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PROTOCOL FOR PACKING Tomatoes
Optimum Transit Conditions:
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Field Tomato |
Hot House |
Hydroponic |
| Pulp Temperature: |
13°C |
10°C to 13°C Green |
5°C to 7°C Firm ripe |
| Relative Humidity: |
90% to 95% |
90% to 95% |
90% to 95% |
| Chilling Injury Point: |
-0.6°C |
-0.5°C |
-0.5°C |
Approximate Storage Life:
- Varietal differences vary greatly due to growing
regions, firmness, maturity levels and therefore makes
it difficult to predict the post harvest life that
could be expected. Tomatoes could last from 2 to 4
weeks.
Deterioration Factors:
- Botrytis;
- Over mature produce;
- Poor handling practice;
- Chilling Injury.
Harvesting & Storage:
After harvest pre cooling is essential to remove field
heat. Careful handling is required to reduce bruising
and general damage to the produce. Ensure that only
use well vented cartons, with LLS smartbags to maximise
airflow through the cartons during transit and storage.
Once the pulp temperature has been stabilised, pack
produce into LLS smartbag, add one ethylene sachet per
carton and close the bag. Ensure produce is packed dry.
Caution:
Tomatoes produce ethylene and are ethylene sensitive.
For interstate or exported produce, add one ethylene
sachet per carton, particularly if produce is still
at the green stage.
Critical Path Analysis:
- Harvest
- Pre chill for 24 hours to minimum recommended temperatures
- Sort & Grade
- Pack dry produce into LLS smartbag - add 1 ethylene
sachet and close liner
- Close carton and store on Pallet - Do not shrink
wrap cartons
- Re - Store in Coolroom at desired temperature
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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