Effects of Vacuum Precooling Pressure on Postharvest Preservative Quality of Spinach

GUO Shuting; XUE Jianyi; LI Feng; ZHAO Botao; WANG Yongli

doi:10.13386/j.issn1002-0306.2020050230

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 265-269. > DOI: 10.13386/j.issn1002-0306.2020050230

GUO Shuting, XUE Jianyi, LI Feng, ZHAO Botao, WANG Yongli. Effects of Vacuum Precooling Pressure on Postharvest Preservative Quality of Spinach[J]. Science and Technology of Food Industry, 2021, 42(5): 265-269. DOI: 10.13386/j.issn1002-0306.2020050230

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Effects of Vacuum Precooling Pressure on Postharvest Preservative Quality of Spinach

1. College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China;
2. Nanjing Institute for Comprehensive Utilization of Wild Plants Organization name, Nanjing 211111, China

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Received Date: May 21, 2020
Available Online: March 02, 2021

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Abstract

Abstract

In order to investigate the effect of vacuum precooling pressure on preservative quality of spinach,spinach was precooled to 4 ℃ under the pressure of 600,800 and 1000 Pa,respectively,and then was preserved at(4±1) ℃ for 15 days.By determining sensory quality,color difference,weight loss,V_C,chlorophyll content and enzymatic activity of spinach during storage,the effect of vacuum precooling pressure on preservative quality of spinach was studied. Results showed that vacuum precooling treatment effectively slowed down the deterioration of sensory quality,lowered weight loss,the loss of V_C and chlorophyll,inhibited its color changes,delayed the decrease of catalase(CAT)activity and the increase of peroxidase(POD)activity. In conclusion,the spinach treated with the precooling pressure of 1000 Pa exhibited the optimum preservative quality.
- spinach,
- vacuum cooling,
- pressure,
- preservation,
- quality

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