The effect of differences in ozonation time and storage temperature on physical, chemical, and sensory characteristics of Japanese spinach (Spinacia oleracea L.)

Abstract

Japanese spinach (Spinacia oleracea L.) is a vegetable commodity with high economic value in Indonesia. Japanese spinach contains a lot of nutrients such as magnesium, iron, folic acid, calcium, potassium, sodium, vitamins A, B, C, and vitamin K, which are very good for health. In reducing the risk of decreased quality of postharvest Japanese spinach, the right ozonization technology and storage temperature can lead to quality maintenance of Japanese spinach. The ozonization treatment and the right storage temperature can maintain the nutritional value and some characteristics of Japanese spinach, such as its physics, chemicals, and sensory characteristics. Ozonization is used for the disinfection of spinach before storage. This study aimed to determine the effect of ozonization immersion time and storage temperature on the physical, chemical, and sensory characteristics of Japanese spinach during storage. The ozonization immersion time was 5, 10, and 15 mins. The storage temperature variations were room temperature (25oC) and cold temperature (10oC). This study was conducted using a Factorial Complete Randomized Design (CRD). The results showed that ozonization and cold temperature treatments could maintain the physical quality (weight loss and texture), chemical quality (water content and total phenolic), and sensory quality (appearance and hardness) of Japanese spinach during storage. A total of 5 min of ozonization immersion time and cold temperature storage is the most effective treatment of its water content, total phenolic, weight loss, texture, appearance, and hardness.