Effects of Controlled Atmosphere on Respiratory Characteristics and Quality Preservation of Spinach.

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  • Mizukami Yuzo
    Doctoral Course of the United Graduate School, Tokyo University of Agricultural and Technology
  • Saito Takahiro
    Faculty of Agriculture, Utsunomiya University
  • Shiga Tohru
    Faculty of Agriculture, Utsunomiya University

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  • ガス環境制御によるホウレンソウの呼吸特性と品質保持効果
  • ガス カンキョウ セイギョ ニ ヨル ホウレンソウ ノ コキュウ トクセイ ト ヒンシツ ホジ コウカ

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To apply controlled atmosphere (CA) storage to leafy vegetables, this experiment was examined the effect of composition of CO2 and O2 on the respiration and quality preservation of spinach (Spinacia oleracea L.). The CO2 output rate of spinach was reduced from 0% to 5% of CO2 due to elevated CO2 and/or reduced O2 level in the atmosphere. For over 5% of CO2, regardless of the CO2 level, the CO2 output rate was reduced with reducing O2 level. The respiration quotient that is qualitative indicator of respiration was unity for the CO2 range between 0% to 5%. This fact showed that the aerobic respiration continued in those conditions. High preservation of ascorbic acid was also observed when CA of 3% and 5% CO2 with reducing O2 levels. This implies the CA-storage provides extended storage term of spinach over 20 days.

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