Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus. Issue 11 (27th September 2020)

• Record Type: Journal Article
• Authors: Lwin, Wai Wai; Pongprasert, Nutthachai; Boonyaritthongchai, Panida; Wongs‐Aree, Chalermchai; Srilaong, Varit
• Is Part Of: Journal of food biochemistry. Volume 44:Issue 11(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-09-27
• Subjects: asparagus -- cold shock -- lignification enzymes -- vacuum packaging; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.13479
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: This study was carried out to investigate the combined effects of vacuum packaging (VP) and cold shock (CS) of asparagus on lignification during storage at 4°C. Physiological and biochemical changes were analyzed. The VP + CS treatment reduced fresh weight loss and color change and prevented the increment of spear toughness the most compared to VP, CS, and control. Also, the VP + CS was most effective in suppressing the activities of lignin biosynthesis enzymes, including phenylalanine ammonia‐lyase, cinnamyl‐alcohol dehydrogenase, and peroxidase, thereby delaying lignin formation. In addition, the combined treatment delayed ethylene production peak and the reduction of total phenolic content. These results suggest that VP + CS may maintain eating quality of asparagus spears through delay of lignification. Practical applications: This study mainly focused on reducing lignification of asparagus spears using VP + CS, which is safe, eco‐friendly, affordable, and practical. Our results showed that VP + CS significantly delayed lignification. Thus, VP + CS represents a promising postharvest handling approach for reducing the lignin content of asparagus, to preserve its integrity, and improve stability during shipment. This prospective technique will eliminate the use of chemical alternatives to prolong the storage life and maintain the quality of spears. Abstract : This study was investigated the combination effects of vacuum packaging (VP) and cold shock (CS) on lignification of asparagus during storage at 4°C. Asparagus spears with VP + CS treatment maintained the firmness of asparagus. VP + CS was effective in suppressing the activities of phenylalanine ammonia‐lyase, cinnamyl‐alcohol dehydrogenase and peroxidase, which delayed lignin formation. A peak of ethylene production was delayed and higher total phenolics content was observed in asparagus treated with VP + CS.