{"id":33475,"date":"2022-09-27T17:16:44","date_gmt":"2022-09-27T15:16:44","guid":{"rendered":"https:\/\/www.asparagusworld.com\/?post_type=news&#038;p=33475"},"modified":"2025-07-07T14:30:56","modified_gmt":"2025-07-07T14:30:56","slug":"linteret-du-preemballe-en-sursis","status":"publish","type":"news","link":"https:\/\/befve.com\/en\/news\/linteret-du-preemballe-en-sursis\/","title":{"rendered":"L\u2019int\u00e9r\u00eat du pr\u00e9emball\u00e9 en sursis"},"content":{"rendered":"\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p>L\u2019asperge est un l\u00e9gume dont la respiration est particuli\u00e8rement intense. Elle peut se d\u00e9shydrater facilement ce qui entraine une perte de poids tr\u00e8s rapide. La perte d\u2019eau g\u00e9n\u00e8re la formation de stries qui d\u00e9classent rapidement le produit. Ce produit fragile peut perdre tr\u00e8s rapidement en qualit\u00e9. Une botte d\u2019asperge non emball\u00e9e peut pr\u00e9senter en magasin des sympt\u00f4mes de d\u00e9shydratation marqu\u00e9e d\u00e8s le deuxi\u00e8me jour. L\u2019intensit\u00e9 respiratoire peut \u00eatre limit\u00e9e en conservant le produit \u00e0 basse temp\u00e9rature et\/ou en modifiant l\u2019atmosph\u00e8re.<\/p>\n\n\n\n<p class=\"intertitre\"><strong>Ralentir le fl\u00e9trissement et la coloration<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image alignleft size-medium wp-image-33477\"><img decoding=\"async\" src=\"https:\/\/www.asparagusworld.com\/wp-content\/uploads\/2022\/09\/2-Test-degustation-300x225.jpg\" alt=\"\" class=\"wp-image-33477\"\/><figcaption class=\"wp-element-caption\"><em>Des s\u00e9ances d\u2019analyse sensorielle ont permis d\u2019\u00e9valuer les effets de l\u2019emballage sur la majorit\u00e9 des descripteurs : croquant, fondant, fibreux, tendre, amer, granuleux et sucr\u00e9.<\/em><\/figcaption><\/figure>\n\n\n\n<p>L\u2019emballage des bottes d\u2019asperge avec du film polypropyl\u00e8ne microperfor\u00e9 permet de cr\u00e9er une atmosph\u00e8re modifi\u00e9e, r\u00e9duisant la concentration en oxyg\u00e8ne dans le sachet, sachant que ce conditionnement permet d\u2019augmenter la dur\u00e9e de vie en magasin de plusieurs jours. Les essais mis en place entre 2011 et 2015 par le CTIFL (1) sur asperge blanche avaient pour objectifs de r\u00e9duire la perte de poids, de ralentir le fl\u00e9trissement et la coloration des turions, tout en minimisant la formation de bu\u00e9e dans les sachets lors de leur mise sur l\u2019\u00e9tal, ceci sans que le pr\u00e9emballage ne modifie les aspects de texture et de go\u00fbt. Ces essais ont permis de montrer que le pr\u00e9emballage, quelle que soit la perm\u00e9abilit\u00e9 test\u00e9e (non perfor\u00e9, macro et microperfor\u00e9) limite consid\u00e9rablement la perte de poids au cours d\u2019une conservation au point de vente. De plus, ils ont permis de d\u00e9finir une gamme de perm\u00e9abilit\u00e9 permettant de conserver les qualit\u00e9s visuelles des turions. Le choix de la perm\u00e9abilit\u00e9 doit \u00e9galement permettre de maintenir la qualit\u00e9 organoleptique. Dans les conditions des diff\u00e9rents essais, il appara\u00eet que le conditionnement dans des sachets en polypropyl\u00e8ne entra\u00eenerait une diminution de la perception du caract\u00e8re sucr\u00e9 quelle que soit la perm\u00e9abilit\u00e9 test\u00e9e. La modalit\u00e9 non emball\u00e9 est significativement per\u00e7ue plus sucr\u00e9e que les trois autres modalit\u00e9s, lorsque la simulation point de vente dure huit jours. En revanche, si la conservation au point de vente dure six jours, seule la modalit\u00e9 non perfor\u00e9 est significativement moins sucr\u00e9e que les trois autres. Sur le caract\u00e8re amer, qui vient en opposition du sucr\u00e9, l\u2019influence de l\u2019emballage est \u00e9galement mise en \u00e9vidence. Il y a une augmentation croissante de l\u2019amertume per\u00e7ue corr\u00e9l\u00e9e \u00e0 la diminution de la perm\u00e9abilit\u00e9. La modalit\u00e9 non perfor\u00e9 est significativement plus am\u00e8re que le produit frais. Pour le caract\u00e8re croquant, le \u00ab classement \u00bb des modalit\u00e9s est le m\u00eame : l\u2019emballage le plus imperm\u00e9able entra\u00eene une perte de croquant. On constate \u00e9galement que le pr\u00e9emballage dans un film macroperfor\u00e9 entra\u00eene une hausse du caract\u00e8re croquant de mani\u00e8re significative.