1-Methylcyclopropene (1-MCP) for Maintaining Texture Quality of Fresh-cut Tomato

A study was conducted to determine the effect of 1-methylcyclopropene (1-MCP) on textural changes in fresh-cut tomato (Lycopersicon esculentum, Mill.) slices during storage at 5 °C. The relationship between fruit developmental stage and tissue watersoaking development was also determined. Fresh-cut tomato slices prepared from light-red fruit that had been exposed to 1-MCP (1 μL·L-1 for 24 h at 5 °C) retained significantly higher pericarp firmness during storage at 5 °C for 10 d than slices from nontreated fruit or slices stored at 10 or 15 °C and they also had a significantly higher ethylene production maximum. 1-MCP (1 or 10 μL·L-1 for 24 h at 5 °C) had no affect on the firmness of fresh-cut, red tomato slices at 5 °C or on slices prepared from 5 °C-stored, intact red tomatoes. Nor did 1-MCP treatment have a significant effect on electrolyte leakage of tomato slices or intact fruit stored at 5 °C. Slices from fruit of the same developmental stage but with higher initial firmness values had less watersoaking development and responded better to 1-MCP treatment during 8 d storage at 5 °C. 1-MCP (1 μL·L-1) was more effective in reducing watersoaking in light red stage tomato slices when applied at 5 °C for 24 h compared with 1-MCP applied at 10 or 15 °C. Watersoaking development was also more rapid in fresh-cut tomato slices as initial fruit ripeness advanced from breaker to red stage. Our results suggest that watersoaking development in fresh-cut tomato slices is an ethylene-mediated symptom of senescence and not a symptom of chilling injury as had previously been proposed.

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470 Ethylene Inhibits the Development of Chilling Injury in Fresh-cut Tomato Slices during Storage at Low Temperature

HortScience ◽

10.21273/hortsci.34.3.525e ◽

1999 ◽

Vol 34 (3) ◽

pp. 525E-526

Author(s):

Ji Heun Hong ◽

Ken Gross

Keyword(s):

Low Temperature ◽

Lycopersicon Esculentum ◽

Ethylene Production ◽

Chilling Injury ◽

Fungal Growth ◽

The Other ◽

Modified Atmosphere ◽

Ethylene Concentration ◽

Fresh Cut ◽

Absorbent Pads

Experiments were conducted to determine if ethylene influences chilling injury, as measured by percent of slices showing some water-soaked areas and associated fungal growth in fresh-cut tomato slices (Lycopersicon esculentum Mill.; cvs. Mountain Pride and Sunbeam). Ethylene concentration in containers without a perforation (perforations were made by piercing the lid of the container forming a 0.7-mm hole) significantly increased during storage at 5 °C, while little or no accumulation of ethylene occurred in containers with from one to six perforations. Chilling injury was greatest in slices in containers with six perforations, compared to slices in containers with one perforation an,d was over 12-fold greater than that of slices in control containers with no perforations. The percent ofage visible fungal growth of slices was roughly correlated with the degree of chilling injury. An experiment was also performed to investigate the effectiveness of including an ethylene absorbent pad in containers on subsequent ethylene accumulation and chilling injury. While ethylene in the no-pad control increased continually during storage at 5 °C under modified-atmosphere conditions, no increase in accumulation of ethylene was observed in containers containing ethylene absorbent pads throughout storage with `Sunbeam' and `Mountain Pride' tomatoes. The ethylene absorbent pad treatment resulted in a significantly higher percent of chilling injury and visible fungal growth compared with the no-pad control. In studies aimed at inhibiting ethylene production using 1-aminoethoxyvinylglycine (AVG) during storage of slices, the concentration of ethylene in control containers (no AVG) remained at elevated levels throughout storage compared to containers with slices treated with AVG. Chilling injury in controls was 5-fold greater than that in slices treated with AVG. All slices treated with AVG had visible fungal growth, while the percent of slices showing visible fungal growth in no-AVG controls was 54%. Furthermore, we tested the effect of ethylene pretreatment of slices on subsequent slice shelf-life and quality. In slices treated with ethylene (0, 0.1, 1, and 10 μL·L-1) immediately after slicing, ethylene production in untreated controls was greater than that of all other ethylene pretreatments. However, pretreatment of slices at 3 days after slicing resulted in a different pattern of subsequent ethylene production during storage. The rate of ethylene production by slices treated with 1 μL·L-1 ethylene at 3 days after slicing was greater during storage than any of the other ethylene treatments. With slices pretreated with ethylene both immediately and 3 days after slicing, the rate of ethylene production tended to show an negative correlation with chilling injury.

