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Experimental study on pressure pre-cooling and cold storing of green asparagus.

[In Chinese. / En chinois.]

Author(s) : SHENG L., TAKEDA Y., HORI S.

Type of article: Article

Summary

The quality changes of green asparagus in cold storage with and without pressure pre-cooling (PC), within the expanded polystyrene box (EPS) and the corrugated paper box, at 20°C for 10 days, 20 days, 30 days, 40 days and 50 days were studied. The results show that the green asparagus with the marketability could be stored for 20 days at 2°C. During cold storage, the dehydrating rate, rotting rate, and loss rate of green asparagus increased gradually; the colour became light; the soluble solids, vitamin C, and sugar contents decreased gradually; the chlorophyll content decreased in the earlier stage and then accumulated. Pressure pre-cooling and packing methods have significant effects on keeping freshness of green asparagus. The freshness result with PC + EPS was the best, with not only reducing the dehydrating rate rotting rate, and loosing rate of green asparagus, but also reducing the losses of the soluble solids, vitamin C, and sugar contents.

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Pages: 55-58

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2006-2994
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 27 - n. 108
  • Publication date: 2006/04

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