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

Autor:	Alejandra Yommi, Carolina Duarte, Liliana Carrozzi, Andrés López Camelo, Sara Ines Roura, Monica Viviana Barg, María Victoria Agüero, Natalia Guerra
Rok vydání:	2011
Předmět:	Polypropylene biology Chemistry Leaf water biology.organism_classification Horticulture chemistry.chemical_compound Low-density polyethylene Botany Postharvest Spinach Bound water Agronomy and Crop Science Water content Food Science Green colour
Zdroj:	International Journal of Postharvest Technology and Innovation. 2:145
ISSN:	1744-7569 1744-7550
Popis:	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 colour retention of bunched spinach leaves packaged in low density polyethylene (LDPE) and polypropylene (OPP) bags, stored at 2°C for 25 days. Water status was determined through relative water content (RWC), the free:total water ratio (FW/TW) and bound water (BW); colour was evaluated colorimetrically as hue angle. Gaseous concentrations reached in OPP bags (11% O 2 , 3%–5% CO 2 ) 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 seven days of storage, indicating loss of green colour. Better physical and physiological properties were observed in spinach packaged in OPP bags.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5c6f73f6b12aafe0d260174bd1d79990 https://doi.org/10.1504/ijpti.2011.041037 Zobrazit plný text záznamu