PROTOCOL FOR PACKING KIWI FRUIT

Optimum Transit Conditions:

Pulp Temperature: 0°C
Relative Humidity: 90% to 95%
Freezing Injury Point: -1.6°C

Approximate Storage Life:

• 1 to 3 months.
• Cool immediately after harvest to maintain quality and shelf life.

Deterioration Factors

• Internal cell breakdown
• Off flavours
• Premature ripening.

Harvesting & Storage:

Cool promptly after harvest and stabilise pulp temperature at 0°C. To protect fruit from off flavours and premature ripening, ensure produce is packed into trays lined with LLS smartbags. Do not block stack which will inhibit airflow during transit or storage. Once pulp temp has been stabilised, pack into plix tray inside LLS smartbags, place 1 ethylene sachet on top of fruit and then close. Keep produce handling to a minimum to avoid bruising. Ensure produce is packed dry.

Caution:

Kiwi fruit are extremely sensitive to ethylene, although they only produce small amounts. Packers and shippers need to be aware that only 0.1 ppm of ambient ethylene will cause premature aging and off flavours. Ensure one ethylene sachet is added prior to closing the LLS smartbag, for long distance hauls.

Critical Path Analysis:

1. Harvest
2. Sort & Grade
3. Pre chill for 24 hours at 0°C
4. Pack kiwi fruit into LLS smartbag - add 1 ethylene sachet and then close bag
5. Close carton and store on Pallet - do not shrink wrap cartons.
6. Re - Store in Coolroom at 0°C
   

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.