Resumo

CAFFARENNA, AGUSTÍN et al. Sensory evaluation of different green male asparagus hybrids (Asparagus officinalis). rev.colomb.cienc.hortic. [online]. 2014, vol.8, n.1, pp.112-125. ISSN 2011-2173.

Asparagus is a susceptable vegetable that is increasing in value globally. There are currently different genotypes whose characteristics must be evaluated to determine which one consumers prefer; mainly in countries such as Argentina, where asparagus repositioning is necessary. This evaluation took place in the Agricultural Sciences Faculty of UCA, with 16 untrained judges. The evaluated hybrids were: Italo, Zeno, Eros, Ercole, H668, Marte, Giove-Italian male origin, and UC 157-American origin. Based on the Argentinean green asparagus quality protocol, the spears were processed as follows: 20 cm cuts, boiled and separated into two parts (tip and base). The variables studied were: olfactory pleasantness (OP), general visual pleasantness (VP), color intensity (VP-C), aperture points (VP-AP), general structure (VP-S), taste pleasantness (TP), pulp consistency (TP-PC), woodiness (TP-W), flavor intensity (TP-FI ) and general judgment (GJ). For OP, the following hybrids stood out: Italo, UC 157, H668, and Marte; for VP: Italo, Marte, UC 157, Giove and Eros; for TP: Marte, followed by all the remaining ones except Ercole; for VP-C: Eros, Marte and UC 157; for VPAP: Giove and H668; for F: Italo, H668, Marte, Zeno, and UC 157; for TP-FI: Marte and UC 157 followed by Ercole, Giove, Italo and Eros; for TP-PC: Marte, followed by the remaining ones except Ercole. The lowest woodiness (TP-W) was seen in H668 and Giove. For GJ, the average value was 6.7, exceeded by the Marte, Italo and UC 157 hybrids.

Palavras-chave : quality; perception; spear; woodiness; agreeableness; consistency.

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