The best treatment design of fresh-cut spinach was established by using orthogonal test. Spinaches were firstly immersed in two solutions (75 mg/LClO2 and 0.5% NaCl) for 10 minutes successively

and then packed with PVDC cling film. Subsequently

they were evenly distributed and stored in different cold rooms at 0 ℃

4 ℃

7 ℃ and 10 ℃. The relationship between the quality change of samples and storage time and temperature was studied by measuring the indexes of the weight loss

the chlorophyll content and the total plate count (TPC). The experimental results show that the chlorophyll content of the spinach is reduced with the increase of storage temperature and time

while the weight loss and TPC are increased. All results indicate that ice temperature (0 ℃) is the best storage temperature of fresh-cut spinach. Based on experimental data

the dynamic models of weight loss

chlorophyll content and total plate count (TPC) were established

and the parameter of the activity energy in the model were obtained

which provides the theoretical foundation for the shelf-life prediction of the fresh-cut spinach.