Effect of chemical treatment, holding in water, precooling and packing method on postharvest quality of asparagus (Asparagus officinalis Linn.)
1992
Yenchit Piyasaengthong
Study on the use of chlorinate, setting asparagus in tap water at levels of 2-10 cm for 1-5 hours, precooling spears of asparagus by hydrocooling, hydrocooling+chlorine from NaOCl (400 ppm), forced-air cooling and room cooling and the study on wet or dry packing of spears of asparagus in corrugated boxes found that chlorine at 100-400 ppm either from Ca(OCl)2 or NaOCl added to tap water and water from furrows (pond water) reduced considerably the decay of asparagus caused by soft rot and chlorine at 400 ppm more efficient in controlling soft rot of asparagus than did Ca(OCl)2. Freshly prepared chlorine gave better controlling soft rot of asparagus than aged chlorine (15 and 30 days). Asparagus stored at 1, 3 and 5 deg C for 24 hours before washing in chlorinated water had less decay than did at 30 deg C. Holdinging asparagus in tap water had no significant effect on fiber content but holding the butt of asparagus in tap water at level of 2 cm for 1 hour tended to have the least fiber content. Holding the butt of asparagus in water with and without NaOCl (400 ppm) under the temperature of 1 and 28 deg C had no significant effect on fiber content but at higher temperature tended to have less fiber content. Temperature of asparagus being precooled by hydrocooling was the rapid reduction, while room cooling took the longest time to bring the temperature of asparagus down. But asparagus precooled by hydrocooling with chlorine in water had less fiber content and no decay. Asparagus held at 10 deg C for 24 hours had no effect on decay and quality upon washing in chlorinated water and hydrocooling with chlorinated water.
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Эту запись предоставил Kasetsart University