Controlled Atmosphere
Apple
Optimum product storage temperature : 2.0 to 4.0°C
Storage time (without Active Packaging): 120-210 days
Humidity: 90-95 %RH
Freezing point: -1.5 ° C
Ethylene production: Very high
Ethylene sensitivity: High
Ethylene can accelerate senescence and loss of firmness.
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
Ethylene Absorbent: Yes
Shelf-life extension by Active Packaging: +71 days
Bag Size: 85 cm * 75 cm (W*L)
Postharvest protocols
Fruit should be harvested before starch degradation is complete
Not compatible with fresh produces that emit ethylene gas
Absorbs odours from Onions and Potatoes
Sanitation of water systems used to handle apples is important. Chlorine at 50 to 100 ppm is very effective, but the level of available chlorine and solution pH (7.0) must be monitored frequently and adjusted. Sodium will accumulate when liquid sodium hypochlorite is used and can burn apple tissues.
Cherry
Optimum product storage temperature : 0.0 to 1.0°C
Storage time (without Active Packaging): 21 days
Humidity: 90-100 %RH
Freezing point: -0.5 ° C
Ethylene production: Very low
Ethylene sensitivity: low
Storage Conditions
Optimum product storage temperature: 0.0 to 1.0°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°
Active Packaging
Required O2: %5-10
Required CO2: %10-15
Ethylene Absorbent: No
Shelf-life extension by Active Packaging: +25 days
L)
Postharvest Protocols
Skin color and soluble solids content (SSC) are the main criteria used to judge fruit maturity
Compatible with fresh produces that emit ethylene gas
Absorbs odours from Apple, Carrot and Onions
Temperature management (rapid cooling to optimum storage temperature) can completely control Rhizopus Rot and significantly reduce Brown Rot and Grey Mold
Banana
Optimum product storage temperature: 12.0°C
Storage time (without Active Packaging): 28 days (green)-14 days (ripe)
Humidity: 90-95 %RH
Freezing point: – ° C
Ethylene production: Low end for mature-green bananas and high end for ripening bananas
Ethylene sensitivity: High
Ethylene can accelerate senescence and loss of firmness.
As bananas ripen, their starch content is converted into sugars and consequently increases sweetness
Storage Conditions
Optimum product storage temperature: 12 to 14°C
Temperature set point: 12°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: 10 to 12°C
Active Packaging
Required O2: %2-5
Required CO2: %2-5
Ethylene Absorbent: Yes
Shelf-life extension by Active Packaging: +28 days for green and +7 days for ripe
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Minimize bruising
prompt cooling to 14°C
proper sanitation of handling facilities
hot water treatments such as 5 minutes in 50°C water
fungicide treatment to control crown rot
Orange
Optimum product storage temperature: 5.0°C
Storage time (without Active Packaging): 90 days
Humidity: 90-95 %RH
Freezing point: — ° C
Ethylene production: Very low
Ethylene sensitivity: very low (Exposure to 1-10ppm ethylene for 1-3 days at 20-30°C may be used for degreening oranges)
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′ –m3/h
for 40′ –m3/h
Acceptable product temperature at loading into container: 5.0 to 7.0°C
Active Packaging
Required O2: %5-10
Required CO2: %0-5
Ethylene Absorbent: Suggested
Shelf-life extension by Active Packaging: +60 days
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Minimizing physical damage during harvesting and handling
Treatment with postharvest fungicides
Prompt cooling and subsequent maintenance of optimum temperature and relative humidity
Removal of ethylene
Effective sanitation procedures throughout postharvest handling
Peach
Optimum product storage temperature: 1.0 °C
