Effects of washing with boric acid solutions and tap water on some quality characteristics of fresh-cut spinach

In this study, the effects of washing with different boric acid solutions on the shelf life and quality of fresh-cut spinach were investigated. Different concentrations of boric acid solution (%0,1-1) and different washing times (2, 5 and 10 min) were used during the washing and the changes were monitored by taking samples on days zero, 5, 10 and 15. The results were compared with the control samples (unwashed and washed with tap water). According to the results of the study, the washings with boric acid solutions were effective in extending the microbial shelf life. The highest decrease in total mesophilic aerobic bacteria (TMAB) count was observed in the washing with %1 boric acid solution for 10 minutes (1,65 logarithmic units). An increase in TMAB and pH values was observed during storage. In addition, the increase in boric acid concentration and washing time caused a decrease in antioxidant activity. After the washing process, a decrease in bursting force and bursting distance values was observed, but this decrease was not observable in sensory terms. The brighter color (higher L value) was also found to be related to the concentration of boric acid solutions used in the washing process and washing time. As a result, it was determined that the shelf life could be extended to 10 days with a 10 minute washing by a %1 boric acid solution, which did not cause any significant decrease in quality.