Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

► AA degradation and POD inactivation in asparagus followed first-order kinetics. ► The different segments should be subjected to different blanching times. ► Microwave pretreatment can alleviate AA loss during water blanching. ► Microwave pretreatment can accelerate POD inactivation during water blanching.