Storage Conditions

Optimum product storage temperature:                         8.0°C
Temperature set point:                                                           8.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               –m3/h 
for 40′               –m3/h 
Acceptable product temperature at loading into container:       8.0 to 12.0°C

Active Packaging

Required O2:        %2-5 
Required CO2:      %2-5 
Ethylene Absorbent:    No
Shelf-life extension by Active Packaging:   +50days
Bag Size: 85 cm * 75 cm (WL); 20 cm  35 cm (WL)

Postharvest Protocols

Gentle Handling

Hot water dips of peppers can effectively control botrytis rot in 55°C water for 4 minutes

Storage Conditions

Optimum product storage temperature:                         1.0°C
Temperature set point:                                                          1.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               –m3/h 
for 40′               –m3/h 
Acceptable product temperature at loading into container:       1.0 to 7.0°C

Active Packaging

Required O2: %1-5
Required CO2: %5-15
Ethylene Absorbent: Yes

CO2 emitter: Yes (but are not beneficial for basil)
Shelf-life extension by Active Packaging: +10days
Bag Size: 85 cm * 75 cm (W*L)

Postharvest Protocols

Storage Conditions

Optimum product storage temperature:                         1.0°C
Temperature set point:                                                           1.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               60 m3/h 
for 40′               120 m3/h 
Acceptable product temperature at loading into container:       1.0 to 5.0°C

Active Packaging

Required O2:        %1-3 
Required CO2:      %5-15 
Ethylene Absorbent:    Yes (recommended)

CO2 emitter:                    Yes (recommended)
Shelf-life extension by Active Packaging:   +30 days
Bag Size: 85 cm  75 cm (WL); 30 cm * 40 cm  (WL)
 

This packaging controls inside packaging’s gas composition, i.e. O2, CO2, Ethylene and Humidity as well as microbial growth. Controlling the atmosphere inside the packaging induces shelf-life extension and provide more fresher foods and agricultural products. In fact, utilizing these packaging as a controlled atmosphere agent can reduce the fresh produce waste during storage and transport, significantly. Consequently, longer distance transport will be possible. 

Iceless broccoli packaging as an active packaging can be used for packaging of Broccoli without using polystyrene foam box and ice. Shelf-life of the Broccoli can be extend up to 30 days at 1 oC, much more shelf-life in comparison with Broccoli packed in polystyrene foam box filled with ice. This iceless packaging bags employed nanotechnology to induce controlled atmosphere inside the packaging.

More freshness and shelf-life for broccoli (30 days shelf-life)
Humidity modifier and anti-fog
Microbial growth inhibitor
No need for polystyrene foam box filled with ice (Iceless)
Twice capacity of broccoli loading on truck container 
Less transit cost because of emitting ice and polystyrene foam box

Postharvest Protocols

Not compatible with fresh produces that emit ethylene gas

Storage Conditions

Optimum product storage temperature:                         10.0°C
Temperature set point:                                                          10.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               30 m3/h 
for 40′               60 m3/h 
Acceptable product temperature at loading into container:      10.0 to 15.0°C

Active Packaging

Required O2:        %3-5
Required CO2:      %1-5 
Ethylene Absorbent:    No
Shelf-life extension by Active Packaging:   +13days
Bag Size: 85 cm * 75 cm (W*L)

Postharvest Protocols

Harvest Conditions
– Harvest Time
Days from flowering to harvest ranges from about 55 to 60 days. It is typically harvested at an immature stage, and before the seeds begin to enlarge and harden. Cucumber should be harvested in early morning or after sunset. It’s worth to state that the cucumber should not store under sun light before packaging and refrigerating.

