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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Evaluation of Physiological and Quality Parameters of Green Asparagus Spears Subjected to Three Treatments against the Decline Syndrome [PDF]
Agronomy, 2021 Green asparagus (Asparagus officinalis L.) is a widely grown and consumed crop which provides high-level nutritional interest. In recent years, the decline syndrome in asparagus plantations has been rapidly augmenting.
Francisco Javier López-Moreno +5 more
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Техника и технология пищевых производств, 2022 Green asparagus is widely consumed fresh due to its high nutritional value and a low calorie content. However, its short shelf-life due to a high water content causes high postharvest losses.
Quang Vinh Nguyen +4 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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The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder [PDF]
Food Chemistry: XAsparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into wheat flour during the mixing process before noodle formation at levels of
Tengteng Li +7 more
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Comparing Four Red/Green-Leafed Vegetables Reveals the Complementary Photoprotective Roles of Anthocyanin Accumulation and Chlorophyllase [PDF]
PlantsThe photoprotective role of anthocyanins in leaves is debated, as some anthocyanin-rich red leaves do not exhibit greater tolerance to high-light conditions than their anthocyanin-deficient green counterparts.
Ying Chen +7 more
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AoMYB114 transcription factor regulates anthocyanin biosynthesis in the epidermis of tender asparagus stems [PDF]
Frontiers in Plant ScienceIntroductionAsparagus is a valuable vegetable, and its edible part is a tender stem. The color of the tender stem epidermis is an important trait. In particular, purple asparagus is rich in anthocyanins.
Yanwen Li +9 more
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Quality Evaluation of Wild and Cultivated Asparagus: A Comparison between Raw and Steamed Spears
Agriculture, 2021 Asparagus is highly appreciated for its organoleptic and nutritional characteristics and wild genotypes are valuable components of traditional dishes.
Lucrezia Sergio +5 more
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