INFLUENCE OF BLANCHING TIME, VINEGAR CONCENTRATION, AND STORAGE TEMPERATURE ON THE QUALITY OF PICKLED ASPARAGUS

Abstract

Asparagus is rich in nutritional value which is widely used and processed into many products. In this study, we investigated the impact of blanching time (0, 10, 30, 60 seconds at 95°C), vinegar solution pH (2 - 3) and storage at cool and room temperatures over a 14 - days trial period. The results showed that blanching at 95^oC for 30 seconds and pH of 2.5 were suitable for pickled asparagus, achieving the highest sensory value and total phenolic content (TPC) of 41.67 mg GAE/kg of dry matter. Cool storage helped maintain higher total phenolic content compared to room temperature, achieving 16.02 mg GAE/kg dry matter after 14 days. These results provide more information about the effects of processing and storage conditions on the sensory quality and active ingredient content of vinegared asparagus products.