– Harvest Method

 It should be cut by a knife from vine. . Pulling from the plant may damage brittle vines. Cotton gloves should be worn during harvest to protect the picker’s hands against injury. It is better to harvest the cucumber with its intact flower.
Pre-Packaging
– Precooling
Rapid cooling, primarily to reduce water loss, soon after harvest is very helpful for optimal postharvest keeping quality. The precooling endpoint is typically 10°C. 
– Cleaning
Should be cleaned prior to packing to remove any dust, dirt, or stains. 
– Conditions
It should be dry, firm, and free from decay, insect damage and mechanical injury.

– Packing
The specific bag for cucumber should be utilized. 
well-ventilated fiberboard cartons or plastic gasket is needed.
Package weight is typically 5 to 6 kg.
The cucumber should be laid flat and oriented horizontally along the same plane inside the carton.

Bags must be sealed either by heat seal or tie wrap or simply tied.

Storage
The optimum temperature for storage is 10 C (NOT below 7 C). Storage of exportable cucumber in Active Packaging is generally up to 25 days. 

Storage Conditions

Optimum product storage temperature:                         10.0 to 12.0°C
Temperature set point:                                                              12.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               – m3/h 
for 40′               – m3/h 
Acceptable product temperature at loading into container:       12.0 to 15.0°C

Active Packaging

Required O2:        %3-5 
Required CO2:      %1-7 
Ethylene Absorbent:    Yes

Washing solution:          Yes
Shelf-life extension by Active Packaging:   +12days
Bag Size: 85 cm  75 cm (WL); 20 cm * 33 cm (WL)

Postharvest Protocols

Eggplant cannot withstand stacking in bulk containers

Rapid cooling

Washing with Show More

Harvest Conditions
– Harvest Time
Days from flowering to harvest 
ranges from about 10 days for small fruit to 
about 4 weeks for large fruit. It is typically 
harvested at an immature stage, when it 
recovers the indentation mark and before the 
seeds begin to enlarge and harden. Fruit 
should be harvested when it is firm, fully 
formed; glistening, and the seeds and pulp 
are white.
– Harvest Method
It should be harvested by cutting the 
tough stem of the fruit with a sharp clippers rather than tearing it off the plant. The 
calyx or cap should be fresh and green in 
appearance and left attached to the fruit. The 
length of the stem should be cut short (2.5 cm) 
to avoid puncturing of adjacent fruit. Cotton 
gloves should be worn during harvest to protect 
the picker’s hands against injury from spines on 
the calyx and to minimize fruit damage.
Pre-Packaging
– Precooling
Rapid cooling, primarily to reduce 
water loss, soon after harvest is essential for 
optimal postharvest keeping quality. The 
precooling endpoint is typically 10°C. 
Forced-air cooling is the most effective 
practice. Room cooling after washing or 
hydro cooling is the most common practice. 
– Cleaning
Should be cleaned prior to packing to 
remove any dust, dirt, or stains. The fruit 
can be cleaned by washing in chlorinated 
water (150 ppm free chlorine with pH 6.5) 
or wiping with a damp cloth.
– Waxing

food grade wax is recommended. It 
increases the shine of the skin and reduces 
chafing and abrasion injury from the rubbing 
of adjacent fruit during transport.
– Conditions
It should be dry, firm, and free from 
decay, insect damage and mechanical injury.
The calyx and stem should be fresh and 
green. Fruit should not have surface scars 
exceeding 4 cm (1.5 inches) in length.
Packing
The specific bag for eggplant should be 
utilized. The best is when each fruit is 
packaged individually then in strong,
well-ventilated fiberboard cartons. Package 
weight is typically 9 to 11 kg (20 to 23 lb),
containing 18 to 24 fruit per carton. The 
fruit should be laid flat and oriented 
horizontally along the same plane inside the 
carton.
Bags must be sealed either by heat seal or tie 
wrap or simply tied.
Storage
The optimum temperature for storage is 10-
12 °C. Storage of exportable eggplant in 
Active Packaging is generally up to 20 days.

