12 hour assessment of potato bruising
Use the Martin Lishman Potato Hot Box range for quality control monitoring on-farm, during processing and at supermarket intake points. The Hot Box reduces bruise development time from several days to just 12 hours. Faster monitoring for bruising and disease avoids costly rejections and assists in the drive for the highest quality product.
How does the Potato Hot Box work?
Why use the Hot Box as part of quality control procedures?
Highlight crops most at risk – the Hot Box can help to avoid bruising by highlighting the crops most at risk from harvesting and grading damage. Early detection means reducing storage losses and costly processing rejections. The value of the crop can be maintained, extra transport costs avoided and consumer confidence sustained.
Early warning of disease – potatoes can be monitored before storage to ensure damaged tubers with the potential to spread rot and disease are not included. Optimum settings of temperature, humidity and testing time that will accelerate the incubation of diseases, can be created and their presence assessed.
Supermarket shelf life – supermarkets wishing to achieve longer shelf life for produce can use the Hot Box to re-create the conditions in the fresh produce areas of the shop. Discovering the delay between arrival and deterioration can determine the optimum shelf life or the best conditions to extend shelf life for produce.
Can the HotBox be used for other produce?
The hotbox can not only be used with potatoes, but avocados, apples, tomatoes, peaches and other fruit and vegetables.
Keep on top of your bruising now!
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