Articles
EVALUATION OF ASPARAGUS SPEARS INFECTED WITH FUSARIUM SPECIES ON SHELF-LIFE AND QUALITY
Article number
479_37
Pages
271 – 276
Language
Abstract
Quality and shelf-life of Fusarium infected commercial asparagus spears were compared with non-infected spears harvested at the same time from the same field.
Infected spears were identified by isolation of the fungus from individual spears without regard to species identification.
Spears stored for 5 days at 5°C were of the same quality regardless of infection.
However, shelf-life of infected spears was reduced by 11%. After ten days storage at 5°C, quality was 14% less in the infected spears and shelf-life 16% less than non-infected spears.
Storage of infected spears for periods of 5 and 10 days at 26°C reduced quality by 31% and 67 % respectively.
At 26°C shelf-life could not be measured at either storage duration because infected and non-infected spears were non-salable.
Results from the study indicate Fusarium infected spears can significantly reduce asparagus quality and shelf-life as the duration and temperatures of storage are increased.
Infected spears were identified by isolation of the fungus from individual spears without regard to species identification.
Spears stored for 5 days at 5°C were of the same quality regardless of infection.
However, shelf-life of infected spears was reduced by 11%. After ten days storage at 5°C, quality was 14% less in the infected spears and shelf-life 16% less than non-infected spears.
Storage of infected spears for periods of 5 and 10 days at 26°C reduced quality by 31% and 67 % respectively.
At 26°C shelf-life could not be measured at either storage duration because infected and non-infected spears were non-salable.
Results from the study indicate Fusarium infected spears can significantly reduce asparagus quality and shelf-life as the duration and temperatures of storage are increased.
Publication
Authors
Edward L. Nigh Jr, C. Guerrero, M.E. Stanghellini
Keywords
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