Open AccessINFLUENCE OF CALCIUM TREATMENT, SPEAR SIZE AND STORAGE TIME ON FRESH AND FROZEN ASPARAGUS QUALITY
Author(s) -
DRAKE S. R.,
LAMBERT E. F.
Publication year - 1985
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1985.tb00837.x
Subject(s) - asparagus , ascorbic acid , chemistry , horticulture , food science , calcium , moisture , botany , biology , organic chemistry
The use of 3% calcium dips, prior to storage, reduced weight losses and increased sensory appeal of fresh stored asparagus, but reduced ascorbic acid values. Long term storage of fresh asparagus prior to processing increased drip loss and shear values, and reduced ascorbic acid content, There were differnces in weight loss, moisture, ascorbic acid, and color between small and large diameter asparagus spears, fresh or frozen. The large diameter spears had an economic advantage in that these spears lost less weight in storage, but the small diameter spears had a higher ascorbic acid content.