PRIMARY CONCEPT 4.1: Keep Picked Fruit Cool
Critical Guidelines
4.1.1 Keep fruit covered from dust and direct sunlight.
PRIMARY CONCEPT 4.2: Move Picked Fruit with Minimum Temperature Rise and Skin Damage to Cooling Facility
Critical Guidelines
4.2.1 Move picked fruit with covered transport as soon as possible to a cooling facility prior to packing.
- Trucks should under no circumstances be allowed to stand in the sun during the unloading process.
PRIMARY CONCEPT 4.3: Ensure Traceability
Critical Guidelines
4.3.1 All bins must be identified and data entered into an effective traceability system.
PRIMARY CONCEPT 4.4: Apply Suitable Post-Harvest Treatment on Receipt of Fruit
Critical Guidelines
4.4.1 Binned fruit should be drenched according to cultivar, storage, and marketing requirements.
- MRL (Maximum Residue Levels) vary from market to market.
- Chemicals to prevent post-harvest defects are critical for some cultivars.
PRIMARY CONCEPT 4.5: Apply Controlled Wilting When Appropriate
Critical Guidelines
4.5.1 Strictly follow controlled wilting for cultivars prone to bruising. (Consult refrigeration specialists.)
4.5.1 Supporting Documents
PRIMARY CONCEPT 4.6: Cool Fruit in Bins
Critical Guidelines
4.6.1 All fruit must be placed under cooling within 12 hours after picking.
4.6.2 Cool fruit in bins with forced air cooling to 5°C within 48 hours, then down to required storage temperature.
- Cooling rates must be adjusted per cultivar.
- Exception: Slower cooling for GS, PL, Cripps Pink to prevent core flush.
- Stack bins in tunnels for effective cooling (forced air not essential if high-capacity fans are used).
- Maintain relative humidity between 90–93%.
- Do not use inlet air temperatures below -2.0°C.
- Reduce air speed once target temperature is reached.
- Pulp temperature must never drop below -1.0°C.
4.6.3 Summer Pears must be cooled to below -0.5°C as soon as possible.
Refer to PPECB HP28 for cultivar-specific details.
PRIMARY CONCEPT 4.7: Follow Protocols to Avoid Yellowing and Bitter Pit (Apples)
Critical Guidelines
4.7.1 Fruit with a high potential for bitter pit and bruising should be handled separately and marketed as soon as possible.
4.7.1 Supporting Documents
PRIMARY CONCEPT 4.8: Strictly Follow CA Protocols for Fruit Selected for This Purpose
Critical Guidelines
4.8.1 Where fruit is to be CA stored, protocols and guidelines must be followed strictly according to Hortgro’s CA Manual.
4.8.1 Supporting Documents
PRIMARY CONCEPT 4.9: Strictly Follow Protocols When Using Ripening Inhibitors (e.g. MCP)
Critical Guidelines
4.9.1 Cultivars react differently to MCP. Always follow supplier-specific guidelines.
PRIMARY CONCEPT 4.10: Prepare and Monitor Drenches Regularly
Critical Guidelines
4.10.1 Timeously mix chlorine or DPA in drenches. Check tank concentrations regularly (at least 4 times per day).
- DPA-treated fruit is not allowed in EU countries.
- Manage the risk of cross-contamination if fruit is destined for other markets.