Storage time (without Active Packaging): 14 days
Humidity: 90-95 %RH
Freezing point: -2.5 ° C
Ethylene production: Very low
Ethylene sensitivity: Low
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: 2.0 to 10.0°C
Active Packaging
Required O2: %6
Required CO2: %17
Ethylene Absorbent: No
CO2 emitter: Yes
Shelf-life extension by Active Packaging: +16 days
Bag Size: 65cm * 50cm (W*L)
Postharvest Protocols
Minimum postharvest life occurs when fruit is stored at 5°C
Gentle fruit handling
Grape
Optimum product storage temperature: 1.0°C
Storage time (without Active Packaging): 50-100 days
Humidity: 90-95 %RH
Freezing point: -3.0 ° C
Ethylene production: Very Low
Ethylene sensitivity: Very low
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: 0.0 to 4.0°C
Active Packaging
Required O2: %2-5
Required CO2: %1-5
Ethylene Absorbent: No
Sulfur Pad: Yes
Shelf-life extension by Active Packaging: +25 days
Bag Size: 45cm * 55cm (W*L)
Postharvest Protocols
Harvest date is determined by Soluble Solids Concentration (SSC) of 14 to 17.5%
Controlling pack depth and fruit packing density
Gentle handling
Gray mold is the most destructive of the postharvest diseases of table grapes
Watermelon
Optimum product storage temperature: 10.0°C
Storage time (without Active Packaging): 14-21 days
Humidity: 85-90%RH
Freezing point: —° C
Ethylene production: low
Ethylene sensitivity: moderate
Exposure to an ethylene will cause unacceptable loss of firmness and eating quality
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′ –m3/h
for 40′ –m3/h
Acceptable product temperature at loading into container: 10 to 15°C
Active Packaging
Required O2: %15-20
Required CO2: %0-1
Ethylene Absorbent: No
Shelf-life extension by Active Packaging: +7 days
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Gentle Handling
Fig
Optimum product storage temperature: 0.0°C
Storage time (without Active Packaging): 7-10 days
Humidity: 85-90 %RH
Freezing point: -2.5 ° C
Ethylene production: Medium
Ethylene sensitivity: Low
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′ 15 m3/h
for 40′ 30 m3/h
Acceptable product temperature at loading into container: 0.0 to 5.0°C
Active Packaging
Required O2: %5-10
Required CO2: %15-20
Ethylene Absorbent: No
CO2 emitter: Yes
Shelf-life extension by Active Packaging: +15days
Bag Size: 45cm * 55cm (W*L)
Postharvest Protocols
Not compatible with fresh produces that are sensitive to ethylene gas
Absorbs odours from Apple, Garlic and Onions
Strict sanitation of picking and transporting containers
Careful handling to minimize abrasions, cracks, and other physical damage
Do not pick figs for fresh market from the ground
Prompt cooling to 0°C
Apricot
Optimum product storage temperature: 0.0°C
Storage time (without Active Packaging): 14-21 days
Humidity: 90-95 %RH
Freezing point: -1.1 ° C
Ethylene production: High
Ethylene sensitivity: High
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 4.5°C
Active Packaging
Required O2: %2-3
Required CO2: %2-3
Ethylene Absorbent: No
Shelf-life extension by Active Packaging: +12days
Bag Size: 45cm * 55cm (W*L)
Postharvest Protocols
Gentle handling
Not compatible with fresh produces that emit ethylene gas
Pear
Optimum product storage temperature: 0.0°C
Storage time (without Active Packaging): 21 days
Humidity: 90-95 %RH
Freezing point: -1.5 ° C
Ethylene production: High
Ethylene sensitivity: High
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′ 10 m3/h
for 40′ 15 m3/h
Acceptable product temperature at loading into container: 0.0 to 4.0°C
Active Packaging
Required O2: %1-3
Required CO2: %1-3
Ethylene Absorbent: Yes
Shelf-life extension by Active Packaging: +40 days
Bag Size: 45cm * 55cm (W*L)
