POTENTIAL NON-CHEMICAL METHODS FOR USE AGAINST THRIPS IN GREEN ASPARAGUS: QUALITY CHANGES IN RESPONSE TO HEAT TREATMENTS AND HIGH CONCENTRATIONS OF CARBON DIOXIDE

Quality changes induced in fresh green asparagus were determined after exposure to a combined post-harvest treatment of heat followed by high CO₂ atmospheres at low temperature.
Asparagus samples obtained from Thailand were subjected to three heat treatments: control, hot water (45°C for 15 min) and hot air (45°C for 15 min). After that, they were transferred to sealed glass jars with atmospheres of low (1%) and high (52-83%) CO₂ concentrations at 4°C and 0°C for 24 h, followed by 10 days storage at the same temperature under air.
Quality tests were performed, 1) before heat treatment, 2) after heat treatment, 3) after CO₂ treatment, 4) after 5 days storage and 5) after 10 days storage to evaluate weight loss, colour, overall appearance, decay, off-odour and texture.
Hot air treatment significantly increased weight loss, reduced overall appearance, increased decay and caused softening.
Significant, but much lower effects of hot water treatment were observed.
High CO₂ atmospheres of 52-83% did not reduce the quality of asparagus at all.
No difference was seen between the two storage temperatures.

V International Postharvest Symposium

P. Simantara, D. Rees, A. Westby

asparagus, thrips, heat treatment, carbon dioxide, controlled atmosphere

https://doi.org/10.17660/ActaHortic.2005.682.295