SHELF-LIFE OF STORED ASPARAGUS IS STRONGLY RELATED TO POSTHARVEST RESPIRATORY ACTIVITY

The respiration rate of asparagus spears was measured at 0, 5, 10, 15 and 20 degrees C at intervals over 105 hours after harvest. The spears were then stored at 20 degrees C for visual assessment of residual shelf-life (expressed as days to become unacceptable for sale). There was a strong negative correlation between accumulated respiratory activity after harvest (as carbon dioxide production) and residual shelf-life (r(2) = 0.95). Accumulated heat units (expressed as degree-hours > 0 degrees C) was similarly related to residual shelf-life (r(2) = 0.92). Accumulated carbon dioxide (CO2) production after harvest could be a useful guide to the residual shelf-life of asparagus and perhaps other crops. Accumulated degree-hours after harvest is easier to measure and gave an accurate guide to CO2 production.