The effect of washing for the shelf-life parameters of spinach (Spinacia oleracea L.)

Acta Agraria Debreceniensis Pub Date : 2024-06-03 DOI:10.34101/actaagrar/1/13575

Krisztina Pócsik-Sáfrány, Rana Shahriyari Ansaroudi, Andrea Zabiák, Kata Mihály, András Csótó, Erzsébet Sándor

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Abstract

Spinach is a very popular green leafy vegetable because of its versatile usage and beneficial for the health. However, spinach may contain several pathogen bacteria: Escherichia coli, Klebsiella spp., Salmonella spp., Enterobacter spp., Citrobacter spp., Shigella spp. and Listeria monocytogenes, which can cause several serious health problems. This study investigates the effects of washing with citric acid for the shelf-life parameters of spinach in comparison to the effect of washing with water and control. Washing of spinach with 0.5% citric acid solution decreased the elasticity of the spinach leaves, as well as the chlorophyll content. On the other hand, the total plate count, as well as the yeast and mold count could be decreased with this treatment, but difference was not detectable at the forth storage day. The fecal indicator E. coli did not change, indicating washing was not effective in this case. Further optimisation of treatment and storage conditions may decrease microbial risk of fresh spinach consumption without decreasing its sensory quality.

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清洗对菠菜（Spinacia oleracea L.）货架期参数的影响

菠菜是一种非常受欢迎的绿叶蔬菜，因为它用途广泛，有益健康。然而，菠菜可能含有多种病原菌：大肠埃希氏菌、克雷伯氏菌属、沙门氏菌属、肠杆菌属、柠檬酸杆菌属、志贺氏菌属和单核细胞增生李斯特菌等，这些细菌可导致多种严重的健康问题。本研究调查了用柠檬酸清洗对菠菜货架期参数的影响，并与用水清洗和对照组进行了比较。用 0.5% 的柠檬酸溶液清洗菠菜会降低菠菜叶片的弹性和叶绿素含量。另一方面，用这种方法处理菠菜后，总菌落总数以及酵母菌和霉菌的数量都会减少，但在第四个储存日时检测不到差异。粪便指标大肠杆菌没有变化，这表明清洗在这种情况下没有效果。进一步优化处理和贮藏条件可在不降低新鲜菠菜感官质量的前提下降低其微生物风险。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Acta Agraria Debreceniensis

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