IMPORTANT: These guidelines provide advice to exporters and operators regarding the airfreight of stone fruit. They are not regulations. Hortgro will not be held accountable for losses resulting from the use of these guidelines.
Airfreight Guidelines
| # | Guideline | Comments |
|---|---|---|
| 1 | Use competent C&F agent | |
| 2 | Make timely arrangements for required airspace | a. Preferably several weeks prior to the season |
| 3 | Use reliable airlines | |
| 4 | Avoid transhipments if possible | a. Use direct flights as far as possible b. Check connecting flights |
| 5 | Packaging should be airfreight friendly | a. Light b. Strong c. Modular d. Secure fruit in position |
| 6 | VERY IMPORTANT! Consignments must be pest free (Med Fly/FCM) | a. Without extended cooling (-0.5°C), live insects may be found on arrival, leading to EU suspension b. If phyto problems occur, fruit will be destroyed at great cost |
| 7 | Select fruit of optimum maturity | – Very important! 7.1. Apricots/Peaches/Nectarines 7.2. Plums |
Notes on Maturity and Handling
- Do not ship fruit “eat ripe”: Airfreighted fruit should not be harvested at full ripeness. There is a time lapse between arrival and consumer purchase; bruising and decay can seriously impact saleability.
- Apricots/Peaches/Nectarines:
- There is a misconception that airfreight fruit should be harvested significantly more mature.
- Airfreight transit temperatures are often around 16°C for two days, causing ripening during transit.
- Fruit harvested at advanced maturity may become overripe during transit.
- Best to harvest 1–2 kg softer than maximum flesh firmness (upper half of the maturity window).
- Plums:
- Harvest at a mature but unripe stage. Most cultivars do not ripen well at ambient temperatures if harvested unripe; ripening must be stimulated.
- Cold shock: To activate ethylene production and normal ripening, cool plums to below 3°C for at least two days, then expose to 7.5°C or higher.
- Airfreight typically exposes fruit to ~16°C for two days, allowing partial ripening if a prior cold shock was given.
- For best results:
- Harvest relatively mature (minimum flesh firmness can be 1.5 kg lower than for sea freight).
- Use standard packaging.
- Cool to below 3°C before airfreight.
- Further ripening can be done after arrival at 7.5–20°C (less variation at 7.5–10°C, but ripening is slower).
| # | Guideline | Comments |
|---|---|---|
| 8 | Cool fruit to target temperature | a. Target: -0.5°C to +3°C b. Shipment of uncooled fruit is discouraged |
| 9 | Arrange for cold storage at or near the airport | a. If not at the airport, use transport that restricts warming, depending on transit times/ambient temps |
| 10 | Make sure of booking before dispatch | |
| 11 | Make timely arrangements with PPECB for inspection | a. Applies to fruit not inspected and passed at source |
| 12 | Stack fruit on pallets if possible or load freight containers in cold store | |
| 13 | Avoid mixing cargo with high ethylene producing products | a. Especially important for cold storage periods exceeding 24 hours |
| 14 | Identification on cargo should be clear | |
| 15 | Make timely arrangements with the receiver | |
| 16 | Track consignments closely | |
| 17 | Use quality feedback to assess handling success | |
| 18 | Airfreight is expensive and used for high value products. Ensure quality |
Compiled by the Airfreight Workgroup