PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and Transport of Fresh  Fruits and Vegetables  Revi sed Draft  
 
 1 
SECTION 1: SCOPE  2 
This code recommends proper packaging and transport of fresh fruit and vegetables 3 
in order to maintain produce quality during  transportation and marketing.  4 
 5 
SECTION 2: DEFINITIONS  6 
For purposes of this Standard, the following definitions shall apply:  7 
2.1 p erishable   8 
 food that is of such type or in such a condition that it may spoil.  9 
2.2 d unnage  10 
 inexpensive or waste material use d to load and secure cargo during 11 
 transportation.  12 
2.3 f iberboard  13 
  type of engineered wood product that is made out of wood fibers.  14 
2.4 w ire bound  15 
 food containers  made from wood which are usually stap led with wires at the 16 
girth and wood cleats . 17 
2.5 s lip sheet  18 
 thin  pallet -sized sheets m ade of plastic, heavy laminated kraft  paperboard , 19 
 or corrugated fiberboard  used in commercial  shipping  and often used to replace 20 
 traditional wooden pallets.  21 
 22 
SECTION 3: DESIGN , CONDITION AND LOADING METHOD OF TRANPORT 23 
EQUIPMENT  24 
3.1 MODE OF TRANSPORTATION AND TYPE OF EQUIPMENT  25 
The following f actors should be considered in selection of transport and type of 26 
equipment : 27 
a) destination ;  28 
b) value  of the produce ;  29  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 c) degree  of produce perisha bility  30 
d)  amount  of produce to be transported ;  31 
e) recommended storage temperature and relative humidity ;  32 
f) outside temperature conditions at origin and destination points;  33 
g) time in transit to reach  the destination  by air, land, or ocean transport;  34 
h) freight rates negotiated with the carriers ; a 35 
i) quality  of transportation service .  36 
3.2  The reliability and quality of transportation service provided by different 37 
carriers should  be carefully considered along with the rates charged.  38 
3.3 High volume produce  with short st orage life should be transported in 39 
refrigerated trailers and van . After transit, there must be enough remaining 40 
produce life for marketing.  Minimal handling reduces exposure and damage of 41 
the produce.  42 
3.4 High -value and highly perishable produce  can bear  freighted.  43 
3.5 Prior to  transit, the  service provider must  ensure proper storage conditions to 44 
maintain the quality of the products.  45 
3.6 During transport, the service provider s should implement an accurate 46 
monitoring of temperature  and relative humidity . 47 
3.7 Long distance transportation through tropical and frigid climates requires 48 
rugged well -designed equipment to withstand the transit environment and 49 
protect the produce. Desirable features in refrigerated trailers up to 14.6 m 50 
(48 ft.) long and van contai ners up to 12 m (40 ft.) long include for example:  51 
a) 42000 kJ/h (40000 BTU/h) refrigeration capacity at 38oC (100oF) 52 
ambient, 2oC (36oF) return air temperature;  53 
b) a continuously operating high capacity evaporator blower for more even 54 
produce temperatures and h igher relative humidities;  55 
c) a solid return air bulkhead at the front of the trailer to ensure air 56 
circulation throughout the load;  57 
d) vertical ribs on the rear door to assist in air circulation;  58 
e) adequate insulation and provisions for heating, when used in reg ions 59 
where weather conditions so demand due to the nature of the produce;  60 
f) deep floor grooves or channels, from 50 to 75 mm (2 to 3 mm) in depth to 61 
provide an adequate cross -sectional area for air circulation under loads 62 
placed directly on the floor;  63 
g) supply -air temperature sensing of the operation of the refrigeration unit 64 
to reduce produce chilling and freezing injury;  65 
h) provisions for ventilation to prevent ethylene or carbon dioxide buildup;  66 
i) air-ride suspension to reduce the amount of shock and vibration 67 
transferred to the shipping containers and the produce inside;  and 68  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 j) modern containers in which cold air leaves the front part of the container, 69 
but the air flow circulates from below (close to the floor) toward the back, 70 
then rising to the upper part of the c ontainer.  71 
3.8 Most carriers check their transport equipment before presenting it to the 72 
shipper for loading. The condition of the equipment is critical to maintaining the 73 
quality of the produce. Therefore, the shipper also  should check the equipment to 74 
ensure it is in good working order and meets the needs of the produce. Carriers 75 
provide guidance on checking and operating the refrigeration systems.  76 
3.9 All transportation equipment should be checked for:  77 
a) cleanliness - the load compartment should be regularl y cleaned for example 78 
by steam cleaning;  79 
b) damage to walls, floors, doors, ceilings should be in good condition;  and 80 
c) temperature control - refrigerated units should be recently calibrated and 81 
supply continuous air circulation for uniform produce temperatures . 82 
3.10  Shippers should insist on clean equipment. A load of produce can be ruined 83 
by:  84 
a) smell from previous deliveries or incompatible loads;   85 
b) toxic chemical residues;  86 
c) insects nesting in the equipment;  87 
d) decaying remains of agricultural produce; and  88 
e) debris blocking drain openings or air circulation channels along the floor.  89 
3.11  Shippers should insist on well -maintained  equipment and check for th e 90 
following:  91 
a) damage to walls, ceilings, or floors which can let in the outside heat, cold, 92 
moisture, dirt, and insects;  93 
b) operation and condition of doors, ventilation openings, and seals;  and  94 
c) provisions for load locking  and bracing.  95 
3.12  For refrigerated trailers and van containers, the following additional checks 96 
are important:    97 
a) with the doors closed, have someone inside the cargo area check for light -- 98 
door gaskets must seal. A smoke generator also can be used to detect leaks;  99 
b) the refrigeration unit sh ould cycle from high to low speed when the desired 100 
