ISHS Acta Horticulturae 379: International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology
EFFECT OF TEMPERATURE AND LIGHT DURING STORAGE ON THE COMPOSITION AND COLOR OF WHITE ASPARAGUS SPEARS |
| Authors: | A.S. Siomos, C. Dogras, E. Sfakiotakis |
| Abstract:
White asparagus spears (Asparagus officinalis L.) of the double hybrid Larac were stored for 6 days in air, at 2.5°, 5°, 10°, 15°, 20° and 25 °C under continuous fluorescent light or in the dark. Dry matter, soluble solids, ascorbic acid and anthocyanin content as well as the weight loss and tristimulus color (L*, a*, b*) of the spears were determined. During 6 days of storage in air the weight loss of the spears increased exponentialy, while the dry matter and the soluble solids content decreased linearly as the storage temperature increased in both light and dark. Ascorbic acid content decreased as the storage temperature increased; this decrease was linear in spears stored in the light and exponential in spears stored in the dark. The presence of light in the storage environment had little or no influence on dry matter, soluble solids and ascorbic acid content as well as on the weight loss of spears. Anthocyanin synthesis progressed in all storage treatments irrespective of light conditions and the purple color appeared in the apical 3 cm of spears. | |
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