Parsnips

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Infobox on Parsnips
Example of Parsnips
Parsnips.jpg
Freshness facts
Optimum carrying temperature 0°C to 1°C
Highest freezing point -0,9°C
Acceptable product temp. at loading into containers Max. 2°C above carrying temperature
Optimum humidity 95% to 100%
Ventilation setting for containers 10 m³/hr
Storage life 2 to 6 months
Climacteric / non-climacteric Non-climacteric
Ethylene production Very low
Ethylene sensitivity Low
Modified / controlled atmosphere -
Potential benefits -
Availability
On demand

Harvesting and Handling

The parsnip is in the same family as the carrot, but is less widely grown. A high quality parsnip will be firm, reasonably clean and fairly smooth surfaced. Parsnips are topped after harvesting but should not be trimmed into the crown.

Cooling and Storage

Rapid cooling to 5°C or below immediately after harvest is essential to minimise decay and moisture losses during extended storage. Parsnip roots can be stored 4 to 6 months at 0°C with 98% RH. Only healthy roots with no damage should be placed in storage.

The high soluble sugar content (which tends to increase further during storage) causes a substantial depression in freezing point, so that parsnips generally do not freeze until about -2°C.

Controlled atmosphere considerations

There are no benefits to controlled atmosphere storage. Parsnips produce very low ethylene. Exposure to low levels of ethylene in cold storage causes bitterness.

Storage disorders

Bacterial soft rot, Black rot, Canker, Cavity spot, Fusarium, Licorice rot, Watery soft rot.