Reducing Postharvest Losses of Spinach Stored at Nonoptimum Temperatures with the Implementation of Passive Modified Atmosphere Packaging

• Main Authors: Konstantinos G. Batziakas, Shehbaz Singh, Kanwal Ayub, Qing Kang, Jeffrey K. Brecht, Cary L. Rivard, Eleni D. Pliakoni
• Format: Article
• Language: English
• Published: American Society for Horticultural Science (ASHS) 2020-02-01
• Series: HortScience
• Subjects: food loss; food waste; map; quality; shelf life; spinacia oleracea; temperature abuse
• Online Access: https://journals.ashs.org/hortsci/view/journals/hortsci/55/3/article-p326.xml

Postharvest losses of fresh produce constitute the biggest portion of the total food losses occurring in food chains globally. The main driver behind the postharvest losses of fresh fruits and vegetables is temperature abuse occurring mainly during transportation and storage. This is a particular problem for small-acreage producers, who frequently have limited access to postharvest handling resources like optimum refrigeration conditions. Passive modified atmosphere packaging (MAP) is a relatively inexpensive intervention that does not require specialized equipment and has demonstrated some potential for maintaining the quality and extending the shelf life of fresh produce stored in nonoptimum temperatures. Our objective was to determine the effect of passive MAP on the quality and storage life of spinach (Spinacia oleracea cv. Corvair) when stored in nonoptimum temperatures. Mature spinach leaves (≈320 g) were packaged in passive MAP bags, developed using the BreatheWay technology, and non-MAP produce bags and subsequently stored at 13 or 21 °C. Spinach physical and nutritional quality was evaluated throughout its storage life in terms of overall quality, water loss, leaf tenderness, surface color, chlorophyll content, electrolyte leakage, chlorophyll fluorescence, antioxidant capacity, total phenolic content, and vitamin C content. Spinach that was stored in MAP bags reached headspace equilibrium at ≈6% Ο2 and 11% CΟ2 at 13 °C and ≈4% Ο2 and 8% CΟ2 at 21 °C after 2 days of storage for both temperatures. The spinach stored in passive MAP at 13 or 21 °C demonstrated significantly higher overall quality during storage and 2 and 1 day longer storage life, respectively, when compared with the control. The spinach in passive MAP demonstrated a slower rate of yellowing and water loss during storage. The limiting factor for the spinach stored in MAP was decay due to condensation at 13 °C and yellowing at 21 °C. There were no statistical differences in the examined nutritional quality parameters between the spinach stored in MAP and produce bags. This study shows that passive MAP can be a valuable tool for reducing the food losses occurring in small-acreage fruit and vegetable operations that have limited access to cooling and refrigerated storage.