Exogenous Melatonin Reduces Lignification and Retains Quality of Green Asparagus (Asparagus officinalis L.) [PDF]
Foods, 2021 Asparagus (Asparagus officinalis L.) is highly perishable because of its high respiration rate, which continues after harvesting and leads to weight loss, increased hardness, color change, and limited shelf life. Melatonin is an indoleamine that plays an
Athip Boonsiriwit +4 more
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Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’ [PDF]
Foods, 2021 The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of ...
Stefania Toscano +4 more
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Detection of Green Asparagus in Complex Environments Based on the Improved YOLOv5 Algorithm [PDF]
Sensors, 2023 An improved YOLOv5 algorithm for the efficient recognition and detection of asparagus with a high accuracy in complex environments was proposed in this study to realize the intelligent machine harvesting of green asparagus.
Weiwei Hong +5 more
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Saponin Profile of Green Asparagus Genotypes
Czech Journal of Food Sciences, 2009 Among the phytochemicals found in green asparagus, phenolics and saponins represent the major groups of bioactive compounds. The first are mainly related to the antioxidant activity of this product; and the distinct saponins detected in green (triguero ...
S. Jaramillo +7 more
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Sanitation of fresh green asparagus and green onions inoculated with Salmonella [PDF]
Czech Journal of Food Sciences, 2009 The absence of good agricultural and manufacturing practices in the production and postharvest handling of fresh produce, such as green asparagus or green onions increase the contamination risk by biological hazards like Salmonella. The objective of this
Miguel A. Martínez-Téllez +6 more
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Effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segment. [PDF]
Food Sci Nutr, 2019 AbstractBlanching is a pretreatment method that is often applied in fruit and vegetable processing to inhibit enzyme activity and reduce loss of food quality. It was recently discovered that well‐controlled microwave volumetric heating could improve the blanching efficiency and retain nutritional and sensorial values of product.
Nguyen TVL +5 more
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Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue [PDF]
Metabolites, 2019 Asparagus (Asparagus officinalis) is one of the world’s top 20 vegetable crops. Both green and white shoots (spears) are produced; the latter being harvested before becoming exposed to light. The crop is grown in nearly all areas of the world, with
Eirini Pegiou +4 more
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Journal of Pure and Applied Microbiology, 2023 An aqueous extract of the shade-dried parts of Asparagus aethiopicus L. and Asparagus densiflorus (Kunth) Jessop was used to synthesize copper (CuO) nanoparticles (Cu NPs). UV-visible spectroscopy was performed to assess the formation of Cu NPs.
A. Stephen +3 more
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Influence of Environmental Factors on Green Asparagus Flavonoids
Czech Journal of Food Sciences, 2009 We have previously reported that there is high correlation between antioxidant capacity and total phenol content in green asparagus (RODRÍGUEZ et al. 2005), which suggests that phenols could be mainly responsible for that activity as happens for other ...
J. Fuentes +7 more
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Effects of different combinations of organic fertilizers on the yield and quality of four leafy vegetables [PDF]
Scientific ReportsThis study investigates the effects of various combinations of organic fertilizers on the yield and quality of four common leafy vegetables: Chinese cabbage, asparagus lettuce, Shanghai green, and oilseed lettuce.
Huabo Liu +8 more
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