Asparagus spears were water blanched at 88°C for 1 to 4.5 min and stored at ‐ 18°C. Hexanal, ascorbic acid, free sulfhydryl and peroxidase activity were monitored during storage. Blanching for 2 min resulted in a 98% reduction in peroxidase activity. No hexanal was detectable in product blanched for 2 min or longer. Ascorbate stability during storage increased with increase in blanching time although not in direct relation to peroxidase activity loss. Free sulfhydryl was sensitive to heating and also decreased during storage of unblanched asparagus. However, there appeared to be a stable fraction of free sulfhydryls.
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Ganthavorn et al. (1988) studied this question.
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