Heat treatment prevents postharvest geotropic curvature of asparagus spears (Asparagus officinalis L.).
Negative geotropic curvature of fresh asparagus spears after harvest was prevented by a brief heat treatment. The heat treatment was immersion in heated water at 47.5 degrees C for 2-5 min and cooling to storage temperature as soon as possible after heat treatment. The heat treatment can be varied from 45 degrees C for longer than 5 min to 50 degrees C for 2.5 min or less to avoid significant loss of spear appearance. The treatment temperature and time needed to be adjusted for spear diameter, small diameter spears required a shorter exposure time or lower temperature.
Paull
R E
RE
Department of Horticulture, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu 96822, USA. paull@hawaii.edu
Chen
N J
NJ
D005069:Evaluation Studies as Topic; D005511:Food Handling / Q000379:methods*; D018522:Gravitropism / Q000502:physiology*; D006358:Hot Temperature; D019668:Liliaceae / Q000254:growth & development / Q000502:physiology*; D013696:Temperature; D013997:Time Factors