Description

🥕 Carrot Specifications – General Overview

1. Variety:

• Popular Indian Varieties for Export:

  • Pusa Kesar – Sweet, crisp, and high-yielding.

  • Pusa Rudhira – Deep red color, firm texture, and long shelf life.

  • Kesar (Hybrid Varieties) – For export, known for uniform shape and size.

  • Delhi Red – Early maturing, bright red color, good for juicing.

  • Nantes – Popular in European and international markets due to its smooth texture.

2. Size & Grading:

• Graded by length and diameter:

  • Small: 12–15 cm

  • Medium: 15–20 cm (most preferred for export)

  • Large: 20–25 cm

• Diameter preference: 1.5–3 cm for export, ensuring uniformity and ease of handling.

3. Color:

• Orange is the most common color, although other varieties can be purple, yellow, or white.

• Brightness: Fresh, vibrant orange color with no fading or discoloration.

4. Shape & Texture:

• Cylindrical with a smooth, firm surface.

• No cracks, soft spots, or splits.

• Should be crisp and firm, with minimal branching (tapered shape preferred).

5. Freshness Indicators:

• Fresh carrots should have green, healthy tops (if attached).

• No wilting or dried tops, and no signs of softening.

• Firm texture when lightly squeezed.

6. Moisture Content:

• High moisture content (~88–92%).

• Must be packed properly to avoid dehydration during transport.

7. Packaging:

• Common pack sizes: 5 kg, 10 kg, 20 kg in:

  • Corrugated boxes

  • Plastic crates with padding

  • Polyethylene bags (for smaller quantities)

• Packaging must prevent moisture loss and keep the carrots firm.

• Labeling includes:

  • Variety

  • Grade

  • Net weight

  • Country of origin

  • Harvest/packing date

8. Shelf Life:

• At room temperature: 1–2 weeks

• In cold storage (0°C to 4°C): Up to 3–4 weeks (if properly stored).

• Fresh carrots can be stored longer in cold storage with minimal loss in quality.

9. Storage Conditions:

• Temperature: 0°C to 4°C (ideal for storage)

• Relative Humidity: 90%–95%

• Keep away from ethylene-producing fruits (e.g., apples, bananas) to avoid premature ripening.