Author
 |
Gross, Kenneth |
|
Submitted to: Agriculture Handbook
Publication Type: Government Publication Publication Acceptance Date: 7/20/2002 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Celeriac (Apium graveolens var. rapaceum Mill. Gaudin) is a bulbous tuber with a crisp texture and a white flesh with a nutty, celery-like flavor. It is also referred to as celery root or apio. California is the primary source of U.S. celeriac. The primary quality characteristics are a firm texture and tender flesh. Roots with a soft, spongy texture should be avoided. Celeriac is harvested when it has met market needs based on size. Common packaging is 20 lb. cartons, although 35 lb. cartons are also sometimes used. There are no defined grading categories for celeriac; it is graded and packed based on relative size. Celeriac benefits from pre-cooling since it retains quality best when stored at 0 degree C. However, since celeriac has a relatively low respiration rate, the benefits of pre-cooling must be balanced with the desired storage time before marketing. For long-term storage of 6 to 8 months, celeriac should be stored at 0- 2 degrees C at a relative humidity of 98%. Controlled atmosphere storage has not been shown to be very effective for prolonging the storage life or maintaining the quality of celeriac. For retail outlet display, water sprinkle and top ice are beneficial. Chilling injury is not a concern with celeriac. However, freeze injury can occur if celeriac is stored below -1 degree C (30 degrees F). Freeze injury is manifested as water- soaked areas and/or softening. Rates of ethylene production are less than 0.1 microliter/kilogram/hour at 20 degrees C. However, celeriac may be slightly sensitive to ethylene. Therefore, celeriac should not be stored with other produce that evolve high ethylene. Decay may become a problem if celeriac is stored in a warm, humid environment. |
