PROTOCOL FOR PACKING FRESH DATES

Optimum Transit Conditions:

Pulp Temperature: 0°C
Relative Humidity: 70 to 75 %
Freezing Injury Point: -15.7°C ( 3.70 F)

Approximate Storage Life:

• 6 to 12 months at 0°C. for "Deglet Noor" & ""Halawy" Softer varieties "Medjool" & "Barhee" have shorter shelf life. Jujube has an expected shelf life 2 to 3 months
• Cool immediately after harvest to maintain quality and shelf life.

Deterioration Factors

• Microbial spoilage
• Sugar spotting
• Enzymatic browning
• Non compatible produce
• Temperature Abuse
  
  

Harvesting & Storage:

Fresh dates keep the longest when harvested at the semi ripe stage ( yellow or red) depending on variety. However most are harvested at full maturity( softer ripe stage) when sugar levels are higher with tannin content and moisture levels lower. Fruit should be of good color, texture, size & be free from skin damage or decay causing pathogens. Due to soft fruit maturity careful handling is essential to avoid surface and internal damage.
Sugar levels vary between cultivars but as a guide total sugars represent approx. 50% ( fresh weight basis) or 75% ( dry weight basis). When using LLS Smartbags, ensure that cartons are well vented top & bottom, sides and ends. Place Smartbag in position, fill with produce, expel excess air & secure excess material with a rubber band or triple fold and tuck to seal bag. Best results are achieved when the produce pulp temperature is stabilised prior to packing then maintained throughout the storage and distribution phase. Please note: The higher the moisture content & temperature the greater the rate of respiration, the more deterioration

Caution:

Dates are very sensitive to ethylene contamination from other produce and external factors but do not produce ethylene. If exposed to contaminates the flavour of dates will be influenced by those contaminates.

Critical Path Analysis:

1. Harvest
2. Air Spray, clean & remove unwanted damaged fruit. Dry dates to 20% moisture or LOWER to reduce molds & yeasts
3. Pre chill until pulp temperature is stable at 1°C to 4°C
4. Pack into LLS Smartbag: Seal bag with rubber band or triple fold & tuck, place out over base & stack
5. Cool storage: - After packing phase stabilise temperature to 00 C
6. Load road transport: Ensure refrigerated transport is pre-chilled to 00 C prior to loading & data recording devices are used to record temperature fluctuations during transit. Ensure cooling unit is NOT TURNED OFF until it reaches destination
   

Disclaimer:
As Long Life Solutions Ltd has no control over handling, storage or transportation of fresh produce packed in its product, the company or its nominated agents, make no express or implied guarantees and therefore all risks associated with the product are the responsibility of the user.