BRUSSELS SPROUTS
Preserving the Quality of 2 Lb Brussels Sprouts
Problem
Enzymatic browning at the cut point, causing oxidation and brown coloration that affects the appearance and perceived quality of the product.
Solution
The R&D team at AGRIBOLSA studied the post-harvest handling of Brussels sprouts and made recommendations to reduce the problem at the cut, such as immediate cooling and temperature reduction. This was combined with a MAP packaging that slows the respiration rate and preserves quality.
Result
With these combined techniques, along with appropriate MAP packaging, the quality of the Brussels sprouts was preserved for up to 28 days, which increased demand.
