Changes in carotenoids and chlorophylls in fresh green asparagus (Asparagus officinalis L) stored under modified atmosphere packaging

Asparagus is a highly perishable product owing to its high respiratory rate, a reason why modified atmosphere packaging (MAP) has been used in order to increase the shelf-life of fresh asparagus. Carotenoid and chlorophyll pigments are important compounds for the maintenance of both the nutritional...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2004-03, Vol.84 (4), p.357-365
Main Authors: Tenorio, M.D, Villanueva, M.J, Sagardoy, M
Format: Article
Language:English
Subjects:
asparagus spears
Biological and medical sciences
carotenes
carotenoids
chlorophyll
food composition
Food industries
food storage
Fundamental and applied biological sciences. Psychology
General aspects
green asparagus
Handling, storage, packaging, transport
modified atmosphere packaging
pigments
raw vegetables
refrigeration
shelf life
shelf-life extension
xanthophylls
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Summary:Asparagus is a highly perishable product owing to its high respiratory rate, a reason why modified atmosphere packaging (MAP) has been used in order to increase the shelf-life of fresh asparagus. Carotenoid and chlorophyll pigments are important compounds for the maintenance of both the nutritional and sensory quality of asparagus. In this study, green asparagus spears were stored under refrigeration at 2°C for 14 days, under MAP at 2°C for 26-33 days and under MAP at 10°C for 20 days. Pigment profiles were determined using high-performance liquid chromatography (HPLC), with three classes of compounds being detected, namely oxygenated carotenoids (xanthophylls), hydrocarbonated carotenoids (carotenes) and chlorophylls. The xanthophylls identified were neoxanthin, violaxanthin, lutein and zeaxanthin. Only β-carotene was detected in the carotene fraction. In the chlorophyll pigments, three molecules were isolated, chlorophyll b, its epimer chlorophyll b and chlorophyll a. Also detected were the first degradation products of chlorophylls, pheophytins b and a respectively. Modified atmosphere packaging at 2°C was found to be effective in extending the shelf-life for up to 4 weeks and in preserving the colour of fresh asparagus.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.1631