Shelf-life research preserves quality — and industry

Beyond mechanized harvesting and new food products, there are a number of other ways WSU is trying to help the Washington asparagus industry. John Fellman, professor in Horticulture and Landscape Architecture, works on post-harvest problems.
“We thought producers could add more value,” he said. “Consumers want a fresh, wholesome product at a reasonable price. There are lots of techniques available to extend the marketing and shelf life of fresh asparagus.”
One of those techniques involves putting cut asparagus through a brief hot-water bath. This inhibits the tendency of the living spear to curve toward light — as it can when it is standing in water in upright rubber-banded bundles.
After the bath, the asparagus can be shipped flat. This decreases handling and can save on overall labor costs for packing.
Another area involves the use of modified atmosphere packaging. MA packaging uses various types of plastic film that are matched to the respiration rates of the vegetables inside.
“The asparagus is still producing carbon dioxide inside the bag,” said Fellman, “and if we balance that with an appropriate level of oxygen entering the bag, we are able to slow down the respiration rate and extend the shelf life.”
Fellman also discovered that by extending the shelf life of asparagus, he was able to preserve the antioxidant levels. When compared to asparagus shipped from Mexico or Peru, Washington asparagus showed higher concentrations of the health-enhancing compounds.
“So, if people buy local asparagus, they will get a higher nutriceutical impact,” he said. “We hope to not only make the most efficient use of all the harvested asparagus, but also to encourage people to buy local — in an effort to help save the Washington asparagus industry.”