Effect of a combined biopolymer coating on the quality of asparagus spears during storage
Keywords:
Asparagus, biopolymer coating, sodium alginate, rutin, weight loss, yield of marketable products, pigments, respiratory rate, postharvest treatmentSynopsis
The chapter is devoted to the study of the influence of a biopolymer coating based on sodium alginate and the antioxidant rutin on the quality of asparagus spears of Prius and Rosalie varieties during storage under refrigerated conditions. The influence of the coating on the preservation of marketable, physiological and organoleptic characteristics of asparagus was considered.
It was found that the most pronounced effect was obtained when using a combined coating (1% sodium alginate +1% rutin), which combines the barrier properties of the biopolymer and the antioxidant activity of rutin. The use of such a composition allows to extend the shelf life of spears of both varieties by 7 days compared to the control, reduce mass loss by 1.9 times for the Prius variety and by 2.2 times for the Rosalie variety and increase the yield of standard products to 88.14–91.79% depending on the variety, despite the increased storage time. The use of the studied biopolymer made it possible to slow down respiratory metabolism, degradation of chlorophylls and carotenoids and stabilize the organoleptic characteristics of the product.
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242-262
Text Identifier of this Chapter
Chapter 10
Published
June 26, 2026
Copyright (c) 2026 Olesia Priss, Liudmyla Kiurcheva, Pavlo Bulhakov, Iryna Taraymovich, Larysa Chepurda, Sergii Stepanenko
How to Cite
Priss, O., Kiurcheva, L., Bulhakov, P., Taraymovich, I., Chepurda, L., & Stepanenko, S. (2026). Effect of a combined biopolymer coating on the quality of asparagus spears during storage. In O. Priss, L. Bal-Prylypko, H. Tolok, S. Tolok, I. Ustymenko, I. Bal, O. Kanishchev, V. Davydovych, L. Shevchenko, O. Semenko, N. Slobodyanyuk, O. Pylypchuk, A. Ivaniuta, N. Holembovska, V. Israelian, A. Omelian, I. Ivanova, M. Serdyuk, T. Tymoshchuk, … L. Chepurda, Advances in food technology and innovation (pp. 242-262). Scientific Route OÜ®. https://doi.org/10.21303/978-9908-845-03-6.ch10
