Brussels sprouts can be stored successfully in excellent condition for around five weeks so long as they are stored dry in Peakfresh carton liners. Immediate pre-cooling following harvest by either hydro-cooling or forced air ventilation will prevent yellowing of the sprouts and discolouration of the stem and maintenance of refrigerated storage at OºC with a very high level of humidity is critical to retaining bright green leaves. Extended storage may result in black specking of the leaves. Brussels spouts are very sensitive to the presence of ethylene which has the affect of yellowing the leaves and they should not be stored in areas where ethylene from fruit will accelerate damage.
Packaging Method:
Properly pre-cooled Brussels sprouts can be stored successfully in Peakfresh carton liners that are folded closed at the top. By not sealing the liner allows for the ventilation of excessive build up of carbon dioxide and other gases. This is important to avoid the possibility of flavour damage over extended periods of storage. Brussels sprouts packaged into smaller bags for domestic storage or food service use should be sealed with a twist tie.
Recommended Post Harvest Temperatures:
OºC (32ºF) 95% -100% relative humidity
IMPORTANT. Please read. All recommendations for the use of Peakfresh products are given in good faith and based on proven field experience. Packaging method storage temperatures and humidity levels, transit and destination conditions are factors likely to affect the performance of Peakfresh products and no liability for indirect or consequential damage can be accepted. We recommend that Peakfresh products be trialed under local conditions before introduction to large scale commercial applications.
