Effect of Different Pre-cooling and Transportation Methods on the Quality of Green Asparagus

Abstract

Abstract. This paper studied the effect of different pre-cooling, transportation methods on the quality of green asparagus during logistics. Results showed that the pre-cooling time of forced-air to decrease the core temperature of green asparagus from 18.3℃ to 1℃ was about 110 min in association with lower weight loss in comparison to that of the cold storage cooling. Transportation at 0℃ with 0.02mmPE package could maintain the quality of green asparagus when compared with that transported at normal temperature with/without coolant; meanwhile, the weight loss and sensory evaluation were 0.70% and 4.53, respectively, after 3d transportation. Thus, quality of green asparagus after forced-air precooling was best maintained by transportation at 0℃ with 0.02 mmPE package which was associated with higher sensory evaluation and lowest loss of weight and nutritional contents, including chlorophyll, ascorbic acid, total soluble solid and soluble protein. This study could provide guidelines for industry to maintain the quality of green asparagus during logistics.