| Abstract: | Sclerenchyma tissues from semi-mature and mature asparagus spears were analysed by pyrolysis/gas chromatography/mass spectrometry and by conventional chemical methods in order to determine the degree of lignification and compare analytical techniques. The pyrolysis data are similar to those obtained by a chemical method involving alkaline extraction at 70°C followed by spectrophotometric determination of phenolic content. The pyrolysis method was more rapid, sensitive and informative than the chemical technique and shows considerable potential for studying the chemical basis of the textural development of plant foods. |
