Effect of pasif and active modification and active packaging on shelf life and some quality characteristics of fresh-cut spinach

In this thesis, convenient packaging film material for fresh-cut spinach packaged under passive modification (PM) and active modification (AM) was determined; afterwards by using appropriate packaging film material samples was packaged under passive and active modification with or without ethylene absorber and the effect of ethylene absorber on shelf life and nutritional profile of spinach samples was determined. This thesis occur two stages; at the first stage at 4ºC and 90% RH storage conditions 8 different packages with different gas and water vapor permeability values was used to storage fresh-cut spinach samples. During 15 days of storage period the gas composition analyses was done daily and according to results of gas equilibrium inside packages the suitable package films material were determined. At the second stage shelf life and nutritional profile of fresh-cut spinach samples were analyzed. For this purpose to analyze the shelf life pH, total acidity, weight loss, color, texture, microbiological and sensorial analyses were done. To determine the nutritional profile of samples ascorbic acid, total phenolic, total chlorophyll and antioxidant activity analyses were used. Additionally the ethylene analyze was done periodically for all samples during storage period. As a result of this work the more suitable packaging film material for fresh-cut spinach samples in passive modification was determined as micro perforated film and barrier film for active modification. The shelf life of fresh–cut spinach samples was evaluated as 9 days under passive modification and 10 days under passive modification with ethylene absorber. By packaging the fresh-cut spinach samples at active modification the shelf life was determined as 11 days and 12 days under active modification with ethylene absorber. Furthermore the active modification was determined the better protection application of nutritive values of fresh-cut spinach samples toward passive modification. Generally usage of ethylene absorber gives the better results at both applications.