Difference between revisions of "Parsley"
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==Harvesting and Handling== | ==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. | 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. | ||
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| − | 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. | + | 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. |
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| − | The other major hazard is wilting, which can be minimised by the use of perforated plastic film packaging. | ||
==Cooling and Storage== | ==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. | + | 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 |
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| − | 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 considerations== | ||
| − | Controlled atmosphere storage is reported to assist in maintaining green colour. | + | Controlled atmosphere storage is reported to assist in maintaining green colour. Parsley leaves produce very little ethylene but are very sensitive to ethylene. |
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| − | Parsley leaves produce very little ethylene but are very sensitive to ethylene. | ||
==Storage disorders== | ==Storage disorders== | ||
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[[Category:Perishables]] | [[Category:Perishables]] | ||
[[Category:Products]] | [[Category:Products]] | ||
Latest revision as of 21:09, 8 April 2012
| 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 |
| Availability | |
| On demand | |
Parsley
Contents
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.