View source for Parsnips

{{Infobox_Vegetables
| image                               = parsnips.jpg
| carrying temperature                = 0°C to 1°C
| highest freezing point              = -0,9°C
| acceptable product temp             = Max. 2°C above carrying temperature
| Optimum humidity                    = 95% to 100%
| Ventilation setting for containers  = 10 m³/hr  
| Storage life                        = 2 to 6 months
| Climateric / non-climateric         = Non-climacteric 
| Ethylene production                 = Very low
| Ethylene sensitivity                = Low
| Modified / controlled atmosphere    = -
| Potential benefits                  = -
| Locations                           = 
| Months                              = On demand
}}
==Harvesting and Handling==
The parsnip is in the same family as the carrot, but is less widely grown. 

A high quality parsnip will be firm, reasonably clean and fairly smooth surfaced. Parsnips are topped after harvesting but should not be trimmed into the crown.

==Cooling and Storage==
Rapid cooling to 5°C or below immediately after harvest is essential to minimise decay and moisture losses during extended storage. 

Parsnip roots can be stored 4 to 6 months at 0°C with 98% RH. Only healthy roots with no damage should be placed in storage. 

The high soluble sugar content (which tends to increase further during storage) causes a substantial depression in freezing point, so that parsnips generally do not freeze until about -2°C.

==Controlled atmosphere considerations==
There are no benefits to controlled atmosphere storage. 

Parsnips produce very low ethylene. Exposure to low levels of ethylene in cold storage causes bitterness. 

==Storage disorders==
Bacterial soft rot, Black rot, Canker, Cavity spot, Fusarium, Licorice rot, Watery soft rot. 



[[Category:Vegetables]]
[[Category:Perishables]]
[[Category:Products]]