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Control of the fibrousness evolution in asparagus Asparagus Officinalis, L. cv UC-157 during storage.
Author(s) : GIMENEZ A., BAUZA M., ROBY H. R., WINTER P.
Summary
Green asparagus was used for trials; after harvest they were sorted and classified, immediately they were precooled by immersion in cold water to 0 deg C with 200 ppm of active chloride; then, they were conditioned in different storage conditions. During the storage, samples were taken periodically, and evolution of the fibrousness was studied. It is also demonstrated that modified atmosphere storage gives the best results for firmness degree.
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Pages: 153-160
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Details
- Original title: Control of the fibrousness evolution in asparagus Asparagus Officinalis, L. cv UC-157 during storage.
- Record ID : 1996-1006
- Languages: English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Publication date: 1995/08/20
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Vegetables
- Keywords: Modified atmosphere; Texture; Asparagus; Quality; Vegetable; Fibre; Cold storage
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