Postharvest Protocols
Prompt cooling and maintenance of optimum fruit temperature minimize this disorder
Not compatible with fresh produces that emit ethylene gas
Absorbs odours from Onions and Potatoes
Cantaloupe
Optimum product storage temperature: 2.0 to 5.0°C
Storage time (without Active Packaging): 15 days
Humidity: 90-95 %RH
Freezing point: –° C
Ethylene production: High
Ethylene sensitivity: Moderate
Storage Conditions
Optimum product storage temperature: 2.0 to 5.0°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′ –m3/h
for 40′ –m3/h
Acceptable product temperature at loading into container: 2.0 to 10.0°C
Active Packaging
Required O2: %3
Required CO2: %10
Ethylene Absorbent: —
Shelf-life extension by Active Packaging: +20days
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Rapid precooling soon after harvest is essential for optimal postharvest keeping quality
The precooling endpoint is typically 10°C
Forced-air cooling is the most common practice but hydrocooling is also utilize
Pomegranate
Optimum product storage temperature: 5.0°C
Storage time (without Active Packaging): 60 days
Humidity: 90-95 %RH
Freezing point: –° C
Ethylene production: Low
Ethylene sensitivity: Low
Pomegranates do not ripen after harvest
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′ —m3/h
for 40′ —m3/h
Acceptable product temperature at loading into container: 5.0 to 10.0°C
Active Packaging
Required O2: %3
Required CO2: %6
Ethylene Absorbent: No
CO2 emitter: Yes (inhibit growth of Botrytis cinerea)
Shelf-life extension by Active Packaging: +210days
Bag Size: 85 cm * 75 cm (W*L)
Sanitation washes
Harvest Conditions
– Harvest Time:
When there is no
change in the flavor (sugar/acid
ration is constant) or acidity of
the juice be less than 1.85%
– Harvest Method:
Handpicked
one-by-one through twisting to
right and left
Pre-Packaging
– Separation of the scuffed and
bruised fruits
– Conditioning and washing in
warm water of 51 C for 1
minute and cooling with forced
air to 7 C
– It is recommended to treat the
fruits with a safe wax to reduce
the water loss
3- Fruit quality prior to packaging
– Make sure the fruit is completely dry
– The fruit should be firm and free
from scuffing, cuts, bruises
sunburn and decay
– The special grade for export
should contain at least 25% from
the top quality fruits with >
300gr weight
4-Packing
‐ The specific bag for pomegranate should be utilized.
The best is when each fruit is sorted in a single row individually then in strong, well ventilated fiberboard cartons.
‐ Maximum allowed weight is 12 Kg depending on the importing country
‐ Bags must be sealed either by heat seal or tie wrap or simply tied.
5- Storage
‐ Optimum temperature: 5-7 C
‐ Relative humidity: 90-95%
‐ Shelf life: up to 6 months
Plum
Optimum product storage temperature: 0.0°C
Storage time (without Active Packaging): 7 days
Humidity: 90-95 %RH
Freezing point: — ° C
Ethylene production: Low
Ethylene sensitivity: Low
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′ –m3/h
for 40′ –m3/h
Acceptable product temperature at loading into container: 0.0 to 5.0°C
Active Packaging
Required O2: %6
Required CO2: %17
Ethylene Absorbent: No
CO2 emitter: Yes (for reduction of internal breakdown)
Shelf-life extension by Active Packaging: +20days
Bag Size: 45cm * 55cm (W*L)
Postharvest Protocols
Killing temperature range 2-8°C
Preharvest fungicide
Prompt cooling after harvest
Postharvest fungicide treatment
Pineapple
Optimum product storage temperature: 12.0°C
Storage time (without Active Packaging): 30 days
Humidity: 85-90%RH
Freezing point: —° C
Ethylene production: Very high
Ethylene sensitivity: very High
Ethylene can accelerate senescence and loss of firmness.
