Abstract—This study was conducted to study the effect of modified atmosphere packaging (M.A.P.) on quality of fresh Spinach (Spinacea oleracea L.), Parsley (Petroiselinum hortense), and Dill (Anethum graveolens). These vegetables were packaged in polyethylene pouches. Vegetables were evaluated in three condition included perforated, active modified atmosphere, passive modified atmosphere at different temperature (5ºc, 10ºc, 20ºc, 25ºc).The following factors were determined: vitamin c, chlorophyll, weight loss, total count. Experimental results were shown that storage of parsley in modified atmosphere active was minimum loss weight and maximum chlorophyll retained. Parsley had the most molds in perforated packages maximum residual vitamin content was seen time which parsley was stored in MAP.

Index Terms—Dill, Modified atmosphere packaging, Parsley, Spinach.

Masoud Shafafi Zenoozian is with the Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran (phone: 98-915-508-7536; e-mail: mshafafiz@ gmail.com).

Cite: Masoud Shafafi Zenoozian, "Combined Effect of Packaging Method and Temperature on the Leafy Vegetables Properties," International Journal of Environmental Science and Development vol. 2, no. 2, pp. 124-127, 2011.