date:Mar 15, 2013
House
Upon arrival at the packing house, the asparagus should be hosed down with potable water to remove any mud and dust. Make sure that the water pressure is not too high to avoid damaging the spears.
Immediately after first wash, the asparagus should be further washed by placing the crates in a bath containing clean water with disinfectant. 100-150 ppm chlorine, maintained at pH 6.5-7.0 is commonly used, but peracetic acid is becoming ever more popular alternative for disinfection.
This w