70. A Study on the Impacts of Pasteurization Conditions and Packaging Type on the Preservation of Fermented Asparagus (Asparagus officinalis) with Herbs

This study is to explore the impacts of pasteurization conditions on the preservation of fermented asparagus (Asparagus officinalis) with herbs. The study finds out that the optimal pasteurization condition for preserving fermented asparagus products in glass bottles or jars is 80oC for 10 minutes and the condition for produtcs using HDPE packaging is 80oC for 20 minutes. These pasteurization conditions help the product have good sensory value, meet quality, food safety and hygiene standards. During its storage, the color, texture and pH of the treated product tends to decrease, but the product’s soluble solids content increases in both types of packaging within 12 weeks.