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Involvement of Ethylene in Development of Chilling Injury in Fresh-cut Tomato Slices during Cold Storage

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.125.6.736 ◽

2000 ◽

Vol 125 (6) ◽

pp. 736-741 ◽

Cited By ~ 23

Author(s):

Ji Heun Hong ◽

Kenneth C. Gross

Keyword(s):

Lycopersicon Esculentum ◽

Cold Storage ◽

Negative Correlation ◽

Ethylene Production ◽

Chilling Injury ◽

The Other ◽

Modified Atmosphere ◽

Ethylene Concentration ◽

Fresh Cut ◽

Absorbent Pads

Experiments were conducted to determine if ethylene influences chilling injury, as measured by percentage of slices exhibiting water-soaked areas in fresh-cut tomato slices of `Mountain Pride' and `Sunbeam' tomato (Lycopersicon esculentum Mill.). Ethylene concentration in containers without ventilation significantly increased during storage at 5 °C, whereas little or no accumulation of ethylene occurred in containers with one or six perforations. Chilling injury was greatest for slices in containers with six perforations, compared to slices in containers with one perforation, and was over 13-fold greater than that of slices in control containers with no perforations. An experiment was also performed to investigate the effectiveness of including an ethylene absorbent pad in containers on subsequent ethylene accumulation and chilling injury. While ethylene in the no-pad controls increased continually during storage of both `Mountain Pride' and `Sunbeam' tomatoes at 5 °C under modified atmosphere conditions, no increase in accumulation of ethylene was observed in containers containing ethylene absorbent pads throughout storage. The ethylene absorbent pad treatment resulted in a significantly higher percentage of chilling injury compared with the no-pad control. In studies aimed at inhibiting ethylene production using AVG during storage of slices, the concentration of ethylene in control containers (no AVG) remained at elevated levels throughout storage, compared to containers with slices treated with AVG. Chilling injury in slices treated with AVG was 5-fold greater than that of controls. Further, we tested the effect of ethylene pretreatment of slices on subsequent slice shelf life and quality. In slices treated with ethylene (0, 0.1, 1, or 10 μL·L-1) immediately after slicing, ethylene production in nontreated controls was greater than that of all other ethylene pretreatments. However, pretreatment of slices 3 days after slicing resulted in a different pattern of ethylene production during storage. The rate of ethylene production by slices treated with 1 μL·L-1 ethylene 3 days after slicing was greater during storage than any of the other ethylene treatments. With slices pretreated with ethylene, both immediately and 3 days after slicing, the rate of ethylene production tended to show a negative correlation with chilling injury. Chemical name used: 1-aminoethoxyvinylglycine (AVG).

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Tomato Cultivation Systems Affect Subsequent Quality of Fresh-cut Fruit Slices

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.125.6.729 ◽

2000 ◽

Vol 125 (6) ◽

pp. 729-735 ◽

Cited By ~ 19

Author(s):

Ji Heun Hong ◽

Douglas J. Mills ◽

C. Benjamin Coffman ◽

James D. Anderson ◽

Mary J. Camp ◽

...

