Summary
An evaluation was made of the degree of toughening of asparagus during storage through a study of the morphological and cellular differences of the xylem vascular bundles as a function of cultivar, thickness of spear (thick: diameter of 15-25 mm; medium: diameter of 10-14 mm; or thin: diameter of less than 10 mm) and portion of the spear (7 cm long pieces corresponding to tip, middle and base of spear). Light microscopic examinations were carried out to determine the thickness of cell walls to quantify the extent of toughening. At the same time a study was made of the fractions of dietary fibre of the spear by means of chemical extraction techniques. Statistically significant differences were found between cultivars, thickness and portions of the spear.
Details
- Original title: Cytological and compositional evaluation of white asparagus spears as a function of variety, thickness, portion and storage conditions.
- Record ID : 2001-0892
- Languages: English
- Source: J. Sci. Food Agric. - vol. 80 - n. 3
- Publication date: 2000
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Vegetables
- Keywords: Variety; Treatment; Asparagus; Quality; Vegetable; Cold storage; Sizing
-
L'asperge : la liliacée fait le printemps.
- Author(s) : LOIRET D.
- Date : 2002/03
- Languages : French
- Source: Détail Fruits Légumes - n. 188
View record
-
Comparison of asparagus cultivars during storage.
- Author(s) : PERKINS-VEAZIE P., COLLINS J. K., MCCOLLUM T. G., MOTES J.
- Date : 1993
- Languages : English
- Source: HortTechnology - vol. 3 - n. 3
View record
-
Effects of treatment with elevated carbon dioxi...
- Author(s) : CORRIGAN V. K., CARPENTER A.
- Date : 1993
- Languages : English
- Source: N. Z. J. Crop hortic. Sci. - vol. 21 - n. 4
View record
-
Influence of washing and packaging on the senso...
- Author(s) : SIMÓN A., GONZÁLEZ-FANDOS E., TOBAR V.
- Date : 2004/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 1
View record
-
Influence of washing and packaging on the senso...
- Author(s) : SIMÓN A., GONZÁLEZ-FANDOS E., TOBAR V.
- Date : 2004/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 1
View record