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

Year 2025, Volume: 31 Issue: 6, 1108 - 1116, 13.11.2025

Evra Sarı , Bahar Demircan , Yakup Sedat Velioğlu

https://doi.org/10.5505/pajes.2025.25926

Abstract

Fresh-cut spinach samples were washed with different concentrations of boric acid solutions (0.1%, 0.5%, and 1%) for different times (2, 5, and 10 min), stored at +4°C for 15 days, and the effects on the quality and shelf life of spinach were investigated. The results were compared with unwashed spinach samples that were washed with tap water for the same periods. Accordingly, the highest decrease in total mesophilic aerobic bacteria counts measured on day zero was 4.75 logarithmic units in spinach samples washed with 1% boric acid solution for 10 min. At the same time, this value was 6.40 log value in unwashed samples (1.65 log decrease). The antioxidant activity values of the samples washed with boric acid solution and tap water were lower than those of the unwashed samples. In addition, the increase in the concentration of boric acid solution and washing time caused a decrease in the antioxidant activity values of the samples. After the washing process, there was a decrease in the puncture force and puncture distance values of the samples, but it was determined that this decrease was not at a sensory observable level. The high L value measured in spinach was directly affected by the concentration of the boric acid solution and the increase in washing, and this value was measured as 40.94 in samples washed with 1% boric acid solution for 2 min, while this value was 43.02 in samples washed for 10 min. As a result, it was determined that the 10 min washing process with 1% boric acid solution could extend the product's shelf life up to 10 days without causing a significant decrease in quality.

Keywords

Boric acid , Fresh-cut spinach , Washing , Shelf life

Borik asit çözeltisi ve musluk suyu ile yıkamanın taze kesilmiş ıspanakta bazı kalite özelliklerine etkisi

Abstract

Taze kesilmiş ıspanak örnekleri farklı konsantrasyonlardaki (% 0.1, %0.5 ve %1) borik asit çözeltileri ile farklı sürelerde (2, 5 ve 10 dk) yıkanmış, 15 gün boyunca 4°C’de depolanmış, ıspanağın kalitesine ve raf ömrüne etkisi incelenmiştir. Elde edilen sonuçlar aynı sürelerde musluk suyu ile yıkanan ve yıkanmamış ıspanak örnekleri ile kıyaslanmıştır. Buna göre toplam mezofilik aerobik bakteri sayısındaki en yüksek azalış sıfırıncı günde ölçülen %1’lik borik asit çözeltisi ile 10 dk süreyle yıkanan ıspanak örneklerinde 4.75 logaritmik birim olurken yıkanmamış örneklerde ise bu değer 6.40 log bulunmuştur (1.65 log azalma). Borik asit çözeltisi ve musluk suyu ile yıkanan örneklerin antioksidan aktivite değerleri yıkanmamış örneklere göre daha düşük seviyede ölçülmüştür. Ayrıca borik asit çözeltisinin konsantrasyonunun ve yıkama süresinin artışı örneklerin antioksidan aktivite değerlerinde azalmaya neden olmuştur. Yıkama işlemi sonrası örnekleri delme kuvveti ve delme mesafesi değerlerinde azalma olmuş fakat bu azalışın duyusal olarak gözlemlenebilir düzeyde olmadığı belirlenmiştir. Ispanaklarda ölçülen yüksek L değeri, borik asit çözeltisi konsantrasyonunun ve yıkama artışı ile doğrudan etkili olup % 1’lik borik asit çözeltisi ile 2 dk süreyle yıkanan örneklerde bu değer 40.94 olarak ölçülürken 10 dk süreyle yıkanan örneklerde bu değer 43.02 bulunmuştur. Sonuç olarak, %1’lik borik asit çözeltisiyle yapılan 10 dk yıkama işlemi ürünün raf ömrünü kalitede önemli bir azalmaya neden olmaksızın 10 güne kadar uzatabileceği belirlenmiştir

