Physical, chemical, histological and microbiological changes in fresh green asparagus (Asparagus officinalis, L.) stored in modified atmosphere packaging

Villanueva, María José; Tenorio, María Dolores; Sagardoy, Marcelo Antonio; Redondo, Alba de la Cruz; Saco, D.

doi:10.1016/j.foodchem.2004.06.030

Cited by 80 publications

(63 citation statements)

References 15 publications

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“…The asparagus spear, which is crisp and tender with a distinctive taste, is an abundant source of vitamins, amino acids and trace elements. However, asparagus is highly perishable and nonclimacteric resulting in a very short shelf-life, mainly due to its high respiratory activity during storage (Albanese et al, 2007;Li and Zhang, 2006;Villanueva et al, 2005). The quality of fruit and vegetable is determined by several external factors (shape, mass, colour) and internal factors (firmness, absence or presence of internal defects) (Gümez et al, 2005;Wang et al,2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Zhang¹,

Zhang²,

Wang³

et al. 2012

International Agrophysics

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A b s t r a c t. Green asparagus was treated with 1-methylcyclopropene at three concentration levels at room temperature for 24 h after harvest to evaluate the postharvest quality during cold storage at 4°C. Comparing with the controls, the loss of vitamin C, decomposition of chlorophyll, and accumulation of the malonydiadehyde under treatments of 1-methylcyclopropene were reduced during storage. The enzyme activities in asparagus including peroxidase and phenylalanine ammonia lyase were inhibited by 1-methylcyclopropene treatments, while the activity of superoxide dismutase was enhanced. Based on non-significant difference of the treated samples with 6 ìl l -1 , 1-methylcyclopropene treatments at 4 ìl l -1 could be selected to maintain postharvest quality of green asparagus and provide long storage life.K e y w o r d s: green asparagus, quality, cold storage 1-methylcyclopropene, respiration

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Section: Introductionmentioning

confidence: 99%

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Zhang¹,

Zhang²,

Wang³

et al. 2012

International Agrophysics

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“…To date, there are no chemical or water-rinse treatments that will effectively decontaminate sprouts and yield an edible raw product, and the U.S. government issued a warning regarding the hazard of eating raw sprouts (36). In a similar way, green asparagus destined for fresh consumption with minimal manipulation, that includes only the base cut and then packaging in bundles, has increased its presence in the market (44). Modified atmospheres packaging has been used to increase the shelf-life of asparagus, and growth of L. monocytogenes in packaged fresh green asparagus has been reported (15).…”

mentioning

confidence: 99%

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

Molinos

Abriouel

Omar

et al. 2005

Appl Environ Microbiol

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The effect of immersion solutions containing enterocin AS-48 alone or in combination with chemical preservatives on survival and proliferation of Listeria monocytogenes CECT 4032 inoculated on fresh alfalfa sprouts, soybean sprouts, and green asparagus was tested. Immersion treatments (5 min at room temperature) with AS-48 solutions (25 g/ml) reduced listeria counts of artificially contaminated alfalfa and soybean sprouts by approximately 2.0 to 2.4 log CFU/g compared to a control immersion treatment in distilled water. The same bacteriocin immersion treatment applied on green asparagus had a very limited effect. During storage of vegetable samples treated with immersion solutions of 12.5 and 25 g of AS-48/ml, viable listeria counts were reduced below detection limits at days 1 to 7 for alfalfa and soybean sprouts at 6 and 15°C, as well as green asparagus at 15°C. Only a limited inhibition of listeria proliferation was detected during storage of bacteriocintreated alfalfa sprouts and green asparagus at 22°C. Treatment with solutions containing AS-48 plus lactic acid, sodium lactate, sodium nitrite, sodium nitrate, trisodium phosphate, trisodium trimetaphosphate, sodium thiosulphate, n-propyl p-hydroxybenzoate, p-hydoxybenzoic acid methyl ester, hexadecylpyridinium chloride, peracetic acid, or sodium hypochlorite reduced viable counts of listeria below detection limits (by approximately 2.6 to 2.7 log CFU/g) upon application of the immersion treatment and/or further storage for 24 h, depending of the chemical preservative concentration. Significant increases of antimicrobial activity were also detected for AS-48 plus potassium permanganate and in some combinations with acetic acid, citric acid, sodium propionate, and potassium sorbate.

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“…In order to prolong the storage period and shelf life of asparagus, low temperature storage [4], 6-BA treatment [5], chitosan treatment [2], ozone treatment [6], modified atmosphere packaging [7], controlled atmosphere storage [8], hypobaric storage [9] and so on are commonly used. However, the quality change of green asparagus during the cold chain process (precooling, low temperature transportation) has not been reported.…”

Section: Introductionmentioning

confidence: 99%

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

Xiao-ming¹,

Liu²,

Jia³

2017

dteees

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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.

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Physical, chemical, histological and microbiological changes in fresh green asparagus (Asparagus officinalis, L.) stored in modified atmosphere packaging

Cited by 80 publications

References 15 publications

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Effect of 1-methylcyclopropene treatment on green asparagus quality during cold storage

Effect of Immersion Solutions Containing Enterocin AS-48 on Listeria monocytogenes in Vegetable Foods

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

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