ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Color development in harvested white asparagus spears in relation to carbon dioxide and oxygen concentration.

Siomos, A. S., Dogras, C. C. and Sfakiotakis, E. M.

Postharvest Biology and Technology. Volume 23, Issue 3, December 2001, Pages 209-214.

2001

บทคัดย่อ

Freshly harvested white asparagus (Asparagus officinalis cv. Larac) spears were exposed to light for about 3 h, then stored for 6 days at 2.5 deg C under continuous light (15 plus or minus 1.9 W m-2) or in the dark under the following gas mixtures: (a) air, 1, 2.5, 5, 10 or 15% O2 and (b) air, 1, 2.5, 5, 10 or 15% CO2. Some spears were exposed to a 100% CO2 atmosphere for 0, 6 or 24 h at 5 or 20 deg C and then stored in air at 2.5 deg C for 4 days and held after storage at 20 deg C for one more day to assess colour. In the air-stored spears and in the spears stored under all O2 concentrations, anthocyanin content increased significantly, resulting in an intense purple colour of the tips. The postharvest increase of the anthocyanin content was prevented and the spears had the best colour when they were stored in an atmosphere with a CO2 concentration more than or equal to 5% in the dark or a CO2 concentration more than or equal to 10% in the light. Brief exposure to a 100% CO2 atmosphere, before air storage, was as effective as the continuous storage under the above conditions in preventing the postharvest anthocyanin accumulation.