Broccoli is a member of the cruciferous vegetable family, known for its high nutritional value. However, it has poor storage properties, and if not handled properly after harvest, the buds can turn yellow within 24 hours when stored at temperatures between 20°C and 25°C. Therefore, careful attention must be given to every stage of harvesting and post-harvest handling to maintain quality.
First, proper pre-harvest management is essential. During the transition from vegetative to reproductive growth, adequate fertilization should be provided to ensure strong development of the main flower head without causing premature bud opening or failure. Harvesting should occur when the main flower buds are fully developed, with tightly closed buds and a vibrant green color. The best time to harvest is between 6 and 7 in the morning, as harvesting during midday or afternoon can lead to rapid deterioration due to heat exposure.
Use a stainless steel knife to cut the top of the flower bud approximately 16 cm below the head. Remove the petiole and surrounding leaves, and place the broccoli into a plastic container. To reduce moisture loss, cover the surface of the container with a layer of leaves. Avoid using wicker or bamboo baskets, as they can damage the product and increase water loss.
After harvesting, the broccoli should be quickly transported to the processing area for pre-cooling. Minimizing field time is crucial to preserve freshness. The most effective pre-cooling method is water cooling, either by spraying or submerging the broccoli in water maintained at around 1°C. Once the core temperature of the stem reaches 2°C to 2.5°C, the broccoli is ready for further processing.
Next, grading is an important step. Use stainless steel cutting tools to remove any oversized, undersized, or misshapen flower heads according to export standards. The broccoli is then sorted into three size categories: 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 that the petiole on the stem is cut evenly for a clean appearance.
Once graded, the broccoli is packed into 505029 cm plastic containers. Each box holds 24 units for L-grade, 30 for M-grade, and 36 for S-grade. Add 3–4 kg of crushed ice to each box before storing them in a cold room at 0°C. It is important to ship the product as soon as possible to maintain quality.
Finally, transportation must be done using refrigerated trucks or containers. Before loading, inspect the refrigeration system and lower the internal temperature to 0°C. Loading and unloading should be done quickly, and the temperature inside the container must be strictly maintained at around 0°C throughout the entire journey to prevent spoilage.
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