Vegetables · Export programme

Spinach

Spinacia oleracea

A fragile leafy green that wilts and yellows within days in normal cold storage. Crop-specific gas ratios and a closed cold chain keep the leaves dark green for long sea voyages.

45–75days

Lab dataSynarise lab data for raw spinach under MAP and 0–5 °C storage. On navy escort ships, spinach stayed fresh for 40+ days (PLA Daily, 2010).

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Programme facts

How we ship Spinach

Growing regionsGansu highlands (Jun–Oct) · Yunnan (year-round)

Pack formatMAP crate or tray, with a gas formula matched to the crop

Temperature0–5 °C from pack house to arrival

Typical buyersRetail packs, food service, ship supply

MOQ & lead timeConfirmed for each season and route

Arrival standardAgreed with the buyer before shipment

Process

From harvest to the buyer’s shelf

Every step keeps the cold chain and the modified atmosphere intact.

Harvest & pre-coolPicked at the right maturity and cooled fast at the farm base.

Gas formula & packAir is replaced with the crop’s gas mix in 3–5 seconds and sealed in MAP crates or trays.

Reefer at 0–5 °CThe temperature is logged through loading, transit and every handoff.

Arrival checkProduct is inspected against the standard agreed before shipment.

Case study

Navy escort fleet, Gulf of Aden

For the 5th Chinese naval escort fleet, spinach and bok choy stayed fresh for more than 40 days, and A-choy for about 60. Dr Hou Jianshe of the Naval Medical Research Institute verified the results.

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Buyer questions

Common questions

Lab shelf life is 45–75 days for raw product under MAP at 0–5 °C. Whether a route works depends on transit time plus the selling time your market needs. We check that in a route assessment.

The product and variety, origin, destination port, expected volume and how you ship today. Season details and files can follow after we reply.

We agree an arrival standard with the buyer before shipment and inspect against it at destination. Temperature records travel with the shipment.