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Sensory and instrumental evaluation of texture of white asparagus subjected to different storage methods after harvest.

[In Spanish. / En espagnol.]

Author(s) : BERNALTE GARCIA M. J., HERNANDEZ MENDEZ M. T., CARBALLO GARCIA B. M.

Type of article: Article

Summary

Freshly cut spears were held in cold storage (4-6 deg C and 90% relative humidity) or in a modified atmosphere. The modified-atmosphere packed spears were held at the same temperature and relative humidity. Spears in modified atmosphere were of better quality (texture) than those stored without polyethylene bags. Generally, good correlations were found between sensory mechanical methods of texture evaluation. The latter determined the percentage fibre and the maximum cutting force and stress.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-3521
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 31 - n. 255
  • Publication date: 1994

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