Broccoli (and broccolini) are tasty, attractive and rich in nutrients. However, retail studies have found that quality often fails to meet consumer expectations of freshness and shelf life.

A product that looks great at harvest can end up yellowed, limp or with rots by the time someone is ready to eat it.
Keeping broccoli fresh presents challenges for everyone in the fresh produce supply chain.

During a one-hour webinar from 12noon (AEST) on Thursday 16 July, Dr Jenny Ekman will outline the pre-harvest and postharvest technologies and techniques needed to overcome broccoli’s short storage life, and discuss how to keep customers happy and coming back for more.

Click here to register.

For more information, contact Dr Ekman at

This resource has been produced by the Hort Innovation-funded Soil Wealth and ICP project – jointly delivered by RM Consulting Group and Applied Horticultural Research.