Changes in carotenoids and chlorophylls in fresh green asparagus (Asparagus officinalis L) stored under modified atmosphere packaging

Journal of the Science of Food and Agriculture

Volumn 84, Issue 4, 2004, Pages 357-365

  Tenorio, M D ^a   Villanueva, M J ^a   Sagardoy, M ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Green asparagus; Pigments; Shelf life extension

Indexed keywords

CAROTENOID; CHLOROPHYLL; FOOD STORAGE;

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 1442289307     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1631     Document Type: Article

References (27)

1. Bushway RJ, Determination of α and β-carotene in some raw fruits and vegetables by high performance liquid chromatography. J Agric Food Chem 34:409-412 (1996).
2. Byres T and Perry G, Dietary carotenes, vitamin C and vitamin E as protective antioxidants in human cancers. Ann Rev Nutr 12:139-159 (1992).
3. Micozzi MS, Foods, micronutrients and reduction of human cancer, in Nutrition and Cancer Prevention, Ed by Moon TE and Micozzi MS. Marcel Dekker, New York, pp 213-241 (1989).
4. Micozzi MS, Brown ED, Edwards BK, Bieri JG, Taylor PR, Khachik F, Beecher GR and Smith Jr JC, Plasma carotenoid response to chronic intake of selected foods and β-carotene supplement in man. Am J Clin Nutr 55:1120-1125 (1992).
5. Van Poppel G and Goldbohm RA, Epidemiologic evidence for β-carotene and cancer prevention. Am J Clin Nutr 62:1393S-1420S (1995).
6. Steinmetz KA and Potter JD, Vegetables, fruit and cancer prevention: a review. J Am Diet Assoc 96:1027-1039 (1996).
7. Kader AA, Zagory D and Kerbel EL, Modified atmosphere packaging of fruits and vegetables. Crit Rev Food Sci Nutr 28:1-30 (1989).
8. Kader AA, Postharvest biology and technology: an overview, Postharv Technol Hort Crops, Publ 3311, University of California, Davis, CA (1992).
9. Salveit ME, A summary of CA and MA requirements and recommendations for the storage of harvested vegetables. Proc 6th Im Controlled Atmosphere Res Conf, Ithaca, NY, 800-818 (1993).
10. Saltveit ME, A summary of CA and MA requirements and recommendations for harvested vegetables. Proc 7th Int Controlled Atmosphere Res Conf, Davis, CA, Vol 4, pp 98-117 (1997).
11. Gorris L and Tauscher B, Quality and safety aspects of novel minimal processing technology, in Processing of Foods: Quality Optimisation and Process Assessment, Ed by Oliveira FAR and Oliveira JC. CRC Press, Boca Raton, FL, 325-339 (1999).
12. Brecht PE, Use of controlled atmospheres to retard deterioration of produce. Food Technol 34:45-50 (1980).
13. Lee YC, Effect of controlled atmosphere storage on quality of harvested asparagus. Kor J Food Sci Technol 13:25-29 (1981).
14. Itoh K, Conservation quality of fruit and vegetables. 1. Film storage for green asparagus. Sci Rep Fac Agric Okayama Univ 65:33-37 (1986).
15. Yamauchi N and Watada AE, Pigment changes in parsley leaves during storage in controlled or ethylene containing atmosphere. J Food Sci 58:616-618 (1993).
16. Saltveit ME, Is it possible to find an optimal controlled atmosphere? Postharv Biol Technol 27:3-13 (2003).
17. Wang SS, Haard NF and Dimarco GR, Chlorophyll degradation during controlled atmosphere storage of asparagus. J Food Sci 36:657-661 (1971).
18. Val J, Monge E and Baker NR, An improved HPLC method for rapid analysis of the xanthophyll cycle pigments. J Chromatogr Sci 32:286-289 (1994).
19. Davies BH, Matthews S and Kirk JTO, The nature and biosynthesis of the carotenoids of different colour varieties of Capsicum annuum. Phytochemistry 9:797-805 (1970).
20. Khachik F, Goly M, Beecher G, Holden J, Lusby W, Tenorio MD and Rodríguez-Barrera M, The effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. J Agric Food Chem 40:390-398 (1992).
21. Minguez-Mosquera MI, Garrido-Fernández J and Gandul-Rojas B, Pigment changes in olives during fermentation and brine storage. J Agric Food Chem 37:8-11 (1989).
22. Khachik F, Beecher GR and Whittaker NR, Separation, identification and quantification of the major carotenoid and chlorophyll constituents in extracts of several green vegetables by liquid chromatography. J Agric Food Chem 34:603-616 (1986).
23. Gross J, Pigments in Vegetables, Chlorophylls and Carotenoids. Avi Books, New York (1991).
24. Schwartz SJ and Lorenzo TV, Chlorophylls in foods. Crit Rev Food Sci Nutr 29:1-17 (2002).
25. Schwartz SJ and Elbe JH, Kinetics of chlorophyll degradation to pyropheophytin in vegetables. J Food Sci 48:1303-1306 (1983).
26. Heaton JW, Yada RY and Marangoni AG, Discoloration of coleslaw is caused by chlorophyll degradation. J Agric Food Chem 44:395-398 (1996).
27. Heaton JW, Lenck RW and Marangoni AG, Kinetic model for chlorophyll degradation in green tissue. J Agric Food Chem 44:399-402 (1996).