PRIMARY CONCEPT 5.1: Pack and cool fruit on the same day it is harvested
Critical Guidelines
5.1.1 All fruit should be packed within 12 hours of receipt at the pack house.
5.1.1 Supporting Documents
- Plums: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
- Nectarines: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
- Peaches: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
- Apricots: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
5.1.2 Provision must be made for cold storage in the event of packing delays due to marketing strategy or insufficient packing capacity.
5.1.3 When shelf-life extending products (e.g. 1-MCP) are used, special guidelines must be followed.
5.1.3 Supporting Documents
PRIMARY CONCEPT 5.2: The pack house must be hygienic and safe
Critical Guidelines
5.2.1 Food Safety
5.2.1 Supporting Documents
PRIMARY CONCEPT 5.3: Keep packhouse temperature as cool as possible (<25°C)
Critical Guidelines
5.3.1 Follow the basic guidelines to keep the packhouse cool during the day.
5.3.1 Supporting Documents
PRIMARY CONCEPT 5.4: Pack fruit without unnecessary delay
Critical Guidelines
5.4.1 No fruit should be left on the pack line during lunch breaks or overnight.
5.4.1 Supporting Documents
- Plums: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
- Nectarines: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
- Peaches: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
- Apricots: Handling after Harvest, Cooling and Shipping – Hortgro-Science App
PRIMARY CONCEPT 5.5: Only use good-quality packaging material with sufficient ventilation
Critical Guidelines
5.5.1 Cartons and other packaging materials must meet minimum standards.
- Good ventilation of cartons is essential for maintaining fruit quality.
5.5.1 Supporting Documents
5.5.2 Use perforated shrivel sheets or bags for specific plum, peach, and nectarine cultivars where recommended.
- Loss of moisture due to insufficient packaging may result in shrivelling.
- Using the wrong perforation size on bags can cause ethylene and CO2 buildup, leading to serious physiological defects (e.g. gel breakdown and internal CO2 damage).
- Internal packaging within a carton has a major influence on cooling efficiency; ensure that correct cooling protocols are followed.
5.5.3 Use external and internal packaging per cultivar and specification as instructed by the exporter.
- Consult with the exporter’s technical adviser.
PRIMARY CONCEPT 5.6: Ensure that packed fruit meets the prescribed minimum standards as set by the NDA and the exporter
Critical Guidelines
5.6.1 Fruit must conform to the minimum standards set by the NDA as well as the standards prescribed by the exporter.
- Contact your exporter for details.
5.6.1 Supporting Documents
- Currently, the minimum maturity export standards can only be reached by cell phone, by following: https://www.nda.gov.za Navigate to Core Business > Food Safety and Quality Assurance > Export Regulations and Standards > Deciduous Fruit
- The same documentation can be found on the Hortgro website: Stone fruit | Maturity and quality standards for exports – Hortgro
5.6.2 Marking on cartons may not be misleading.
- Consignments will be rejected if one or more of the restricted words (issued by the NDA) appear.
- Refer to the NDAs export standards and requirements for correct carton marking.
5.6.2 Supporting Documents
- List of prohibited words. Download: List of words not allowed on packaging