Long LIfe Solutions ----- Smart Technology 2007

TRIAL Red Cayenne Chilli

Company Name - Coles Supermarkets
Australia Contact - Phone Number 03 9775 6433
Produce Variety - Red Cayenne Chilli Trial

COMMENCED: 10th Jan 2001 Trial
CONCLUDED: 29th Jan 2001

All trials should have produce harvested directly from the field and pre-chilled to a pulp temp 7oC for up to 24 hours. Take the pulp temp readings (air temp 4oC to 7oC). Ensure that pulp temperature is stabilised no higher than 10oC before packing in LLT punnets. Product assessment will be based on a scoring system of 1 to 10. Produce suitability cut off will be 5 as the minimum retail sale quality. Below this score is not considered a viable option.

Packing Pulp Temp: 7 to 10 degrees
Storage Type: Coles Supermarket R & D display refrigerator
Storage Temperature: Average 10 degrees
Pulp Temp on conclusion:Not recorded

VISUAL ASSESSMENT:	Excellent	Very Good	Average	Fair
Range 1 - 10 LLT Punnets	10
Standard			6

ODOUR:	Excellent	Very Good	Average	Fair
Range 1 - 10 LLT Punnets	9
Standard			6

STEM OXIDATION (MOULD):	Excellent	Very Good	Average	Fair
Range 1 - 10 LLT Punnets	8
Standard			5

PRODUCE SALEABILITY:	Excellent	Very Good	Average	Fair
Range 1 - 10 LLT Punnets	Not Recorded
Standard	Not Recorded

OTHER COMMENTS:
This box is to be used for any other comments: The weight loss chart indicate strong support for chilli to be packed in LLT MIP punnets. Whilst some results were mixed due to tight packing by the supplier, the overall result was supportive of the new packs. Stem damage was a major issue with a number of chillis & this needs to be addressed by the packer. Overall there was far less condensation in the new packs resulting in less deterioration. Botrytis was apparent on Sorrano variety in conventional packs within 5 days. MIP packs were slightly better lasted 8 days.