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PROTOCOL FOR PACKING MANGOSTEEN
Optimum Transit Conditions:
Pulp Temperature: 13°C
Relative Humidity: 85 to 90%
Chilling Injury Point: Below 13°C
Approximate Storage Life:
- 2 to 4 weeks at 13°C
- Cool immediately after harvest to maintain quality
and shelf life.
Deterioration Factors
- Rots & mould
- Non compatible produce
- Temperature Abuse
Harvesting & Storage:
Mangosteen (Gacinia mangostanna L.) are quite commonly
referred to as the " Queen of Tropical Fruits."
Best yields are achieved in wet tropical climates normally
associated with Sth East Asia. Trees prefer slightly
acidic, organic enriched, damp porous soil. Best growing
Temperatures range from 250 C to 330 C with an RH over
80%. Fruit maturity occurs approximately six months
after flowering. After pulp temperature has been stabilized
pack fruit into LLS smartbags then close. When using
a two piece carton fold excess bag material with a triple
fold and tuck edges into side of carton, place outer
lid over base.
Do not store or transport Mangosteen with Tomato, butternut
pumpkin, stone fruit, apples and pears. Compatible fruit
for transportation include banana, jackfruit, mango,
rambutan, custard apple.
Mangosteen are moderately ethylene sensitive however
produce approximately 1.0 to 10.0 uL / kg per hour.
Critical Path Analysis:
- Harvest
- Wash
- Pre chill for 24 hours to stabilize pulp temperature
at 13°C
- Sort & Grade - Packhouse ambient temperature
below 13°C to 160C
- Pack MANGOSTEEN in to LLS smartbag - then close
bags
- Close carton and store on Pallet
- Re - Store in Coolroom at 13°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.
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