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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