Harvesting and Handling
The edible parts of fennel are the white, enlarged basal parts of the leaf sheathes that are fleshy, turgid, and crispy. The flavour is similar to that of aniseed. Good quality fennel is characterised by uniform and brilliant white leaf sheathes that must be turgid and crispy, with no symptoms of cracking or darkening.
Careful packing is necessary to avoid scratching sheathes which then rapidly turn brown.
Cooling and Storage
Fennel stored at 0°C with 90% to 95% RH can last for 2 weeks. Fennel is not chilling sensitive.
Controlled atmosphere considerations
No CA application has been reported.
Bacterial soft rot, Grey mould rot, Phoma rot, Phytophthora, Pink rot, Watery soft rot.