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

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

Öz

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

Anahtar Kelimeler

• Borik asit
• Taze kesilmiş ıspanak
• Yıkama
• Raf ömrü

Kaynakça

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