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Influence of washing and packaging on the sensory and microbiological quality of fresh peeled white asparagus.

Author(s) : SIMÓN A., GONZÁLEZ-FANDOS E., TOBAR V.

Type of article: Article

Summary

The authors evaluated the microbiological quality and physicochemical and sensorial characteristics of white asparagus washed with and without chlorine and packaged in 2 different types of film (perforated polyvinyl chloride [PVC] and P-Plus 160) when stored at 4 °C for up 15 d. Dehydration was the main cause of quality losses. Asparagus packaged in P-Plus maintained their fresh appearance better than those packaged in perforated PVC. The total sugar and ascorbic acid content decreased about 9 and 41% after 15 d, respectively. Peeled white asparagus packaged in perforated PVC or P-Plus kept a reasonable sensorial quality after storage at 4 °C for 15 d, although mesophile and psychrotroph counts of about 9 log CFU/g were reached in asparagus washed with water. The effect of washing and type of film on different microbial groups is discussed.

Details

  • Original title: Influence of washing and packaging on the sensory and microbiological quality of fresh peeled white asparagus.
  • Record ID : 2004-2318
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 69 - n. 1
  • Publication date: 2004/01
  • Document available for consultation in the library of the IIR headquarters only.

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