Reducing postharvest food losses in organic spinach with the implementation of high tunnel production systems

• Published in: Agronomy for sustainable development 2020, Vol.40 (6), Article 42
• Main Authors: Batziakas, Konstantinos G., Stanley, Helena, Batziakas, Asterios G., Brecht, Jeffrey K., Rivard, Cary L., Pliakoni, Eleni D.
• Format: Article
• Language: English
• Subjects: Agricultural sciences; Agriculture; Agronomy; Biomedical and Life Sciences; Chlorophyll; Food; Life Sciences; Moisture content; Research Article; Senescence; Shelf life; Soil Science & Conservation; Spinach; Sustainable Development; Tunnels; Vegetables; Water content; Yellowing
• ISSN: 1774-0746; 1773-0155
• DOI: 10.1007/s13593-020-00648-x

Fresh produce constitutes 44% by weight of the global food losses and waste. Postharvest losses of fresh produce are closely related to the preharvest field conditions during growth. In the Central US, many small acreage vegetable growers are utilizing high tunnels, which have been successful in increasing the yield of several crops. Little is known about the effect of this production system on the postharvest losses. This study tested the hypothesis that the production system will affect the postharvest losses of organic spinach ( Spinacia oleracea , “Corvair”) when stored at 3 or 13 °C. Comparative open field and high tunnel trials were conducted from 2015 to 2017. Postharvest losses were evaluated with regard to the spinach quality characteristics and shelf life. During storage at 3 °C, there were no major quality differences between the spinach grown in the two production systems. During storage at 13 °C, in both years, spinach grown in the high tunnels had 1.2 to 2.3% higher water content than spinach grown in the open field. In the second year, high tunnel spinach stored at 13 °C had a lower respiration rate ( P