Abstract
Green asparagus is vulnerable to thrips that carry microorganisms and cause deterioration in quality. The effects of 60% CO2 treatment, which is used to kill thrips, combined with perforated (P) or modified atmosphere (MA) packages during cold storage, on the sensory quality and physiological–biochemical characteristics of asparagus were investigated. MA packaging yielded an asparagus shelf-life five days longer than P packaging. The 60% CO2 treatment for 48 h at 4 °C packaged with MA film (CO2-48 h-4 °C-MA) showed a lower number of aerobic bacteria, yeast, and mold. Yellowing of asparagus was retarded, as shown by higher hue angle and chlorophyll content and lower chlorophyllase activity. Also, CO2-48 h-4 °C-MA treatment inhibited the reduction of soluble solids content in asparagus. Likewise, all high CO2 treatments showed lower electrolyte leakage (EL), with CO2-48 h-4 °C-MA demonstrating the minimum EL. The effectiveness of high CO2 on maintaining sensory qualities was observed, with a score higher than 3.0. In conclusion, CO2-48 h-4 °C-MA treatment during cold storage was effective for maintaining post-harvest sensory qualities and physiological–biological traits of asparagus, and provided strong inhibition of microflora growth during the storage period.
Highlights
Asparagus (Asparagus officinalis L.) is an herbaceous perennial plant that is widely cultivated and harvested around the world
Increased CO2 is likely to affect the biology of insect herbivores and alter the leaf damage caused by these pests [5]
We investigated the effects of high-CO2 treatment with different durations at ambient and cold temperatures on the sensory qualities and physiological–biochemical characteristics of green asparagus during cold storage
Summary
Asparagus (Asparagus officinalis L.) is an herbaceous perennial plant that is widely cultivated and harvested around the world. Asparagus has a short shelf-life due to its high respiratory rate of 60 mg CO2/kg/h at 5 ◦C, metabolic processes, and pathogenic microorganisms that lead to decay and quality deterioration during postharvest storage [3]. The effect of high levels of carbon dioxide (CO2) on killing insect pests in agricultural products is attracting great attention, and is widely used in many countries on many kinds of vegetables. A sharp decrease in chlorophyll content and the green color of asparagus were reported after eight days of storage [15]. A short-term, high-CO2 treatment at low temperatures maintained quality and prolonged the shelf-life of grapes [20]. We investigated the effects of high-CO2 treatment with different durations at ambient and cold temperatures on the sensory qualities and physiological–biochemical characteristics of green asparagus during cold storage
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