Negative geotropic curvature of fresh asparagus spears after harvest was prevented by a brief heat treatment. The heat treatment was immersion in heated water at 47.5 degrees C for 2-5 min and cooling to storage temperature as soon as possible after heat treatment. The heat treatment can be varied from 45 degrees C for longer than 5 min to 50 degrees C for 2.5 min or less to avoid significant loss of spear appearance. The treatment temperature and time needed to be adjusted for spear diameter, small diameter spears required a shorter exposure time or lower temperature.