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Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP |
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| Authors: | Jianshen An Shaojin Wang |
| Affiliation: | a State Key Laboratory of Food Science and Technology, Southern Yangtze University, Wuxi 214122, PR China b School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, PR China c Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA |
| Abstract: | Silver nanoparticles have recently gained increasing interests due to their antimicrobial activities in food processing applications. The aim of this study was to evaluate the effect of silver nanoparticles-PVP coating on weight loss, ascorbic acid, total chlorophyll, crude fiber, color, firmness and microbial qualities of asparagus spears stored at 2 and 10 °C. Asparagus samples were first sanitized with 100 mg l−1 sodium hypochloride solution for 15 min. They were then immersed in coating solution containing silver nanoparticles for 3 min at room temperature. During 25-day storage at 2 or 10 °C, the coated asparagus demonstrated lower weight loss, greener color and tender texture compared with the control samples. The growth of microorganism was significantly hindered by the coating. Based on comprehensive comparison and evaluation, asparagus spears coated by silver nanoparticles could be kept in good quality for 25 days at 2 °C and for 20 days at 10 °C. |
| Keywords: | Asparagus officinalis L Silver nanoparticles Polyvinylpyrrolidone Coating Storage Quality |
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