Kailan–hybrid broccoli conditioning implies the elimination of the remaining
leaves from the stems. The long stems will be adapted, by manual cutting (with sharp
knives), to the length range of 15–20 cm. Generally, manual cutting is considered as the
method that provides the maximum quality and efficiency (Somsen et al., 2004). The
cutting equipment should be cleaned, disinfected and sharpened at regular intervals
every working day. Standards Operating Procedures (SOPs) for cleaning and
maintenance of the cutting equipment must be established by the industry. Cutting of
kailan–hybrid broccoli stems implies an increase of the plant material RR, ethylene
emission and tissue injuries. Consequently, this step also increases the rate of tissue
senescence and reduces the product resistance to microbial spoilage (Artés et al., 2009).
In order to minimize these undesirable effects of cutting, a low processing
temperature (maximum 8 ºC) may be kept in this area (Artés–Hernández, 2012). The
conditioned product will be conducted directly from the dirty to the clean area for
further processing.