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Studies of processed all-green asparagus. 2. The effect of post-harvest storage and blanching variables upon the chemical composition of processed asparagus



Studies of processed all-green asparagus. 2. The effect of post-harvest storage and blanching variables upon the chemical composition of processed asparagus



Food Res 22: 673-681



Medium-sized spears of 2 strains of asparagus cut at medium height were stored before preserving under conditions simulating those occurring in practice, and other lots were blanched in steam or boiling water before preserving. The preserved asparagus was analysed as before. As much ascorbic acid (about 70 per cent.) was lost by 4 hours' storage in bright sunshine as in 20 hr. at room temperature with occasional spraying or in 32 hr. at 65 degrees F. and low relative humidity.

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