Effect of Various Minimal Processing Treatments on Quality Characteristics and Nutritional Value of Spinach

Abstract

Vegetables are highly nutritious and value able part of our diet and the market sale of ready-to-use fresh vegetables grown rapidly as a result of consumer attitude. Many health benefits also related so its consumer and economic value increasing day by day. Fresh-cut or minimally processed vegetable means to washed, peeled, trimmed or sliced the vegetable into required size, chemically treated, packed into packaging material and finally stored in refrigerating temperature. Minimally process vegetables may also be considered as healthy vegetable with availability of their maximum saved nutrients. In present project spinach is selected to minimally process due to its rich nutritional contents and higher use in our daily life for the production of variety of products. Moreover nutrients like iron, calcium and vitamin K are present in higher concentrations due to which it become more beneficial against some serious health problems like of anemia, hemorrhage, clotting dysfunction and to maintain electrolytes balance in our body.