Evaluation of efficiency of short-term storage of green aspargus
Abstract
Aim – to investigate the efficiency of short-term storage of green asparagus in the refrigerator depending on the type of packaging, and to determine the economic efficiency of the developed method. Methods. Visual – is for conducting phenological research; measuring and weighing – is to determine the change in quantitative indicators of products; chemical – is to determine the quality of products; statistical – is for objective evaluation of experimental data; estimated – is for the installation of effective packaging materials. Results. Spear Asparagus officinalis L. is an active growing part of the plant, which is continues to grow and develop even after harvest. Therefore, due to the high intensity of respiration, it has a very short shelf life at standard temperatures. To reduce the speed of this process, we studied the effect of 13 options for packing green asparagus on weight loss, safety and dynamics of changes in biochemical components (dry matter, total and mono sugars, ascorbic acid) during short-term storage at temperatures from 2 to 4 C and humidity > 95 %. Due to the reduction of respiration rate and metabolic processes in packaged products, the duration of storage of green asparagus was increased from 5 days (control, storage without packaging) to 28 days. The use of product packaging helped to improve gas exchange, allowed to control the level of CO2 and helped reduce physiological disorders – tiprot, due to which it had a positive effect on product quality and safety. Conclusions. The maximum duration of storage of high quality products (first grade) was ensured by storage of asparagus in packages 885–B1. The percentage of product preservation after 28 days of storage using this type of packaging was 93.3%, which provided an additional profit of 140.6% due to the sale of green asparagus at the end of the season, when prices in domestic and foreign markets are maximum. The close correlations between the preservation of the mass of spears and the content of total and mono sugars (r = 1.00), and between the preservation of the mass of spears and the content of ascorbic acid (r = 0.99) allow us to calculate the shelf life of high quality products.
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