Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are eaten as a vegetable. Aside from transpiration, respiration is undoubtedly the most important factor contributing to the deterioration of vegetables after harvest. Once harvested, the vegetables will continue to decline in quality in line with the storage period due to the respiration that remodel components in the vegetables. Shelf life and quality of fresh-cut produce may be greatly reduced due to high rates of respiration. Traditional packaging and handling techniques reduce the shelf life and sensory quality of fresh-cut spinach. Spinach is a vegetable with high respiration rate reaches 40-70 mL CO2 / kg-h so it is susceptible to degradation. The quality of organic spinach that has been produced in the field becomes useless if it is not maintained with appropriate postharvest handling.