Post Graduate Teaching Department of Home Science, Nagpur University, Nagpur - 440010, India.
The present investigation was conducted to study the transpiration rate of spinach and fenugreek stored in flexible consumer packages. Results of the study indicate that, the transpiration rate is low at lower temperature and higher at ambient temperature. Vegetable stored with root showed higher transpiration rate than without root. Sample stored in perforated packets showed higher rate of transpiration than non-perforated packets. However, the type of packaging material and its thickness did not indicate any significant difference in the rate of transpiration of spinach and fenugreek.
