Effect of High Hydrostatic Pressure Processing on Postharvest Physiology and Storage Quality of Green Asparagus Spears

doi:10.7506/spkx1002-6630-201622034

Abstract

Abstract: Changed in the postharvest physiology and storage quality of green asparagus treated by high hydrostatic pressure (HHP) were investigated for a better understanding of the effect of HHP in preserving the quality of asparagus. Green asparagus were treated by high hydrostatic pressure at various pressure levels (20, 50 and 100 MPa, respectively) for 2 min and then stored at 4 ℃ and 90% relative humidity for 15 days. During the storage, the changes in respiration rate, malondialdehyde (MDA) content, relative cell membrane permeability, chlorophyll content, firmness, weight loss and color were determined. The results showed that compared with untreated samples, high hydrostatic pressure processing exhibited significantly decreased respiration rate, chlorophyll degradation, and maintained higher firmness and better color. These results reinforce the application of high hydrostatic pressure processing to preservation of green asparagus.

Key words: respiration rate, relative cell membrane permeability, firmness, color

CLC Number:

TS255.3

FENG Haihong, YI Jianyong, BI Jinfeng,*, ZHOU Linyan, LIU Xuan, LI Jun. Effect of High Hydrostatic Pressure Processing on Postharvest Physiology and Storage Quality of Green Asparagus Spears[J]. FOOD SCIENCE, 2016, 37(22): 224-229.

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