Keyword(s):

Electrolyte Leakage ◽

Chilling Injury ◽

Titratable Acidity ◽

Soluble Solids ◽

Forecasting Model ◽

Disease Forecasting ◽

Hairy Vetch ◽

Fresh Cut ◽

Polyethylene Mulch

Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. `Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at 5 °C under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SSC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomatoes grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomatoes grown with black polyethylene mulch after 12 days storage. Ethylene production of slices from fruit grown using hairy vetch mulch under Tom-Cast was ≈1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomatoes grown using black polyethylene mulch under NF was over 7-fold that of slices from tomatoes grown using hairy vetch under Tom-Cast. When stored at 20 °C, slices from light-red tomatoes grown with black polyethylene or hairy vetch mulches both showed a rapid increase in electrolyte leakage beginning 6 hours after slicing. However, slices from tomatoes grown using the hairy vetch mulch tended to have lower electrolyte leakage than those grown with black polyethylene mulch. These results suggest that tomatoes from plants grown using hairy vetch mulch may be more suitable for fresh-cut slices than those grown using black polyethylene mulch. Also, use of the disease forecasting model Tom-Cast, which can result in lower fungicide application than is currently used commercially, resulted in high quality fruit for fresh-cut processing.

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Extended Shelf Life and Quality of Fresh-cut Papaya Derived from Ripe Fruit Treated with the Ethylene Antagonist 1-Methylcyclopropene

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.131.1.97 ◽

2006 ◽

Vol 131 (1) ◽

pp. 97-103 ◽

Cited By ~ 20

Author(s):

Muharrem Ergun ◽

Donald J. Huber ◽

Jiwon Jeong ◽

Jerry A. Bartz

Keyword(s):

Shelf Life ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Sampling Interval ◽

Intact Control ◽

Ethylene Action ◽

Ethylene Antagonist ◽

Fresh Cut

The purpose of the present study was to investigate the role of ethylene action, via use of the ethylene antagonist 1-methylcyclopropene (1-MCP), on the senescence and quality of fresh-cut ripe papaya (Carica papaya L. `Sunrise Solo') fruit. Ripe papaya fruit were treated with 2.5 μL·L-1 1-MCP and immediately processed into fresh-cut slices or left intact. At 2-day intervals over 10 days at 5 °C, continuously stored slices were monitored for ethylene production, firmness, electrolyte leakage, color, sensory changes, and pathogen incidence. Slices freshly prepared from intact fruit stored under identical conditions were measured similarly. Ethylene production did not differ significantly between the treatments, although production rates were slightly but consistently higher in slices from intact control compared with intact 1-MCP-treated fruit. Mesocarp firmness of continuously stored slices and slices from fruit stored intact was significantly retained by 1-MCP. Firmness of continuously stored slices from 1-MCP-treated fruit declined 50% compared with 75% for control slices. Firmness of fresh-cut slices prepared from intact control and 1-MCP-treated fruit at each sampling interval declined 26% and 15%, respectively. Electrolyte leakage remained low and changed little in slices freshly prepared from fruit stored intact. Leakage from continuously stored papaya slices increased after 4 days, and after 6 days controls increased significantly compared with stored slices derived from papaya fruit initially treated with the ethylene antagonist. The flesh color of continuously stored slices or slices prepared from fruit stored intact was influenced by 1-MCP only during the later periods of storage. Microbial counts in stored slices or slices prepared at each sampling were generally unaffected by 1-MCP. Informal sensory analysis indicated that the edible shelf life was 6 days in stored slices from 1-MCP-treated fruit compared with 2 to 3 days for stored slices from control fruit.

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Microbiological and Physiological Attributes of Fresh-Cut Cucumbers in Controlled Atmosphere Storage

Journal of Food Protection ◽

10.4315/jfp-19-618 ◽

2020 ◽

Vol 83 (10) ◽

pp. 1718-1725

Author(s):

YABO WEI ◽

YANYAN ZHENG ◽

YUE MA ◽

JUNMAO TONG ◽

JIAN ZHANG ◽

...

Keyword(s):

