Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus.
Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy.
Food Chem. 2021 Oct 1;358:129877. doi: 10.1016/j.foodchem.2021.129877. Epub 2021 Apr 20.
Rising temperature and solar radiation drive the mobilization and depletion of crown-deposited metabolites harnessed for asparagus spear regeneration during the spring harvest season. We presently examined how successive same-season harvests impact the sensory, nutritive and bioactive composition of select green asparagus genotypes. Soluble carbohydrates were analyzed by HPLC-RI, organic acids and polyphenols by HPLC-DAD and metals by ion chromatography. Higher sugars and lower acids accentuated sweetness and lower polyphenols contributed to reduced astringency at the beginning of the harvest season. This trend was reversed as the season advanced and spear sensory quality was compromised by declining sugars and rising acids; however, functional quality improved as antioxidant capacity increased along with the concentrations of quercetin-3-O-rutinoside (rutin) and ascorbic acid. The compositional changes presently described were uniform across all genotypes examined and thus contribute toward our understanding of seasonal variation in the sensory and functional quality of this acclaimed health-promoting product.
气温和太阳辐射的上升会促使春季收获季节中芦笋再生时用于冠层沉积代谢物的动员和消耗。目前，我们研究了连续同季收获如何影响精选绿芦笋基因型的感官、营养和生物活性成分。通过 HPLC-RI 分析可溶碳水化合物，通过 HPLC-DAD 分析有机酸和多酚，通过离子色谱分析金属。在收获季节开始时，较高的糖和较低的酸会增加甜度，而较低的多酚会减少涩味。然而，随着季节的推进，糖的减少和酸的增加会使芦笋的感官品质恶化，而抗氧化能力的提高、槲皮素-3-O-芸香糖苷（芦丁）和抗坏血酸浓度的增加则会改善功能品质。目前描述的这些成分变化在所有检查的基因型中都是一致的，因此有助于我们了解这种备受推崇的促进健康产品的感官和功能品质的季节性变化。
