Broccoli fresh-keeping processing method

The key aspects of broccoli preservation are outlined below to ensure optimal quality and freshness throughout the supply chain: 1. **Raw Material Quality Standards**: The broccoli should be fresh, firm, and have tightly packed buds. The buds must be spherical, small, and full of stars, with a bright green color. They should be free from pests, diseases, mechanical damage, mildew, decay, softness, discoloration, or deformation. The plant height should be at least 14 cm, and the bud diameter (shortest measurement) should range between 11–13 cm. 2. **Processing Flow**: The process begins with raw material storage and pre-cooling, followed by trimming the head, leaf repair, ice water soaking, packing with ice (7–8 kg per box), refrigeration, and finally storage release. 3. **Raw Material Acceptance and Pre-Cooling**: All materials must meet strict quality standards. Any that show signs of pests, disease, or mechanical damage should be rejected. Broccoli should be transported in clean, odor-free plastic baskets using sanitized vehicles. Once accepted, the material should be pre-cooled promptly at 0–2°C to maintain freshness. 4. **Leaf Repair and Trimming**: Using a stainless steel knife, the heads of the broccoli should be cut flat without any slant. During this process, unqualified pieces—such as those affected by pests, disease, or injury—should be removed. The knife must be kept facing outward to avoid damaging the flower stalks. There are different trimming specifications based on customer requirements: - A: Bright green, 11–13 cm in diameter, 14 cm in height, 38 units per carton, all branches and leaves removed. - B: Bright green, 12–13.5 cm in diameter, 14 cm in height, 30 units per carton, with branches and leaves left flat, slightly higher than the buds. - C: Bright green, 12–13.5 cm in diameter, 19 cm in height, 24 units per carton, with leaves and branches 2 cm above the buds. 5. **Ice Water Soaking, Packing, and Ice Addition**: After processing, the broccoli is soaked in ice water and then packed into calcified plastic boxes. Handling should be gentle to avoid bud damage. Each box should be labeled with the production date, specifications, and packing group. Immediately after packing, ice chips are added to fill gaps and cover the top of the box. The ice used must be clean and free of impurities. The product is then sent to cold storage, maintaining a temperature suitable for export, not too low to prevent freezing damage. 6. **Packing Requirements**: - Boxes should be uniform in size and properly filled. - Each box should contain identical flower heads. - Ice quantity per box should be 7–8 kg. 7. **Refrigeration**: Store the broccoli at 0°C for more than 24 hours. Before shipment, the stem temperature should reach around 2°C, allowing for up to one month of storage. 8. **Outbound Process**: When loading the product, additional ice must be added to each box. Prioritize shipping the oldest stock first to avoid quality degradation due to prolonged storage. The entire loading process should not exceed 2.5 hours, and the freezer temperature should be maintained between 0–1°C to ensure consistent conditions during transport.

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