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Emballage sous atmosphère modifiée de pointes d'asperges blanches : réactions de la composition, de la couleur et de la qualité structurale, par rapport à la température et à la lumière.

Modified atmosphere packaging of white asparagus spears: composition, colour and textural quality responses to temperature and light.

Auteurs : SIOMOS A. S., SFAKIOTAKIS E. M., DOGRAS C. C.

Type d'article : Article

Résumé

Freshly harvested white asparagus spears were over-wrapped with a 16-micrometer stretch film. Packages were kept at 2.5, 5, 10, 15, 20 and 25 °C in continuous darkness or light (15 plus or minus 1.9 W/m2) for 6 days. At all temperatures, an atmosphere of 4.5-6.9% CO2 and 3-6.7% O2 developed during the first hour; after 8 h, CO2 increased to a maximum of 5.8-9.8%, whereas O2 decreased to a minimum of 0.7-1%. At equilibrium, the atmosphere had 4.6-7% CO2 and about 1% O2. Bract opening (feathering), toughening, anthocyanin synthesis and ascorbic acid breakdown were suppressed in the packages for 6 days. However, at temperatures above 15 °C visual deterioration and development of severe off-odours occurred. The presence of light in the storage environment had no significant effect on spear quality.

Détails

  • Titre original : Modified atmosphere packaging of white asparagus spears: composition, colour and textural quality responses to temperature and light.
  • Identifiant de la fiche : 2001-0891
  • Langues : Anglais
  • Source : RDA J. agric. Sci. Hortic. - vol. 84 - n. 1-2
  • Date d'édition : 2000

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