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Changes in ascorbic acid content of green asparagus during the harvesting period and storage.

Author(s) : ESTEVE M. J., FARRE R., FRIGOLA A.

Type of article: Article

Summary

Asparagus spears (cultivars Mary Washington, Plaver, UC-157-F1 and Uc-157-F2) harvested in May, June and July had significantly lower ascorbic acid contents than spears harvested in March and April. The kinetics of degradation of the ascorbic acid content of spears during subsequent cold storage (4 deg C, 90% relative humidity) fitted an exponential function. No statiscally significant differences among the ascorbic acid degradation rates of spears harvested on different dates were observed during cold storage.

Details

  • Original title: Changes in ascorbic acid content of green asparagus during the harvesting period and storage.
  • Record ID : 1997-0903
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 43 - n. 8
  • Publication date: 1995

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