Effects of 1-MCP and MA Storage Treatments for Long-Term Storage of Asparagus Spears

This study was conducted to identify the effects of 1-MCP and the storage methods for maintaining the quality of asparagus spears. Asparagus spears treated 1-MCP stored in MA condition and perforated film (conventional condition) and 1-MCP non-treated used as control. The treated asparagus was stored at 4°C for 40 days. The fresh weight loss rate was less than 0.2% in all MA (Modified atmosphere) storage treatments, including the 1-MCP treatment, and 1-MCP shown the less fresh weight loss rate in perforated film storage after 20 days storage. The carbon dioxide concentration within a package was 5-12% in MA storage, which is whith the tolerated range of maximum CO2 content of asparagus spears in recommended CA or MA conditions. The oxygen content was maintained between 5 to 15% in MAP treatments. The ethylene content was lowest at the MA storage with 1-MCP treatment. Visual quality, off-flavor, soluble solid contents, and hue angle on the final storage day were higher in MA storage and the 1-MCP treatment and conventional MA storage did not show any significant differences. These results suggest that the 1-MCP treatment did not significantly affected the quality and storability of asparagus spears.