6. Post harvest requirements for export produce
6.1. Produce should be harvested at a maturity suitable for the intended market and pre-cooled rapidly without delay. The main pre-cooling techniques are forced-air, hydro-cooling and vacuum-cooling. A matter of considerable importance, which affects the ripening process of fruit & Vegetables, is the time delay between harvesting and transfer to an environment where this process can be controlled. The atmospheres in which fruits/Vegetables are kept or carried have a significant effect on the ripening process. Produce should be stored at the ideal temperature to avoid unnecessary water loss. Maintaining the produce at the correct temperature and humidity in storage can reduce dehydration of the produce. Dehydration of the commodity will be increased at higher temperatures.
6.2. To avoid mechanical damage, handling procedures should be suited to the produce. Mechanical damage from compression, impacts and vibration can be reduced by correct handling methods and appropriate machinery.
6.3. Exporters should select produce which meets market requirements.
6.4. Where applicable, produce must be treated with recommended dips (e.g. chlorination) or other treatments at the appropriate temperature and concentration, and for the prescribed time and country of destination regulations.
6.5. Ideally all produce should be packed in a temperature-controlled packing area. After packing, produce should be re-cooled rapidly, using rapid cooling methods and stored at the temperature recommended for long term storage and where appropriate, under correct CA conditions. However it must be noted that some fruit/vegetables suffer from cooling too rapidly.
6.6. Core or produce temperature records should be kept on all produce, not just the indicated air temperature of the cold room. Thermometers and temperature recording equipment should be calibrated regularly.
NOTE: Exporters are required to comply with Trade Description aspects of the Export Control (Fresh Fruit and Vegetables) Orders, 1987. Where fruit is being exported as Class 1, all produce is required to meet relevant standards contained in the Schedules to the above Orders. All Quality Assurance and
Quality Management Systems are required to comply with government legislative requirements, although many businesses are now referring to specifications set in conjunction with their customers. These specifications may be similar to those detailed in the Schedules to the Export Control (Fresh
Fruit and Vegetable) Orders.
6.1. Produce should be harvested at a maturity suitable for the intended market and pre-cooled rapidly without delay. The main pre-cooling techniques are forced-air, hydro-cooling and vacuum-cooling. A matter of considerable importance, which affects the ripening process of fruit & Vegetables, is the time delay between harvesting and transfer to an environment where this process can be controlled. The atmospheres in which fruits/Vegetables are kept or carried have a significant effect on the ripening process. Produce should be stored at the ideal temperature to avoid unnecessary water loss. Maintaining the produce at the correct temperature and humidity in storage can reduce dehydration of the produce. Dehydration of the commodity will be increased at higher temperatures.
6.2. To avoid mechanical damage, handling procedures should be suited to the produce. Mechanical damage from compression, impacts and vibration can be reduced by correct handling methods and appropriate machinery.
6.3. Exporters should select produce which meets market requirements.
6.4. Where applicable, produce must be treated with recommended dips (e.g. chlorination) or other treatments at the appropriate temperature and concentration, and for the prescribed time and country of destination regulations.
6.5. Ideally all produce should be packed in a temperature-controlled packing area. After packing, produce should be re-cooled rapidly, using rapid cooling methods and stored at the temperature recommended for long term storage and where appropriate, under correct CA conditions. However it must be noted that some fruit/vegetables suffer from cooling too rapidly.
6.6. Core or produce temperature records should be kept on all produce, not just the indicated air temperature of the cold room. Thermometers and temperature recording equipment should be calibrated regularly.
NOTE: Exporters are required to comply with Trade Description aspects of the Export Control (Fresh Fruit and Vegetables) Orders, 1987. Where fruit is being exported as Class 1, all produce is required to meet relevant standards contained in the Schedules to the above Orders. All Quality Assurance and
Quality Management Systems are required to comply with government legislative requirements, although many businesses are now referring to specifications set in conjunction with their customers. These specifications may be similar to those detailed in the Schedules to the Export Control (Fresh
Fruit and Vegetable) Orders.