Microbial, Color and Textural Qualities of Fresh Asparagus, Broccoli, and Cauliflower Stored Under Controlled...

Fresh asparagus, broccoli, and cauliflower were held under controlled atmosphere storage (CAS) and ambient air systems at 4°C for 21 days. Samples were examined on the initial day of experiments and after 2, 4, 7, 14, and 21 d of storage. On each day of analysis, color (value, chroma, and hue angle) was measured. Texture was measured as J needed to shear the vegetable/mm² vegetable shear surface area. Total aerobic microbial populations were enumerated. Populations of total aerobic microorganisms were initially about 10⁴ - 10⁵ CFU/g on all three vegetables and grew to at least 10⁷ CFU by d 21 of storage. CAS storage significantly reduced the growth of microorganisms on broccoli but had no significant effect with the other vegetables. Asparagus stored under CAS was easier to shear and had slightly higher hue angles than those of asparagus stored under air. Cauliflower stored under CAS showed less decline in value. CAS extended the length of time vegetables were subjectively considered acceptable for consumption. However, overall results indicate that quality of vegetables, as determined by objective measurements of color and texture, is not significantly influenced by CAS during refrigerated storage.