From Cargo Handbook - the world's largest cargo transport guidelines website
Infobox on Parsley
Example of Parsley
Freshness facts
Optimum carrying temperature 0°C
Highest freezing point Approx. -1,1°C
Acceptable product temp. at loading into containers Max. 2°C above carrying temperature
Optimum humidity 95% to 100%
Ventilation setting for containers 25 m³/hr
Storage life 1 to 2 months
Climacteric / non-climacteric Non-climacteric
Ethylene production Very low
Ethylene sensitivity High
Modified / controlled atmosphere 10% O2; 11% CO2
Potential benefits Helps to retain green colour and saleability
On demand


Harvesting and Handling

The edible foliage of parsley is used as a garnish and food ingredient, and has a very high vitamin and nutrient content. The quality standards for parsley refer to freshness, green colour, freedom from defects or seed stems and freedom from decay.

Rapid removal of field heat without excessive drying is advantageous for retaining green colour and freshness of parsley. Harvested parsley has a high rate of respiration and, at temperatures above 10°C, the foliage undergoes senescent yellowing within a day or so. The other major hazard is wilting, which can be minimised by the use of perforated plastic film packaging.

Cooling and Storage

The recommended conditions for commercial storage of parsley are 0°C with 95% to 100% RH. Parsley can be stored for 1 to 2 months under these conditions, compared to only 3 days at 18°C to 20°C with 85% to 90% RH. The endpoint of storage at 0°C occurs when parsley wilts, at around 20% weight loss. Parsley is not chilling sensitive. It should be stored as cold as possible without freezing which occurs at -1,1°C

Controlled atmosphere considerations

Controlled atmosphere storage is reported to assist in maintaining green colour. Parsley leaves produce very little ethylene but are very sensitive to ethylene.

Storage disorders

Alternaria rot, Bacterial soft rot, Leaf spot, Powdery mildew, Watery soft rot, Wilting, Yellowing.