Leek and shallot 381
22.6.2 Marketing
Markets usually accept a wide range of stalk sizes. The standard method of packaging
leeks is three uniform sized stalks per bunch and twelve bunches per box. The grower
usually selects bunches to give a uniform grade standard in a box. Physical size of
leek is not important but bigger stalks command better prices than smaller stalks.
Wholesalers prefer bunches that are uniform within the bunch and uniform throughout
the box (Randy Baker, 1991).
22.6.3 Selection and storage
Leeks are available throughout the year although they are in greater supply from the
autumn through to the early part of spring. Fresh leeks should be stored unwashed
and untrimmed in the refrigerator, where they will keep fresh for between one and
two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Cooked leeks are highly perishable, and even when kept in the refrigerator, will stay
fresh for only about two days. Leeks may be frozen after being blanched for two to
three minutes, although they will lose some of their desirable taste and texture qualities.
Leeks will keep in the freezer for about three months (Anon., 2005a). Goffings and
Herregods (1989) reported that freshly harvested, unwashed leeks stored at 0 ∞C and
94–95% relative humidity in atmosphere containing 2% oxygen, 2% carbon dioxide,
and 96% N 2 had improved quality.
Grazegorzewska and Bakowski (1996) reported that storage of a total of 22 leek
cultivars in different types of crate was studied in several experiments between 1978
and 1993 in Poland. The leeks were stored in universal (U-type), half-size universal
or specially designed leek crates at 0 or –1.5 ∞C. The specially designed crates were
600 ¥ 400 ¥ 435 mm in size and held 5 kg of leeks stored vertically. The quality of
leeks was similar following storage in the universal and specially designed crates.
Storage was better at –1.5 ∞C than at 0 ∞C. Goffings and Herregods (1989) reported
that freshly harvested unwashed leeks (cv. Castlestar) were stored at 0 ∞C and 94–
96% RH in atmosphere containing 2% O 2 , 2% CO 2 and 0 or 5% CO (the remainder
being N 2 ) or in normal air, or at –1 ∞C in an atmosphere containing 2% O 2 , and 2%
CO 2 and stem and leaf colour, stem firmness and mould development were monitored
after eight weeks of storage when leeks were restored to a temperature of 7 ∞C for
two weeks. Storage in a modified atmosphere (2% O 2 + 2% CO 2 ) improved leek
quality compared with storage in unmodified air. Addition of 5% CO further reduced
the incidence of storage moulds. Leeks maintained in modified atmosphere storage
for up to eight weeks had a shelf-life of up to two weeks. Storage at –1 ∞C further
improved leek preservation but slow defrosting before handling was also necessary.
22.7 Shallot.............................................................................................
22.7.1 Description, botany, origin and distribution
Description
Shallots (Allium ascalonicum L.; Synon. A. cepa L. var ascalonicum Backer) are a
perennial crop that is grown as an annual for its cluster of small bulbs or cloves. They
have a delicate onion-like flavor and may be grown for their dry bulbs or used in the
same manner as green onions (Swiader et al., 1994). Botanically speaking, they are