Effect of storage on wall-bound phenolics in green asparagus.

The cell walls of green asparagus spears have been analyzed for their phenolic and carbohydrate composition as modified by postharvest storage. Esterified phenolic components were released by sequential alkaline hydrolysis and identified and quantified by diode array HPLC. Significant quantities of ferulic acid (FA) and its derivatives were found to increase at least 3-fold during storage, particularly in walls from the lower parts of the stem, where accompanying changes in sugar composition were also observed. In fresh asparagus, >60% of the total FA was in the form of diferulic acid, and this increased to approximately 70% after 3 days of storage. The main FA dehydrodimers were 8-8-, 8-O-4-, and 8-5-diferulates. These have been detected in other monocotyledonous and dicotyledonous plants, but as a smaller proportion of the total FA. The possible roles phenolic esters might have in relation to the mechanical, textural, and wound-response properties of asparagus spears are discussed.