Storage Conditions
Optimum product storage temperature: 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 – 15.0 °C
Active Packaging
Required O2: %3-5
Required CO2: %5-8
Ethylene Absorbent: —
Shelf-life extension by Active Packaging: +30days
Bag Size: 85 cm * 75 cm (W*L)
Mango
Optimum product storage temperature: 13.0°C (for green) and 10.0°C (for ripe)
Storage time (without Active Packaging): 28 days (for green) and 9 days (ripe)
Humidity: 90-95 %RH
Freezing point: –° C
Ethylene production: High
Ethylene sensitivity: High
Storage Conditions
Optimum product storage temperature: 13.0°C (for green) and 10.0°C (for ripe)
Temperature set point: –°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: 10.0 to 130°C
Active Packaging
Required O2: %3-5
Required CO2: %5-8
Ethylene Absorbent: No
Shelf-life extension by Active Packaging: +35 days (for green) and +7 days (for ripe)
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Gentle handling
Hot water treatment: 5-10 minutes dip in 50°C water
Postharvest fungicide
Kiwifruit
Optimum product storage temperature: 0.0°C
Storage time (without Active Packaging): 70 days
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′ –m3/h
for 40′ –m3/h
Acceptable product temperature at loading into container: 0.0 to 7.0°C
Active Packaging
Required O2: %1-2
Required CO2: %3-5
Ethylene Absorbent: Yes
Shelf-life extension by Active Packaging: +75days
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Avoid exposure of unripe kiwifruits to ethylene during harvest, transport, and storage
CO2 levels above 7% can cause internal breakdown
Lime
Optimum product storage temperature: 12.0°C
Storage time (without Active Packaging): 40 days
Humidity: 90-95 %RH
Freezing point: -1.5 ° C
Ethylene production: Very Low
Ethylene sensitivity: High
Ethylene causes limes to lose their green color and unmask their yellow pigments, which is undesirable for marketing green limes.
Storage Conditions
Optimum product storage temperature: 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 14.0°C
Active Packaging
Required O2: %5-10
Required CO2: %0-10
Ethylene Absorbent: Yes
Shelf-life extension by Active Packaging: +45 days
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Avoiding exposure to ethylene (Ethylene causes limes to lose their green color and unmask their yellow pigments, which is undesirable for marketing green limes)
Gentle handling
Dipping in hot water (50-53°C) for 2-3 minutes
Using chlorine in wash water, postharvest fungicides, and or biological antagonists
Cooling to optimum temperature and subsequent maintenance of optimum temperature and relative humidity
Lemon
Optimum product storage temperature: 12.0°C
Storage time (without Active Packaging): 180 days
Humidity: 90-95 %RH
Freezing point: —° C
Ethylene production: Low
Ethylene sensitivity: Moderate
Storage Conditions
Optimum product storage temperature: 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 14.0°C
Active Packaging
Required O2: %5-10
Required CO2: %1-10
Ethylene Absorbent: recommended
Shelf-life extension by Active Packaging: +45days
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Removal of ethylene from lemon storage facilities can reduce rate of senescence and decay incidence
Gentle handling
Treatment with postharvest fungicides
Prompt cooling
Sanitation
Papaya
Optimum product storage temperature: 13.0°C (green), 10.0°C (partially ripe) and 7.0°C (for ripe)
Storage time (without Active Packaging): 21 days (for green), 14 days (for partially ripe) and 10 days (for ripe)
Humidity: 90-95 %RH
Freezing point: —° C
Ethylene production: Low
Ethylene sensitivity: Low
Storage Conditions
Optimum product storage temperature: 13.0°C (green), 10.0°C (partially ripe) and 7.0°C (for ripe)
Temperature set point: 13.0°C (green), 10.0°C (partially ripe) and 7.0°C (for ripe)
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: 10.0 to 15.0°C
Active Packaging
Required O2: %3-5
Required CO2: %5-8
Ethylene Absorbent: No
Edible Coating: Yes
Shelf-life extension by Active Packaging: +28 days for green, +20 days for partially ripe and +12 days for ripe
Bag Size: 85 cm * 75 cm (W*L)
Postharvest Protocols
Exposure of papayas to temperatures above 30°C for longer than 10 days or to temperature-time combinations beyond those needed for decay and/or insect control result in heat injury
Quick cooling to 13°C after heat treatments minimizes heat injury