Handling and Shipping of South African Pome Fruit for Export

1. Introduction

This document provides the latest guidelines for handling South African pome fruit (apples and pears) destined for export by sea. It should be read in conjunction with document HP02, which contains definitions and outlines the responsibilities of PPECB and other stakeholders in the export chain.

The recommendations are based on extensive practical experience and ongoing research, much of which is funded by the Deciduous Fruit Producers’ Trust. Continued investment in research is essential for maintaining international competitiveness.

The recommendations assume:

• One week for accumulation and pre-cooling
• Three weeks for shipping and distribution

Exporters serving specific markets may deviate from these recommendations, but must request approval in writing (using PPECB ISO 9001 – 2000 Form T13) and meet the following conditions:

• Approval is at the exporter’s own risk, with written indemnification to PPECB before loading
• PPECB must receive written consent from the product supplier (grower)
• Requested procedures/temperatures must not harm product quality
• Specifications must be within the technical/logistical capabilities of the carrier vessel/container

Procedures apply to all South African ports. Special arrangements may be required for certain African and Indian Ocean Island destinations. Refer to the PPECB General Loading and Carrying Temperature Instructions for more detail.

Contact PPECB well in advance to avoid shipping delays and losses.

2. Procedures for Loading of Containers

2.1 Integral Refrigerated Containers

• Also known as reefer containers, fitted with their own cooling unit.
• These are transport units, not mobile cold stores.
• Limited refrigeration capacity: can only lower pulp temperature gradually.
• Cold air is supplied via the “T-bar” floor; warm air is removed from the top.

2.2 Key Points for All Containers

• The total floor surface must be covered to avoid short-circuiting of cold air.
• Pallet height must not exceed the horizontal RED loading line.
• Last pallets must not extend beyond the vertical RED loading line at the door end or the end of the T-bar floor.
• Fan spaces and air passages must be unobstructed.

Integral containers require an external power source (360-380V) for the cooling unit and fans. Special plugs are provided at ships, terminals, and some depots. Clip-on diesel gensets are needed for road/rail transport. Some containers can be fitted for controlled atmosphere (CA) conditions.

2.4 Capacity

• 20-foot (TEU): 9 pallets (10th stowed breakbulk)
• 40-foot (FEU): 20 pallets (some older types: 19 pallets + 1 breakbulk)
• High cube FEU: 20 pallets up to 2.35m high (can take equivalent of 23 pallets)

3. Pome Fruit Temperature Requirements

3.1 Product Pulp Measurements

• Maximum pulp temperatures are measured in the center of pallets (using thermocouples or penetration probes) at loading.

3.2 Shipping Temperatures and Tolerances

• PC 1 Granny Smith apples: May be loaded at +5°C for shipment at -0.5°C (see 4.2).
• Other pome fruit:
  • Pulp temperatures must not exceed +1.5°C (2°C above set point) for both inland and port loading.

Exceptions:

• Summer pears (DP1 at -1°C, DP2 at -1.5°C) in bags: max pulp temp +0.5°C (1.5°C/2.0°C above set point)
• Apples in bags at DA2 regime: max pulp temp +0.5°C (2°C above set point)

Conventional vessels: Same tolerances as above.

3.3 Time Temperature Tolerances (TTT)

• Containerized shipments: Max TTT of 6 hours after loading pre-cooled fruit, after which re-cooling must start.
  • Max period without cooling from cold store to port: 2 hours.
  • Containers loaded inland >2 hours from port must have gensets for cooling during transport.
• Conventional shipments:
  • Decks must be closed and re-cooling started as soon as outside pallet pulp temps reach:
    • 12°C (not in polyethylene bags)
    • 8°C (in polyethylene bags)
  • No rise in pulp temperature should occur in the center of the pallet.

3.4 Record Keeping

• PPECB Regional Service Manager at the loading port must keep daily records of each shipment, procedures, and temperatures.

3.5-3.6

• PPECB is responsible for all in-transit cold sterilization shipments and provides technical support for postharvest handling.

