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Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage

100%

Gebczynski P.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2

209-214

The content of antioxidative compounds was evaluated in frozen green asparagus produced with the traditional technology from the material blanched before freezing or with the modified technology from cooked asparagus. Compared with blanched asparagus, the product cooked before freezing contained more dry matter and polyphenols, similar amounts of beta-carotene, less carotenoids and vitamin C and its antioxidative activity was lower. During a 12-month storage at -20°C and -30°C a steady decrease in the level of the analysed constituents was observed in frozen products prepared for consumption. Compared with the raw material, asparagus prepared for consumption after the 12-month period of refrigerated storage contained 56–62% of vitamin C; 55–71% of polyphenols; 73–81% of beta-carotene; 74–89% of carotenoids while its antioxidative activity was reduced to 65–73%. In products obtained using the modified method the level of the analysed constituents was similar or a little higher than in the traditional products. Frozen products stored at -30°C were usually characterised with a higher content of analysed constituents and a higher level of the antioxidative activity in comparison with frozen asparagus stored at -20°C. Sensory quality of traditional frozen products slightly exceeded that of frozen products obtained using the modified method. The quality of products stored at -30°C was also better than that of products stored at -20°C.

Yielding of white and green asparagus in the open field and in the tunnel in the first two years of harvest

67%

Dyduch J., Mysiak B., Rodkiewicz T.

Acta Scientiarum Polonorum. Hortorum Cultus

2014

tom 13

nr 4

Asparagus (Asparagus officinalis L.) may be cultivated either for white or for green spears, the latter method started to prevail in the world in the last years. The aim of the study was a comparison of yielding of white and green asparagus cv. ‘Ravel’ in the open field and in the PE tunnel. The weight, number and diameter of spears in the total, marketable and non-marketable yields in the first and second harvest year were assessed. Total and marketable yield of white asparagus was higher than that of green one, but the latter formed significantly more spears in the total and nonmarketable yield. The yield and number of spears obtained in the tunnel was significantly higher than with no cover. Marketable spears constituted on average 77.8% of yield weight and 63.0% of the total number of spears and the values for both cultivation methods were similar. Mean weight and diameter of white spears were higher than those of the green ones.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Polish Journal of Food and Nutrition Sciences

1 Dyduch J.

1 Gebczynski P.

1 Mysiak B.

1 Rodkiewicz T.

1 2014

1 2007

Wyniki wyszukiwania

Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage

Yielding of white and green asparagus in the open field and in the tunnel in the first two years of harvest