ISHS Acta Horticulturae 604: International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality
INFLUENCE OF A SHORT-TERM STORAGE ON QUALITY DETERMINING PRODUCT CHARACTERISTICS OF WHITE PREPARED ASPARAGUS |
| Authors: | CH. Scheer, I. Schonhof, B. Brückner, M. Schreiner, D. Knorr |
| Keywords: | peeled asparagus, foil, colour, dietary fibre, lignin, sugars, sensory analysis |
| Abstract:
A trend in the marketing of asparagus is the selling of freshly peeled and white prepared asparagus. As in peeled asparagus one can expect rapid loss of qual-ity, we investigated the influence of foil packaging on peeled and unpeeled asparagus during short-term storage. We established differences in texture between unpeeled and peeled foiled asparagus. The tested foils influenced the quality of peeled aspara-gus in its sugar content and sensory quality. Foil made on a cellulose-basis proved to develop mustard-like and yeasty/fermenting flavours. Peeled asparagus should be stored in a micro-perforated polypropylene foil (OPP) to obtain four days of storage at 2°C. | |
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