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Storage of Spinach Under Low Oxygen Atmosphere Above the Extinction Point
Author(s) -
KO N.P.,
WATADA A.E.,
SCHLIMME D.V.,
BOUWKAMP J.C.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb14202.x
Subject(s) - modified atmosphere , spinach , atmosphere (unit) , cultivar , chemistry , oxygen , respiration , horticulture , controlled atmosphere , extinction (optical mineralogy) , chlorophyll , zoology , botany , food science , biology , mineralogy , meteorology , biochemistry , physics , organic chemistry , shelf life
The extinction point of spinach was <0.4% but above 0.2% O 2 at 0° and 5°C. Respiration rates were ∼2.3 times greater at 5°C than at 0°C and were similar among cultivars. In 0.8% O 2 atmosphere, O 2 uptake of three cultivars was reduced by an average of 53% and CO 2 production was reduced by 35% relative to those stored in air. Deterioration of leaves was reduced by 30 to 54%, while weight loss, color and chlorophyll content were not affected by the 0.8% O 2 atmosphere. Thus O 2 could be allowed to be depleted to 0.8% in modified atmosphere packaging without quality loss due to anoxia.