Storage of fresh asparagus

Abstract

Fresh asparagus spears stored in unperforated polyethylene bags had lower weight loss and improved appearance when compared with spears stored in perforated bags. Ascorbic acid concentration dropped from 39.1 mg to 17.6 mg/100 g fresh weight after 6 weeks. Loss of ascorbic acid was initially rapid but slowed after the first 2 weeks of storage. High storage temperatures (4° and 6°C) resulted in greater ascorbic acid loss than lower temperatures (0° and 2°C). Fibre and toughness did not alter markedly during storage. Visual assessment of spears indicated that storage of fresh asparagus in unperforated polyethylene bags at 2°–4°C for periods of up to 4 weeks is possible. Precooling asparagus before storage reduced the rate of deterioration during a shelf-life period at 12°C and is recommended as a routine treatment for fresh asparagus for export from New Zealand. Stored asparagus had a shorter shelf life after a simulated transit period than fresly cut spears, so storage of asparagus before exporting is not advised. © 1980 Taylor & Francis Group, LLC.