Topped parsnips can be kept for up to six months at OºC. Only good quality, healthy roots should be stored. Parsnip roots that have been bruised or cut during harvesting should not be considered for long term storage. Poor quality roots decay quickly and produce surface browning or yellowing as a result of oxidation. The biggest storage problem is to avoid wilting of the roots. Untopped parsnips have a very short storage life. It is possible to store fresh harvested parsnips in Peakfresh bin liners that include ventilation holes in their base.
Packaging Method:
Good quality parsnips that have been properly pre-cooled, are packed dry into Peakfresh carton liners folded closed at the top. The carton should have Ventilation holes but not necessarily be waxed. They can be stored into 1kg and 2kg bags for domestic and food service use. To avoid chill damage do not store parsnips below 1ºC (33ºF) for any length of time.
Recommended Post Harvest Temperatures:
OºC (32ºF) and 98% -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.
