PARSLEY & HERBS
Parsley & herbs can be kept fresh for many weeks in bunch
form packaged in PEAKfresh bags that are sealed. Most herbs
that have been properly pre-cooled following harvest can be
stored successfully in individualPEAKfresh bags that are sealed.
Parsley in particular, enjoys equal volumes of oxygen and
carbon dioxide (around 10% and thrives in an atmosphere of
high humidity.)
Recommended Post Harvest Temperatures
Between 0º and 5ºC (32º and 42ºF) and 90-95% humidity.
Packaging Method:
We recommend that bunches of herbs be packed separately
into individual PEAKfresh bags that are sealed. For commercial
packs of 10 or more bunches, the bunches should be packed
lightly in a PEAKfresh carton liner that is not sealed. Freshly
harvested herbs should be washed and then placed on wire
racks, or similar racking, in a cool room, preferably overnight to
remove surface moisture before packing into PEAKfresh.
Herbs for retail sale should be packed in Duo bags.
Storage Temperatures:
0ºC to 5ºC (32º to 42ºF) and 90-95% humidity
To avoid heat stress, it is important to adequately pre-cool fresh
cut herbs before packing into PEAKfresh bags and avoid
breaking the cooling chain during storage and or shipping.
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.