Comparison of the Quality of Different Spear Segments of Asparagus (Asparagus Officinalis L.) Reared in Lithuania

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. [...]