Effect of High CO2 Treatment and MA Packaging on Sensory Quality and Physiological-Biochemical Characteristics of Green Asparagus (Asparagus officinalis L.) during Postharvest Storage

초록

Green asparagus is vulnerable to thrips that carry microorganisms and cause deterioration in quality. The effects of 60% CO2 treatment, which is used to kill thrips, combined with perforated (P) or modified atmosphere (MA) packages during cold storage, on the sensory quality and physiological-biochemical characteristics of asparagus were investigated. MA packaging yielded an asparagus shelf-life five days longer than P packaging. The 60% CO2 treatment for 48 h at 4 degrees C packaged with MA film (CO2-48 h-4 degrees C-MA) showed a lower number of aerobic bacteria, yeast, and mold. Yellowing of asparagus was retarded, as shown by higher hue angle and chlorophyll content and lower chlorophyllase activity. Also, CO2-48 h-4 degrees C-MA treatment inhibited the reduction of soluble solids content in asparagus. Likewise, all high CO2 treatments showed lower electrolyte leakage (EL), with CO2-48 h-4 degrees C-MA demonstrating the minimum EL. The effectiveness of high CO2 on maintaining sensory qualities was observed, with a score higher than 3.0. In conclusion, CO2-48 h-4 degrees C-MA treatment during cold storage was effective for maintaining post-harvest sensory qualities and physiological-biological traits of asparagus, and provided strong inhibition of microflora growth during the storage period.

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