PROTOCOL FOR PACKING Asparagus

Optimum Transit Conditions:

Pulp Temperature: 0°C ( for short term 10 days) 2 to 2.5°C ( 2 to 3 weeks)
Relative Humidity: 95% to 100%
Chilling Injury Point: below 0oC after 10 days, below 20 C for long term storage

Approximate Storage Life:

• 14 to 21 days.
• Cool immediately after harvest to maintain quality and shelf life.

Deterioration Factors:

• Chilling Injury;
• Moisture loss;
• Ethylene contamination.

Harvesting & Storage:

Spears should be harvested in the cool of the day and promptly chilled in a hydrocooler with chlorinated water to prevent bacterial infection and to remove field heat. Asparagus are very perishable and subject to high moisture loss. Once produce pulp temperature has been stabilised, pack into LLS smartbag and pack into well vented cartons to maximise airflow during transit and storage. Poor temperature management will rapidly cause product deterioration making the product unsaleable. Ensure spears are packed " drip "dry.

Caution

As spears are temperature sensitive, control of the cool chain is critical to the outturn. Once asparagus is exposed to ambient temperatures, respiration rates increase rapidly causing weight loss, desiccation and decay.

Critical Path Analysis:

1. Harvest
2. Pre chill immediately in chlorinated hydrocooler at 1°C
3. Sort & Grade
4. Pack produce into LLS smartbag
5. Squeeze air out of bag and close.
6. Re - Store in Coolroom at 2 0 C for long term storage
   

Disclaimer:
As Long Life Solutions Ltd has no control over handling, storage or transportation of fresh produce packed in its product, the company or its nominated agents, make no express or implied guarantees and therefore all risks associated with the product are the responsibility of the user.