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本研究从环境因子作用的综合性入手，分析了贮存环境中光、温度、湿度、气体成分对芦笋衰老的影响，本着降低能耗和投入的原则，摸索出了综合调控环境因子、防止芦笋衰变的途径，即：暗置（避光），温度１８°±１℃，相对湿度≥９２％，气体成分为ＣＯ２１０．６％、Ｏ２５．４％化学保鲜五个因子并用，使采后鲜芦笋贮藏期延长至约１０天。
This study started with the comprehensiveness of environmental factors and analyzed the effects of light, temperature, humidity and gas composition on the aging of asparagus in the storage environment. Based on the principle of reducing energy consumption and input, the research explored the comprehensive regulation of environmental factors and the prevention of asparagus Decay of the way, namely: dark place (dark), the temperature 18 ° ± 1 ℃, relative humidity ≥ 92%, the gas composition of CO210.6%, O25.4% chemical preservation of five factors and use, so that post-harvest fresh asparagus The shelf life is extended to about 10 days.