<\/p>\n\n\n\n<p class=\"intertitre\"><strong>Une perm\u00e9abilit\u00e9 s\u2019est av\u00e9r\u00e9e optimale<\/strong><\/p>\n\n\n\n<p>Pour le caract\u00e8re fondant, qui vient en opposition du croquant, les conclusions vont dans le m\u00eame sens : le produit frais est interm\u00e9diaire. Ainsi le pr\u00e9emballage dans un film macroperfor\u00e9 entra\u00eene une perte du fondant (hausse du croquant constat\u00e9e pr\u00e9c\u00e9demment) et le pr\u00e9emballage dans un film imperm\u00e9able entra\u00eene une augmentation du fondant (baisse du croquant constat\u00e9e pr\u00e9c\u00e9demment). Concernant les caract\u00e8res tendre et fibreux, on constate une logique d\u2019opposition dans les classements des modalit\u00e9s. Ainsi, au cours de la conservation, les turions deviennent plus fibreux. Cette \u00e9volution est limit\u00e9e par l\u2019\u00e9tanch\u00e9it\u00e9 croissante du film : la tendance est la m\u00eame pour tous les &nbsp;essais r\u00e9alis\u00e9s. Les nombreuses modalit\u00e9s test\u00e9es mettent &nbsp;en avant une gamme de perm\u00e9abilit\u00e9s (de 3 \u03bcm\u00b2\/cm\u00b2 \u00e0 plus de 12 \u03bcm\u00b2\/cm\u00b2) qui, dans les conditions particuli\u00e8res &nbsp;de ces essais (conditions de temp\u00e9rature de point de vente avec alternance jour\/nuit), semblent \u00eatre les mieux adapt\u00e9es pour prolonger la conservation du produit avec une qualit\u00e9 acceptable (limitation du verdissement et de la perte de poids (0,5 \u00e0 1 %)). Ces essais montrent \u00e9galement les limites \u00e0 partir desquelles on observe des d\u00e9fauts de conservation. Afin de garantir le maintien des crit\u00e8res organoleptiques (go\u00fbt et texture), il est pr\u00e9f\u00e9rable d\u2019\u00e9viter les perm\u00e9abilit\u00e9s trop \u00e9lev\u00e9es comme celle test\u00e9e via le film macroperfor\u00e9. Ainsi, une perm\u00e9abilit\u00e9 de l\u2019ordre de 5 \u03bcm\u00b2\/cm\u00b2 s\u2019est av\u00e9r\u00e9e optimale. Avec des temp\u00e9ratures plus basses, la conservation est encore prolong\u00e9e avec un optimum \u00e0 2 \u00b0C. Cette temp\u00e9rature utilis\u00e9e au stockage permet de prolonger la conservation du produit au-del\u00e0 de 15 jours, toutefois elle parait tr\u00e8s difficilement applicable sur le lieu de vente.<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>The interest of pre-packaged in reprieve<\/strong><\/p>\n\n\n\n<p>In France, studies carried out by CTIFL show that polypropylene sachets can significantly limit the asparagus weight loss and extend its shelf life at the point of sale. However, they can change certain taste criteria (sweetness, bitterness, crunchiness, etc.). But their use is in question due to the coming French regulation concerning the use of plastic packaging.<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p>&nbsp;<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Le pr\u00e9emballage des asperges blanches en flow-pack permet d\u2019allonger leur dur\u00e9e de vie. Mais son usage est remis en cause par la r\u00e8glementation fran\u00e7aise concernant l\u2019utilisation des emballages plastiques.<\/p>\n","protected":false},"featured_media":36475,"template":"","meta":{"_acf_changed":false},"news_categories":[55],"class_list":["post-33475","news","type-news","status-publish","has-post-thumbnail","hentry","news_categories-marche"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L\u2019int\u00e9r\u00eat du pr\u00e9emball\u00e9 en sursis - Befve &amp; Co<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/befve.com\/en\/news\/linteret-du-preemballe-en-sursis\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019int\u00e9r\u00eat du pr\u00e9emball\u00e9 en sursis - Befve &amp; Co\" \/>\n<meta property=\"og:description\" content=\"Le pr\u00e9emballage des asperges blanches en flow-pack permet d\u2019allonger leur dur\u00e9e de vie. 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