CHANGES IN ASCORBIC-ACID CONTENT OF GREEN ASPARAGUS DURING THE HARVESTING PERIOD AND STORAGE

Changes in ascorbic acid content during the harvesting season of asparagus and degradation of asparagus during refrigeration as measured by ascorbic acid content were studied. The results obtained pointed out the following: The ascorbic acid content of freshly harvested asparagus decreases from March until the end of the season. Asparagus harvested in May, June, and July have ascorbic acid contents significantly lower than asparagus harvested in March and April. The kinetics of degradation of the ascorbic acid content of asparagus during storage fits an exponential function. The behavior of degradation depends on the period of asparagus harvesting. It was possible to differentiate two stages (March-May and June) with increased degradation rates at the later harvests. No statistically significant differences among the ascorbic acid degradation rates of the different samples were observed during cold storage.