Abstract
Different strains of spinach were grown during the autumn outdoors, rain shelter and under glass for different periods. The effect on the organic acid and sugar contents was investigated, and the effect of boiling on the contents and taste was evaluated.
The oxalate content of the spinach decreased with increasing growing period under all cultivation conditions. The nitrate content of the spinach grown outdoors was lower than that of the spinach grown under the other cultivation conditions at all growth stages. The sugar content increased rapidly while growing. It was made clear that the sugar content had been contained much more in the late growing stage than in the middle growing stage even after boiling. A sensory evaluation of appu raito grown outdoors in the middle growing stage showed significantly stronger sweetness than the other strains and by growth under the other cultivation conditions. It was found for both glass and outdoor cultivation that the sweetness increased as the sugar content increased during growth.
