Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments.
BACKGROUND
Alternative techniques for cultivation of leafy vegetables such as a floating tray system and unconventional gas mixtures for post-harvest active modified atmosphere packaging (MAP) could be of interest in the minimally processed vegetable industry.


RESULTS
The combined effect of three pre-harvest fertilisation doses (8, 12 or 16 mmol N L(-1)) and three post-harvest MAP conditions (passive, super-atmospheric or N2O-enriched) on the main quality attributes of fresh-cut baby spinach leaves throughout 10 days at 5 degrees C was studied. After 8 days of shelf life, spinach leaves fertilised with 8 and 16 mmol N L(-1) and stored under N2O-enriched MAP showed the lowest microbial growth, with good sensory quality. Such combined treatments also preserved the total antioxidant capacity sampled at harvest (8 g ascorbic acid equivalent antioxidant capacity kg(-1) f.w.). A decrease of 10-20% in total vitamin C content regardless of N fertilisation and packaging treatment was found during shelf life. Total phenolics content at harvest was 2 g gallic acid equivalents kg(-1) f.w., which was slightly decreased or preserved during shelf life while total chlorophylls were preserved for all treatments assayed around 550 mg kg(-1) f.w.


CONCLUSIONS
No clear effect of fertilisation doses was observed during post-harvest storage on overall quality of fresh-cut baby spinach leaves, while N2O-enriched atmospheres seems to be a promising alternative to passive MAP for extending shelf life.
Rodríguez-Hidalgo
Stephanie
S
Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena, P. Alfonso XIII 48, 30203 Cartagena, Murcia, Spain.
Artés-Hernández
Francisco
F
Gómez
Perla A
PA
Fernández
Juan Antonio
JA
Artés
Francisco
F
D000383:Agriculture / Q000379:methods; D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D001419:Bacteria / Q000254:growth & development; D002734:Chlorophyll / Q000032:analysis; D005308:Fertilizers; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000254:growth & development; D009584:Nitrogen; D009609:Nitrous Oxide / Q000494:pharmacology; D009753:Nutritive Value; D009812:Odorants; D010636:Phenols / Q000032:analysis; D018515:Plant Leaves / Q000382:microbiology; D012677:Sensation; D018724:Spinacia oleracea / Q000737:chemistry / Q000382:microbiology / Q000592:standards*; D013649:Taste
D000975:Antioxidants; D005308:Fertilizers; D010636:Phenols; D002734:Chlorophyll; D009609:Nitrous Oxide; D009584:Nitrogen; D001205:Ascorbic Acid