Evaluation and Preservation of Some Asparagus Cultivars

摘要

Isotonic brine solution was used to preserve spears and butts of six cultivars of asparagus (Asparagus officinalis L.) at ambient temperature (25 ± 5℃) in glass jars for 12 months. The effect of preservation in the isotonic brine solution on the qualities during storage was studied. Moisture, total soluble solids (T.S.S.) , crude fiber, crude protein, ether extract, total sugars, ascorbic acid, chlorophyll (a and b) , ash and minerals contents were determined. The asparagus parts soaked in the brine solution were found to be the best , with respect to the retention of constituents and texture of vegetables. The obtained results reveal that fresh as well as stored asparagus butts had the highest content of moisture , T.S.S. and total sugars compared with spears of the studied cultivars. All asparagus parts of K.G33 (cultivar No. 5) gave the highest values for vegetal qualitative characteristics and ascorbic acid, calcium and iron contents compared to the other cultivars. Spears of K.G11 (cultivar No. 3) were found to have the most amounts of chlorophyll (a and b) after soaking as well as during storage in the isotonic brine. So, spears and butts of asparagus packaged in glass jars covered with the aforementioned brine solution retained their quite acceptable qualities during storage at ambient temperature for up to 12 months.