PROTOCOL FOR PACKING FEIJOA

Optimum Transit Conditions:

Pulp Temperature: 4°C to 6O C
Relative Humidity: 90 to 95%
Freezing Injury Point: 0°C

Approximate Storage Life:

• 4 to 5 weeks at 4°C
• Cool immediately after harvest to maintain quality and shelf life.
  
  

Deterioration Factors

• Botrytis
• Ethylene contamination
• Chilling injury
  
  
  

Harvesting & Storage:

This fruit is also known as " Pineapple Guava" and has a natural sweet flavour. Post harvest problems are similar to other exotic fruits and should be handled carefully to avoid bruising. Temperature abuse may cause premature weight loss, internal browning or irregular spotting around the stem area. Avoid exposure to vehicle gases as this may contribute to loss of chlorophyll and softening causing premature deterioration.
To maximise produce outturn, ensure fruit is packed into well-vented cartons with LLS smartbags to maximise airflow during transit and storage. Once pulp temperature has been stabilized, pack Feijoa into LLS smartbag and then close. Ensure Produce is packed dry.
Caution: Fruit bound for export should be carefully hand picked. Produce that has fallen to the ground SHOULD NOT be used. Post harvest removal of defective fruit will reduce cross contamination.

Critical Path Analysis:

1. Harvest
2. Remove field heat in a controlled temperature cool-room
3. Hydrocool - If post harvest dip is required.
4. Sort & Grade - Packhouse ambient temperature below 14°C
5. Pack Fruit into LLS smartbag - Then close bag. Ensure well vented cartons are used for export
6. Close carton and store on Pallet- Do not use shrink- wrap around pallets.
7. Re - Store in Coolroom at recommended temperatures.
   

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.