Abstract
Abstract Asparagus spears (Asparagus officinalis L. cv. Limbras 10) were stored for 3–5 days in atmospheres containing between 40 and 90% carbon dioxide (CO2) to evaluate the effect of insecticidal CO2 atmospheres on sensory quality based on sensory panel ratings of characteristic asparagus flavour, off‐flavours, flavour acceptability, andoverall acceptability. Sensory quality of spears after 4 days storage in 60% CO2 was similar to air‐stored spears but 5 days storage caused deterioration in the CO2‐stored spears relative to the air‐stored spears. Using higher CO2 levels than this for shorter storage times resulted in spears with CO2 injury and poor sensory quality. Spear quality deteriorated with shelf period but previous CO2 treatment did not affect the rate of deterioration. Storing spears at 5°C in 60% CO2 or 0°C in air gave consistently higher (lower for off‐flavours) sensory quality ratings for all characteristics assessed than vice versa. Thick spears had more flavour and were more acceptable than...
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