Protein synthesis inhibitors accelerate the postharvest senescence of asparagus and induce tiprot

Hurst, Paul L.; Borst, Wilhelmina M.; Sinclair, Ben K.

doi:10.1080/01140671.1996.9513952

Cited by 2 publications

(2 citation statements)

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“…It is unclear why all of the coatings failed to suppress tiprot to a lower level. Hurst et al (1996) confirmed that the incidence of tiprot disorder was accompanied by almost complete exhaustion of spear tip soluble carbohydrate and abnormal asparagine metabolism in harvested spears. In the present study, it was postulated that coatings would function similar to MAP by restricting spear respiration and metabolic activity to the point of maintaining higher carbohydrate levels in the spear tip region.…”

Section: Tiprot and Odor Assessmentsupporting

confidence: 52%

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Effect of Edible Coatings on Postharvest Quality of Fresh Green Asparagus

Fuchs¹,

Mattinson

Fellman

2008

Journal of Food Processing and Preservation

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Green asparagus was treated with different coatings (chitosan‐beeswax, sodium caseinate‐beeswax and SemperfreshTM) and evaluated for changes in fresh weight, sensory attributes, tiprot disorder and texture after a storage period of 14 days at 4C. Chitosan‐beeswax significantly reduced fresh weight loss of asparagus compared to untreated spears. SemperfreshTM and sodium caseinate coatings resulted in the smallest loss of desirable green color in spears. Coatings did not significantly delay the development of tiprot disorder compared to untreated spears; however, chitosan coatings markedly reduced the foul odor in spears affected with tiprot, suggesting antimicrobial activity by chitosan. Coatings did not significantly delay undesirable changes to spear texture. Chitosan and sodium caseinate coatings caused spears to become abnormally stiff or inflexible, and chitosan coatings were responsible for spear yellowing and an astringent taste. The suitability of these coatings for use on asparagus will depend on improvements in formulations and the application technique. PRACTICAL APPLICATION Current recommendations to extend the quality and shelf life of green asparagus rely on storage temperatures between 2–4C and modified atmosphere packaging (MAP). The practice of storing fresh green asparagus in MAP, however, has not gained wide acceptance by the fresh pack industry. This is likely because of several reasons, including the increasing cost of petroleum‐based packaging material, and the fact that end users of packaging products are becoming more interested in packaging material that does not end up in landfills. Edible coatings are used extensively as a postharvest treatment to preserve the quality of many fruits and vegetables, but less is known about their effects on quality attributes of fresh green asparagus. An edible coating comparable to MAP in terms of extending the quality and shelf life of asparagus would be beneficial to the fresh asparagus industry as well as the retail market and consumer.

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Section: Tiprot and Odor Assessmentsupporting

confidence: 52%

“…It is unclear why all of the coatings failed to suppress tiprot to a lower level. Hurst et al. (1996) confirmed that the incidence of tiprot disorder was accompanied by almost complete exhaustion of spear tip soluble carbohydrate and abnormal asparagine metabolism in harvested spears.…”

Section: Resultsmentioning

confidence: 74%