1. Storage characteristics Asparagus, also known as Asparagus, Asparagus, is a Liliaceae asparagus perennial evergreen herb, native to Europe's Mediterranean coast and Asia Minor. Asparagus's feeding part is a tender stem, crisp and juicy, with a delicious taste. Its nutritional value is very high. It contains as many as 13 kinds of amino acids, and its vitamin A content is 1.5 times that of carrots. Asparagus also contains many special nutrients, such as asparagine, aspartic acid, folic acid and nucleic acids, which have a certain effect on controlling fission of cancer cells and promoting normalization of cells. Therefore, the international market is very tight, in short supply, is a precious high-end vegetables, known as "preferred in food." In recent years, China has grown more in East China and South China, and it has been used as one of the major crops for agriculture. Asparagus is delicate because of its delicate flesh. If it is stored at room temperature after harvest, respiratory metabolism will be strong, sugar and vitamin C will be lost quickly, crude fiber will be formed rapidly, and stems and shoots will be lengthy, and quality will decline very quickly. Generally, they can only be stored for 2-3 days. 2. Asparagus harvested is divided into white asparagus and green asparagus, the former being mostly used for processing and the latter being used as fresh food. The white asparagus is harvested before the tender bamboo shoots are extended; the green asparagus is not harvested from the white asparagus tender stems. It is exposed to sunlight and the tender stems are green to reach the required length and thickness. When harvested. Harvesting of asparagus should be carried out from March to November. It is mostly spring bamboo shoots and bamboo shoots. Harvesting should be stopped during the hot summer season. Harvest time is best in the morning or in the morning, when the harvest is cut from the ground 1 centimeters away, then quickly placed in a basket or basket, covered with a black wet cloth, in order to avoid sun exposure discoloration. Bamboo baskets are also provided with soft cushions such as cloth and grass on the bottom to prevent mechanical damage caused by asparagus and basket rubbing. Harvest bamboo shoots, malformed bamboo shoots, loose-leaved bamboo shoots, and unqualified bamboo shoots should all be removed. 3. Precooling, Storage and Transportation Asparagus should be precooled to below 4 degrees Celsius immediately after harvest, with water cooling (ice water) being used. Pre-cooling can be treated with 0.1% sorbic acid solution. After pre-cooling, it is air-dried, sorted, cut, and bundled into a perforated polyethylene film bag and placed in a punched cardboard box for storage and transportation. Asparagus needs to maintain low temperature during storage and transportation. The optimum storage temperature is 1-2 degrees Celsius, relative humidity is 95%-98%, and it can be stored for about 3 weeks. If stored at 0 degrees Celsius, it is best not to exceed 10 days, otherwise cold damage will occur. The main disease in the storage of asparagus is bacterial soft rot. Using low-temperature controlled atmosphere storage to control carbon dioxide content from 5% to 10% can effectively prevent disease occurrence.
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