Noble gases that form clathrate hydrates when dissolved into water and restrict water molecule activity can prolong the shelf life of
fruits and vegetables. Physiological and physical aspects of asparagus spears treated with mixtures of compressed (1.1MPa absolute)
argon (Ar) and xenon (Xe) (2:9 in partial pressure) were compared with controls under normal preservation in modified atmosphere
packaging (5% O2 and 5% CO2) and cold storage (4 1C). The bract opening and respiration rates of asparagus spears were reduced
slightly after the Ar–Xe treatment. A clear reduction between the compressed air and compressed mixture of Ar and Xe was only
observed on the 6th and 15th days of storage for the bract opening rate and the 15th day of storage for the respiration rate. The
climacteric peak was comparatively inconspicuous.