PROTOCOL FOR PACKING Radicchio | Chicory Whitloaf | Belgian Endive

Optimum Transit Conditions:

Pulp Temperature: 0°C to 1°C
Relative Humidity: 95% to 100%
Freezing Injury Point: -0.5°C

Approximate Storage Life:

• 2 to 3 weeks at 0°C to 1°C.
• Store at recommended temperature in a dark high humidity coolroom.

Deterioration Factors:

• Light exposure;
• Rots & moulds;
• Moisture loss;
• Temperature abuse.

Harvesting & Storage:

After harvest cool immediately to remove field heat. To minimise moisture loss, only use well vented M.I.P. or similar designed cartons, with LLS liners to maximise airflow through the cartons during transit and storage. Once the pulp temperature has been stabilised, pack produce into LLS liners, add 1 ethylene sachet on top of produce and seal liner with rubber band. Ensure produce is packed dry.

Caution:

This group of produce needs protection from ambient ethylene contamination. Ensure 1 ethylene sachet is added to each carton.

Critical Path Analysis:

1. Harvest
2. Pre chill for 24 hours at 0°C.
3. Sort & Grade
4. Pack dry produce into LLS liner - add 1 ethylene sachet and seal liner with rubber band
5. Close carton and store on Pallet - Do not shrink wrap cartons
6. 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.