The objectives of this study were to optimize the condition of ultrasonic treatment combined with aqueous chlorine dioxide (ClO₂) on nitrate content of spinach by response surface methodology (RSM), and determine the effectiveness of ultrasound (US) and ClO₂ alone and in combination, on spinach postharvest quality during 7 days′ storage period. The optimal treatment parameters obtained were ultrasonic power (300 W), ClO₂ concentration (50 ppm), treatment time (4 min). The combined treatments significantly reduced the nitrate content and maintained better storage quality in terms of total soluble solids (TSS) and ascorbic acid content compared with the individual treatment or untreated. For Chlorophyll content, the combined treatment was significantly higher than the control and ClO₂ treatment, but lower than ultrasonic treatment. The results demonstrated that US combined with ClO₂ are promising alternatives for the reduction of nitrate content, as well as preserving the quality of stored leafy vegetables.

这项研究的目的是通过响应面法（RSM）优化超声处理与二氧化氯水溶液（ClO ₂）结合对菠菜硝酸盐含量的条件，并确定超声（US）和ClO ₂单独使用以及在超声中的有效性。组合，在储存7天后对菠菜收获后品质的影响。获得的最佳处理参数是超声功率（300 W），ClO ₂浓度（50 ppm），处理时间（4分钟）。与单独处理或未处理相比，组合处理显着降低了硝酸盐含量并保持了更好的总可溶性固形物（TSS）和抗坏血酸含量的存储质量。对于叶绿素含量，联合处理明显高于对照和ClO ₂处理，但低于超声处理。结果表明，US与ClO _2的结合是降低硝酸盐含量以及保持储存的带叶蔬菜质量的有前途的替代方法。