Proposal for a Flavour Standard - Sensory Profiles of European White Asparagus Officinalis L. Cultivars

Hoberg, E.; Ulrich, Detlef; Wonneberger, C.

doi:10.17660/actahortic.2008.776.30

Cited by 13 publications

(18 citation statements)

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“…Major factors that determine the palatability of white asparagus are tenderness, sweetness, and bitterness (Brueckner et al, 2010;Hoberg et al, 2008;Siomos et al, 1994). The bitterness of white spears is mainly caused by the presence of saponin compounds (Kawano et al, 1975(Kawano et al, , 1977.…”

Section: Introductionmentioning

confidence: 99%

Methyl Jasmonate Treatment Enhanced Protodioscin Biosynthesis in White Asparagus (Asparagus officinalis L.) Spears

Maeda

Jishi

Komura

et al. 2012

J. Japan. Soc. Hort. Sci.

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The objective of this study was to clarify the factors that influence saponin biosynthesis, with an emphasis on protodioscin, a major saponin compound in white asparagus spears. We investigated the effects of methyl jasmonate (MeJM) treatment on protodioscin content in white spears harvested by spring semi-forced and winterforced cultivation. Protodioscin content was determined using high performance liquid chromatography equipped with an evaporative light scattering detector. Protodioscin was mainly localized in the lower region of the spears. In the spring semi-forced cultivation system using the film-cover method, the protodioscin content in white spears harvested from the MeJM plot was significantly higher than in those harvested from the control plot throughout the sampling period. MeJM also significantly enhanced protodioscin biosynthesis in a dose-dependent manner in the experiment conducted under winter-forced cultivation. These results suggest that saponin biosynthesis in white spears is associated with plant defensive reactions triggered by jasmonate. In addition, bitterness in filmcovered white spears could be artificially controlled in commercial fields by MeJM treatment.

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Section: Introductionmentioning

confidence: 99%

Methyl Jasmonate Treatment Enhanced Protodioscin Biosynthesis in White Asparagus (Asparagus officinalis L.) Spears

Maeda

Jishi

Komura

et al. 2012

J. Japan. Soc. Hort. Sci.

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“…Based on these findings, asparagus should be promoted as a rutin source, and cultivation techniques to increase the rutin content of asparagus may be developed in the future. On the other hand, principal factors influencing the quality of white asparagus spears are softness, sweetness, and bitterness (Brueckner et al, 2010;Hoberg et al, 2008;Maeda et al, 2012). According to Kawano et al (1975), the bitterness of white asparagus is derived from saponin.…”

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confidence: 99%

Distribution of Rutin and Protodioscin in Different Tissue Parts of Asparagus (Asparagus officinalis L.)

Motoki¹,

Tang²,

Taguchi³

et al. 2019

horts

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Asparagus is a popular vegetable rich in healthy functional components. Asparagus spears are known to contain a large amount of rutin, which has been found to possess anti-inflammatory, antitumor, and antibacterial/viral properties, and protodioscin, which is an antitumor substance and present in the bottom parts (8 cm from the cut end). However, the process of its production leaves fern in the aboveground parts and roots in the underground parts as significant amounts of nonusable parts, and this issue should be solved. This study was conducted to examine the distributions of rutin and protodioscin, representative functional components in different parts of asparagus. The results suggested that large amounts of rutin were noted in the cladophylls and storage roots (brown and epidermis), and the protodioscin content was high in the buds, the soil-covered section of the spear, and the rhizome. A significant amount of rutin was detected in the aboveground parts, which is consistent with the results of previous studies, but it was also found in the storage roots. The largest amount of protodioscin was found in the buds, as well as in young fruits and seeds of the aboveground parts. Injury by continuously cropping asparagus may be associated with high rutin content in the storage roots of asparagus.

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“…Recent studies on the flavor of asparagus demonstrated that sweetness and bitterness are the major factors affecting consumer preference for white asparagus spears (Brueckner et al, 2010;Hoberg et al, 2008). In addition, the authors (Jishi et al, 2012) reported that the blanching method affected the texture of the upper and middle sections of white spears.…”

Section: Discussionmentioning

confidence: 99%

“…However, some growers and consumers claim that flavor and quality differ between white asparagus spears blanched using the film-cover method and the soilmound method. The major factors that determine the quality of a white asparagus spear are tenderness, sweetness, and bitterness (Brueckner et al, 2010;Hoberg et al, 2008;Siomos et al, 1994). The bitterness of white spears has been attributed to the presence of saponin 167 compounds (Kawano et al, 1975(Kawano et al, , 1977.…”

Section: Introductionmentioning

confidence: 99%

Effects of Blanching Method on Sugar and Protodioscin Contents of White Asparagus Spears

Maeda

Jishi

Honda

et al. 2012

J. Japan. Soc. Hort. Sci.

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In Japan, white asparagus spears are grown using two blanching methods to block sunlight: the traditional soilmound and the film-cover methods. The objective of this study was to investigate the influence of the film-cover and soil-mound methods on components of white asparagus spears related to flavor, especially sweetness and bitterness. We investigated the effects of the two blanching methods on sugar (fructose, glucose, and sucrose) and protodioscin (a major furostanol saponin in white spears) contents in white spears by conducting a spring field survey and an experiment using winter-forcing cultures. No significant differences were observed in sugar content or composition in spears cultivated by the two methods in either the field survey or the experiment. Protodioscin content tended to be higher in spears blanched by the soil-mound method than in spears blanched by the filmcover method in both the field survey and the experiment. These results suggest that differences in the flavor of white spears grown using the two blanching methods are caused mainly by bitterness associated with saponin content, and saponin content may be influenced by soil-borne stresses.

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Proposal for a Flavour Standard - Sensory Profiles of European White Asparagus Officinalis L. Cultivars

Cited by 13 publications

References 0 publications

Methyl Jasmonate Treatment Enhanced Protodioscin Biosynthesis in White Asparagus (Asparagus officinalis L.) Spears

Methyl Jasmonate Treatment Enhanced Protodioscin Biosynthesis in White Asparagus (Asparagus officinalis L.) Spears

Distribution of Rutin and Protodioscin in Different Tissue Parts of Asparagus (Asparagus officinalis L.)

Effects of Blanching Method on Sugar and Protodioscin Contents of White Asparagus Spears

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