Effects of heat treatment on atmospheric composition and color of peeled white asparagus in modified atmosphere packaging
Anastasios S. Siomos, Dimitrios Gerasopoulos, Pavlos Tsouvaltzis and Athanasios Koukounaras
Innovative Food Science & Emerging Technologies, Volume 11, Issue 1, January 2010, Pages 118-122
2010
บทคัดย่อ
Freshly harvested spears of white asparagus were subjected or not to heat treatment by immersion in a hot water bath at 55 °C for 3 min, then left unpeeled or were peeled before wrapping in 16 µm stretch film and stored at 3 °C for 6 days. During storage, the atmosphere within the packages was sampled for O2, CO2 and C2H4 determination, while spear fresh weight, color and anthocyanin content at the 3 cm apical peel segments were determined before and after storage. The results showed that CO2 concentration in packages of white asparagus spears was not greatly influenced by peeling or heat treatment. On the other hand, a higher package O2 depletion of treated (peeled or heated) spears was observed. Peeling also resulted in an increase of ethylene peak concentration, indicating wound-induced ethylene production, which was suppressed by heat treatment. The initial color of the whole spear was retained, while the appearance of a violet coloration on the spear tip was prevented by heat treatment in both unpeeled and peeled spears.