시금치 포장 및 보관온도가 품질보존에 미치는 영향

To extend the shelf-life of spinach after harvest, we investigated the effect of various packaging methods and storage temperature. In case of polypropylene film package, there was no weight loss, but in non-package, remarkably weight loss occurred as storage period extended and storage temperature risen. Content of vitamin C was decreased rapidly at early stage of storage, and decrease of vitamin C in low temperature storage was lower than that of room temperature storage, but its large difference according to packaging method was not observed. In hunter’s value on spinach, b value in room temperature storage was higher than that of low temperature storage. In terms of freshness, shelf-life of spinach by low temperature storage (1~3°C) after PP film packaging lasted 34 days, and that by room temperature storage (10~15°C) after PP film packaging lasted 8 days, but that by room temperature storage after non-packaging lasted 3 days.