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1 : 1 (26) (2010) #$%& $!" )( '( (1) + % (1)! *%,( & 3 - ) 2 #$%&!" 0 1 -%./ 0 1 ;5 : ( )( '%9 #$%& $!" 8 " " 3 %&$ 7 & '( ) = 5 >< 120 ) <7". %&$ B!" '$ %A C B!" '$ %A % & & <(E )( B$E!" :%%&E!%+ D & % 51 2 #$%& 0 ) F$E A%2./% )( 3 '%9 #$%& 0 > C 9 & 3 ) ' ( A" $ E 2 8 "71 )!/ + 6" #$%& A% >/ $% 7( >2 8 ) %3 "71 H?9 5 3 º & J?$ $%.2 8 "71 ) :5 9 6&$ 3 0 & 0 1 <7E (2) $+ 2 #$%& 3 0 A%2 - ) '7"E )E %(K 3 % (3) 6 >2 8 ) %3 "7L%?9 5 3 º 90 & 3 %.2 8 "71 )?9 5 3 º 90 & : +. &' ( %.#!! " (1) 277

2 ... +,! -,( )*! Effect of Preliminary Treatments on Spinach Quality During Freezing Storage S. Alyazigi (1) and A.Azizieh (2) ABSTRACT The objective of this investigation was to determine the effect of preliminary treatments on spinach quality during freezing storage. Three treatments were studied: first (fresh spinach without boiling), second (fresh spinach after boiling 90 C, 5 min., 3% NaCl), and third (fresh spinach after boiling 90 C, 5 min., 0% NaCl). Chemical analysis i.e.(ph, total of water soluble and insoluble solids and fibers), microbiological studies (total account of bacteria, yeast and fungi) also sensory evaluation have been carried out, to determine the acceptability of the best treatment by customer before and after freezing and during the storage time. The results showed that treatment (2) applied on fresh spinach (boiling temperature 90 C, time 5 min. and 3% of NaCl) was the best, followed by treatment (3) (boiling temperature 90 C, time 5 min. and 0% of NaCl). Key words: Spinach, Freezing storage, Sensory evaluation, Microbiology (1) Food Sci. Dep. Fac.Agr. P.O.Box 30621, Damascus University, Syria. 278

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15 : 1 (26) (2010) REFERENCES H A.5C H$ P >- B >?5R $.(1975). ;$ 3/A.$ %2.5R B5R &E.(1989).E O2(.5C P S&E.(1994).' & 3 )&C 2( >)& ; >+ 3. $ O $.?5R $.(1982).!! + O $.;P$ B.5C P V%.(1988).02 &9 Allende, A., Yaguang, L., McEvoy, J., Artés, F., and Wang, C.Y. (2004). Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions. Post harvest Biology and Technology. Vol. 33, No AOAC (2000). Official methods of analysis, Washington, DC. Baum, B.N.R., Hicks, J.R., Tabacchi, M.H., and Brecht, P.E. (1978). Evaluation of evacuated packages as an alternative to blanching for frozen spinach. Food Sci. Vol. 44, No Beuchat, L.R., (1996). Pathogenic microorganisms assotcited with fresh produce. J. Food Protection. 59: Brown, E. (2006). Freezing Guide, Freezing Spinach. Thrifty Fun Co. Retrieved from: CDCP (2002). Centre for Disease Control and Prevention. Vegetable of the Month Spinach. Retrieved Feb. 24, 2005 from: Ehler, J.T. (1990) Food Facts & Trivia-Food Reference, Spinach. Retrieved Feb 26, 2005 from: Feinstein, A. (1996). Healing with Vitamins. The ultimate guide to using nature s powerhouse nutrients for preventing and curing disease. Rodale Press, Inc. Emmaus Pennsylvania, USA, P.18. Gleim, E.G., Donald, T.K., and Fenton, F. (2006). Ascorbic Acid, Thiamin, Riboflavin, and carotene contents of asparagus and spinach in the fresh, stored, and frozen states, both before and after cooking. Food Sci. Vol. 9, No Gomes, C., Moreira, R.C., Castell-Perez, M.E., Kim, J., Silva, D.A., and Castillo, A. (2007). E-Beam Irradiation of Bagged, Ready-to-Eat Spinach Leaves (Spinacea oleracea): An Engineering Approach. Food Sci. Vol. 73, No Kader, A.A., Zagory, A. D., and Kerbel, E. L. (1989). Modified atmosphere packaging of fruits and vegetables. Crit.Rev. Food Sci. Nutr. Vol. 28: Kioontz, J.L., Philips, K.M., Exler, J., Holden, J.M., Gebhadt, S.E., and Haytowitz, D.B. (2005). Comparison of total folake concentrations in food determined by microbiological assay at several experienced U.S. Commercial Laboratories. J. AOAC Int. Vol. 88(3): Lawless, H. T., and Heymann, H. (1999). The Sensory evaluation of food principle and practices, Chapman Hall Food Science, Book (ANASDN publication), Gaithersburg, Maryland. P

16 ... +,! -,( )*! López-Ayerra, B., Antonia, A. M., and Garcia-Carmona, F. (1998). Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing. Food Chemistry. Vol. 61, No Negi, P.S., and Roy, S.K. (2001). Effect of drying conditions on quality of green leaves during long term storage. Food Research International. Vol. 34, No Nguyen, C., and Carlin, F. (1994). The microbiology of minimally processed fresh fruits and vegetables. Crit. Rev. Food Sci. Nutr. Vol. 34: Nursal, B., and Yucecan, T.S. (2005). Influence of commercial freezing and storage on vitamin C content of some vegetables. International Journal of Food Science & Technology. Vol. 43, No Pandrangi, S., and LaBorde, L.F. (2004). Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach. Food Sci. Vol. 69, No Stone, F. (2003). Spinach Packs a Healthy Punch. Retrieved Feb 24, 2005 from: Whole Health MD. (2002) Spinach. Retrieved Feb 24, 2005 from: Wiley, R.C. (1994). Introduction to minimally processed refrigerated fruits and vegetables. Chapman & Health Inc. New York. P Received 2009/02/ 10 -% F1 Accepted for Publ. 2009/05/ 11 $ -% '%9 292

QUALITY AND DRYING BEHAVIOUR OF ORGANIC FRUIT PRODUCTS

QUALITY AND DRYING BEHAVIOUR OF ORGANIC FRUIT PRODUCTS Prof. Riccardo Massantini Department for Innovation in Biological, Agro food and Forest systems (DIBAF), University of Tuscia, Viterbo (Italy) massanti@unitus.it OUR RESEARCH GROUP AND COMPETENCES RICCARDO