Effects of treatment with elevated carbon dioxide levels on the sensory quality of asparagus

Abstract

Asparagus spears (Asparagus officinalis L. cv. Limbras 10) were stored for 3-5 days in atmospheres containing between 40 and 90% carbon dioxide (CO 2 ) to evaluate the effect of insecticidal CO 2 atmospheres on sensory quality based on sensory panel ratings of characteristic asparagus flavour, offflavours, flavour acceptability, andoverall acceptability. Sensory quality of spears after 4 days storage in 60% CO 2 was similar to air-stored spears but 5 days storage caused deterioration in the CO 2 -stored spears relative to the air-stored spears. Using higher CO 2 levels than this for shorter storage times resulted in spears with CO 2 injury and poor sensory quality. Spear quality deteriorated with shelf period but previous CO 2 treatment did not affect the rate of deterioration. Storing spears at 5°C in 60% CO 2 or 0°C in air gave consistently higher (lower for off-flavours) sensory quality ratings for all characteristics assessed than vice versa. Thick spears had more flavour and were more acceptable than thin spears. Thick spears had more flavour than thin spears when stored in CO 2 , but thin spears had more flavour when stored in air than in CO 2 . In 60% CO 2 , spears stored dry had a more acceptable flavour and were more acceptable overall (where panellists considered aspects such as flavour, texture, and off-flavours in the overall rating) than those stored H93021 Received 31 March 1993; accepted 16 September 1993with their butts in water. Spears stored in air with their butts in water had a more acceptable flavour and were more acceptable overall, spears stored with their butts in water had less characteristic asparagus flavour than those stored dry. High levels of CO 2 could be used as a disinfestation treatment of fresh asparagus spears without significant effect on spear quality (compared to spears stored in air under similar conditions) providing levels >60% CO 2 are not used, and storage time in the atmosphere is kept to 4 days or less.

Asparagus responds to controlled atmospheres in warm conditions

“…The response was not just in visual appearance but also in taste attributes of the asparagus spears. A previous sensory study on asparagus using similar rating scales showed that freshly harvested spears had flavour, off-flavour and acceptability ratings of Ϸ92, 41, and 91, respectively (Corrigan & Carpenter, 1993). We have also observed a rapid loss of sensory appeal soon after harvest, followed by a slower fall in sensory quality (King et al, 1987), possibly attributable to a rapid early loss of sugar from the spear tips (Irving & Hurst, 1993).…”

Responses of Horticultural Commodities to High Carbon Dioxide as Related to Modified Atmosphere Packaging

“…For example, some commodities are able to withstand very high CO 2 concentrations for short periods, e.g. up to 60% for asparagus (Corrigan and Carpenter, 1993) and 20% to control chilling injury in peaches and nectarines (Lurie, 1992). Tolerances of commodities can be higher at lower temperatures than higher temperatures, e.g.…”

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

“…열수 침지 처리는 Chiu and Sung(2013)의 방법을 참고하여 48°C에서 4분 동안 실시하였다. CO2 전처리 및 주입의 처리 농도 는 Corrigan and Carpenter(1993) 방법을 참고하여 액화 CO2로 60%의 농도를 처리했고, CO2 전처리는 밀폐 용기에 2시간 동 안 처리한 후 포장했다. CO2 주입 처리는 OTR 필름으로 포장한 이후 액화 CO2를 60%의 농도로 주입하였다.…”