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Cultivation

Freezing Suitability of Spinach

Spinacia oleracea L.

Spinach has high technological suitability for freezing, which requires mandatory blanching to deactivate enzymes and reduce oxalic acid levels. Although the leaf structure loses its firmness, the product retains its nutritional properties, making it suitable for further thermal processing.

In the reference 81 varieties crop Spinach, where this is mentioned in the description.

The high water content in spinach leaves leads to the formation of ice crystals during standard freezing, which rupture cell walls, causing a soft texture after thawing. This precludes the use of the thawed product in fresh salads; however, it retains its value as an ingredient for soups, sauces, and purees.

Blanching is a critical technological step, as it stops enzymatic processes that negatively affect color and taste, and also facilitates the leaching of oxalates. The partial removal of oxalic acid increases the bioavailability of calcium and iron, making frozen spinach nutritionally more valuable compared to raw material.

For high-quality freezing, young leaves with coarse petioles removed are selected. Due to the significant loss of volume during thermal processing, spinach is often frozen in the form of compressed briquettes or shredded portioned pieces, which is a specific storage format for this leafy crop.

General information about the subject — on the page Suitability for freezing.

Sources8

Varieties of Spinach mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.

Hreta F1

Terminated

Spinacia oleracea L. · Spinach

UA
2 records