KEEPING ASPARAGUS AFTER CUTTING. 307 



refrigerator. Experiment 6 showed that two weeks was too long a period 

 to hold asparagus under the conditions. 



In conclusion, the experiments clearly show the possibility of holding 

 asparagus for a week with very little deterioration in quality, by keeping 

 the stalks at a low temperature and in a close atmosphere with httle air 

 circulation. The temperature should be as low as 45° F. if possible, as 

 this point is about the lowest limit for plant growth to take place, although 

 respiration, or the destruction of sugar, will still persist. 



Experiments on a commercial scale have not been tried, but the feasible 

 plan appears to be as follows : cool the asparagus as soon as possible after 

 cutting. Lay the stalks loosely in boxes, place on ice in the icehouse and 

 cover with canvas to maintain a low temperature and reduce the circula- 

 tion of air. The common market boxes would probably allow any moisture 

 exlialed and later condensed to drain off and not accumulate in the bottom 

 of the box. Under this treatment the asparagus should not deteriorate 

 appreciably in three or four days, when it may be bunched and trimmed 

 to the proper length. By this treatment the market gluts occurring on 

 account of Sundays and hoUdays, or hot waves, can be tided over with 

 better prices and less waste. 



Any prolonged holding of asparagus in cold storage is a problem not yet 

 studied. It presents a different set of conditions from those of most other 

 vegetables or fruits. 



Fruits and most vegetables are matured storage organs of plants, and 

 their structure and composition are adapted to preservation for a longer 

 or shorter time. Asparagus, on the contrary, consists of the youngest 

 stage of the plant at the period of most active growth. Its external and 

 internal structures are adapted to rapid change in composition and devel- 

 opment. The cell protoplasm persists in its activity at a reduced rate, 

 while the delicate cuticle favors evaporation of the cell moisture and the 

 attack of external molds. Hence, it is a difficult matter to arrest the 

 changes and permanently hold the stalks in their pristine tenderness and 

 flavor. 



It is not usually desirable to hold asparagus more than a few days to 

 prevent market gluts. The usual methods of keeping asparagus at sum- 

 mer temperatures cause rapid deterioration in quahty, and should be 

 remedied if a discriminating patronage is desired. 



