Respiration and quality changes were measured in white and green asparagus stored at 20°C. Green asparagus had a higher respiration rate and weight loss than white. Respiration rates decreased and stabilized after 2 days storage in both green and white asparagus. Total phenolics and pulp pH were higher in green than in white asparagus. No significant difference was observed in titratable acidity. Total phenolics and pH decreased while titratable acidity increased during storage of both types of asparagus. Ascorbic acid levels were higher in green spears but soluble solids were higher in white spears. Both ascorbic acid and soluble solids decline during storage. Total chlorophyll content of green asparagus decreased during storage. White asparagus had little chlorophyll. Green color, measured by CDM –a values, followed the same pattern as total chlorophyll.
If the inline PDF is not rendering correctly, you can download the PDF file here.