The best time to pick carrots for processing is between September 15 and October 15. The harvest of fresh market carrots might take place from the end of July to September or even late into October. Carrots should ideally be plucked before they reach full maturity.
Carrots produced for commercial purposes are mechanically harvested with self-propelled multi-row harvesters. In the field, carrots’ tops are cut off, after which they are placed into trucks and driven to sheds for washing, grading, and packing. Carrots should be washed in potable water with a chlorine concentration of 100 to 200 parts per million (ppm) in commercial operations, followed by a rinse to eliminate any surplus chlorine before the carrots are packaged or ready for markets. Many local farmers who sell their products at farmers’ markets are hesitant to use chlorine at such high concentrations and may just rinse with tap water.
Carrots should be kept at 32°F in 98–100% humidity with excellent airflow for commercial storage. To lessen the ʀɪsᴋ of postharvest degradation, including sour rot, bacterial soft rot, watery soft rot, Rhizopus rot, and gray mold rot, proper storage is required.
Carrots can be kept with many different vegetable items, but they shouldn’t be kept with plants that release ethylene (i.e., bananas, apples, melons, peaches, and other fruits). Whether carrots are sold in the fresh market, for processing, or as culls depends on their size and grade.
In the video below, you will see carrot harvesting and processing with modern equipments:
Source: Tantum Tech HD
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