Respiration Rate ◽

Electrolyte Leakage ◽

Chlorophyll Concentration ◽

Control Group ◽

Controlled Atmosphere ◽

Cucumis Sativus L ◽

Controlled Atmosphere Storage ◽

Fresh Cut ◽

Atmosphere Storage

ABSTRACT Fresh-cut cucumbers are popular worldwide, but they are prone to spoilage due to tissue damage caused by processing. The effects of controlled atmosphere storage (CAS) at 3% O2 and 7% CO2 or 8% O2 and 2% CO2 on microorganisms and the quality of fresh-cut cucumbers (Cucumis sativus L. cv. Chinese Long) at 4°C and 90% relative humidity were investigated in this study. The results showed that compared with the control group, both controlled atmosphere treatments maintained chlorophyll concentration, appearance, and color of fresh-cut cucumbers effectively; inhibited respiration rate and polyphenoloxidase (PPO) and peroxidase (POD) activity; delayed the decrease in firmness and the increase in relative electrolyte leakage; and inhibited the growth of microorganisms on cucumbers during storage. On day 10, the chlorophyll concentration and firmness of cucumbers stored at 3% O2 and 7% CO2 was 1.15 and 1.04 times that of cucumbers stored at 8% O2 and 2% CO2, respectively. Respiration rate, relative electrolyte leakage, polyphenoloxidase activity, peroxidase activity, and levels of total bacteria, coliforms, and Pseudomonas spp. at 3% O2 and 7% CO2 were 19.79, 6.01, 5.45, 88.50, 18.07, 16.14, and 19.76% lower than at 8% O2 and 2% CO2, respectively. In conclusion, storage at 3% O2 and 7% CO2 was effective in inhibiting microorganisms and maintaining the quality of stored fresh-cut cucumbers. HIGHLIGHTS

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Bell Pepper (Capsicum annuum L.) Fruits are Susceptible to Chilling Injury at the Breaker Stage of Ripeness

HortScience ◽

10.21273/hortsci.42.7.1659 ◽

2007 ◽

Vol 42 (7) ◽

pp. 1659-1664 ◽

Cited By ~ 33

Author(s):

Chae Shin Lim ◽

Seong Mo Kang ◽

Jeoung Lai Cho ◽

Kenneth C. Gross ◽

Allan B. Woolf

Keyword(s):

Capsicum Annuum ◽

Water Loss ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Color Change ◽

Chilling Injury ◽

Bell Pepper ◽

Low Temperature Storage ◽

Bell Peppers ◽

Temperature Storage

To study ripening-related chilling injury (CI) of bell pepper (Capsicum annuum L.), fruit at mature green, breaker, and red-ripe stages were stored at 1, 5, 7, and 10 °C for 4 weeks. Surface pitting was evaluated after storage at 1 °C for 2 weeks followed by a 2-day exposure to room temperature (20 °C). Exposing fruit to 1 °C enhanced water loss, respiration, ethylene production, and electrolyte leakage, but slowed color change. Weight loss, respiration, ethylene production, electrolyte leakage, and color change increased more in breaker than in mature green and red-ripe fruit. No pitting symptom was observed at temperatures of 5 to 10 °C. After storing peppers at 1 °C for 2 weeks, breaker stage fruit exhibited chilling symptoms of severe surface pitting with more sheet pitting and deeper peel depression. Mature green fruit showed only moderate pitting. However, red-ripe peppers showed no injury and cells showed a normal appearance after low-temperature storage (1 °C). These results show that bell peppers tended to be more susceptible to chilling temperature while at the breaker stage and that the increase in visible CI is correlated with increased water loss, respiration, ethylene production, electrolyte leakage, and color change during storage.

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Package Atmosphere Affects Postharvest Biology and Quality of Fresh-cut Cilantro Leaves

HortScience ◽

10.21273/hortsci.39.3.567 ◽

2004 ◽

Vol 39 (3) ◽

pp. 567-570 ◽

Cited By ~ 34

Author(s):

Yaguang Luo ◽

James L. McEvoy ◽

Marian R. Wachtel ◽

Ji Gang Kim ◽

Yun Huang

Keyword(s):

