Perubahan Kualitas Pasca Panen Bayam Organik Selama Penyimpanan Setelah Perlakuan Heat Shock dan Hydrocooling

The objective of this study was to investigate the quality of organic spinach during storage after hydrocooling and heat shock treatment. Hydrocooling treatment was carried out using cold water of 3-5°C for 5 min and heat shock treatment was carried out using warm water of 40°C for 3.5 min. After treatments, samples of spinach were placed at cold storage of 7°C, RH of 95-98%. The changes in color, nitrate content, soluble solid content, ascorbic acid, total antioxidant were observed at 1, 3 and 7 days during storage period. Postharvest treatment using by hydrocooling and heat shock can maintain chlorophyll significantly. Heat shock was better than hydrocooling to maintain chlorophyll. Postharvest treatments were no significant difference with control to quality of color, ascorbic acid, total soluable solid, and antioxidant