Effects of maturity and postharvest handling of the physical and sensory properties of asparagus spears processed in brine / by Renalyn R. Crucena.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Don Severino Agricultural College, 1996.Description: 61 pages: illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 635.31 C88 1996
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: CRUCENA, RENALYN R., Applied Research IV (Agri-Science Curriculum), Don Severino Agricultural College, Indang, Cavite, “EFFECTS OF MATURITY AND POSTHARVEST HANDLING ON THE PHYSICAL AND SENSORY PROPERTIES OF ASPARAGUS SPEARS PROCESSED IN BRINE". Adviser: Prof. Julia U. Razon Co-adviser: Prof. Fe. N. Dimero The study entitled “Effects of Maturity and Postharvest Handling on the Physical and Sensory Properties of Asparagus Spears Processed in Brine” was conducted to determine the effects of maturity and storage duration to the physical and sensory properties of asparagus spears for processing in brine. This study was conducted at the Department of Food Science and Technology from September to December 1995. Asparagus spears samples with two degrees of maturity - 54, Spears harvested one day after emergence and So; spears harvested two days after emergence were used. Both samples were subjected to three treatments - Ty> processed immediately after harvest, Tyg, stored for 5 days in the refrigerator with potassium permanganate CKMNO, > prior to Processing and T3, stored for ten days in the refrigerator With potassium permanganate CKMNO,) prior to processing. Maturity and storage elicited significant differences in clearness of brine among samples. The 2-day spears. Stored for 10 days had the clearest brine. In terms of color, treatment did not cause Significant differences among samples. Pigments responsible for the characteristic color of asparagus spears did not change with maturity and Storage. On the other hand, spears gathered 2 days after emergence and stored for 5 days received the highest score for wholeness of spears. On sensory evaluation, results showed that color of asparagus spears was not affected by maturity and storage Prior to processing. In terms of flavor, no significant differences were observed. Flavor of asparagus did not change Significantly with maturity and storage prior to processing. No significant differences in texture were observed between spears gathered one day after emergence and Spears gathered two days after emergence. Texture of asparagus did not change Significantly in a matter of one day. No significant differences were observed among samples of different treatments in terms of off-flavor. All samples Were equally acceptable and all the scores fall in between acceptable to slightly acceptable.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 635.31 C88 1996 (Browse shelf(Opens below)) Link to resource Room use only R-229 00000725

Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.

Includes bibliographical references.

Science High School, College of Education (CED)

CRUCENA, RENALYN R., Applied Research IV (Agri-Science Curriculum), Don Severino Agricultural College, Indang, Cavite, “EFFECTS OF MATURITY AND POSTHARVEST HANDLING ON THE PHYSICAL AND SENSORY PROPERTIES OF ASPARAGUS SPEARS PROCESSED IN BRINE". Adviser: Prof. Julia U. Razon Co-adviser: Prof. Fe. N. Dimero

The study entitled “Effects of Maturity and Postharvest Handling on the Physical and Sensory Properties of Asparagus Spears Processed in Brine” was conducted to determine the effects of maturity and storage duration to the physical and sensory properties of asparagus spears for processing in brine. This study was conducted at the Department of Food Science and Technology from September to December 1995.

Asparagus spears samples with two degrees of maturity - 54, Spears harvested one day after emergence and So; spears harvested two days after emergence were used. Both samples were subjected to three treatments - Ty> processed immediately after harvest, Tyg, stored for 5 days in the refrigerator with potassium permanganate CKMNO, > prior to Processing and T3, stored for ten days in the refrigerator With potassium permanganate CKMNO,) prior to processing.

Maturity and storage elicited significant differences in clearness of brine among samples. The 2-day spears. Stored for 10 days had the clearest brine.

In terms of color, treatment did not cause Significant differences among samples. Pigments responsible for the characteristic color of asparagus spears did not change with maturity and Storage. On the other hand, spears gathered 2 days after emergence and stored for 5 days received the highest score for wholeness of spears.

On sensory evaluation, results showed that color of asparagus spears was not affected by maturity and storage Prior to processing. In terms of flavor, no significant differences were observed. Flavor of asparagus did not change Significantly with maturity and storage prior to processing. No significant differences in texture were observed between spears gathered one day after emergence and Spears gathered two days after emergence. Texture of asparagus did not change Significantly in a matter of one day. No significant differences were observed among samples of different treatments in terms of off-flavor. All samples

Were equally acceptable and all the scores fall in between acceptable to slightly acceptable.


Submitted to the University Library R-229

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