3.2. Effect of asparagus ascorbic acid
Ascorbic acid content is also used as the evaluation parameter
in this study. As shown in Fig. 3, changes in ascorbic acid content
of all samples decreased during the storage time. However, the
use of chitosan coating significantly reduced the loss of ascorbic
acid in asparagus samples, especially 0.25% H-chitosan and 0.50%
L-chitosan. After 35 days of storage, the ascorbic acid retention of
asparagus treated with 0.50% H-chitosan and 0.50% L-chitosan were
8.33 and 8.80 mg/100 g FW, respectively, whereas control samples
was only 5.52 mg/100 g FW. Since ascorbic acid loss could be greatly