Physical and chemical changes in minimally processed green asparagus during cold-storage

The purpose of this research is to study effects of an innovative packaging method on the shelf-life of minimally processed green asparagus. The physical-chemical parameters analyzed (weight loss, colour, texture, chlorophyll and citric acid), and monitored by untrained panellists during the cold storage period at 6 degrees C, showed that pairing of a semi-permeable film with an adsorbent material and immersion in ascorbic acid solution were able to extend the shelf-life of green asparagus. Also, on the basis of the results obtained, a study of the chlorophyll and toughness degradation kinetics of green asparagus was conducted during cold storage. These data showed the toughening of asparag…