Studies On Storage Techniques Of Green Asparagus (Asparagus Officinalis L.)

Green asparagus (Asparagus officinalis L. cv Jersey Giant) is widely regarded as a high-valus vegetable because it produces a rich source of nutrients and has certain properties to be used for some medical purpose, e.g. prevention of cancers. Recently the demand for green asparagus has been increasing in both domestic and international markets. But the storage of the post-harvest asparagus still remains as a problem for the industry because fresh asparagus is high in water content and active in respiration. To promote the steady and sustainable development of green asparagus industry, it is critical to improve and innovate storage technique.In present study some physical and chemical treatments were used to prevent postharvest curvature of spears and to extend storage life. Asparagus spears started to curve within three hours after they were placed horizontally at 22-25℃ in the day after harvest Spear curvature resulted in difficulties during handling in storage and cooking. It was the best way for preventing curvature that spears were placed vertically immediately after harvest Some chemicals showed to prevent curvature perhaps because they could change the physiological metabolism and stunt the elongation of spears. However, it will not a good choice to apply any chemicals on spears in postharvest because they are so tender and healthful.Green asparagus spears are very popular as fresh vegetable. However the storage life is usually only about two weeks at 2.5 ℃. The main problems appeared in storage were stem decay, tiprot and toughness. The key point for these problems is believed to be high respiration rate of spears. Pathogens brought from the soil is another important cause for spears short life. Sterilization with gentle physical or chemical methods were necessary to prevent decay in storage. Storage life could be extended to over four weeks in controlled atmosphere chamber with 10% Co2and 10% O2 at 2.5 ℃...