The aim of the study was to assess, through a comparative shelf-life test, the suitabil-ity of two packaging materials, namely macro-perforated polypropylene (PP MA) and microperforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color dif-ference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C main-tained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ / Toscano, S.; Rizzo, V.; Licciardello, F.; Romano, D.; Muratore, G.. - In: FOODS. - ISSN 2304-8158. - 10:2(2021), pp. 1-15. [10.3390/foods10020478]

Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’

Licciardello F.;
2021

Abstract

The aim of the study was to assess, through a comparative shelf-life test, the suitabil-ity of two packaging materials, namely macro-perforated polypropylene (PP MA) and microperforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color dif-ference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C main-tained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.
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Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ / Toscano, S.; Rizzo, V.; Licciardello, F.; Romano, D.; Muratore, G.. - In: FOODS. - ISSN 2304-8158. - 10:2(2021), pp. 1-15. [10.3390/foods10020478]
Toscano, S.; Rizzo, V.; Licciardello, F.; Romano, D.; Muratore, G.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1252426
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