Effect of prestorage short-term Anoxia treatment and modified atmosphere packaging on the physical and chemical changes of green asparagus

Techavuthiporn, Chairat; Boonyaritthongchai, P.

doi:10.1016/j.postharvbio.2016.01.016

Cited by 34 publications

(21 citation statements)

References 37 publications

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“…In this present study, VP and VP + CS treatments markedly prevented the water loss in stored asparagus compared to without packaging (control and CS). The lower weight loss is possibly due to the low pressure and high humidity within the package, which minimizes the differences in water vapor pressure between the surface area of spears and atmosphere (Techavuthiporn & Boonyaritthongchai, 2016). The VP treatment not only reduced the weight loss but also maintained the color of asparagus during storage.…”

Section: Discussionmentioning

confidence: 99%

“…Various handling strategies, including pre‐cooling (Lallu, Yearsley, & Elgar, 2000), modified, and/or controlled atmosphere (Pu et al., 2020; Techavuthiporn & Boonyaritthongchai, 2016), heat (Paull & Chen, 1999), 1‐methylcyclopropene, gibberellic acid or ethanol (Liu & Jiang, 2006), L‐arginine or cholesterol (Wang, Gu, Chen, Huang, & Xing, 2017), and ammonium sulfate (Toscano, Ferrante, Leonardi, & Romano, 2018) treatments have been used to maintain freshness and inhibit the accumulation of lignin in asparagus. However, physical treatments, particularly pre‐cooling, are mostly preferred due to their simplicity, affordability, convenience, and safety, which would benefit both small and large scales industries, especially in developing countries.…”

Section: Introductionmentioning

confidence: 99%

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Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus

et al. 2020

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Asparagus (Asparagus officinalis L.) is becoming one of the most popular fresh vegetables nowadays ascribed to its high nutritional values of vitamins, dietary fiber, amino acids, and trace elements. Nonetheless, fresh spears are greatly perishable due to the high respiration rate and lignifications of fibro vascular tissues within 2-3 days of normal postharvest handling at ambient temperature (Lipton, 2011), resulting in poor textural quality, and toughening of edible parts. Thus, inhibition of lignification is important for maintaining the freshness and quality of asparagus to ensure consumer acceptance. Lignin biosynthesis is regulated by enzymes, including phenylalanine ammonia-lyase (PAL), cinnamyl-alcohol dehydrogenase (CAD), and peroxidase (POD), and involves the polymerization of monolignols originating from the phenylpropanoid pathway. Various handling strategies, including pre-cooling (Lallu,

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus

et al. 2020

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“…Fiber content was determined as reported by Sothornvit and Kiatchanapaibul [ 22 ]. Samples were heated in hot water and 50% ( w / v ) NaOH; then, fiber was dried and weighed to calculate the percentage of fiber content, while lignin content was determined using the thioacidoglycolysis method, as proposed by Techavuthiporn and Boonyaritthongchai [ 23 ]. The absorbance was read at 280 nm using a UV-2401 spectrophotometer (Shimadzu Co., Kyoto, Japan) and the quantification was obtained using standard curves of p-coumaric acid; lignin content was expressed as g kg −1 of fresh weight.…”

Section: Methodsmentioning

confidence: 99%

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

Toscano

Rizzo

Licciardello

et al. 2021

Foods

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The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.

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“…Novel gas treatments prior to MAP could become a useful tool for extending produce shelflife. Exposing asparagus to extreme O2 deprivation (anoxia) prior to MAP lowered respiration rate, slowing the reduction of sugar and ascorbic acid levels (Techavuthiporn and Boonyaritthongchai, 2016). Exposing cherry tomatoes to 20% and 60% CO2 levels for 3 hours before storage at 12°C increased the tartaric content compared with tomatoes exposed to air (Sangwanangkul et al, 2017), and similar treatments may be useful to replace or complement MAP.…”

Section: Complementary Post-harvest Technologiesmentioning

confidence: 99%

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Wilson

Stanley

Eyles

et al. 2017

Critical Reviews in Food Science and Nutrition

147

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Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions.

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Effect of prestorage short-term Anoxia treatment and modified atmosphere packaging on the physical and chemical changes of green asparagus

Cited by 34 publications

References 37 publications

Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus

Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus

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

Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

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