Relationship of Processing Methodology to Quality Attributes and Nutritional Value of Canned Spinach1

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Abstract
The volume of water utilized for washing did not affect either quality attributes or nutritional value of canned spinach (Spinacia oleracea L.). Dipping in a detergent solution prior to the washing decreased greenness, optical density of liquor, nitrates and ascorbic acid. The amount of grit and sand was not influenced by either detergent or volume of water used for washing. Shearpress values of canned spinach blanched in either steam or water did not differ. Color was rated slightly higher on spinach that was blanched in steam. Water blanching leached out more nitrates, riboflavin and ascorbic acid than steam blanching, but carotene was not affected.

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