Toscano Stefania, Rizzo Valeria, Licciardello Fabio, Romano Daniela, Muratore Giuseppe
Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia, 100, 95123 Catania, Italy.
Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy.
Foods. 2021 Feb 22;10(2):478. doi: 10.3390/foods10020478.
The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus ( L. 'Vegalim'). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll- and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life.
本研究的目的是通过比较保质期试验，评估两种包装材料，即大孔聚丙烯（PP MA）和微孔共挤聚丙烯（PP C）对绿芦笋（L. 'Vegalim'）品质保存的适用性。在冷藏储存30天期间，通过监测化学、物理和酶学参数以及感官指标来评估芦笋的品质。PP C使顶空成分接近新鲜绿芦笋的建议值。储存期间总色差增加，且与叶绿素和类胡萝卜素高度相关，然而，在储存22天之前，感官颜色感知没有显著变化。PP C将抗坏血酸浓度维持在接近初始水平，将总酚类化合物损失限制在24%（PP MA中为45%），使纤维含量增加了72%，木质素值变化很小；酶促变化受到显著抑制。储存22天后检测到显著的感官差异，PP C的表现优于PP MA。PP C薄膜被确认为最佳选择，在储存30天期间限制了重量损失并保持了类似新鲜的外观，从而延长了采后寿命。
