Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 558218
Title Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue
Author(s) Pegiou, Irini; Mumm, R.; Acharya, Parag; Vos, C.H. de; Hall, R.D.
Source Metabolites 10 (2020)1. - ISSN 2218-1989
DOI https://doi.org/10.3390/metabo10010017
Department(s) Laboratory of Plant Physiology
BIOS Applied Metabolic Systems
Bioscience
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) asparagus; secondary metabolites; asparagus aroma; flavour; phytonutrients; plant metabolomics
Abstract Asparagus (Asparagus officinalis) is one of the world’s top 20 vegetable crops. Both green and white shoots (spears) are produced; the latter being harvested before becoming exposed to light. The crop is grown in nearly all areas of the world, with the largest production regions being China, Western Europe, North America and Peru. Successful production demands high farmer input and specific environmental conditions and cultivation practices. Asparagus materials have also been used for centuries as herbal medicine. Despite this widespread cultivation and consumption, we still know relatively little about the biochemistry of this crop and how this relates to the nutritional, flavour, and neutra-pharmaceutical properties of the materials used. To date, no-one has directly compared the contrasting compositions of the green and white crops. In this short review, we have summarised most of the literature to illustrate the chemical richness of the crop and how this might relate to key quality parameters. Asparagus has excellent nutritional properties and its flavour/fragrance is attributed to a set of volatile components including pyrazines and sulphur-containing compounds. More detailed research, however, is needed and we propose that (untargeted) metabolomics should have a more prominent role to play in these investigations.
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