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PROTOCOL FOR PACKING Bok Choy (Pak Choy)
| Choi Sum | Gai Lum
Optimum Transit Conditions:
Pulp Temperature: 0°C
Relative Humidity: 95% to 100%
Freezing Injury Point: -0.9°C
Approximate Storage Life:
- 4 to 6 weeks at 0°C.
- Cool immediately after harvest in a high humidity
cool room.
Deterioration Factors:
- Moisture loss;
- Freezing injury;
- Soft rots;
- Temperature abuse.
Harvesting & Storage:
After harvest pre cooling is essential due to high
respiratory activity. To prevent deterioration, do not
trim too close to ribs. Moisture loss / desiccation
can be controlled through the use of well vented cartons,
with LLS smartbags to maximise airflow through the cartons
during transit and storage. Once the pulp temperature
has been stabilised at 0°C, pack produce into LLS
smartbag and place 1 ethylene sachet on top of produce.
Then close bag. Do not top ice. Ensure produce is packed
dry.
Caution:
This produce is very sensitive to ambient ethylene,
which will cause yellowing and rapid moisture loss.
Ensure 1 ethylene sachet per carton is added.
Critical Path Analysis:
- Harvest
- Hydrocool - chlorinated between 85 and 100 ppm.
- Pre chill for 24 hours at 0°C.
- Sort & Grade
- Pack dry produce into LLS Smartbag - add 1 ethylene
sachet and close bag
- Close carton and store on Pallet - Do not shrink
wrap cartons
- Re - Store in Coolroom at 0°C
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.
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