Electrolyte Leakage ◽

Transmission Rate ◽

Storage Period ◽

Visual Quality ◽

Storage Condition ◽

Modified Atmosphere ◽

Oxygen Transmission Rate ◽

Fresh Cut ◽

Over Time

Experiments were conducted to develop a modified atmosphere packaging system for fresh-cut cilantro (Coriandrum sativum L.) leaves, and to determine the effect of package film oxygen transmission rate (OTR) on package atmosphere and the consequence on quality and microbiology of the product. Package film OTR significantly (P < 0.001) influenced the package atmospheres and the resultant postharvest physiology and quality of fresh-cut cilantro leaves under the tested package configuration (bag size 19 × 22 cm, product fill weight 85 g/bag) and storage condition (0 °C). Oxygen and carbon dioxide levels of the packages prepared with 3500 mL·d-1·m-2 OTR films equilibrated at 1.5 to 2.3 kPa and 3.6 to 4.1 kPa, respectively, on day 3 and maintained this level throughout the storage. The gas compositions of the packages with 6200 mL·d-1·m-2 OTR films showed a similar trend, except they equilibrated at a higher O2 (3.6 to 5.6 kPa) and lower CO2 (2.7 to 3.3 kPa) level. Fresh-cut cilantro leaves in both packages exhibited the highest tissue integrity as evidenced by the lowest tissue electrolyte leakage, with high overall visual quality scores (like moderately to like very much) at the end of 14 days storage. However, atmospheres in 1700 mL·d-1·m-2 OTR film packages displayed a rapid depletion of O2 and accumulation of CO2, with essentially no O2 (≈0.02 kPa) and high CO2 (7.7 to 9.0 kPa) levels inside the packages from day 6 until the end of storage. A rapid increase in tissue electrolyte leakage was observed in cilantro leaves in these packages starting on day 6, increasing 6-fold at the end of the storage period. Products in these packages developed a strong off-odor, accompanied by a rapid loss of typical aroma and overall visual quality, with an unacceptable quality rating at the end of storage (dislike slightly). Samples packaged in perforated bags (without modified atmosphere) lost moisture over time, and small numbers of wilted leaves were seen. There was a slow but significant (P < 0.001) increase in aerobic organisms over time with no significant (P > 0.05) difference among treatments. There was an increase in anaerobic microorganisms on cilantro leaves packaged in 1700 mL·d-1·m-2 OTR film, although only ≈0.5 log cfu/g difference was observed among the treatments and over time.

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Sensory and Analytical Analyses of Fruit Quality Constituents of Fresh-cut Orange- and Green-fleshed Honeydews and Orange-fleshed Cantaloupe

HortScience ◽

10.21273/hortsci.39.4.806b ◽

2004 ◽

Vol 39 (4) ◽

pp. 806B-806

Author(s):

Robert A. Saftner* ◽

Judith A. Abbott ◽

Gene E. Lester

Keyword(s):

Fruit Quality ◽

Ethylene Production ◽

Soluble Solids ◽

Eating Quality ◽

Production Rates ◽

Breeding Lines ◽

Retail Markets ◽

Fresh Cut

New fresh-cut melon products prepared from orange-fleshed honeydews have recently become available in retail markets. We compared fresh-cut chunks of orange-fleshed honeydew (`Temptation' and four breeding lines), green-fleshed honeydew (`Honey Brew'), and cantaloupe (`Cruiser'). All genotypes had similar respiration and ethylene production rates and soluble solids contents: genotype means for soluble solids contents were between 9.4% and 10.1 %. Five hundred untrained consumers preferred the flavor, texture, and overall eating quality of the orange honeydews to the green cultivar, with `Temptation' scoring highest. `Temptation' chunks were less firm at the time of processing and after 12 days storage than chunks prepared from all other genotypes. The color of orange-fleshed honeydew chunks was intermediate between that of cantaloupe and green-fleshed honeydew and the color was maintained during 12 days storage. Total aromatic volatiles from juice extracts of orange-fleshed honeydew chunks was 1.2 to 4.7 times higher than that of green-fleshed honeydew extracts and volatiles from cantaloupe was >4.8 fold greater than extracts from `Temptation' and >9.3 fold higher than that of other honeydew extracts. Many individual volatiles were identical in cantaloupe and honeydews; however, honeydew genotypes, particularly the orange-pigmented types, were distinctive from cantaloupe in having relatively high levels of various nonenyl and nonadienyl acetates of uncharacterized aromas. The results indicate that `Temptation' and other orange-fleshed honeydews are a promising new melon type for fresh-cut processing.

