Packaging serves to transport and protect fruit during handling, and also adds value by presenting produce to the consumer. Only approved packaging materials should be used. Cartons must have adequate stacking strength and good ventilation properties. Polyethylene bags may be used in some cases to prevent moisture loss and for modified atmosphere packaging to prevent yellowing.
Palletising
- Use approved packaging materials and effective methods to ensure strong pallet loads that can withstand the entire handling chain. This ensures fruit arrives in good condition and with good appearance.
- Be alert to the presence of bark and fungal growth on pallets, as this can lead to rejection.
- Ensure pallet height does not exceed 2.1 m to avoid damage during shipping. Pallets that are too high also restrict airflow, negatively affecting cooling. (“Hi-cube” pallets shipped in high integral containers may be higher than 2.1 m.) Ensure the pallet is not above the ‘red line’ in the container.
- Complete stacking of packed cartons on pallets as they become available, and place pallets under cool conditions while awaiting inspection.
- Ensure thermocouple wires are positioned in the pallet as prescribed, to measure pulp temperature in the center of the pallet. Note that little cooling will occur unless pallets are under forced air-cooling.
- Due to continued post-harvest respiration (increased respiration, ethylene formation, and temperature rise), the pulp temperature of fruit will increase if the center of the pallet is not adequately cooled.
- Attach necessary pallet stickers to clearly reflect the load contents. Each pallet must have a unique bar-code sticker for traceability throughout the handling chain.
- Ensure straps are always bound firmly, especially before handling and shipping.