SPINACH (SAMPLE)

~5 bunches (Approximate count) Spinach aka "Bo-Cai", "波菜" Spinach has oval-shaped light green leaves attached to long, green thin stalks. It has a mild, grassy flavor. Spinach is often stir-fried or blanched as a side dish. Spinach is available year-round. Handling Tip Selection Spinach with uniform green leaves and no signs of yellowing. The leaves are crisp, not wilted, and not slimy. The stalk is thin and light green. Avoid spinach with a strong odor. Storage Spinach should be stored near 32°F (0°C) with a relative humidity of ninety-five to ninety-eight percent and light mist. The typical shelf life is about two weeks. High humidity is important to avoid wilting. High temperatures lead to rapid deterioration. Spinach is sensitive to ethylene, a naturally occurring gas that regulates ripening. Spinach should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Spinach produces a low level of ethylene. Spinach is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for spinach is slightly below 32°F (0°C). Spinach is sensitive to freezing injury which results in water-soaked tissue and decay.