Effects of Storage Temperature on the Postharvest Quality of Three Asparagus Cultivars Harvested in Spring

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  • Kitazawa Hiroaki
    National Food Research Institute, National Agriculture and Food Research Organization
  • Motoki Satoru
    Hokushin Branch, Nagano Vegetable and Ornamental Crops Experiment Station
  • Maeda Tomoo
    Faculty of Agriculture and Life Science, Hirosaki University
  • Ishikawa Yutaka
    National Food Research Institute, National Agriculture and Food Research Organization
  • Hamauzu Yasunori
    Graduate School of Agriculture, Shinshu University
  • Matsushima Ken-ichi
    Graduate School of Agriculture, Shinshu University
  • Sakai Hiroaki
    Hokushin Branch, Nagano Vegetable and Ornamental Crops Experiment Station
  • Shiina Takeo
    National Food Research Institute, National Agriculture and Food Research Organization
  • Kyutoku Yasushi
    National Food Research Institute, National Agriculture and Food Research Organization

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  • 保存温度の違いが春どりされたアスパラガス 3 品種における収穫後の品質変化に及ぼす影響

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Abstract

The effects of storage temperature (5°C, 10°C, and 15°C) on the appearance, weight, and ascorbic acid content of 3 asparagus cultivars—‘UC157’, ‘Gijnlim’, and ‘Purple Passion’—cultivated as green asparagus in open fields were investigated over a 4-day storage period. In addition, we investigated the respiration rate (CO2 production rate), which is closely related to the qualitative deterioration of fresh produce. Among the 3 cultivars, ‘Gijnlim’ had the loosest spear-head and the highest ascorbic acid content immediately after harvest. The extent of opening of the spear-head during the 4-day storage period varied among the cultivars, and was most marked in ‘Gijnlim’ and was least in ‘Purple Passion’. Discoloration of the cut end of the spear was found to be dependent upon the storage temperature to a greater extent than the individual cultivars. ‘Gijnlim’ had marked discoloration at 10°C. Moreover, ‘Gijnlim’ had the largest decline in weight among the 3 cultivars at each of the 3 temperatures examined. A similar tendency was observed in the decline in ascorbic acid content. The respiration rate of ‘Purple Passion’ within 2–8 h after harvest tended to be smaller than that of ‘UC157’ and ‘Gijnlim’. These findings suggested that there are differences among the cultivars with respect to the rates of changes in postharvest quality. ‘Gijnlim’ tended to deteriorate faster than ‘UC157’ and ‘Purple Passion’, suggesting that strict temperature control and/or packaging might be required to maintain the quality of ‘Gijnlim’ harvested in the spring.<br>

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