Effect of contact icing and storage method on decay, the quality and storage life of fresh asparagus
1988
Warunee Premanoch | Wallapa Dhirabhava | Kanjana Bhudhasamai (Dept. of Agriculture, Bangkok (Thailand). Plant Pathology and Microbiology Div. Seed and Post-harvest Pathology Branch)
Contact icing has long been reconized as a convenient method for precooling produce and maintaining temperature during transit. The green asparagus that transported with or without contact icing were stored in many methods; in folded polyethylene bags; in perforated bags; setting in water; and then held in the cold storage at 2 deg. celsius and 85-90 % RH.The best two methods to store fresh asparagus for a maximum of 4 weeks were to keep it in to the unperforated polyethylene bags or setting in the water at 2 deg. celsius. Those two methods still indicated the visual apperance and quality the spears acceptable. Visual appearance and fiber content of precooling and non-precooling asparagus before storage were significant. It trended that the precooling method is better than non precooling. However the other qualities such as weight loss and soluble solids content remained unchanged significantly. Rotting was a serious problem in these experiments particularly at high temperature. Some soft rot caused by fungi (Fusarium spp.) and bacteria (Erwinia sp. and Pseudomonas sp.)
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