Cauliflower Fruit Packing Software:
Cauliflower Fruit Packing Software for cauliflower packers to wash, cool, pack and ship fresh cauliflower. Full cauliflower packhouse management solution for cauliflower inventory, sales, shipping, traceability.
Cauliflower Fruit Packing Software manages food safety
Cauliflower Colors and Varieties
There are four main types of cauliflower:
Northern European Annuals – Developed in German in the 18th century it includes cultivars such as Snowball and Erfurt and is commonly used for summer and fall harvests throughout Europe and North America.
Northwest European Biennial – Developed in France in the 19th century it includes cultivars such as Roscoff and Angers and is commonly used for early spring and winter harvests.
Asian – Developed in the 19th century in China and India it includes cultivars such as Early Patna and Early Benaras.
Italian – The Italian type is the original ancestral type from which the others are derived. It includes the Romanesco cultivar as well as multi-colored varieties discussed in more detail below. It is diverse in appearance and comes in both annual and biennial types.
Colors – Cauliflower comes in an array of bright as well as muted colors. White is the most common and prolific type of cauliflower but it also comes in various shades of brown, yellow, orange, purple, and green. The green variety is often referred to as “broccoflower” due to its similarities to broccoli.
Cauliflower Fruit Packing Software for reduced food & fresh produce waste
General Information About Cooling and Storing Cauliflower
The following are several key factors to consider for properly cooling and storing cauliflower:
Temperature – Temperature is one of the most important factors for maximizing the quality and shelf life of cauliflower. At 59°F cauliflower only last about 3 days after harvest. By contrast cauliflower will last about 5 days at 50°F and up to 10 days at 41°F.
Relative Humidity – A relative humidity of about 95% is optimal to prevent the cauliflower from drying out.
Handling – Cauliflower are easily damaged by physical trauma, which in turn reduces quality and hastens decay. Care should be taken to avoid damaging them.
Shelf Life – Under optimal conditions cauliflower may last about 10 days after harvest.
Ethylene Sensitivity – Cauliflower produce very little ethylene but are highly sensitive to it. They should be kept isolated from high ethylene producers like tomatoes and apples.