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Antioxidizing Enzyme Activities in Chilling-sensitive and Chilling-tolerant Pepper Fruit as Affected by Stage of Ripeness and Storage Temperature

Journal of the American Society for Horticultural Science ◽

10.21273/jashs.134.1.156 ◽

2009 ◽

Vol 134 (1) ◽

pp. 156-163 ◽

Cited By ~ 14

Author(s):

Chae Shin Lim ◽

Seong Mo Kang ◽

Jeoung Lai Cho ◽

Kenneth C. Gross

Keyword(s):

Oxidative Stress ◽

Superoxide Dismutase ◽

Ethylene Production ◽

Electrolyte Leakage ◽

Storage Temperature ◽

Chilling Injury ◽

Pepper Fruit ◽

And Storage ◽

Storage Temperatures ◽

Β Carotene

To study ripening-related chilling injury in pepper (Capsicum annuum L.), chilling-tolerant ‘Buchon’ and chilling-sensitive ‘Nockgwang’ fruit were harvested at mature green (MG), breaker (BR), and red-ripe (RR) stages and stored at 1, 5, and 10 °C for 21 d. ‘Buchon’ did not show surface pitting (SP) regardless of ripeness stage and storage temperature, whereas ‘Nockgwang’ at MG and BR exhibited SP at 1 and 5 °C. After 14 days of storage at 1 °C, chilling-sensitive ‘Nockgwang’ did not show SP when fruit were at the RR stage. Compared with ‘Buchon’, ‘Nockgwang’ at MG and BR had more electrolyte leakage increase during storage at 1 and 5 °C. ‘Buchon’ at all ripeness stages showed significantly higher ethylene production during storage regardless of storage temperatures. Contents of β-carotene and lycopene increased in both cultivars as ripening progressed. The contents of β-carotene and lycopene were similar between the two cultivars regardless of storage temperatures and ripeness stages. Susceptibility of pepper fruit to chilling appeared to be related to superoxide dismutase (SOD) and catalase (CAT). Activities of SOD and CAT were much higher in ‘Buchon’ than ‘Nockgwang’, more apparently at MG and BR. The results suggest that chilling-tolerant ‘Buchon’ and fruit at RR could have been equipped with a more efficient antioxidizing system, even if it was not clear whether oxidative stress is a cause or an effect of the CI in pepper.

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Processing Line Effects on Storage Attributes of Fresh-cut Spinach Leaves

HortScience ◽

10.21273/hortsci.35.7.1308 ◽

2000 ◽

Vol 35 (7) ◽

pp. 1308-1311 ◽

Cited By ~ 11

Author(s):

D. Mark Hodges ◽

Charles F. Forney ◽

Wendy Wismer

Keyword(s):

Lipid Peroxidation ◽

Electrolyte Leakage ◽

Spinacia Oleracea ◽

Chlorophyll B ◽

Storage Quality ◽

Processing Line ◽

Hue Angle ◽

Fresh Cut ◽

Spinach Leaves

The degree of damage that may occur through harvesting and packing represents one of the major factors that can affect quality of fresh-cut produce. The purpose of this study was to examine the effects of different steps in a representative fresh-cut processing line on storage quality of spinach (Spinacia oleracea L.). To this end, spinach leaves were removed at successive points on the line: 1) before entry into the line (control); 2) after a shaking procedure but before initial rinsing with 10 °C water + 5 mg·L-1 chlorine dioxide; 3) after centrifugal drying; and 4) after commercial packaging. After removal from the different points in the line, the spinach samples were stored at 10 °C for 16 days, during which time malondialdehyde (MDA) concentration (lipid peroxidation assay), electrolyte leakage (membrane leakiness), chlorophyll content (a, b, and total), and color attributes (L, saturation, hue angle) were measured. Both lipid peroxidation and electrolyte leakage increased with time of storage and with stage of procesing. Electrolyte leakage increased most in material removed after the shaking procedure, but prior to hydrocooling. Overall total chlorophyll loss during storage did not change with time of removal from the processing line, although overall chlorophyll b content decreased in stored material 8 days following centrifugal drying and packaging. A more rapid loss in chlorophyll a relative to chlorophyll b over the first 8 days of storage was reflected in hue angle measurements regardless of the point of removal. The processing line under study, thus had both beneficial and detrimental effects on storage quality of spinach. Detrimental effects associated with centrifugal drying and packaging procedures could be modified to improve quality.

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