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ISHS Acta Horticulturae 1209: II International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life

Hot water treatment after harvest preserves nutritional quality of spinach during storage

Authors:   M. Glowacz, J. Reade, J. Monaghan, L. Mogren
Keywords:   ascorbic acid, leafy vegetables, shelf life, temperature treatments
DOI:   10.17660/ActaHortic.2018.1209.18
Abstract:
The concentration of antioxidants in fresh produce is important in terms of human nutrition. The main antioxidants, found in relatively high concentrations in leafy vegetables, are ascorbic acid (AsA), carotenoids and flavonoids. There is an increasing interest in finding ways to improve the nutritional quality of vegetables by increasing or maintaining antioxidant content during storage. This study has investigated the effect of postharvest high temperature treatments on nutritional quality changes in spinach during subsequent storage. Ascorbic acid was determined by HPLC during storage. The hot water (40C) pre-treatment reduced AsA loss during storage of spinach. However, the treatment was only effective in the case of spinach leaves subsequently stored at 0C, while in spinach leaves stored at 6C this effect was lost. In conclusion, hot water (40C) treatment can potentially be used for nutritional quality preservation in spinach leaves. Physiological processes induced by hot water treatment require further investigation.

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1209_17     1209     1209_19

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