PROTOCOL FOR PACKING Capiscums | Chilli

Optimum Transit Conditions:

Pulp Temperature: 7°C to 10°C
Relative Humidity: 90% to 95%
Freezing Injury Point: -0.72°C

Approximate Storage Life:

• 3 to 5 weeks at 7°C to 10°C.
• To maximise shelf life, produce should be treated with Grow Green Profert and Plant Oil Adjuvant 28 days prior to harvest. Produce should be drip fed with sugar solution 24 / 48 hours prior to harvest. This bolsters nutrient up take and cell strength. The calyx seals promptly after harvest due to "sugar gel" and prevents bacterial infections.

Deterioration Factors:

• Chilling Injury
  - rapid at 0°C;
  - moderate at 7°C;
• Weight Loss;
• Fungal & Bacterial Rots.

Harvesting & Storage:

After harvest pre cool promptly to remove field heat and maintain temperature at 8°C. Capsicums / Chilli are sensitive to higher temperatures as CO2 levels rise, causing premature ripening and internal cell breakdown. To prevent moisture loss and decrease senescence, 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, add 1 ethylene sachet and then close bag. Ensure produce is packed dry.

Caution:

Exposure to excessive amounts of ambient ethylene, will excellerate premature deterioration. Do not ship with ethylene producing commodities.

Critical Path Analysis:

1. Harvest
2. Dip - Xtend Plant Oil Adjuvant
3. Pre chill for 24 hours at 7°C.
4. Sort & Grade
5. Pack dry produce into LLS Smartbags - add 1 ethylene sachet & close bag
6. Close carton and store on Pallet - Do not shrink wrap
7. Re - Store in Coolroom at desired temperature.

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.