You Can Do These Actions After You Have Harvested Your Broccoli

Broccoli can be harvested when the heads are green and the flowers have not opened. Generally occurs during the 47-65 days after planting, but also depends on the variety used. The harvesting technique is to cut the broccoli with a sharp knife. Where you can cut the stem on the head of the broccoli about 15 cm from the head of the broccoli. For the plant to regrow, you must not harvest using a saw. A good harvest time is in the morning, after the dew releases its steam, or in the afternoon before the dew falls. Give the planted broccoli a plastic shade, so you don’t have to see the drooping drop. Meanwhile, if you want to plant more broccoli, you can buy the best broccoli sprout seeds from a store with a good reputation read here.


After harvesting broccoli, you need to store it in a cool place, so that the broccoli vegetables do not wilt easily. You can use the cold room or refrigerator as a storage area. The reason is, broccoli is a vegetable plant that must be stored at low temperatures, around less than 10oC. This can reduce disease caused by microorganisms. Storage can be done in the long term or short term. The purpose of the storage is to control respiration, transpiration, infection, rate, and maintain products for consumers. Storage can be extended by controlling post-harvest disease, regulating the chemical atmosphere, lighting, cooling, and packaging.


The packaging is useful for extending storage life as well as providing health benefits. Where the packaging is carried out in a closed container to prevent the goods from dust or other hazardous substances. Packaging places that can be used are baskets made of bamboo, wood, plastic, cardboard, and others.


According to research, vegetables and fruit require a cooling process to maintain their quality. Because low temperatures can delay the ripening process and all metabolic activities. Also, the lower the temperature slows down the development of bacteria. The cooling and freezing stages do not kill the microbes completely, because when thawed the microbes will reactivate and make the food spoil. Even so, cooling can extend the shelf life of vegetables and fruit, in other words as a preservative method.

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