Study of the effect of vacuum impregnation with different substances on respiration and color of packed baby spinach leaves.
In this study, vacuum impregnation (VI) was used to investigate the effect of different solutions: sucrose 21 % (w/v), calcium lactate 1 % (w/v), ascorbic acid 0.1 % (w/v), and GABA 0.075 % (w/v) on atmospheric composition, color, and shelf life of packed baby spinach leaves. VI was performed at two different temperatures: 21 C and 7.5 C. The packed, impregnated leaves were stored for 8 days at 21Vegetables and fruits hold a vast amount of air within their structure. Vacuum impregnation is a process used to remove the air from plant tissues and replace it with an external solution. For impregnation, vacuum is applied to the plant tissue helping air to escape through the plant´s pores. Then by restoring the atmospheric pressure, the solution surrounding the plant will penetrate the plant ti