Effect of Vacuum Pre-Cooling on Quality Changes of Spinach during Cold Storage

Abstract:

Vacuum pre-cooling technique was used as a rapid cooling method for leafy vegetables such as lettuce, spinach and so on. Experiments were carried out to investigate the effect of vacuum pre-cooling on physiological activities during cold storage. The results revealed that the increase in weight loss and membrane permeability was inhibited, and the sensory quality was improved. Meanwhile, the decompositions of chlorophyll and soluble solids were delayed. Taking all these into account vacuum pre-cooling treatment can significantly extend the shelf life of spinach.

• Periodical: Advanced Materials Research (Volumes 641-642)
• Pages: 886-889
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.641-642.886
• Online since: January 2013
• Authors: Jing Xie, Jun Wei Zhu, Yong Yan Lin
• Keywords: Cold Storage, Quality, Spinach, Vacuum Pre-Cooling

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