Combined Application of Carboxymethyl Chitosan Coating and Brassinolide Maintains the Postharvest Quality and Shelf Life of Green Asparagus

Abstract

The combined effects of carboxymethyl chitosan (CMCH) coating and brassinolide (BR) on the sensory quality and physicochemical characteristics of green asparagus (Asparagus officinalis L.) stored at 4 ± 1C and 90-95% relative humidity for 24 days were investigated. The combined treatment (CMCH + BR) inhibited respiration rate and water loss, maintained higher concentrations of ascorbic acid, total phenolics and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, and restrained the increase of malondialdehyde and electrolyte leakage of asparagus spears during storage. The activities of superoxide dismutase, ascorbate peroxidase and catalase were enhanced by CMCH + BR, while the activity of phenylalanine ammonia lyase was significantly inhibited, which resulted in lower lignin content and tender texture. Sensory evaluation also confirmed that the efficacy of CMCH + BR treatment was better than that of CMCH coating or BR treatment alone. Our study suggests that CMCH + BR coating has the potential to maintain the quality of asparagus spears and extend its postharvest life. PRACTICAL APPLICATIONSThis paper investigates the effect of carboxymethyl chitosan combined with brassinolide on the storage quality of green asparagus. The results presented demonstrate that the effect of the combined treatment on the sensory quality and physicochemical characteristics should be considered by processors as a preservation technique.

Vacuum Infiltration of 24-Epibrassinolide Delays Chlorophyll Degradation and Maintains Quality of Lime During Cold Storage

“…Our findings are supported by Zhou et al [2008] where by using brassinolide, Huanghua pears water loss was decreased. Also, Wu and Yang [2016] showed that the asparagus spears treated with brassinolide had a significantly lower weight loss during storage. Epibrassinolide declined fruit weight loss by retarding the respiration rate and physiological metabolisms during postharvest life of peach and jujube fruit [Zhu et al 2010, Ge et al 2016.…”

“…In agreement with our result, BR treated green bell pepper fruit maintained their green color during cold storage by delaying the decrease of chlorophyll content due to a low respiration rate ]. Wu and Yang [2016] demonstrated that exogenous BR was effective for the retention of green color in green asparagus. They also showed that BR treatment inhibited the degradation of chlorophyll, and a higher level of chlorophyll in BR-coated samples than control was observed after 24 days of storage at 4°C.…”

Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’

“…Thus, according to the data obtained, the activity of PAL enzyme could be significantly inhibited by packaging and storage into PP C. Indeed, to maintain some qualitative characteristics of green asparagus, it could help the inhibition or regulation of this enzymatic activity [ 41 ].…”

Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)

“…The measuring method of the chlorophyll content in the asparagus was utilized, with slight modification of Wu & Wang's method [28]. In brief, 2 g asparagus was ground in a mortar and extracted in 10 mL of 95% (v/v) ethanol and centrifuged at 6000 rpm for 15 min.…”