Evaluation of spinach varieties under different storage temperature

Abstract

Abstract : The experiment was conducted at the laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur; to investigate the changes of quality in spinach at different post harvest temperature management, during November, 2005 to April, 2006. Three varieties (Pusha, Rohini, All greeen) and three sowing dates (November 24, December 09, December 24) were used as treatment variables. After harvest the vegetables were stored at 24°C (room temperature), 10°C and 4°C temperatures. Sowing dates showed no significant effect on nutritive quality except shelf life. The highest shelf life of 18.89 days was recorded by the plants of Rohini during December 24 sowing. Nutritive changes occurred due to varietal differences during storage condition. Maximum water retention (91.90%), ascorbic acid (47.70 mg/lOOg) and p- Carotene (8.22 mg/100 g) were recorded in Pusha variety stored at 4°C temperature. Significant decreases in different compositions, such as ascorbic acid, p- Carotene and water contents were observed with the increase in temperature. Among three levels of temperatures, 4°C proved to be superior in all respects.