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

Authors : Evra Sarı, Bahar Demircan, Yakup Sedat Velioğlu

Pages : 1108-1116

Doi:10.5505/pajes.2025.25926

View : 211 | Download : 266

Publication Date : 2025-11-13

Article Type : Research Paper

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 : Borik asit, Taze kesilmiş ıspanak, Yıkama, Raf ömrü

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