Effect of postharvest l-arginine or cholesterol treatment on the quality of green asparagus (Asparagus officinalis L.) spears during low temperature storage
2017
Wang, Xiangyang | Gu, Shuang | Chen, Beili | Huang, Jianying | Xing, Jianrong
Bundled green asparagus (Asparagus officinalis L.) were vertically placed in l-arginine (0.05mmolL−1) or cholesterol solution (0.52mmolL−1) and stored at 4±0.5°C for 30days. The changes of general appearance, disease incidence, weight loss, water-insoluble solids, lignin, total phenolics, chlorophyll content, malondialdehyde (MDA), phenylalanine ammonia lyase(PAL) enzyme activity, antioxidant capacity and soluble protein content were investigated during storage. General appearances of asparagus treated with l-arginine or cholesterol for 18days were rated as good and excellent, unlike that of untreated spears. l-arginine or cholesterol treatment significantly reduced disease incidence and losses of fresh weight and chlorophyll content. Total phenolics and soluble protein contents were maintained higher in l-arginine-treated or cholesterol-treated asparagus, whereas water-insoluble solids and lignin content was significantly reduced. l-arginine treatment or cholesterol treatment also decreased the accumulation of malondialdehyde (MDA) and increased the antioxidant capacity. These results indicated that l-arginine or cholesterol treatment could be selected to maintain postharvest quality of green asparagus and provide long storage life.
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