CAULIFLOWER
Cauliflower, that is free of any handling damage, and that has
been pre-cooled quickly following harvest to temperatures below
5ºC, can be stored successfully in PEAKfresh carton liners for three
to four weeks. The market value of cauliflower is determined by its
appearance and in particular the cleanliness of the white flower or
curd. Keeping the curd clean is an important part of handling,
particularly when a full cauliflower is trimmed of its protective leaves
ready for sale. Cauliflower is also subject to freezing damage which
results in browning of the curd and the appearance of soft rot
bacteria. Temperature control is important in maintaining the storage
life of the cauliflower. Cauliflower is very sensitive to the presence of
ethylene gas.
Recommended Post Harvest Temperatures
0ºC (32ºF) above 95% humidity.
Packaging Method:
Bulk storage of cauliflower should be kept in slatted crates to allow maximum air flow. Cauliflower can be successfully
wrapped individually in PEAKfresh bags. It is not necessary to use a carton liner when individual heads of cauliflower
are wrapped. Bulk cauliflower flower that is wrapped in tissue paper can be packaged into aPEAKfresh carton liner and
folded at the top, not sealed. Where cauliflower is being transported to areas where there is a likelihood of inadequate
refrigeration, then PEAKfresh sheets should be used to line the bottom and top of the packaging carton and as a divider
between two separate layers of cauliflower.
Storage Temperatures:
0ºC (32ºF) above 95% 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.