Step-by-Step Packhouse Standard Operating Procedure
Adhering strictly to these 6 post-harvest handling steps ensures maximum shelf life extension, zero condensation mold, and pristine produce arrival.
Field Heat Pre-Cooling
Harvested produce must undergo forced-air or room pre-cooling to lower pulp temperature down to recommended transport storage thresholds BEFORE sealing inside liner bags.
Liner Box Fitting
Open the VAMSA Fresh Keeper liner bag fully and drape it evenly over the edges of the export box or crate. Ensure bottom gussets lie flat against the box floor.
Produce Grading & Placement
Place graded produce (bunches, punnets, or loose fruit) gently into the liner. Do not exceed target net fill weights (e.g. 5kg, 9kg, 13.5kg) to avoid physical crushing.
Headspace Air Evacuation
Gather the top neck of the liner bag together and press down gently on the packed produce to expel excess trapped atmospheric air without bruising fruit skin.
Twist-Tie or Fold Sealing
Twist the gathered neck firmly 3–4 times and secure with a rubber band, plastic twist-tie, or thermal impulse seal. Fold top flaps neatly over the top.
Reefer Container Stowing
Palletize sealed cartons and transfer into pre-chilled 40ft High Cube reefer containers. Ensure bottom floor T-bar airflow is unblocked for constant cold circulation.
Recommended Transit Cold Chain Parameters
| Crop Type | Target Pulp Temp (°C) | Relative Humidity (RH %) | Sealing Method |
|---|---|---|---|
| Table Grapes | -0.5°C to 0.5°C | 90% – 95% | Folded / Twist-tie with SO₂ pad |
| Cavendish Bananas | 13.5°C to 14.5°C | 85% – 90% | Hermetic Twist-tie / Rubber band |
| Mangoes (Export) | 12.0°C to 13.0°C | 85% – 90% | Twist-tie with air expulsion |
| Pomegranates | 5.0°C to 7.0°C | 90% – 95% | Loose fold / Twist-tie |
| Green Chillies & Spices | 8.0°C to 10.0°C | 90% – 95% | Twist-tie or Heat-seal |