Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems

Abstract

Asparagus (Asparagus officinalis L.) is one of the most popular vegetables because it contains a wealth of fiber and several essential nutrients. It is a very perishable commodity due to its very high respiration rate. To maintain product quality and to satisfy consumer demand as a convenient food, modified atmosphere packaging (MAP), vacuum skin packaging (VSP), and microwaveable containers were used to extend the shelf life of fresh‐cut asparagus as a ready‐to‐eat food product. The objective of this study was to determine the shelf life of fresh‐cut asparagus packed in MAP and VSP microwaveable tray systems at commercial storage conditions, 4°C, 80% RH. Weight loss, moisture content, O2/CO2 concentration in the package headspace, product pH, microbial growth, and sensory evaluation were used to determine the product quality and shelf life. Moreover, the preference of product appearance and the quality of the cooked asparagus in both microwaveable tray systems at different cooking times and microwave power levels was also sensorially evaluated. During storage for 21 days, there was no significant difference (p > 0.05) in weight loss, moisture content, and pH. Sanitation and packaging techniques also helped to retard the microbial growth. Both techniques, combined with refrigeration, help to maintain the freshness and product shelf life up to 21 days for MAP and 18 days for VSP. On the basis of hedonic scale results, consumers preferred the appearance of both packaging types. Both microwavable tray systems, thus, can help to prolong the shelf life of fresh‐cut asparagus and can be eaten directly from the package.

Effects of different stirrer modes on the physicochemical properties of vegetables during cooking

“…Sensory evaluation of cooked vegetables was performed by according to the method of Benyathiar et al . (2020). The sensory quality, including the uniformity, colour, taste, smell, and texture were evaluated by 20 trained panellists (ages ranged from 20 to 28 years old).…”

Sustainable Postharvest Treatments for Prolonging Asparagus (Asparagus officinalis L.) Shelf Life by Minimizing the Development of Physiological Disorders

“…However, the authors noted that the quality of asparagus stored in MAP without silicon gum film declined due to the development of off-odor and ethanol synthesis, which is an indication of anaerobic respiration. The combination of pretreatment with 60% CO 2 for 48 h or 20% CO 2 for 72 h followed by passive MAP was shown to effectively extend the postharvest quality of green asparagus at 4 °C and 85% RH for at least 20 days by inhibiting discoloration (i.e., yellowing) and toughening. , Benyathiar et al compared the efficiency of passive MAP and vacuum packaging to maintain green asparagus postharvest quality at 4 °C and 80% RH. Between the two treatments, MAP maintained asparagus quality by inhibiting discoloration and toughening for up to 21 days, 3 days longer than those stored under vacuum packaging.…”

“…Asparagus is consumed either fresh, frozen, or processed into canned food. Fresh asparagus has a very short shelf life due to its high respiration rates (>60 mg carbon dioxide (CO 2 )·kg –1 ·h –1 ), which is approximately 3–5 days when stored at ambient temperature while it can be stored for approximately 14 days under refrigerated temperatures (2–4 °C) and 90–95% relative humidity (RH). − However, the quality of asparagus stored at temperatures lower than 2.5 °C might be negatively affected due to chilling injury development . Asparagus perishability is an issue during transportation throughout the supply chain mainly due to its high respiration rates and its sensitivity to ethylene exposure .…”

Preparation of Cu3(BTC)2/PVC mixed matrix membrane for pomegranate seed storage

“…Currently, several preservation methods have been adopted on fresh cut fruits such as pomegranate seed storage successfully (Benyathiar, Harte, & Harte, 2020;Mohamed, El-Sakhawy, & El-Sakhawy, 2020). The methods include low temperature treatment, natural compounds coating treatment (Supapvanich, Prathaan, & Tepsorn, 2012;Supapvanich & Tucker, 2013;Wen et al, 2020), modified atmosphere packaging (MAP) (Benyathiar et al, 2020;Llerena et al, 2020;Tarlak et al, 2020), or combined use of multiple technologies. Relative to other methods, MAP is considered the best candidate due to its advantage such as a low-energy, green and healthy.…”