Abstract
This research investigated the effects of continuous elevated CO₂ (20%, (v/v)) application or a 3 day CO₂ pretreatment followed by modified atmosphere (MA) or micro-perforated (MP) packaging on the postharvest quality of asparagus. The combination of CO₂ pretreatment with MA packaging (Pre-MA) inhibited the yellowing of asparagus and fresh weight loss (FWL), whereas stem firmness slightly increased with all elevated CO₂ treatments. CO₂ pretreatments increased antioxidant activity in the stem, but not in the tip, in contrast to the continuous flow CO₂ (Flow-CO₂) treatment. The phenolic and flavonoid contents increased in the elevated CO₂ pretreatments and Flow-CO₂ treatment. The elevated CO₂ treatments, especially Flow-CO₂, inhibited the development of microorganisms, and the treated asparagus did not decay. Pre-MA and Flow-CO₂ treatments were more effective in maintaining the visual quality and retarding the off-odor of asparagus. Furthermore, significant correlations between sensory quality characteristics and physiological-biochemical attributes were recognized; three principal components were extracted and they explained 86.4% of asparagus characteristics. The results confirmed the importance of visual quality, off-odor, firmness, color parameters, SSC and total phenolic content. In conclusion, elevated CO₂ pretreatment followed by MA packaging (Pre-MA) was beneficial for extending asparagus cold storage shelf life, and Flow-CO₂ was the best treatment for inhibiting postharvest decay.
Highlights
In recent years, the consumption of green asparagus (Asparagus officinalis L.) has been increasing due to its good eating quality, special flavor, and abundance of nutritional value
This study investigated the effects of elevated CO2 pretreatment followed by modified atmosphere (Pre-MA) or micro-perforated (Pre-MP) packaging and continuous elevated CO2 (Flow-CO2) treatment on the quality characteristics of green asparagus during storage at 4 ◦C
The development of microbial groups was inhibited by elevated CO2 treatments, especially the Flow-CO2 treatment, which showed the lowest counts of microorganisms
Summary
The consumption of green asparagus (Asparagus officinalis L.) has been increasing due to its good eating quality, special flavor, and abundance of nutritional value. The application of modified atmosphere packaging (MAP) at low temperature as an effective technology has been reported to be beneficial for extending the shelf life and maintaining the quality of vegetables and fruits by reducing respiration rate and fresh weight loss, delaying ripening and minimizing physiological disorders and decays [2,3]. In grapes (Vitis vinifera L.), high CO2 (20 kPa) pretreatment improved the appearance of bunches and maintained berry quality [7], reduced total decay and induced the accumulation of three small heat shock proteins (HSPs) [8] Nutrients such as soluble sugar, soluble protein, and free amino acid content were increased by elevated CO2 in kidney beans (Phaseolus vulgaris) [9]. Few studies have been carried out on the effect of elevated CO2 treatment on green asparagus postharvest quality and changes in phytochemical component and antioxidant activity
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