title: Evolution of quality characteristics of minimally processed asparagus during storage in different lighting conditions.
abstract: The effect of different types of lighting (white, green, red, and blue light) on minimally processed asparagus during storage at 4 degrees C was studied. The gas concentrations in the packages, pH, mesophilic counts, and weight loss were also determined. Lighting caused an increase in physiological activity. Asparagus stored under lighting achieved atmospheres with higher CO(2) and lower O(2) content than samples kept in the dark. This activity increase explains the greater deterioration experienced by samples stored under lighting, which clearly affected texture and especially color, accelerating the appearance of greenish hues in the tips and reddish-brown hues in the spears. Exposure to light had a negative effect on the quality parameters of the asparagus and it caused a significant reduction in shelf life. Hence, the 11 d shelf life of samples kept in the dark was reduced to only 3 d in samples kept under red and green light, and to 7 d in those kept under white and blue light. However, quality indicators such as the color of the tips and texture showed significantly better behavior under blue light than with white light, which allows us to state that it is better to use this type of light or blue-tinted packaging film for the display of minimally processed asparagus to consumers.
authors.affiliation: Dept. de Agricultura y Alimentación, Tecnología de los Alimentos, Univ. de La Rioja, 26006 Logroño, Spain. susana.sanz@unirioja.es
authors.forename: S
authors.initials: S
authors.lastname: Sanz
authors.forename: C
authors.initials: C
authors.lastname: Olarte
authors.forename: F
authors.initials: F
authors.lastname: Ayala
authors.forename: J F
authors.initials: JF
authors.lastname: Echávarri
mesh_terms: D000328:Adult; D000704:Analysis of Variance; D027761:Asparagus Plant / Q000737:chemistry / Q000528:radiation effects*; D002245:Carbon Dioxide / Q000032:analysis; D002713:Chlorine / Q000032:analysis; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D006801:Humans; D008027:Light / Q000009:adverse effects*; D015416:Maillard Reaction / Q000528:radiation effects; D008875:Middle Aged; D009812:Odorants; D010100:Oxygen / Q000032:analysis; D010858:Pigmentation / Q000528:radiation effects; D018520:Plant Shoots / Q000737:chemistry / Q000528:radiation effects*; D011786:Quality Control; D012034:Refrigeration; D012677:Sensation; D013997:Time Factors; D014675:Vegetables / Q000737:chemistry / Q000528:radiation effects*; D055815:Young Adult
chemical_list: D002245:Carbon Dioxide; D002713:Chlorine; D010100:Oxygen