The study on the use of chlorinated water, setting asparagus in tap water at levels of 2-10 cm for 1-5 hours, precooling spears of asparagus by hydrocooling hydrocooling+chlorine from NaOCI (400 ppm), forced-air cooling and room cooling and the study on wet or dry packing of spears of asparagus in corrugated boxes found that chlorine at 100-400 pm either from Ca(OCl)(,2) or NaOCl added to tap water and water from furrows (pond water) reduced considerably the decay of asparagus caused by soff rot and chlorine at 400 ppm gave the best result and more efficient in controlling soft rot of asparagus than did Ca(OCl)(,2). Freshly prepared chlorine gave better controlling soft rot of asparagus than aged chlorine (15 and 30 days). Asparagus stored at 1, 3 and 5 Degree C for 24 hours before washing in chlorinated water had less decay than did at 30 Degree C. Holdinging asparagus in tap water had no significant effect on fiber content but holding the butt of asparagus in tap water at level of 2 cm for 1 hour tended to have the least fiber content. Holding the but of asparagus in water with and without NaOCI (400 ppm) under the temperature of 1 and 28 Degree C had no significant effect on fiber content but at higher temperature tended to have less fiber content. Holding the but of asparagus in tap water resulted in more freshness than those without holding in water. Temparature of asparagus being precooled by hydrocooling was the rapid reduction, while room cooling took the longest time to bring the temparature of asparagus down. But asparagus precooled by hydrocooling with chlorine in water had less fiber content and no decay. Asparagus held at 10 Degree C for 24 hours had no effect on decay and quality upon washing in chlorinated water and hydrocooling with chlorinated water. Wet and dry packing of asparagus had no effect on decay but wet packing retained freshness of asparagus. Asparagus being hydrocooled, wet packing with chlorinated water and shipped at temperature of 10 Degree C had less decay and fiber content than shipped at temparature of 20 Degree C.