Dr Jenny Ekman will outline the pre-harvest and postharvest technologies and techniques needed to overcome broccoli’s short storage life, and discuss how to keep customers happy and coming back for more.
Broccoli (and broccolini) are tasty, attractive and rich in nutrients. However, retail studies have found that quality often fails to meet consumer expectations of freshness and shelf life. A product that looks great at harvest can end up yellowed, limp or with rots by the time someone is ready to eat it.
Keeping broccoli fresh presents challenges for everyone in the fresh produce supply chain. This webinar will examine the factors that reduce retail quality of broccoli and outline the pre-harvest and postharvest technologies and techniques needed to overcome broccoli’s short storage life.
Questions from the webinar have been answered by Jenny and are available to download here.
The presentation from the webinar is available to download here.
