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The effect of packaging and pre-packaging treatments on quality of fresh-cut spinach during cold storage [electronic resource].

By:

Rabie, S.M.H

Contributor(s):

Mohamed, Asrar Y.I

Language: English Summary language: Arabic Description: p.13-28Other title:

تأثير نوع العبوة ومعاملات ما قبل التعبئة علي صفات الجودة للسبانخ محدودة التجهيز أثناء التخزين المبرد [Added title page title]

Uniform titles:

Mansoura University journal of food and dairy sciences, 2010 v. 1 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(1)Summary: Fresh cut spinach leaves (Spinacia o/eracea L.) can be used for preparing many types of delicious dishes or eaten raw along with green salads because of its high nutritional value. Different pre-packaging dipping treatments and local packaging materials were used to extend the shelf life of this highly perishable product. The dipping solutions for shredded spinach leaves (2 cm in width) were: water (control), ascorbic acid (0.2%) and potassium permanganate (0.02%). After dipping, drained samples were then packaged in two polypropylene (PP) pouches (12 )( 20 cm) of different thickness (22, and 30 J.L) and'in polystyrene (PS) trays over-wrapped with a clear stretch polyvinylidene chloride (PVdC) film.' Packaged samples were kept refrigerated at 4±0.5 °C and 85±3 % R.H. for nine days.

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Fresh cut spinach leaves (Spinacia o/eracea L.) can be used for preparing many types of delicious dishes or eaten raw along with green salads because of its high nutritional value. Different pre-packaging dipping treatments and local packaging materials were used to extend the shelf life of this highly perishable product. The dipping solutions for shredded spinach leaves (2 cm in width) were: water (control), ascorbic acid (0.2%) and potassium permanganate (0.02%). After dipping, drained samples were then packaged in two polypropylene (PP) pouches (12 )( 20 cm) of different thickness (22, and 30 J.L) and'in polystyrene (PS) trays over-wrapped with a clear stretch polyvinylidene chloride (PVdC) film.' Packaged samples were kept refrigerated at 4±0.5 °C and 85±3 % R.H. for nine days.

Summary in Arabic.

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