Cauliflower is harvested manually by cutting the stem with knives, either with more or fewer leaves attached. On larger farms, a team of workers cuts the heads and places them on a conveyor belt, which transports the cauliflower to another group of workers for further processing. This processing includes trimming the leaves, sorting the heads by diameter, and packing them into appropriate packaging.
Harvesting Cauliflower
Cauliflower is harvested when the diameter of the curd is greater than 10 cm. Since the curds do not develop uniformly, harvesting is selective. Depending on market demands, the harvested cauliflower heads are processed in the following ways:
- Leaving the healthy leaves that completely cover the head
- Trimming the leaves to a maximum of 3 cm above the surface of the head, with the stem cut below the last protective leaf
- Leaving only up to 5 light green leaves that lie close to the head
- Leaving the head without leaves and wrapping it in thermoresistant PE film
Cauliflower yields range from 10 to 40 tons per hectare, depending on the cultivar, cultivation method, and the size of the head at harvest.
Storage of Cauliflower
After harvesting, the curds must be protected from sunlight to prevent discoloration. Cauliflower can be stored in cold storage at a temperature of 0 – 1°C and a relative humidity of 97%.
Under these conditions, early spring cultivars can be stored for 3 – 4 weeks, while autumn cultivars can be stored for 6 – 8 weeks.
Cauliflower is highly sensitive to ethylene and should not be stored with products that produce it in large quantities.
