Studies On Quality In Green Asparagus (Asparagus Officinnalis.Lili) In Different Harvesting Seasons

Study on the Quality of Green Asparagus Spears (Asparagus officinalis.L) among Different Harvesting Season in ZiXi and FuYang CountyAsparagus (Asparagus officinalis.L) is one of the important vegetable in the world .Study on quality of asparagus spears is very important for breeding ,culture and processing .It was conducted to study the difference in nutritional ., appearance and flavor quality of asparagus spears (UC800) among different harvesting season in experiment fields in ZiXi county,Jiangxi Province and in FuYang county.ZheJiang Province,P.R China from March 2001 to December 2001 ,meanwhile .the difference of nutritional value and quality of asparagus spears of different portion was concerned .The results were reported as follows:1 There was no effective difference on quality between ZiXi and FuYang county in the same harvesting season.Based on the research data there were effective difference on quality between different harvest season : the dry-matters, sucrose x starch > Vitamine C> total carotenoid, chlorophylK protein and total amino acids contents declined from March to a minimum in June and increased again in October .meanwhile crude fiber, soluble ^ total soluble sugar ^ reduced sugar ^ flovioniod and rutin contents changed inversely .And the titrable acids, nitrate and nitrite went up gradually. The research indicates that asparagus contain all essential amino acids with proper ratio and was fluent in aspartic acid, glutamic acid and lecucine. With temperature changing sweet amino acids, fresh amino acids and essential amino acids contents decreased from March to June then increased gradually from June to December but the bitter amino acids changed with opposite tendency ,meanwhile, there are no effective difference on mineral substance contents and spears were fluent with calcium > manganese > zinic and coprum and also contained selenium > molybdenum and chromium mirror elements but the Pb and As those poisonous elements contents were less than 1 %o,and the Hg content was low threshold of testing, all these indicate that asparagus spears were healthy and nonhazardous.2.From appearance scores we know that the highest score was given to the harvesting spears in April then the next was March spears and the third wasasparagus spears in September ,the lowest was the harvesting spears in June.The appearance scores effective positively correlated to length of spear and diameter of spear butt (r=0.972**N r=0.964*);and also positively correlated to weight of spear and contents of cholorphyll . The degree of loose cuiller .was effective negatively correlated to the appearance scores(r=-0.974**),also the degree of curvature negatively correlated to it (r=-0.946*).3.The highest sweet and fresh flavor score was given to April harvest asparagus spears and the highest bitter score was given to June harvest ones and December harvest spears.After studying the correlated relationship between sweet score and sweet chemical composition ,we can conclude that the content of sucrose was effective positively correlated to scores(r=O.952**)but the value of contents of sweet amino acids was low the effective correlation,meanwhile, the content of flavonoid and rutin effective negatively correlated to sweet scores(r=-0.932*;r=-0962**).Between fresh flavor scores the highest was given to harvesting spears in March ,and the second is the ones in April ,and the lowest is the ones in June.Based on the research data the scores were effectively positively correlated to the content of aspartic acid (rO.966**)and also positively correlated to content of glutamic acid(r=0.921*).4.It had been found that there was no appear difference between the nutritional quality and the type of spear .But the difference of portion in nutrition from top to bottom change much.The crude fiber content remained higher (almost double) in the bottom portion that in the top portion and there was a significant difference between the two portions of the spear.Total sugar reduced sugar sucrose total protein and total amino acids...