High-quality asparagus is turgid, of uniform straightness and color, with tightly closed bracts. The stem should not bend easily, but should snap or break if bent more than 90 degrees. Round stems are required. Flat or angled stems with ridges are indicative of old asparagus. Poor-quality asparagus is characterized by a high fiber content and a hard and woody stem.
Harvesting is carried out every one or two days.
Stems have a base diameter of at least 1.6 centimeters. Precooling is carried out immediately after harvest. The cool chain is maintained from precooling through to the point of sale. Stems are stored away from ethylene and ethylene-producing items. There are two main harvesting systems for asparagus.