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Panais / Pastinaca sativa L.
Description: Parsnip is a native of southern and central Europe where they grow especially in marshy regions. The original form is still found growing wild. The parsnip is a very old cultivated plant which has been known for several thousands of years. Parsnips can withstand some frost and are, therefore, capable of wintering outdoors in many places.
Keeping Qualities:
Ethylene: During the natural ripening process, Parsnips produce no ethylene. The aging process of Parsnips is not accelerated by exposure to any amount of ethylene.
Moisture Maintenance: Approx. Water Content: 82%
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 Parsnips should last 2-6 months.
At room temperature of 20°C and 60% RH Parsnips may only last 4-6 days.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 1
Relative Humidity 2
Sensitivity to Ethylene -
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.
