Effects of 1-MCP and MA Storage Treatments for Long-Term Storage of Asparagus Spears

Yoon, Hyuk Sung

doi:10.12791/ksbec.2016.25.2.118

Cited by 5 publications

(4 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In asparagus, chromaticity is an indicator used to easily judge the quality degradation visually due to the yellowing caused by chlorophyll, which is rapidly reduced when exposed to ethylene [33]. In this study, as the ethylene concentration in the whole and fresh-cut romaine lettuce films did not show a difference among film treatments depending on the transmission rate, there was no clear trend in the chlorophyll content.…”

Section: Overall Qualitymentioning

confidence: 53%

Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

et al. 2021

Self Cite

View full text Add to dashboard Cite

This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m−2·day−1·atm−1 O2 transmission rate (OTR) films and stored at 2 or 8 °C for 15 days. The respiration and ethylene production rates before pre-cooling were higher in fresh-cut lettuce than in whole romaine lettuce. The reduction in fresh weight for whole and fresh-cut romaine lettuce during storage was less than 0.5%. The CO2 concentration was less than 2%, except for the 1300 cc treatment (at 8 °C for whole and fresh-cut lettuce) and 10,000 cc (in fresh-cut lettuce). At the end date of storage, the overall quality of the whole lettuce was good, the off-odor was lower in the 10,000 cc treatment, and the 50,000 cc treatment at 8 °C led to good overall quality in the fresh-cut lettuce. The chlorophyll content of the whole lettuce was maintained at a higher level in the treatment of 10,000 cc at 8 °C, while it was higher in the 50,000 cc treatments at 2 and 8 °C in the fresh-cut lettuce. Correlation and PCA confirmed that the main factors affecting the storability and quality of romaine lettuce were fresh weight loss rate, off-odor, and the concentration of CO2. In addition, the storage characteristics of whole and fresh-cut lettuce were opposite to 0 in PC1 and PC2, indicating that the storage characteristics were different depending on the processing type.

show abstract

Section: Overall Qualitymentioning

confidence: 53%

Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…US quality standards place importance on the color change of green asparagus spears (Kader, 2002), and stem yellowing during long-term storage is a major factor in visual quality deterioration (Yoon et al, 2016). Therefore, in this experiment, hue angle values of asparagus spear tips and stems were obtained to determine the degree of yellowing during storage.…”

Section: Changes In Chromaticity and Chlorophyll Contentmentioning

confidence: 99%

“…Currently, asparagus spears are packed using perforated film for distribution and sale in Korea. The high respiration and transpiration rate of asparagus spears means that this method of packing results in large fresh weight losses during storage and distribution (Yoon et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Different Oxygen Transmission Rate Packing Films During Modified Atmosphere Storage: Effects on Asparagus Spear Quality

Yoon,

Choi,

Kang

2017

HST

View full text Add to dashboard Cite

The aim of this study was to determine suitable oxygen transmission rate (OTR) films for modified atmosphere (MA) storage of asparagus spears (Asparagus officinalis L.), and to examine the related changes in asparagus spear quality. Asparagus spears were packed with 10,000, 20,000, 40,000, 70,000, and 100,000 cc/m 2 •day•atm OTR film treatments for MA storage, and perforated film (conventional storage) was used as the control. The fresh weight loss rate was less than 1% in all OTR film treatments but not in the control. In all OTR film treatments, ethylene content rapidly increased on the first day of storage, and gradually decreased thereafter to 2.0 μL•L-1 by the final storage day. In the 10,000 cc and 20,000 cc OTR film treatments, carbon dioxide content was maintained within the permissible range for asparagus spears under recommended controlled atmosphere (CA) and MA conditions (5-12%). The oxygen content was maintained between 12% and 20% in all OTR film treatments. Hue angles and total chlorophyll content were highest in the 10,000 cc OTR film treatment in both tips and stems. Visual quality was maintained at a saleable level only in the 10,000 cc OTR film treatment until the final storage day (25 days). Based on sensory evaluation, the least off-odor was detected in the 10,000 cc OTR film treatment, and the most in the control treatment. While the soluble solids content decreased with all film treatments, it was maintained at the highest level in the 10,000 cc OTR film treatment. Vitamin C content decreased with all film treatments during storage, but was maintained at higher levels in the 10,000, 20,000, and 40,000 cc OTR film treatments. The firmness of tips and stems increased with storage duration in all film treatments, stems were firmer under the perforated film, 10,000, and 20,000 cc OTR film treatments. Given these results, the 10,000 cc OTR film treatment is considered the most appropriate for MA asparagus spear storage since visual quality and soluble solids content were maintained, and fresh weight loss, vitamin C content, off-odor, and yellowing were suppressed during storage.

