Temperature and humidity for broccoli Multiple-use temperature and humidity data logger with an LCD screen

The respiration rate of freshly harvested broccoli is very high. Thus like these crops, broccoli must be cooled immediately after harvest to rapidly lower the respiration rate and be kept at low temperature for maximum shelf life. The use of perforated plastic film packaging to minimise wilting is also recommended. Rough handling during harvest and packing can damage floret tissue and can lead to increased levels of decays.

Under the recommended storage conditions (0°C and >95% RH), broccoli can be kept in excellent condition for 2 to 3 weeks. Heads stored at 5°C can have a storage life of 14 days; storage life at 10°C is about 5 days. Loss of quality during prolonged storage is a result of wilting, yellowing of buds and leaves, loosening or opening of buds, and decay. High rates of air exchange are recommended in shipping containers to avoid accumulation of off-odours. Broccoli is not sensitive to chilling temperatures and should be stored as cold as possible without freezing. When freezing injured, thawed buds will be very dark and translucent, and can later turn brown or may serve as sites for development of bacterial decay.

TagPlus-TH is a multiple-use temperature and humidity data logger with an LCD screen for easy viewing of temperature data. In this device, parameters can be configured by a professional user before use. Complete trip history is recorded and downloaded as encrypted reports with summary data, graphs, and tables, the report can be directly read by PC at the destination. And the temporary mode allows this Thermometer Hygrometer to continue working after users have generated and read the temporary report. It is an ideal choice for monitoring and recording the

temperature and humidity changes of sensitive goods during transportation and storage.