Abstract
Quality changes induced in fresh green asparagus were determined after exposure to a combined post-harvest treatment of heat followed by high CO 2 atmospheres at low temperature. Asparagus samples obtained from Thailand were subjected to three heat treatments: control, hot water (45°C for 15 min) and hot air (45°C for 15 min). After that, they were transferred to sealed glass jars with atmospheres of low (1%) and high (52-83%) CO 2 concentrations at 4°C and 0°C for 24 h, followed by 10 days storage at the same temperature under air. Quality tests were performed, 1) before heat treatment, 2) after heat treatment, 3) after CO 2 treatment, 4) after 5 days storage and 5) after 10 days storage to evaluate weight loss, colour, overall appearance, decay, off-odour and texture. Hot air treatment significantly increased weight loss, reduced overall appearance, increased decay and caused softening. Significant, but much lower effects of hot water treatment were observed. High CO 2 atmospheres of 52-83% did not reduce the quality of asparagus at all. No difference was seen between the two storage temperatures.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
