Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91234
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Žebrauskienė, Audronė;Kazlauskaitė, Sonata;Paulauskienė, Aurelija;Vagusevičienė, Ilona
Title: Comparison of the Quality of Different Spear Segments of Asparagus (Asparagus Officinalis L.) Reared in Lithuania
Is part of: Rural Development 2017 [elektroninis išteklius]: Bioeconomy Challenges : The 8th International Scientific Conference, 23-24th November, 2017, Aleksandras Stulginskis University : Abstracts Book. Akademija : Aleksandras Stulginskis University, 2017
Extent: p. 64-65
Date: 2017
Keywords: Asparagus (Asparagus officinalis L.);spear segments;spears chemical composition;spear strength;spear hardness
ISBN: 9786094491238
Abstract: Asparagus (Asparagus officinalis L.) is a plant grown all over the world. It is a valuable, nutritious vegetable delicacy. More than 90% of water, 1.9% of proteins, 2.04% of carbohydrates, 1.31% of fibre, 0.16% of fat are detected in asparagus spears. These vegetables contain 1.3 mg of carotene, 0.14 to 0.19 mg of B vitamins, and 40 mg of vitamin C. According to scientists, more mineral substances are cumulated in the upper part of the spears comparing with other parts of the vegetable. The aim of the study is to compare the quality of different parts of fresh asparagus spears. The studies on the quality of different parts of asparagus spears were carried out in 2015-2016 at the Institute of Agricultural and Food Sciences at Aleksandras Stulginskis University. Spears of two asparagus varieties ‚Avalim‘ and ‚Gijnlim‘ were explored. Spears of 15 cm in length and 1 cm in diameter were selected and divided into three segments of 5 cm in length, i.e. spears were divided into three parts - upper, middle and lower. Chemical composition of fresh parts of asparagus spears (dry matter, vitamin C, potassium, nitrate, protein and fibre contents) was determined in the Laboratory of the Quality of Plant Raw Materials at Aleksandras Stulginskis University applying standardized analysis methods. Hardness and crispness of spears was tested by texture analyser TA.XT Plus, Stable Micro Systems (UK). Probe of 0.79 mm diameter with a pointed tip was used for spears piercing. Data of the research were statistically processed using STAT program from the statistical analysis package „SELEKCIJA“. Arithmetic means and standard deviations of the data were calculated. The studies showed that the highest contents of vitamin C, dry matter, potassium and protein and the lowest nitrate content were determined in the upper part of asparagus spears. The largest content of fibre was found in the lower part of asparagus spears. [...]
Internet: http://www.ruraldevelopment.lt/doc/SANTRAUKOS_%20GERAS.pdf
http://www.ruraldevelopment.lt/doc/SANTRAUKOS_%20GERAS.pdf
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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