Effect of modified atmosphere packaging on some physicochemical properties of spinach (spinacia oleracea L.) during storage time

Document Type : Research Article


1 M. Sc. of Food Science and Technology, Department of Food Science and Technology, Islamic Azad university of Isfahan (Khorasgan), Iran

2 Assistant Professor of the Department of Food Science and Technology, Islamic Azad university branch of Isfahan (Khorasgan), Iran.

3 Associate Professor of the Department of Food Science and Technology, Isfahan university of technology, Isfahan, Iran


Modified atmosphere packaging is a technique used to prolong the shelf life of food such as vegetables and fruit. In this study, the effect of different levels of oxygen and carbon dioxide on some properties of native spinach leaves during twenty days of cool storage was investigated. A native variety of spinach for Isfahan was chosen and after harvesting, its leaves were modified atmosphere packaged in the polyethylene-polyamide bags. Five treatments including different contents of oxygen and carbon dioxide gases (0%, 5%, 10%, 15% and 20%) with the constant level of 80% N2 in each packaging were studied.. All packages were stored at 4°C for 20 days. The results showed that pH increased during twenty days of storage, and  increasing the content of carbon dioxide pH increased and became more alkaline. Ascorbic acid content decreased in all treatments during storage and also, increasing the levels of carbon dioxide caused more reduction in its concentration. The levels of chlorophyll a, chlorophyll b and total chlorophyll of different treatments during storage were not significantly different and so, it can be concluded that different levels of gases caused no change in the chlorophyll content. The organoleptic properties of spinach were best maintained at packages containing moderate levels of oxygen and carbon dioxide and also, increasing the level of carbon dioxide reduced the freshness of spinach leaves.


Main Subjects

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