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Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White Asparagus
Author(s) -
SIMÓN A.,
GONZÓLEZFANDOS E.,
OBAR V. T
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb17869.x
Subject(s) - asparagus , food science , chemistry , sugar , dehydration , ascorbic acid , mesophile , organoleptic , horticulture , biology , biochemistry , bacteria , genetics
We evaluate the microbiological quality and physicochemical and sensorial characteristics of white asparagus washed with and without chlorine and packaged in 2 different types of film (perforated polyvinyl chloride [PVC] and P‐Plus 160) when stored at 4 °C for up 15 d. Dehydration was the main cause of quality losses. Asparagus packaged in P‐Plus maintained their fresh appearance better than those packaged in perforated PVC. The total sugar and ascorbic acid content decreased about 9% and 41% after 15 d, respectively. Peeled white asparagus packaged in perforated PVC or P‐Plus kept a reasonable sensorial quality after storage at 4 °C for 15 d, although mesophile and psycrotroph counts of about 9 log CFU/g were reached in asparagus washed with water. The effect of washing and type of film on different microbial groups is discussed.