The present investigation was undertaken to study the ascorbic acid content of spinach packed in flexible consumer packages and stored in ambient and low temperatures. The results of the study reveals that fresh spinach contained 26.9 mg/100 gm ascorbic acid. Data shows that spinach stored at low temperature retains higher (65.5%) amount of ascorbic acid as compared to ambient temperature (26.8%). Spinach stored without root showed higher (49.07%) retention of ascorbic acid, than stored with root (42.75%). Samples stored in non-perforated packets showed higher (50.18%) retention of ascorbic acid, than perforated packets (41.63%). However, the type of packaging material and. it's thickness has no significant difference in retaining ascorbic acid.