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Asperge / Asparagus officinalis L.
Description: The Asparagus is an ancient cultivated plant, which has been well known in the Mediterranean countries for many thousands of years. White Asparagus is a shoot, which is cut off either before or just after the shoot breaks the soil. Should the shoot be cut later the tip of the shoot will discolour and this is considered a flaw. The most popular Asparagus is long and thick.
Keeping Qualities:
Ethylene: During the natural ripening process, Asparagus produce no ethylene. The aging process of Asparagus is slightly accelerated through exposure to ethylene.
Moisture Maintenance: Approx. Water Content: % N/A
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% RH @ 0°C where the Asparagus should last about 2 weeks.
At room temperature of 20°C and 60% RH, Asparagus may only last 1day.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 2
Relative Humidity 2
Sensitivity to Ethylene 1
Chilling injuries -
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH
