Humidification & Water Systems Humidification & Water SystemsApples|Apricots|Asparagus|Broccoli|Cabbage|Cantaloupe|Carrots|Cauliflower|Fine Beans|Grapes|Green Peppers|Iceberg Lettuce|Kiwi Fruit|Mushroom|New Potato|Parsnip|Peaches|Plums|Raspberries|Runner Beans|Spinach|Strawberry|Sweet Pepper|Tomatoes
Brassica oleracea L. convar. Botrytis
Description: Grown on a large scale in Southern Europe especially Italy. Originated from the wild cabbage. Broccoli is very sensitive to unfavorable humidity and temperate conditions.
Keeping Qualities:
Ethylene: During the natural ripening process, Broccoli produces negligible amounts of ethylene. The aging process of Broccoli can be accelerated by exposure to a moderate amount of ethylene. As a result the buds will be discoloured and the shelf life will be decreased.
Moisture Maintenance: Approx. Water Content: 89.0%
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% RH @ 0°C where Broccoli should last 1-2 weeks.
At room temperature of 20°C and 60% RH, Broccoli may only last 1-2 days.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 2
Relative Humidity 3
Sensitivity to Ethylene 2
Chilling injuries -
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
