Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) 'Vegalim'.

Stefania Toscano,Giuseppe Muratore,Valeria Rizzo,Daniela Romano,Fabio Licciardello

doi:10.3390/foods10020478

Stefania Toscano, Giuseppe Muratore + Show 3 more

Open Access

https://doi.org/10.3390/foods10020478

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Abstract

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

Highlights

Thanks to its high dietary value and the presence of vitamin C, amino acids, sterols, and fiber, as well as bioactive compounds, such as flavonoids and other polyphenolic compounds, including quercetin and cinnamic acid [1,2], asparagus (Asparagus officinalis L.)has been increasingly consumed [3]
The high economic value of this vegetable and its high perishability have raised the need to look for possible strategies to increase its shelf life, since nowadays asparagus spears are often distributed unpacked, in bunches surrounded by paperboard or plastic bands
Statistics underlined the significance of weight loss for packaging and storage as well as their interaction (Table 1) and as confirmed by data, the polypropylene micro-perforated bags (PP C) film is suitable to slow down transpiration, limiting the weight loss of the samples

Summary

Introduction

Thanks to its high dietary value and the presence of vitamin C, amino acids, sterols, and fiber, as well as bioactive compounds, such as flavonoids and other polyphenolic compounds, including quercetin and cinnamic acid [1,2], asparagus (Asparagus officinalis L.)has been increasingly consumed [3]. Asparagus spear quality is reduced due to toughening, loss of water, and changes the levels of in ascorbic acid, carbohydrates, protein, and amino acids [5]. The short shelf life of asparagus is mainly due to its high respiration rate of about. ‘Vegalim’ is a male hybrid that is ideal for green asparagus production in regions with a warm or Mediterranean climate. The main characteristics are a medium-early production with high yields and excellent close tips, even in hot or warm climates. Fertile and well drained soils are preferred. This variety is bred in the Netherlands and it is suggested for green asparagus production under warm conditions, so the spear opening is delayed as temperature rises [7].

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