2-STAGE WATER BLANCHING OF ASPARAGUS

Asparagus, Argentuille variety, was water blanched for different times at 76, 88 and 100 degrees C, in order to study thermal inactivation o f peroxidase in asparagus tips and stalks. A two-stage blanching metho d, in which the asparagus stalk was initially immersed in the water ba th for an interval after which the tip was immersed, was also evaluate d. At 100 degrees C and at a blanching time between 50 and 60% of that used for the stalk, the peroxidase activity of the asparagus tip was similar to that of the asparagus stalk. A procedure was developed to p redict residual peroxidase activity in asparagus stalks and tips durin g two-stage water blanching at 100 degrees C. Predicted values agreed well with experimental results.