Cauliflower
(Brassica oleracea L. botrytis group)
Minimum requirements
- Cauliflowers should be intact, firm, clean, sound and fresh, free of any foreign matter and pests and not affected by disease.
- No off smell.
- The curd should have no discolouration.
- Curds for export are trimmed to remove all leaves, ideal weight 0.8–1.2kg
- Curds in the same carton must have uniform size and weight.
Shelf life
0°C, 90–95% RH – 3 weeks
4°C, 80–90% RH – 2 weeks
20°C, 60–70% RH – 2–3 days
Preferred storage conditions
Pre-cooling and storage at 0°C, 95–100% RH.
Recommended storage and transit temperature: 0–2°C.