Abstract: The paper studied processing of fast frozen Asparagus for fresh keeping. It indicated that the activities of PPO andPOD had been greatly inhibited when scalded in 8595℃ for 1.53.0min.The sensorial quality of Asparagus had been main-tained well and the most affected part by scalding was the stalk of Asparagus. For fast frozen Asparagus, the quality by vacuumpacking was obviously better than the normal pressure one. For frozen storage, PE-Ai package should better effect than PE one.As for the means of fast frozen on Asparagus, salt soaking frozen was better than blowing frozen.

Key words: asparagus, scalding, package, fast frozen, fresh-keeping