Abstract An objective method to predict shelf-life and spoilage of packaged green asparagus would be desirable. The present study monitored the evolution of spoilage organisms in packaged fresh green asparagus stored at 2, 4, 8, 12 and 20°C. Changes in carbon dioxide, oxygen concentrations and pH were recorded. Predictive modelling was used to establish a theoretical shelf-life time as a function of temperature. Spoilage of packaged green asparagus is correlated with high levels of psychrotrophic bacteria, and because the growth of these micro-organisms as a function of temperature can be predicted, the shelf-life of packaged green asparagus as a function of temperature is also predictable.