PROTOCOL FOR PACKING Sweetcorn in Smartbags

Optimum Transit Conditions:

Pulp Temperature: 0°C
Relative Humidity: 90 to 95%
Freezing Injury Point: -0.6°C

Approximate Storage Life:

• 6 to 21 days.
• Cool immediately after harvest, as sugar conversion to starch is rapid & commences as soon as harvested.
• Cooling to 0°C will slow the process and extend shelf life and retain sweetness.

Deterioration Factors:

• Mould on husks
• Moisture loss
• Temperature abuse

Harvesting & Storage:

After harvest, hydro-cool or pressure cool immediately to remove field heat. The ideal moisture content of sweet corn for maximum long-term storage is around 72%. To minimise moisture loss during transit and storage, use smartbags lining well-vented cartons that will maximise airflow through them. Once the pulp temperature has been stabilised at 0oC, pack the produce into the smartbags and seal the top with a rubber band. Ensure produce is packed dry. Maintenance of cold temperatures is essential for successful long transit hauls.

Caution:

Sweet corn is not ethylene sensitive and produces very little ethylene.
Corn will absorb odours from produce like onions.

Critical Path Analysis:

1. HARVEST
2. COOL IMMEDIATELY TO REMOVE FIELD HEAT – High humidity, forced air-cooling is preferable
3. SORT & GRADE
4. COOL TO ZERO DEGREE CENTIGRADE
5. REMOVE ALL SURFACE MOISTURE
6. PACK IN TO A SMARTBAG LINING A WELL-VENTED CARTON (PRC preferable)
7. STACK ON A PALLET – DO NOT SHRINKWRAP
8. STORE IN COOL ROOM AT ZERO DEGREES CENTIGRADE

For STEPS 6, 7 & 8 PLEASE FOLLOW the LLS packing protocol

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.