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Application of Supercooling for the Enhanced Shelf Life of Asparagus (Asparagus officinalis L.)
Freezing extends the shelf-life of food by slowing down the physical and biochemical reactions; however, ice crystal formation can result in irreversible damage to the cell's structure and texture. Supercooling technology has the potential to preserve the original freshness of food without freezing damage. In this study, fresh asparagus was preserved in a supercooled state and its quality changes such as color, weight loss, texture, chlorophyll and anthocyanin content, and enzymatic activitiesdoi:10.3390/foods10102361 pmid:34681410 fatcat:hz4ukp7m4rbqlhkbhpnhv5hcvy