Difference between revisions of "Fennel"
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==Harvesting and Handling== | ==Harvesting and Handling== | ||
| − | The edible parts of fennel are the white, enlarged basal parts of the leaf sheathes that are fleshy, turgid, and crispy. The flavour is similar to that of aniseed. | + | The edible parts of fennel are the white, enlarged basal parts of the leaf sheathes that are fleshy, turgid, and crispy. The flavour is similar to that of [[aniseed]]. Good quality fennel is characterised by uniform and brilliant white leaf sheathes that must be turgid and crispy, with no symptoms of cracking or darkening. |
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| − | Good quality fennel is characterised by uniform and brilliant white leaf sheathes that must be turgid and crispy, with no symptoms of cracking or darkening. | ||
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Careful packing is necessary to avoid scratching sheathes which then rapidly turn brown. | Careful packing is necessary to avoid scratching sheathes which then rapidly turn brown. | ||
==Cooling and Storage== | ==Cooling and Storage== | ||
| − | Fennel stored at 0°C with 90% to 95% RH can last for 2 weeks. | + | Fennel stored at 0°C with 90% to 95% RH can last for 2 weeks. Fennel is not chilling sensitive. |
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| − | Fennel is not chilling sensitive. | ||
==Controlled atmosphere considerations== | ==Controlled atmosphere considerations== | ||
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[[Category:Perishables]] | [[Category:Perishables]] | ||
[[Category:Products]] | [[Category:Products]] | ||
Latest revision as of 20:17, 8 April 2012
| Infobox on Fennel | |
|---|---|
| Example of Fennel |  |
| Freshness facts | |
| Optimum carrying temperature | 0°C to +1°C |
| Highest freezing point | - |
| Acceptable product temp. at loading into containers | Max. 2°C above carrying temperature |
| Optimum humidity | 90%-95% |
| Ventilation setting for containers | 10 m³/hr |
| Storage life | 2 weeks |
| Climacteric / non-climacteric | Non-climacteric |
| Ethylene production | None |
| Ethylene sensitivity | None |
| Modified / controlled atmosphere | - |
| Potential benefits | - |
| Availability | |
| On demand | |
Fennel
Contents
Harvesting and Handling
The edible parts of fennel are the white, enlarged basal parts of the leaf sheathes that are fleshy, turgid, and crispy. The flavour is similar to that of aniseed. Good quality fennel is characterised by uniform and brilliant white leaf sheathes that must be turgid and crispy, with no symptoms of cracking or darkening.
Careful packing is necessary to avoid scratching sheathes which then rapidly turn brown.
Cooling and Storage
Fennel stored at 0°C with 90% to 95% RH can last for 2 weeks. Fennel is not chilling sensitive.
Controlled atmosphere considerations
No CA application has been reported.
Storage disorders
Bacterial soft rot, Grey mould rot, Phoma rot, Phytophthora, Pink rot, Watery soft rot.