Determination of packaged green asparagus shelf-life

Garcı́a-Gimeno, Rosa Marı́a; Castillejo-Rodríguez, A. M.; Barco-Alcalá, E.; Zurera‐Cosano, Gonzalo

doi:10.1006/fmic.1997.0159

Cited by 22 publications

(5 citation statements)

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“…Both the TPC and mold/yeast in the CON sample reached 8.0 log cfu/g after 4 d storage, and significant visual deterioration and odor was detected at 8 d (observation only). Microbial numbers above 8.0 log cfu/g of total bacteria correlate with food spoilage, which will result in the end of shelf life (Garcia-Gimeno et al, 1998). TPC and mold/yeast in VSP also reached levels of 8.0 log cfu/g within 16 d. A previous study with locally harvested asparagus reported that VSP maintained its shelf life (including microbial growth and sensory quality) up to 21 d (Shin et al, 2008).…”

Section: Resultsmentioning

confidence: 96%

The Effect of Low-dose X-ray Irradiation on the Quality of Fresh-cut Asparagus in Microwaveable Vacuum Skin Packs

Shin¹,

Harte²,

Harte³

et al. 2011

horts

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Low-dose x-ray irradiation was used on vacuum skin-packaged fresh-cut asparagus to extend its shelf life and improve its microbial safety. Freshly imported Peruvian asparagus (Asparagus officinalis L.) spears were obtained from a local source, cleaned, trimmed, and sanitized and then vacuum skin-packaged (VSP) in a tray pack system. A breathable lid film was vacuum-sealed to protect the product from contamination and allow for gas exchange. Asparagus were packaged in VSP, which modified the package atmosphere, and exposed to a target dose of 1.0 kGy or left untreated. Asparagus were also placed in low-density polyethylene (LDPE) bags as a control. All samples were then stored at 4 °C for 24 days. To determine the effectiveness of the irradiation treatment, sample packages were periodically removed from storage and several measurements were used to evaluate the product, including headspace gas content, microbial growth, water soluble sugar content, and enzyme activity. A dose of 1.0 kGy reduced initial microbial population up to 3.8 log colony-forming units (cfu)/g and maintained 20% more of the initial sugar content relative to the non-irradiated VSP asparagus. Phenylalanine ammonia-lyase (PAL) activity in VSP asparagus was lower than in the control package (LDPE bag) regardless of irradiation treatment (P < 0.05). However, x-ray treatment increased the PAL activity of asparagus in VSP up to Day 8 (P < 0.05).

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Section: Resultsmentioning

confidence: 96%

The Effect of Low-dose X-ray Irradiation on the Quality of Fresh-cut Asparagus in Microwaveable Vacuum Skin Packs

Shin¹,

Harte²,

Harte³

et al. 2011

horts

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“…The storage temperature is another factor that affects the metabolic rate and gas headspace of packed fresh produce. The increase of temperature induces the increase of respiration rate of fruits and vegetables thereby decreasing the O 2 concentration and deteriorating the packed products 38,47,48 …”

Section: Resultsmentioning

confidence: 99%

Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems

Benyathiar

Harte

2020

Packag Technol Sci

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Asparagus (Asparagus officinalis L.) is one of the most popular vegetables because it contains a wealth of fiber and several essential nutrients. It is a very perishable commodity due to its very high respiration rate. To maintain product quality and to satisfy consumer demand as a convenient food, modified atmosphere packaging (MAP), vacuum skin packaging (VSP), and microwaveable containers were used to extend the shelf life of fresh‐cut asparagus as a ready‐to‐eat food product. The objective of this study was to determine the shelf life of fresh‐cut asparagus packed in MAP and VSP microwaveable tray systems at commercial storage conditions, 4°C, 80% RH. Weight loss, moisture content, O2/CO2 concentration in the package headspace, product pH, microbial growth, and sensory evaluation were used to determine the product quality and shelf life. Moreover, the preference of product appearance and the quality of the cooked asparagus in both microwaveable tray systems at different cooking times and microwave power levels was also sensorially evaluated. During storage for 21 days, there was no significant difference (p > 0.05) in weight loss, moisture content, and pH. Sanitation and packaging techniques also helped to retard the microbial growth. Both techniques, combined with refrigeration, help to maintain the freshness and product shelf life up to 21 days for MAP and 18 days for VSP. On the basis of hedonic scale results, consumers preferred the appearance of both packaging types. Both microwavable tray systems, thus, can help to prolong the shelf life of fresh‐cut asparagus and can be eaten directly from the package.

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“…It is non corrosive and current testing shows good compatibility with clean room materials. Many operations inject chlorine as a disinfectant along with acid in order to maintain a pH range of 4.5 -5.5 and assure the effectiveness of chlorine during washing operations [21,22]. Contact time of 8-19 minutes is required for the disinfection pretreatment of FCV.…”

Section: Fig4 3d Surface Interaction Graphs Between Contact Time and ...mentioning

confidence: 99%

Optimization of Disinfection Treatment for Shelf Life Extension of Fresh Cut Salad Vegetables

Nikhanj¹,

Kaur²

2022

J. Food Eng. Tech.

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In the present study, disinfectant pre-treatment conditions were optimized for Fresh cut salad vegetables after evaluating bactericidal efficacy of the five different disinfectants viz. Sodium hypochlorite, potassium metabisulfite, citric acid, acetic acid and benzoic acid. Sodium hypochlorite @ 100ppm was selected for disinfectant pretreatment of fresh cut vegetables viz. cucumber, carrot and tomato through physicochemical and microbial analysis. Optimization of pre-treatment conditions viz. temperature, pH and contact time was statistically designed and analyzed using response surface methodology. Numerical optimization of results revealed a temperature of 6.5, 10.0 and 6.5°C; pH 6.0, 7.0 and 7.0; contact time 23.0, 8.0 and 30.0 minutes was found to be optimized for fresh cut cucumber, carrot and tomato disinfectant pretreatment with a desirability level of 94, 94 and 92%, respectively. Shelf life analysis of pre-treated (under optimized conditions) and untreated fresh cut vegetables stored under refrigeration conditions (5-7°C) revealed enhancement in shelf life of treated fresh cut vegetables from 6, 9 and 6 days to 9, 12 and 9 days of fresh cut cucumber, carrot and tomato, respectively. During shelf life period, all physicochemical parameters of pre-treated fresh cut vegetables differed non-significantly along with microbial load under acceptable limits and a good sensory score.

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Determination of packaged green asparagus shelf-life

Cited by 22 publications

References 0 publications

The Effect of Low-dose X-ray Irradiation on the Quality of Fresh-cut Asparagus in Microwaveable Vacuum Skin Packs

The Effect of Low-dose X-ray Irradiation on the Quality of Fresh-cut Asparagus in Microwaveable Vacuum Skin Packs

Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems

Optimization of Disinfection Treatment for Shelf Life Extension of Fresh Cut Salad Vegetables

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