For many people, eating a nutritious stalk of asparagus is a rite of spring. The tender green vegetable is one of the first kinds of local produce to appear in grocery stores each year.
Unfortunately, asparagus growing season is short. Also, because commercially sold asparagus undergoes very little processing and has a high respiration rate — the speed at which it breaks down — it usually lasts less than a week on store shelves.
What’s more, fresh-cut asparagus is susceptible to bacteria because it rapidly loses moisture.
Recently published research led by Joongmin Shin, a University of Wisconsin-Stout assistant professor in the engineering and technology department, could help alleviate those problems.
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