<![CDATA[AbstractThe 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.AbstrakTujuan penelitian ini untuk menganalisis perubahan kualitas bayam organik (Spinacia oleraceae L.) selama penyimpanan setelah perlakuan hydrocooling dan heat shock. Perlakuan hydrocooling dilakukan dengan cara merendam bayam dalam air dingin pada suhu 3-5oC selama 5 menit sedangkan perlakuan heat shock dilakukan dengan cara merendam dalam air hangat pada suhu 40oC selama 3.5 menit. Bayam selanjutnya disimpan pada 7oC, RH 98-95% selama 7 hari. Perubahan kualitas bayam berupa warna, klorofil, kandungan nitrat, total padatan terlarut, asam askorbat, dan total antioksidan diamati selama penyimpanan pada hari ke-1, 3, dan 7 hari. Penanganan pascapanen dapat mempertahankan klorofil secara signifikan. Aplikasi heat shock cenderung lebih baik dalam mempertahankan klorofil dibanding dengan hydrocooling. Aplikasi penanganan pascapanen tidak berbeda nyata dengan kontrol untuk parameter kualitas warna,asam askorbat, total padatan terlarut, dan total antioksidan.]]>
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