Broccoli (broccoli, broccoli) is a cruciferous plant, a cabbage vegetable, native to Western Italy along the coast of Western Europe and is a variant of wild cabbage. Its cultivation history is earlier than that of cauliflower, and its growth potential is strong. After the main flower bulbs are harvested, the lateral branches can be re-formed into flower bulbs and continue to be harvested. Green cauliflower is rich in vitamin A and a considerable amount of vitamins B1, B2, vitamin C, and phosphorus, iron, calcium and other inorganic elements, and the protein content is relatively high, its edible parts are crisp flower stems, pedicels and green buds, but its The storage is poor, and the shelf life is short. After harvesting, the buds will turn yellow at 20-25°C for 24 hours and lose their commodity value. Therefore, attention should be paid to every aspect of harvesting and post-harvest. I. Variety and field management before harvesting Storage and export of green cauliflower should use a variety of flower buds, flowers, green color, and small buds. During the transition from vegetative growth to reproductive growth, it is necessary to use large amounts of water and fertilizer to avoid premature yellowing of buds. Special attention should be paid to the prevention and control of field pests and diseases before harvest. Second, harvest according to the characteristics of species, timely harvest. When the main flower bulb has been fully grown, the buds have not yet been opened, the flower bulbs have been compacted, and the flower bulbs have been compacted. When the green color is harvested, the harvesting will affect the yield prematurely, and if the flower bulbs are harvested too late, the flower buds tend to turn yellow and do not meet the storage and export requirements. standard. Harvesting should be carried out between 6:00 and 7:00 in the morning. Harvesting at noon or in the afternoon is strictly forbidden. Stainless steel cutters should be used for harvesting tools. Cut off from the top of the flower bud about 16cm at the top to remove petiole and leaflets. Packed into a plastic turnover box, care should be taken to protect the flower ball when laying it out, and the basket should not be overfilled so as to avoid crushing damage to the curb. The basket surface must be covered with a layer of leaves to evaporate moisture. Wicker baskets or bamboo baskets are strictly prohibited. After the harvested curd, due to the appearance of mechanical wounds, the respiratory intensity will rise sharply and the consumption of substances in the body will be accelerated. They should be immediately transported to the processing site for pre-cooling, and the conditions should be transported using a refrigerated truck or a warming vehicle. Along with payment, try to reduce the time spent in the field. 3. The precooled flower bulbs should be precooled as soon as possible. The water precooling is the most suitable method for the precooling of green cauliflower. Whether watering or water soaking is used, the water temperature should be kept at about 1°C. When the temperature reaches 2 to 2.5°C, it is taken out and processed. Fourth, the grade trimming process should also use stainless steel knives, according to the requirements of the export standards, remove excessive and small and malformed flower bulbs. Flower bulbs are divided into 3 grades, namely S grade, M grade and L grade, S grade flower bulb diameter 10 ~ 11cm, flower stem length 13cm, M grade flower bulb diameter 11 ~ 12cm, flower stem length 14cm, L grade flower ball Diameter 13 ~ 15cm, stem length 16cm, petiole stem should be cut flat. V. Packing The graded processed green cauliflower is packed into a 50cm50cm29cm calcium plastic box. The L class contains 24 curbs per box. The M class contains 30 cartons each. The S class packs 36 cartons and is placed in 3 layers. , 2 rows per floor, horizontally, with the first layer of flowerballs facing outward, the second layer of flowerballs facing inwards, the third layer of flowerballs facing outwards, the S level of approximately 12 layers, and the M level of approximately 10 layers, L Each level of about 8 layers, immediately after packing 3 ~ 4kg crushed ice, sealed, placed in 0 °C library for storage, different levels should be stacked, the temperature should be strictly controlled at -0.5 ~ 0 °C Between the low temperature and the high temperature, cold damage will occur. If the temperature is too high, the melting of the ice will be accelerated. The ice-packed containers should be organized and transported as soon as possible. Sixth, transport using refrigerated truck or refrigerated container transport, should first carry out a comprehensive inspection of its refrigeration system, and should be in the car before the temperature of the box down to 0 °C, fast loading and unloading time, should be strictly controlled throughout the transport process The temperature inside the box is 0°C.
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