Active Packaging

Required O2:        %3-5 
Required CO2:      %2 
Ethylene Absorbent:    Yes
Shelf-life extension by Active Packaging:   +50 days
Bag Size: 85 cm * 75 cm (W*L)

Postharvest Protocols

co-storage or shipment with sensitive commodities, such as lettuce and cucumbers, should be avoided.

Rapid cooling

Storage Conditions

Optimum product storage temperature:                         1.0°C
Temperature set point:                                                           1.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               10 m3/h 
for 40′               15 m3/h 
Acceptable product temperature at loading into container:       1.0 to 5.0°C

Active Packaging

Required O2:        %2-5 
Required CO2:      %15-20 
Ethylene Absorbent:    No

CO2 Emitter:                   Yes
Shelf-life extension by Active Packaging:   +75 days
Bag Size: 85 cm * 75 cm (W*L)

Postharvest Protocols

Not compatible with fresh produces that emit ethylene gas
Absorbs odours from Celery

Storage Conditions

Optimum product storage temperature:                         0.0°C
Temperature set point:                                                          0.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               60 m3/h 
for 40′               120 m3/h 
Acceptable product temperature at loading into container:       0.0 to 5.0°C

Active Packaging

Required O2:        %1-4 
Required CO2:      %3-5 
Ethylene Absorbent:    No

CO2 Emitter:                  No
Shelf-life extension by Active Packaging:   +17days
Bag Size: 85 cm * 75 cm (W*L)

Postharvest Protocols

Not compatible with fresh produces that emit ethylene gas
Absorbs odours from Onions, Carrot and Onion

rapidly pre-cooled 

Gentle handling

Storage Conditions

Optimum product storage temperature:                         0.0°C
Temperature set point:                                                          0.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               30 m3/h 
for 40′               60 m3/h 
Acceptable product temperature at loading into container:      0.0 to 5.0°C

Active Packaging

Required O2:        %2-3 
Required CO2:      %3-5 
Ethylene Absorbent:    Yes
Shelf-life extension by Active Packaging:   +10days
Bag Size: 85 cm  75 cm (WL); 30 cm * 30 cm (WL)

Postharvest Protocols

Not compatible with fresh produces that emit ethylene gas

Do not mix loads such as apples, melons and tomatoes

Storage Conditions

Optimum product storage temperature:                         5.0°C
Temperature set point:                                                          5.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               30 m3/h 
for 40′               60 m3/h 
Acceptable product temperature at loading into container:       5.0 to 7.0°C

Active Packaging

Required O2:        %2-3 
Required CO2:      %3-7 
Ethylene Absorbent:    Yes
Shelf-life extension by Active Packaging:   +10days
Bag Size: 85 cm * 75 cm (W*L)

Postharvest Protocols

Exposure to ethylene at usual storage temperatures causes loss of green pigment and increased browning.

Storage Conditions

Optimum product storage temperature:                         2.0 to 4.0°C
Temperature set point:                                                              2.0°C

Add a margin for uncertainty in equipment performance if necessary
For return air control set point add 1 °C to delivery set point. 

Ventilation (air exchange) settings for containers       
for 20′               10 m3/h 
for 40′               15 m3/h 
Acceptable product temperature at loading into container:       2.0 to 7.0°C

Active Packaging

Required O2:        %1-3 
Required CO2:      %1-3  (more than 10% for cut)
Ethylene Absorbent:    Yes
Shelf-life extension by Active Packaging:   +15 days
Bag Size: 85 cm  75 cm (WL); 35 cm * 35 cm (WL)
 

Lettuce packaging as an active packaging can be used for packaging of Iceberg and Romano without using any sachet and washing solutions. Shelf-life of the Lettuce can be extend up to 28 days at 1 oC. This packaging bags employed nanotechnology to induce controlled atmosphere inside the packaging. 

More freshness and shelf-life for Lettuce (28 days shelf-life)
Humidity modifier and anti-fog
Microbial growth inhibitor

Postharvest Protocols

cut surface browning occurs more rapidly