Detailed Explanation of Edible Mushroom Preservation Methods and Broccoli Harvest Time
Where there is sowing, there is harvesting. For broccoli, we must harvest at the right time. If harvested too early, the broccoli buds have not fully developed and do not meet the standard for the finished product; if harvested too late or exposed to high temperatures, the broccoli will spread and may turn yellow. During broccoli harvest, pay close attention to water supply. If the quality deteriorates, it loses its commercial value. Let us now take a look at when to harvest broccoli, the harvest time for broccoli, and the harvest methods for broccoli.
The harvest time for broccoli is when the head has fully grown, the buds are uniform in size, the head has not spread, and the flowers have not opened, at which point quality and yield are highest. Generally, for early-maturing varieties, when all the buds on the surface are uniform in color, the buds feel slightly coarse to the touch, and the small buds at the edges are slightly loose, this is the suitable harvest time; for mid-to-late-maturing varieties, when you touch the head by hand and feel unevenness, and the buds are very tightly packed, this is the optimal harvest time. The broccoli harvest window is relatively strict. If harvested too late, the flower stalks will elongate, causing the head to break apart and affecting quality. Especially in high-temperature environments, if not harvested in time, the buds will also turn yellow and lose commercial value.
Wait until the broccoli head grows to 12-15 cm, the individual buds have not yet loosened, and the entire head remains compact and intact with a fresh green color, this is the suitable harvest time. If you irrigate once 1—2 days before harvest, it can improve commercial quality and yield. Harvesting is best done in the early morning and evening. When harvesting, keep 3—4 small leaves around the head, and cut off the head together with 10 cm of the stem below it, which can protect the head. For most varieties, after the main head is harvested, the axillary buds of the plant sprout and quickly grow into side branches, and side heads form at the tips of the side branches. When the side heads grow to a certain size and the buds have not yet opened, they can be harvested again. In this way, you can harvest 2-3 times successively. Broccoli tissue is crisp and tender, so both harvesting and handling must be done gently. After the heads are harvested, they must be sold on the market promptly or immediately subjected to cold storage and preservation treatment.
The use of various pesticides is prohibited two weeks before harvest. Use manual harvesting methods, and harvesting in the early morning and evening is best. The harvest standards are: export standards are determined according to different requirements. Generally, the head is 11.5-14 cm, the head with stem length is no less than 16 cm, and the weight is 100 g-200 g. The color is deep green, the head is compact, the shape is round and regular, the buds are relatively uniform and fine, with no "starry sky" (yellow grains), no scorched buds, no rot, no insect holes, no live insects, no damage, and no hollow stems or other deformities. The harvest standard for domestic market sales (domestic sale) is: head diameter 12-18 cm, head with stem length no less than 14 cm, weight 400-600 g. The color is deep green, the head is compact, the shape is round and regular, the buds have no yellowing, no scorched buds, no insect holes, no live insects, and no serious damage. Ensure that no mechanical damage occurs during transport. Pack 14-16 heads per basket, and cover them with harvested leaves to protect from sun and bruising. After loading onto the truck, a shade net should be put up to prevent long transport time and direct sunlight exposure. Loading and unloading should be done gently.