Good quality spinach should have clean, fresh, and fairly crisp leaves with good green coloring. Avoid wilted spinach or spinach with long stems.
Storing and Handling
Temperature/humidity recommendations for short-term
storage of seven days or less:
32-36 degrees F/0-2 degrees C
90-98% relative humidity
Copyright & Disclaimer
PMA Fresh Produce Manual
Troubleshooting
Rapid deterioration:
Spinach is very perishable and will quickly deteriorate if exposed to high temperatures. For best quality, store at 32-36 degrees F/0-2 degrees C.
Wilting:
Spinach may begin to wilt if stored in an area with low humidity. For best quality, keep spinach cold and maintain a humidity level of 90-98% during storage.
Yellowing:
Exposure to ethylene may accelerate loss of green color of spinach leaves. To prevent yellowing, keep spinach away from ethylene producing fruits and ripening rooms.
Variety/Type Descriptions
Savoy (Curly Leaf) – Preferred type for fresh applications. Characterized by dark green, crinkled leaves.
Flat Leaf – Dark green, slightly crinkled leaves. Used primarily for processing.
Common Packaging
Cartons and wire-bound crates holding 24 bunches
Cartons holding 10-oz. and 2 _-lb. Cell bags
Grades
Spinach leaves:
U.S. Extra No. 1
U.S. No. 1
U.S. Commercial
Bunches Spinach:
U.S. No. 1
U.S. No. 2
NOTE: Differences between grades are based primarily on external appearance.
Storing Tips
Store fresh spinach away from ethylene producing fruits and ripening rooms.
Shippers
FRIO SPINACH CO., INC.
P. O. Box 977, Pearsall, TX 78061
PHONE # - 830-334-4819
FAX # - 830-334-8076
CONTACT - Bob Ballentine, President, General Mgr. and Sales
J & D PRODUCE, INC.
P.O. Box 1548, Edinburg, TX 78540
7310 N. Expressway 281, Edinburg, TX 78541
PHONE # - 956-380-0353
FAX # - 956-380-0325
CONTACT - James V. Bassetti, President & Sales
WEB SITE - www.littlebearproduce.com
E-MAIL - lrchandler@littlebearproduce.com
PARDI PRODUCE, INC.
P. O. Box 115, Edinburg, TX 78540
610 W. Cano St., Edinburg, TX 78539
PHONE # - 956-383-3818
FAX # - 956-383-6327
CONTACT - Gus DiNovo,
WEB SITE - www.pardiproduce.com
E-MAIL - pardipro@sbcglobal.net
VAL VERDE VEGETABLE CO., INC.
P.O. Box 4448, McAllen, TX 78502
2200 Trophy Dr., McAllen, TX 78504
PHONE # - 956-994-1310
FAX # - 956-994-1312
CONTACT - Frank Schuster, President
WEB SITE - www.valverdevegetable.com
E-MAIL - frank@valverdevegetable.com