4. Apples

• Optimum storage: -0.5°C, 90-95% RH, vents closed.
• Golden Delicious and some red apples may be stored at -1.0°C for color/crispness (do not store/ship colder than -1.0°C).
• PC 1 Granny Smith: May be as warm as 5°C and shipped at -0.5°C at season start (special arrangements required).
• All other apples: Cooled to -0.5°C before shipment. Max pulp temp +1.5°C at loading (-0.5°C regime), +0.5°C for apples in bags at -1.5°C regime. Bulk bins: max 5°C in warmest position.
• All apples for export are cold stored, transported, and shipped at -0.5°C. Storage life exceeds 4 months (can be extended with controlled atmosphere).
• Some cultivars are sensitive to higher temperatures (e.g., Golden Delicious, red types). Maintain -0.5°C ± 0.5°C at all times.

5. Pears

• Optimum storage: -0.5°C, 90-95% RH, vents closed.
• Storage life varies by cultivar (10 weeks to 10 months). Fast cooling to -0.5°C after packing and cold chain maintenance are critical.
• Summer pears in plastic bags: Extremely sensitive to high temps. Use hydrocooling and refrigerated transport. Pre-cool to -1.5°C before loading.

Summer Pear Cultivars:
Early BC, Bon Chretien, Bon Rouge, Rosemarie, Flamingo, Beurre Hardy, Doyenne du Comice, Sempré, Victoria Blush, Harrow Delight

• All other pears: Pre-cooled to -0.5°C before loading.
• Never expose cargo to direct sun during loading.

Max pulp temps during shipping:

• DP1/DP2 (pears in plastic bags): +0.5°C
• DO5 (all other cultivars): +1.5°C
• Only one conventional deck loaded at a time; finish and close before starting next.
• Decks closed and recooling applied if pulp temps in warmest positions reach +8°C (with bags) or +12°C (without bags). All pulp temps must be below 0.0°C before resuming loading.
• Polyethylene bags improve storage/shelf life but restrict cooling—use forced air cooling and proper handling.

6. Dispatching & Receiving Summer Pears

6.1 Dispatch Depot

• Cool fruit to -0.5°C ± 0.5°C and maintain until dispatch.
• Ensure consignment matches vessel loading specification and stowage plan.

6.2 Transport to Loading Point

• Use trucks with closeable curtains.
• Keep to booked schedule.

6.3 Arrival at Loading Point

• Arrive as scheduled.
• Fruit must be within protocol temperature (see 3.2.2). Fruit warmer than +0.5°C will be rejected and must be re-cooled.
• Ensure all documents are correct.
• Do not remove trailer curtains before offloading.
• Do not leave trucks standing in the sun.

6.4 Intake and Loading onto Vessel

• Load fruit directly onto vessel after arrival.
• Do not leave fruit standing in the sun on the quayside.
• Fruit will be rejected if pulp temp exceeds +0.5°C.

6.5 Procedure on Vessel

• Only one deck at a time to be loaded.
• No “jumping” between decks.
• Cooling must start as soon as a deck is loaded.
• If pulp temps exceed limits (see 3.2.2), stop loading, close decks, and start cooling. Resume only when fruit is back on temperature.

7. Cold Sterilization: Apples and Pears

Some countries require strict pre-cooling and shipping temperature control for quarantine. These cold treatment (“steri”) protocols are government-to-government agreements and are not negotiable. Protocols are in separate documents, available from PPECB port offices or www.ppecb.com.

8. General

• If fruit temperatures of -1.5°C or colder are recorded at any port, stop shipping and report immediately to the facility manager. If freezing is suspected, take at least five temperature readings in the coldest positions per pallet and submit to PPECB Regional Service Manager.
• Changing the temperature set point of integral containers during the voyage requires consultation with PPECB and the shipping line. The final decision rests with the vessel Master.
• PPECB may install USDA temperature sensors as required by importing country protocols. The Master must report air and pulp temperatures daily to PPECB.
• Any temperature discrepancy or procedural deviation must be reported to the PPECB Regional Service Manager at the port of export.
• PPECB Cold Chain Services and Programme Manager POME AND STONE can be consulted for more information or decisions regarding logistics and shipment.
• The export business is dynamic; plans may change at short notice. Maintain open communication to minimize disruption.

Table 1: Summary of Optimum Carrying Conditions for Deciduous Fruits Shipped from South Africa

Table 2: Time Temperature Tolerance for Perishables in Containers

Notes:

• The deciduous fruit industry has set the following maximum TTTs for product handling in the port area:
  • Pallet loading: Max 6 hours before recooling must be applied.
  • Container handling: Max 6 hours before recooling must be applied.