ABSTRACTThis study was designed to objectively describe those chemical and physical attributes of fresh spinach which directly affect the quality of freeze‐dried compressed and rehydrated products. The study was further designed to relate the quality attributes of the raw and reconstituted spinach, thus enabling the selection of the optimum spinach material for freeze drying and compression. Correlation coefficients were determined both among and between fresh and processed material. Correlation among treatments revealed acceptance to be highly correlated (P<0.01) with Gardner Color Values. These values are important because of the speed and simplicity with which they can be obtained. There were no correlations between the chemical and physical attributes of fresh and freeze‐dried product. Leaf type was not found to be an important factor in freeze‐dried and compressed sp
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