Auswirkungen einer Kurzzeitlagerung auf die Qualität von Spargel (Asparagus officinalis L.).
Effect of Short-term Storage on Asparagus Quality
Asparagus is classified to these vegetable products which are characterized by an extremely high metabolic activity after harvest leading to a high deterioration rate and thus to a loss in quality. Therefore, the effect of selected temperatures (2°C for simulating cool storage, 20°C for simulating temperature conditions in distribution and marketing) on the internal and external quality of packed and unpacked asparagus spears was investigated. The results revealed that asparagus stored at 2° C showed minor changes in external quality characteristics (fresh matter, colouring and colour Saturation), physical quality characteristics (tissue toughness) and internal quality characteristics (dietary fibres) than at 20°C stored asparagus within two or four days of storage. The negative temperature effect on fresh matter, tissue toughness and dietary fibre content can be compensated by oriented polypropylene film (OPP) wrapping, but changes in soluble sugars (sucrose, glucose, fructose) could not prevented. The use of film packaging offers the opportunity to extend the marketability of asparagus and to avoid oversupply.
Scheer, Ch.; Schonhof, I.; Brückner, B.; Schreiner, M.; Knorr, D. 2003. Auswirkungen einer Kurzzeitlagerung auf die Qualität von Spargel (Asparagus officinalis L.). Journal of Applied Botany 77 (5/6), 177-180.