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PROTOCOL FOR PACKING Mushroom
Optimum Transit Conditions:
Pulp Temperature: 0°C to 2°C
Relative Humidity: 90% to 100%
Freezing Injury Point: -0.8°C
Approximate Storage Life:
- 5 days to 24 days.
- Cool immediately after harvest to maintain quality
and shelf life.
Deterioration Factors:
- Mechanical handling
- Bacterial infection by Pseudomonas Tolaasii
- Weight loss
- Cell damage
- Rots and moulds
Harvesting & Storage:
Careful handling at harvest is critical to produce
outturn and post harvest life extension. Produce deterioration
can be excellerated due to rough handling which causes
bruising. Oxide and calcium chloride can be added to
an irrigation system prior to harvest to inhibit bacterial
growth. Produce should be harvested carefully and chilled
immediately.
Critical Path Analysis:
- Harvest
- Grade & sort
- Chill at 0°C to 1°C to stabilize pulp temperature
- Pack produce into well vented carton fitted with
MIP Liner and seal with rubber band
- Close carton and store on Pallet
- Re - Store in Coolroom at 0°C to 1°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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