v Upon arrival from the field, temperatures are taken
(should b be 20-25◦C); the products are stored in the cold room
overnight to remove field heat which increases water loss through evapotranspiration
hence wilting
v Chives, coriander, dill, parsley, mint, oregano,
thyme and rosemary is stored at 3-6˚C while basil is stored at 10-13◦C
because it experiences chilling injury under too cold temperature
v Grading:- yellowing on leaves, tip burns, material
affected by pests and diseases, and undergrads are removed;
v The materials are then bunched in varying weights of
50g, 60g,75g, 80g, or 100g depending on customer specification
v They are then put in a perforated blue polythene
paper with a soft paper at the bottom to absorb moisture hence preventing
rotting. The perforation allows for gaseous exchange and prevent ethylene
build-up which causes deterioration hence short shelf life
v Another soft paper in then placed at the top of the
perforated polythene to absorb moisture hence preventing moist conditions which
causes blackening and rotting at the stem base
v They are then
packaged in perforated 1kg carton then transferred to the cold room for
pre-cooling
v Pre-cooled at 4-6˚C except for basil which is
pre-cooled at 10-14˚C due to its sensitivity to cold temperatures which causes
chilling injury
v The products are transported in insulated trucks at
4-6˚C to avoid loss of water through evapotranspiration and also prevent
ethylene build-up which causes deterioration in quality