Effect of different out-store tests after ice-temperature preservation on quality of Green Asparagus

The effect of different out-store tests after ice-temperature preservation on Green Asparagus quality was investigated.The experiment selected Champion as experimental material.Through ice-temperature preserving (-0.2～-0.5℃) 15d, using four kinds of warming slow methods, the effect of different out-store tests after ice-temperature preservation on Green Asparagus quality was investigated.The result showed that:Shelf-life of Green Asparagus could be extended effectively by gradually warming, and G-2 was the most obvious.Better sensory quality, soluble solid content and firmness of Green Asparagus could be kept by G-2.And the conductivity and MDA content of Green Asparagus could be reduced effectively.But the VC content, PAL activity couldn't be effectively affected by G-2.