Abstract
In this study, ethylene vinyl alcohol copolymer (EVOH) and polypropylene/polyethylene (PP/PE) films combined with MAP packaging were developed to enhance the shelf-life of green and white asparagus spears. The scope of the research included measurements of weight loss, pH, acidity, color, texture, and sensory analysis as indicators of green and white asparagus spear quality for up to 17 days of storage at 2 and 10 °C. The application of modified atmosphere packaging combined with EVOH-based packaging material and refrigeration at 2 °C promoted a reduction in asparagus weight loss, preventing changes in color and texture as well as sensory quality, thereby extending the shelf-life of the asparagus. According to the obtained results, it was possible to maintain good quality of green and white asparagus for up to 17 and 10 days, respectively, when packed in MAP using EVOH-based packaging stored at 2 °C. Asparagus stored in packaging with PP/PE film showed lower quality during storage at 2 and 10 °C. These results suggest that EVOH films are potential candidates for advanced packaging materials for the asparagus packaging application.
Highlights
Asparagus (Asparagus officinalis L.) has been increasingly consumed due to its high nutritional and low-calorie value
The increase in C O2 in green asparagus packaged in PPPE10 was faster than in EVOH10
The total O 2 consumption occurred after 17 days of storage, where the CO2 content increased to 42% (EVOH2) and 57.2% (PPPE10)
Summary
Asparagus (Asparagus officinalis L.) has been increasingly consumed due to its high nutritional and low-calorie value. Asparagus has a short shelf-life (3–5 days) due to its high respiration rate, which continues after harvesting. The loss of quality after harvesting is connected with chlorophyll degradation in green spears and anthocyanin synthesis in white spears, which occurs due to light exposure and temperature changes [4]. Water loss and changes in ascorbic acid content, which influence total antioxidant activity decreases, occur in asparagus after harvesting [5, 6]. All of these quality changes and decay of asparagus can be reduced by cold storage and modified atmosphere packaging, MAP [7,8,9]. The recommended gas composition for plants with high transpiration rate (including asparagus) is 5–14% C O2 and 3–21% O2 [10]
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