Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White Asparagus |
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| Authors: | A SIMÓN E GONZÓLEZ-FANDOS V T OBAR |
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| Affiliation: | Authors Simón and Tobar are with the Centro de Investigación y Desarrollo Agrario, Apdo 433, 23080 Logroño, Spain. Author González-Fandos is with the Dept. de Agricultura y Alimentacián, Area de Tecnología de los Alimentos, Complejo Científico-Tecnológico, Univ. de La Rioja, Madre de Dios 51, 26006 Logroño, Spain. Direct inquiries to author González-Fandos (E-mail: ). |
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| Abstract: | ABSTRACT: We evaluate the microbiological quality and physicochemical and sensorial characteristics of white asparagus washed with and without chlorine and packaged in 2 different types of film (perforated polyvinyl chloride PVC] and P-Plus 160) when stored at 4 °C for up 15 d. Dehydration was the main cause of quality losses. Asparagus packaged in P-Plus maintained their fresh appearance better than those packaged in perforated PVC. The total sugar and ascorbic acid content decreased about 9% and 41% after 15 d, respectively. Peeled white asparagus packaged in perforated PVC or P-Plus kept a reasonable sensorial quality after storage at 4 °C for 15 d, although mesophile and psycrotroph counts of about 9 log CFU/g were reached in asparagus washed with water. The effect of washing and type of film on different microbial groups is discussed. |
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| Keywords: | white asparagus sensorial quality modified atmosphere packaging washing microbiological quality |
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