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PROTOCOL FOR PACKING Carrots | Parsnips
| Turnips | Beetroot
Optimum Transit Conditions:
Pulp Temperature: 0°C
Relative Humidity: 90% to 98%
Freezing Injury Point: Carrots - 1.4°C Parsnip -
0.9°C Turnip - 1.0°C Beetroot - 0.4°C
Approximate Storage Life:
- Carrots - 4 to 5 months;
- Parsnip - 3 to 4 months;
- Turnips & Beetroot - 4 to 5 months;
Deterioration Factors:
- Rots & Moulds;
- Moisture loss;
- Poor handling practices.
Harvesting & Storage:
After harvest pre cool promptly to remove field heat.
To minimise moisture loss, only use well vented cartons,
with LLS smartbags to maximise airflow through the cartons
during transit and storage. Once the pulp temperature
has been stabilised, pack produce into LLS smartbag
and then close. Ensure produce is packed dry.
Caution:
This produce group have low ethylene production levels
and are not sensitive to ethylene. Correct temperature
monitoring is essential.
Critical Path Analysis:
- Harvest
- Pre wash - include Xtend Plant Oil Adjuvant at 200ml
/ 1600 litres of water.
- Hydrocool
- Pre chill for 24 hours at 0°C.
- Sort & Grade
- Pack dry produce into smartbag - then close
- 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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