Spinach quality inspection app with AI quality control:

Spinach quality inspection app with AI quality control: manages rapid spinach QC, and entire packing, shipping & sales processes. Reduce spinach quality inspection costs. Eliminate spinach waste, price negotiations, and QC mistakes. Maximize spinach quality consistency. 

Spinach quality inspection app with AI quality control:

Spinach quality inspection app with AI quality control: manages rapid spinach QC, and entire packing, shipping & sales processes. Reduce spinach quality inspection costs. Eliminate spinach waste, price negotiations, and QC mistakes. Maximize spinach quality consistency.

Spinach quality inspection app
Spinach Quality inspections during production
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Spinach, Spinacia oleracea L. (2n = 12), is an important leafy vegetable, of which the leaves and tender shoots are consumed fresh or processed. Spinach is native to central Asia, most probably Persia (Iran). Spinach (Spinacia oleracea L.) belongs to the family Chenopodiaceae. Spinach is annual for leaf production and biennial for seed production. It produces rosettes of fleshy leaves, which may be crinkled or smooth in the vegetative phase; later, the stem elongates and forms flower stalks during the reproductive phase, with narrow, pointed leaves. This chapter discusses the cytology and genetics of spinach. Spinacia oleracea L. contains 2n = 12 chromosomes. Sex expression in spinach is controlled by a single pair of sex chromosomes (XY). The main objectives of spinach improvement are high yield, good quality of green leaf, uniformity, and resistance to major diseases. Breeding methods applicable to the improvement of cross-fertilizing vegetable crops may also be applicable to spinach improvement. Population improvement methods such as recurrent selection, mass selection, and progeny testing are suitable for the development of new variation. The chapter discusses the objectives for breeding spinach and the breeding methods used in the breeding of this vegetable. 

Spinach quality inspection app
Daily Spinach packhouse hygiene checklist

Spinach, Spinacia oleracea L. (2n = 12), is an important leafy vegetable, of which the leaves and tender shoots are consumed fresh or processed. Spinach is native to central Asia, most probably Persia (Iran). Spinach (Spinacia oleracea L.) belongs to the family Chenopodiaceae. Spinach is annual for leaf production and biennial for seed production. It produces rosettes of fleshy leaves, which may be crinkled or smooth in the vegetative phase; later, the stem elongates and forms flower stalks during the reproductive phase, with narrow, pointed leaves. This chapter discusses the cytology and genetics of spinach. Spinacia oleracea L. contains 2n = 12 chromosomes. Sex expression in spinach is controlled by a single pair of sex chromosomes (XY). The main objectives of spinach improvement are high yield, good quality of green leaf, uniformity, and resistance to major diseases. Breeding methods applicable to the improvement of cross-fertilizing vegetable crops may also be applicable to spinach improvement. Population improvement methods such as recurrent selection, mass selection, and progeny testing are suitable for the development of new variation. The chapter discusses the objectives for breeding spinach and the breeding methods used in the breeding of this vegetable. 

Spinach quality inspection app
Spinach Quality control & management

Spinach and lettuce are important vegetable products in the minimally processed leafy vegetables industry. The quality parameters of these products are represented by leaf pigments that affect the visual appearance and by internal quality components such as ascorbic acid, carotenoids and phenols. Storage experiments were performed on leafy vegetables harvested at commercial stage and stored at 4 or 10°C. The content of ascorbic acid, chlorophyll, carotenoids and phenols were determined at the beginning of the experiment and after 6 days of storage. Ethylene accumulation was also measured. Results obtained showed that chlorophyll, carotenoids and phenols did not change in both species after 6 days of storage at both temperatures. Ascorbic acid declined during storage. The decrease was more pronounced in lettuce than in spinach. 

Spinach quality inspection app
Spinach  Supplier quality inspection & management

In lettuce ascorbic acid content was below 0,5 mg/100 g FW after 6 days of storage, at both storage temperatures. In spinach ascorbic acid decreased in leaves stored at both temperatures, but at higher temperature (10°C) the degradation process was faster. Ethylene levels after 6 days of storage were below 0.1 µl L-1 in bags of spinach. In the case of lettuce, ethylene levels after storage were about 1 µl L-1. Even if some quality parameters are stable during the 6 days of storage, the decline of ascorbic acid suggests, at least for lettuce, a fast commercialisation and a correct cold chain for the best health benefit.