Investigation into the agronomic and biological factors affecting postharvest bruising in Pastinaca sativa (Parsnip)

Fresh produce is highly perishable and significant wastage can occur from producer through to retailer. In 2013 over 3,000 hectares of fresh parsnip were grown in the UK producing 82,500 tonnes of parsnip, with a market value of £31M (Defra), with the value of parsnip seed estimated to be approximately £4M. In parsnips a major problem for growers is bruising of the skin when the root is lifted, leading to crops being rejected by the supermarkets at a significant loss. Unfortunately bruising is not always evident at the point of packing and can develop up to 24 hours later. There are a number of factors which can increase the occurrence of bruising.
Working with Elsoms this project aims to understand the agronomic factors that contribute to bruising incidence, where currently there is little information, providing agronomists with the evidence base to provide growers with recommendations that support production, and reduce industry wastage from farm gate to retailer. This project also aims to identify the biological and genetic traits that help confer resistance to bruising, this will help breeders produce bruising resistant varieties that help to increase productivity and reduce wastage along the supply chain.