Keywords

Borik asit , Taze kesilmiş ıspanak , Yıkama , Raf ömrü

References

• [1] Kowalska B, Szczech M. “Differences in microbiological quality of leafy green vegetables”. Annals of Agricultural and Environmental Medicine, 29(2), 238, 2022.
• [2] Mogren L, Windstam S, Boqvist S, Vågsholm I, Söderqvist K, Rosberg AK, Hakansson A. “The hurdle approach–a holistic concept for controlling food safety risks associated with pathogenic bacterial contamination of leafy green vegetables. a review.” Frontiers in Microbiology, 24(9), 1965, 2018.
• [3] Ugulu I, Bibi S, Khan ZI, Ahmad K, Munir M, Malik IS. “Potentially toxic metal accumulation in spinach (Spinacia oleracea L.) irrigated with industrial wastewater and health risk assessment from consumption”. Bulletin of Environmental Contamination and Toxicology, 109, 1117-1125, 2022.
• [4] Kalengkongan AWP, Sihombing M, Wahyu FD. “Green spinach leather as a Fe source to increase nutritional intake”. Earth and Environmental Science, 443(1), 012043, 2020.
• [5] Koukounaras A, Bantis F, Karatolos N, Melissas C, Vezyroglou A. “Influence of pre-harvest factors on postharvest quality of fresh-cut and baby leafy vegetables”. Agronomy, 10(2), 172, 2020.
• [6] More AS, Ranadheera CS, Fang Z, Zhang P, Warner R, Ajlouni S. “Using biological metabolites as biomarkers to predict safety and quality of whole and minimally processed spinach”. Food Chemistry, 375, 131870, 2022.
• [7] Pan X, Nakano H. “Effects of chlorine-based antimicrobial treatments on the microbiological qualities of selected leafy vegetables and wash water”. Food Science and Technology Research, 20(4), 765-774, 2014.
• [8] Krasaekoopt W, Bhandari B. “Fresh-cut vegetables. Handbook of Vegetables and Vegetable Processing”. 287-316, 2018.
• [9] Karaca H. The Effect of Ozone Treatment on Microbial Inactivation and Shelf Life of Lettuce, Spinach, and Parsley. PhD Thesis, Ankara University, Ankara, Türkiye, 2010.
• [10] Demircan B, Velioglu YS, Giuffrè AM. “Effects of washing with boric acid solutions on residual boric acid content, microbiological load, and quality of fresh-cut spinach”. Heliyon, 2024.
• [11] Duydu Y, Başaran N, Bolt HM. “Exposure assessment of boron in Bandırma boric acid production plant”. Journal of Trace Elements in Medicine and Biology, 26(2-3), 161-164, 2012.
• [12] Ulukoy A, Can AÇ. “Boronizing of steels”. Pamukkale University Journal of Engineering Sciences, 12(2), 189-198, 2006.
• [13] Kuru R, Yarat A. “A current overview of boron and its effects on our health”. Clinical and Experimental Health Sciences, 7(3), 107-114, 2017.
• [14] Uluisik I, Karakaya HC, Koc A. “The importance of boron in biological systems”. Journal of Trace Elements in Medicine and Biology, 45, 156-162, 2018.
• [15] Ertan B. “Extraction of valuable metals from boron clays by chlorination roasting process”. Pamukkale University Journal of Engineering Sciences, 26(7), 1267-1272, 2020.
• [16] Barut E, Canlidinc RS, Özmal F, Erdogan Y. “Extraction of cesium from boron industry waste”. Pamukkale University Journal of Engineering Sciences, 26(7), 1273-1281, 2020.
• [17] Guney B, Gokmen S. “A study on the possibilities of using boron in the food industry”. IV. International Congress of Scientific and Professional Studies Engineering, 499-503, Ankara, Turkey, 7-10 November, 2019.
• [18] Kalyoncu F. “Antifungal additives frequently used in food industry”. Engineering Sciences, 3(3), 462-426, 2008.
• [19] Ozdemir H, Yaren B, Oto G. “Effect of dietary boron on learning and behavior in rats administered with boric acid”. Cellular and Molecular Biology, 65(1), 65-72, 2019.
• [20] Halkman AK. Food Microbiology Applications. Konya, Turkey, 2005.
• [21] Brand-Williams W, Cuvelier ME, Berset CLWT. “Use of a free radical method to evaluate antioxidant activity”. LWT-Food Science and Technology, 28(1), 25-30, 1995.
• [22] Kara M, Soylu S, Gümüş Y, Soylu EM, Uysal A, Kurt Ş. “Determination of the antifungal effect of boron, sodium and potassium salts against pomegranate fruit and crown rot disease agent Coniella granati”. International Journal of Innovative Approaches in Agricultural Research, 7(4), 469-476, 2023.
• [23] Uckun Z. "An essential component: boron-daily intake and physiological effects of boron." Turkish Journal of Scientific Reviews, (2), 119-123, 2013.
• [24] Liu C, Chen C, Jiang A, Zhang Y, Zhao Q, Hu W. “Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh-cut cabbage”. Food Science and Nutrition, 9(1), 52-61, 2021.
• [25] Chung CC, Huang TC, Yu CH, Shen FY, Chen HH. “Bactericidal effects of fresh-cut vegetables and fruits after subsequent washing with chlorine dioxide”. International Proceedings of Chemical, Biological and Environmental Engineering, 9, 107-112, 2011.
• [26] Lee SY, Baek SY. “Effect of chemical sanitizer combined with modified atmosphere packaging on inhibiting Escherichia coli O157:H7 in commercial spinach”. Food Microbiology, 25(4), 582-587, 2008.
• [27] Kenny O, O’Beirne D. “The effects of washing treatment on antioxidant retention ready-to-use iceberg lettuce”. International Journal of Food Science and Technology, 44(6), 1146-1156, 2009.
• [28] Qi H, Huang Q, Hung YC. “Effectiveness of electrolyzed oxidizing water treatment in removing pesticide residues and its effect on produce quality”. Food Chemistry, 239, 561-568, 2018.
• [29] Bermúdez-Aguirre D, Barbosa-Cánovas GV. “Disinfection of selected vegetables under nonthermal treatments: chlorine, citric acid, ultraviolet light and ozone”. Food Control, 29(1), 82-90, 2013.
• [30] Sánchez MT, Entrenas JA, Torres I, Vega M, Pérez-Marín D. “Monitoring texture and other quality parameters in spinach plants using NIR spectroscopy”. Computers and Electronics in Agriculture, 155, 446-452, 2018.
• [31] Nguyen T, Ross T, Chuyen HV. “Evaluating the efficacy of three sanitizing agents for extending the shelf life of fresh-cut baby spinach: food safety and quality aspects”. AIMS Agriculture and Food, 4(2), 320-339, 2019.
• [32] Prabawa S, Safitri DI, Hartanto R, Amanto BS, Yudhistira B. “The effect of differences in ozonation time and storage temperature on physical, chemical, and sensory characteristics of Japanese spinach (Spinacia oleracea L.)”. Food Research, 6(3), 203-214, 2022.
• [33] Bottino A, Degl’Innocenti E, Guidi L, Graziani G, Fogliano V. “Bioactive compounds during storage of fresh-cut spinach: the role of endogenous ascorbic acid in improving product quality”. Journal of Agricultural and Food Chemistry, 57(7), 2925-2931, 2009.
• [34] Karaca H, Velioglu YS. “Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley”. Postharvest Biology and Technology, 88, 46-53, 2014.