Abstract
The post-harvest lignification of asparagus was investigated. Spears of asparagus 1 day after harvesting were stored at 15-23°C. Immediately, 3, 7 days after storage, the samples were analyzed for their lignin content, histochemical color reactions were observed and taste tests were carried out. The content of lignin after 7 days of storage was more than twice that of the unstored control sample, even when weight loss during storage was considerd. Four kinds of histochemical color reactions indicated the cell wall lignin of asparagus to be of the guaiacyl-syringyl type for sclerenchyma, bundle sheath and pith parenchyma, and of the guaiacyl type for all other tissues. Lignin deposition on the vessel and sclerenchyma cell walls was detected from the beginning of storage, while deposition occurred on the other tissues in the latter half of storage. The analytical and taste test results clearly show that lignification proceeded from the lower to the upper part of a spear.