show abstract

“…CO2 처리는 복숭아에서 에틸렌의 생합성을 억제하여 부패 및 숙성을 억제하고 (Choi et al, 2007), 딸기의 세포와 세포 사이의 응집력을 증가시켜 경도 유지에 효과가 있는 것으로 보고되었다 (Harker et al, 2000). 그리 고 수확 후 유통 중 품질 저하를 억제할 수 있는 MA 저장 및 포장 기술이 여러 작물에 적용되었는데 (Cho et al, 2009;Park et al, 2014), 아스파라거스는 MA 저장으로 색 변화와 수분 손실 등 품질 유지 효과가 보고된 바 있다 (Gariepy et al, 1991;Yoon et al, 2016). 그러나 MA 저장은 포장 내의 저장성을 향상시키는 고농도 CO2 및 저농도 O2 조건 이외에 품질 저하를 유도하는 에틸렌의 축적을 가져올 수 있다 (Yun and Lee, 1996).…”

Section: 서 언unclassified

Influence of Pretreatments and Modified Atmosphere Packaging on Toughness and Quality of Asparagus Spears During Storage

Yoon,

Kang

2017

HST

View full text Add to dashboard Cite

We investigated the effects of different storage methods and pretreatments on the toughness and quality of asparagus spears (Asparagus officinalis L.). Two storage methods were assessed: modified atmosphere (MA) storage using film with an oxygen transmission rate of 10,000 cc•m-2 •d-1 •atm-1 , and conventional storage (CS) using perforated film. Pretreatments were: irradiation with UV-C (UV-C), a hot water dip (HWD), pretreatment with CO 2 (CT), CO 2 injection (CI), or a control without treatment (control). In all treatments, asparagus spears were stored at a relative humidity of 85% and 4°C. Respiration and ethylene production rates were lowest after HWD treatment. In the MA storage conditions, CO 2 content within the film package was maintained at 8-11% regardless of pretreatment, thus satisfying optimal MA conditions for asparagus. Oxygen content decreased immediately after asparagus was put into storage, regardless of pretreatment methods, but later recovered to 15%. Ethylene content increased on the first day of storage, but gradually declined to 6.5-8.5 μL•L-1 by the last storage day. Regardless of pretreatment method, fresh weight loss during CS was less than 6.0%. In MA storage, asparagus packages in the CI treatment had a fresh weight loss of 0.8%, which was the highest among treatments. Asparagus tip firmness was no different across all CS conditions, regardless of pretreatment, but was lowest in MA-stored asparagus after HWD treatment. HWD-treated asparagus had the least firm stems, whether in CS or MA storage. The lignin content of both tips and stems was lowest when asparagus was pretreated with HWD. In CS asparagus, phenylalanine ammonia-lyase (PAL) activity was lowest when pretreated with HWD, but there was no difference in PAL activity between pretreatments in the MA storage condition. PAL activity was the lowest after pretreatment with HWD, regardless of storage method. In asparagus tips, there was no difference in peroxidase (POD) activity across all storage and pretreatment methods. In CS stems, POD activity was lowest after HWD treatment, but there was no difference in stem POD activity in any of pretreatment conditions in

show abstract

Effects of 1-MCP and MA Storage Treatments for Long-Term Storage of Asparagus Spears

Cited by 5 publications

References 11 publications

Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

Evaluation of the Storage Characteristics in Maintaining the Overall Quality of Whole and Fresh-Cut Romaine Lettuce during MA Storage

Different Oxygen Transmission Rate Packing Films During Modified Atmosphere Storage: Effects on Asparagus Spear Quality

Influence of Pretreatments and Modified Atmosphere Packaging on Toughness and Quality of Asparagus Spears During Storage

Contact Info

Product

Resources

About