Abstract
Research was made on the wilting, visual quality and ascorbic acid as an indication of components of spinach after harvest. The results were as follows:
1. Wilting spinach is rehydratd by soaking in water and the value as commodities is reserved.
2. Wilting spinach is able to rehydrate up to 20% of weight loss under the condition that the spinach is soaked in water for one day.
3. Wilting at low temperature doesn't cause decay and fading so much.
4. Ascorbic acid of spinach is reserved with the maximun weight loss of 4% under the condition of low temperature storage.
5. Rehydration by soaking in water has an effect on reserving ascorbic acid.
