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The respiration rate of asparagus spears was measured at 0, 5, 10, 15 and 20°C at intervals over 105 hours after harvest. The spears were then stored at 20°C for visual assessment of residual shelf-life (expressed as days to become unacceptable for sale). There was a strong negative correlation between accumulated respiratory activity after harvest (as carbon dioxide production) and residual shelf-life...
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