Studies on Preservation of Vegetables (Part 1) Preservation of Green Asparagus

Kazuhiko ITOH; Li-Te LI; Jun-ich HIMOTO

doi:10.11357/jsam1937.56.3_51

JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY

Online ISSN : 1884-6025
Print ISSN : 0285-2543
ISSN-L : 0285-2543

Studies on Preservation of Vegetables (Part 1)

Preservation of Green Asparagus

Kazuhiko ITOH, Li-Te LI, Jun-ich HIMOTO

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Keywords: green asparagus, low temperature storage, package storage, freezing temperature, respiratory rate, over all score of sensory test

JOURNAL FREE ACCESS

1994 Volume 56 Issue 3 Pages 51-56

DOI https://doi.org/10.11357/jsam1937.56.3_51

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Abstract

This paper describes a method for keeping qualities of green asparagus. The freezing temperature of material was -1.1--1.5°C, and this value was lower than the published value. The relation between respiratory rate and temperature can be expressed by Gore's formula. The results showed that the temperature of -0.5°C was most suitable for keeping qualities. Combining with film package, the period of market quality remained for 30 days. The overall score of sensory test was affected by appearance and texture.

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