COMPARISON OF THE QUALITY OF DIFFERENT SPEAR SEGMENTS OF ASPARAGUS (ASPARAGUS OFFICINALIS L.) REARED IN LITHUANIA

Abstract

The studies on chemical composition of different parts of asparagus spears were carried out in 2013-2014 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 ASU applying standardized analysis methods. Strength and hardness of spears was tested by texture analyser TA.XT Plus. 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. The maximal hardness and elasticity were defined in the lower part of the spears as well.

Keywords: asparagus (Asparagus officinalis L.), spear segments, spears chemical composition, spear strength, spear hardness

Article DOI: http://doi.org/10.15544/RD.2017.230