Abstract
Asparagus spears held in warm conditions (20°C) for 4 days in controlled atmospheres (CA) ranging from 5 to 10% oxygen with 5–15% carbon dioxide had significantly longer residual shelf‐life (≈4.5 days) in air than did check spears (2.6 days). This response was also reflected in sensory characteristics, with lower off‐flavour ratings and higher flavour and acceptability ratings for CA‐treated than for check spears. The level of response was similar across the range of atmospheres tested. Tests using plastic films differing in permeability demonstrated that modified atmosphere technology can be used to obtain the improvement in spear quality, but the gas permeability of the films tested was too low to provide a commercially useful pack. The potential for microperforated films for this application is discussed.
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