Broccoli, a member of the cruciferous vegetable family, is highly nutritious but has poor post-harvest storage properties. When left at room temperature (20°C to 25°C) for 24 hours, its buds tend to turn yellow, which affects both quality and marketability. Therefore, careful attention must be given to every stage, from harvesting to post-harvest handling.
First, pre-harvest management plays a crucial role in ensuring high-quality broccoli. During the transition from vegetative to reproductive growth, it's important to avoid excessive nitrogen fertilizer, as this can lead to premature bud opening and reduced shelf life. The broccoli should be harvested when the main flower head is fully developed, with tightly packed buds that are still green and have not started to open.
Harvesting should take place between 6 and 7 AM, as harvesting during midday or afternoon can cause rapid wilting and heat stress. Use a stainless steel knife to cut the flower head about 16 cm below the top, remove the petioles and leaves, and place the heads into plastic containers. To reduce moisture loss, cover the surface of the container with a layer of leaves. Avoid using wicker or bamboo baskets, as they may damage the product and increase water loss.
After harvesting, the broccoli should be quickly transported to the processing area for pre-cooling. Minimizing time in the field is essential to maintain freshness. Water pre-cooling is considered the most effective method. Whether through sprinkling or immersion, the water temperature should be kept around 1°C. Remove the broccoli once the core stem temperature reaches 2°C to 2.5°C.
Next, grading is an important step in sorting the broccoli according to export standards. Use stainless steel cutting tools to remove any oversized, undersized, or deformed flower heads. The flower heads are categorized into three sizes: S, M, and L. S-grade broccoli has a diameter of 10–11 cm and a stem length of 13 cm. M-grade measures 11–12 cm in diameter with a 14 cm stem, while L-grade is 13–15 cm in diameter and 16 cm long. Ensure the petiole on the stem is cut flat to maintain uniformity.
Packaging is done in 505029 cm plastic boxes. Each box holds 24 units for L-grade, 30 for M-grade, and 36 for S-grade. After packing, add 3–4 kg of crushed ice to maintain low temperatures. Store the packages in a cold room at 0°C and arrange shipment as soon as possible.
For transportation, refrigerated trucks or containers are recommended. Before loading, inspect the cooling system and lower the internal temperature to 0°C. Loading and unloading should be done quickly to prevent temperature fluctuations. Throughout the entire transport process, the temperature inside the container must be strictly maintained at approximately 0°C to ensure the quality of the broccoli upon arrival.
Frozen Argentina Illex Squid,Argentina Illex Squid,Frozen Fresh Whole Squid
Zhoushan Xifeng aquatic co lid. , https://www.xifengaquatic.com