Physical and chemical changes in minimally processed green asparagus during cold-storage |
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| Authors: | D Albanese L Russo L Cinquanta A Brasiello M Di Matteo |
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| Affiliation: | 1. Department of Chemical and Food Engineering, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano (SA), Italy;2. Department of Agricultural, Food, Environmental and Microbiological Science and Technology, University of Molise, Via F. De Sanctis, 86100 Campobasso, Italy |
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| Abstract: | The purpose of this research is to study effects of an innovative packaging method on the shelf-life of minimally processed green asparagus. The physical–chemical parameters analyzed (weight loss, colour, texture, chlorophyll and citric acid), and monitored by untrained panellists during the cold storage period at 6 °C, showed that pairing of a semi-permeable film with an adsorbent material and immersion in ascorbic acid solution were able to extend the shelf-life of green asparagus. Also, on the basis of the results obtained, a study of the chlorophyll and toughness degradation kinetics of green asparagus was conducted during cold storage. These data showed the toughening of asparagus spears to be faster than chlorophyll degradation. Thus, the former can be used as a reliable quality index to predict the shelf life of such products. |
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| Keywords: | Chlorophyll Green asparagus Kinetics degradation Toughness |
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