA). In this study, the effect of different postharvest storage periods (30, 45, and 60 days) and temperatures (2°C and 6°C) on the quality of arils after storage of fruit and then after 10 days storage were investigated. The fruit storage period significantly affected total phenols, antioxidant activity, and vitamin C content of REA from stored fruit and after 10 days storage. Color, anthocyanins, and organic acids of REA varied significantly with the fruit storage period mainly after 10 days. The highest changes were observed after 60 days of fruit storage period. Generally, storage temperature has no effect on bioactive properties and has minimal influence on REA after 10 days storage period. Sensory and volatiles changes were affected not only by storage temperature but also by long storage duration. Thus, aroma profile was markedly separated in heatmap by storage time and temperature. Similar aroma profiles for REA extracted immediately after each storage period or from freshly harvested fruit were distinguished. However, changes were observed for stored fruit after 10 days storage at 6°C, with more abundance of terpenes such as (Z)-β-farenesene, (E)-α-bergamotene, and α-pinene. Practical applications Ready-to-eat arils (REA) quality is generally affected by several postharvest treatments and conditions. This study used a combination of storage temperatures and duration of “Gabsi” pomegranate fruit to determine the quality of arils after shelf-life. Results of aril sensory analysis showed that the overall flavor and appearance were highly rated in aril when the fruit was stored for 2 months at 2°C. Similarly, results of instrumental measurements showed that the fruit could be stored for 2 months at 2°C without significant reduction in compounds that are beneficial for health and aril color. Storing fruit for 60 days at 6°C led to a reduction in overall quality and changes in aroma profile of REA. The outcomes of this study suggest that a storage period of 2 months at 2°C is recommended for REA aril use to maintain sensory quality and minimize volatile aroma component reductions.

Low-temperature storage regulates the expression of genes related to peel pigments of grapefruit

Grapefruit fruit (Citrus paradisi Macfad) are sensitive to postharvest temperature variations. In red grapefruit cultivars, peel color is a characteristic and important quality parameter that may undergo changes during storage due to alterations in the content of pigments. So far, it is not clear if the postharvest peel color variations in grapefruit are regulated at the transcriptional level due to storage conditions. The objective of this work was to investigate the effect of postharvest storage temperature (2 and 13 °C) on the relationships between peel color, chlorophyll (Chl) and carotenoid contents and the expression of genes related to the synthesis and degradation of these pigments in the flavedo of ‘Rio Red’ grapefruit grown in Northern Mexico. Fruit were harvested at breaker stage with a maturity index of 4.8 and stored for 42 days at 2 and 13 °C. Pigments, transcript levels, color index (CI) and ethylene production were periodically evaluated through storage. Pearson’s correlations between CI and Chl, lycopene, and β-carotene contents were evaluated. Storage at 13 °C increased lycopene content and CI and decreased Chl content. In fruit stored at 2 °C, the CI and content of β-carotenes remained almost unchanged. In contrast, the lycopene content increased at this temperature, but to a lesser extent than at 13 °C. The ANOVA showed the expression of ζ-carotene desaturase (ZDS), two types of lycopene cyclases (carotenoid biosynthesis pathway genes) and the pheophorbide a oxygenase gene (involved in Chl breakdown), was significantly influenced by the storage time-temperature interaction. The expression of the ZDS gene was significantly higher in fruit stored at 13 °C than in fruit stored at 2 °C, suggesting that lycopene biosynthesis is transcriptionally regulated by storage temperature. The lycopene levels showed a positive relation with the ZDS transcript levels and CI, indicating this pigment is implicated in the red coloration of the ‘Rio Red’ grapefruit flavedo during postharvest.

Effect of post-harvest treatment and storage temperature on fragrance of Jasmine (J. grandiflorum)

The postharvest experiment was conducted to maximize the shelf life of Jasminum grandiflorum without losing its fragrance using with different chemical solution in department of Crop Physiology, Tamilnadu Agricultural University during 2017 - 2018. The demand for this species for oil extraction is more compared to other species. Among the Jasmine flower production major quantity of Jasmine flowers are utilized for isolating and manufacturing Jasmine oils. The experimental design followed for this study is FCRD. The chemical solutions viz., silver nano particle (20 ppm), Boric acid (4%), sucrose (4%), NAA (100 ppm), BA (500 ppm), α-AIB (20µM) are used as anti-senescence. After chemical treatment the flower buds packed in polypropylene bags (200 gauges) and stored in ambient and cold storage condition. The observation was made periodically up to flower senescence. Among the different chemical treatment silver nano-particle (20 ppm) having the significant effect on fragrance and shelf life over control.

The quality of baby spinach as affected by developmental stage as well as postharvest storage conditions

ABSTRACTBaby spinach is rich in phytochemicals that provide great benefits to consumers’ health. The study aim was to investigate the effect of the growth harvest stage, postharvest storage duration and temperature on quality of baby spinach leaves. A 3 × 5 × 3 factorial experiment was laid out in a randomised complete block design with four replicates per treatment. The treatments were arranged as follows namely: stage I [28 days after sowing (DAS)], stage II (35 DAS)and stage III (42 DAS), and leaves were kept up to 12 d at three different temperatures – 4, 10 and 20°C. The study demonstrated that the overall appearance and odour were both well maintained in the leaves of baby spinach harvested at stage II. The baby spinach harvested 28 DAS led to higher content of iron [1.13 mg g−1 dry weight (DW)], magnesium (14.4 mg g−1 DW), and zinc (0.17 mg g−1 DW). The highest level of total antioxidant activity (0.43 mg g−1 DW) and flavonoids (12 mg g−1 DW) after 12 d of storage was observed in baby spinach leaves at stage I when stored at 4°C. Therefore, baby spinach leaves harvested 28 DAS and store at 4°C for 6 d improved shelf life and nutraceutical quality. Thus, early harvest of fresh produced baby spinach harvested in order to attain high phytochemical and mineral content when stored at low temperature (4°C) without exceeding 6 days is recommended.