temperature is reached and then back to high speed;  101 
c) determine the location of the sensing element which controls the discharge air 102 
temperature. If it measures return air temperature, the thermostat may ha ve 103 
to be set - higher to avoid chilling injury or freezing injury of the produce;  104 
d) a solid return air bulkhead should be installed at the front of the trailer;  105 
e) a heating device should be available for transportation in areas with  the 106 
extreme  cold weather; and 107  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 f) equipment with a top air delivery system should have a fabric air chute or 108 
metal ceiling duct in good condition.  109 
3.13  Produce requiring refrigeration should be thoroughly precooled, if necessary, 110 
prior to loading into transportation equipment . Produce  temperatures should be 111 
taken with an appropriate thermometer and recorded on the bill of lading for future 112 
reference. The load compartment in the equipment also should be precooled to the 113 
recommended transport or storage temperature for the produce. It is  advisable that 114 
the loading area should be enclosed and if available, the loading dock doorway area 115 
should be equipped with doorway air seals.  116 
3.14  Proper loading practices are critical to maintaining temperature and relative 117 
humidity, protecting the produ ce from impact and vibration forces in transit, and 118 
preventing insects from entering the load . Special care must be taken when shipping 119 
mixed loads. The produce must be compatible.  120 
3.15  Basic loading methods include:  121 
a) bulk loading, by machine or hand, of un packaged commodities;  122 
b) hand loading individual shipping containers, with or without pallets;  and 123 
c) unit loading of palletized or slip-sheet  loads of containers with pallet jacks or 124 
forklifts.  125 
3.16  Inadequate provisions for air circulation will ruin a load, ev en in well - 126 
designed  transportation equipment . When possible, shipping containers should be 127 
kept off shallow floors and away from flat sidewalls by using pallets, racks, and 128 
dunnage. Adequate head space between the upper row of cartons and the top of the 129 
container should be allowed; this may be done by taping or gluing the upper row of 130 
cartons or by using appropriately designed packages for this purpose. Room for air 131 
circulation must be provided under, around and through the load to protect the 132 
produce from:  133 
a) heat gain from the outside air during hot weather;  134 
b) heat generated by the produce through respiration;  135 
c) accumulation of ethylene from ripening of the produce;  136 
d) heat loss to the outside air during extreme ly cold weather; and  137 
e) chilling injury or freezing inj ury during operation of the refrigeration unit.  138 
3.17  Shippers using refrigerated transport equipment should follow the carrier's 139 
recommendations on loading of the equipment's load compartment to avoid chilling 140 
injury or freezing injury to the produce . Dis charge air may be colder than the set - 141 
point temperature if the refrigeration system operates on return air temperature 142 
sensing.  143 
3.18  Loads should be secured with one or more of the following materials to 144 
prevent the effects of vibrations and impact damage in transport and handling:  145 
a) aluminum or wood load locks;  146 
b) paperboard or fiberboard  honeycomb fillers;  147  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 c) wood blocking and nailing strips;   148 
d) inflatable c raft paper air bags;   149 
e) cargo nets and straps;  and 150 
f) wood load gates constructed of 25 mm x 100 mm (1 x 4 in) material.  151 
3.19  If available all loads should have a small air temperature recorder placed 152 
between packages in the area where the warmest  temperatures occur . Recorder 153 
companies recommend placement on top of the load, near a sidewall, one -third of the 154 
way in from the rear doors, away from any direct discharge of refrigerated air. Rail 155 
cars should have two or three recorders. In loads with to p-ice or humidity above 156 
95%, the recorders should be waterproof or enclosed in a plastic bag.  157 
3.19.1  Shippers and receivers must follow the temperature recorder company’s  158 
instructions on documenting the load, starting the recorder, reading the results, and  159 
returning it for calibration and certification if necessary. These steps are essential for 160 
settling claims over temperature management during transportation.  161 
3.20  Similar sized shipping containers should be loaded together in mixed loads for 162 
increased sta bility . Heavier shipping containers of produce should be loaded first, 163 
distributed evenly across the floor of the trailer or container. Lighter shipping 164 
containers can then be placed against or on top of the heavier produce. Load lock and 165 
secure stacks of different sized shipping containers. To facilitate inspection of mixed 166 
loads at ports of entry, a representative sample of each commodity should be 167 
available near the door. This can minimize the unloading of cargo for examination.  168 
3.21  Never load fruit, ve getables, or other food products with cargoes that provide 169 
any risk of contamination through  the transfer  of odor or toxic chemical residues . 170 
The longer the transit time, the higher the risks in transporting mixed loads of 171 
agricultural produce. Therefore i t is essential that guidelines be followed as much as 172 
possible to maintain quality in distant markets.  173 
3.22  Modified atmospheres of reduced oxygen and elevated carbon dioxide and 174 
nitrogen are provided to trailers and containers after loading is completed . The 175 
trailers and containers must be equipped with channels at the doorway for a plastic 176 
film curtain and gas ports for the application of the treatment.  177 
3.23  The refrigeration unit, walls, ceiling, floor, and doors must adequately seal the 178 
inside of the ca rgo area from outside air . Otherwise , the modified atmosphere will 179 
quickly dissipate. Warning labels must be applied to the equipment to warn that the 180 
atmosphere is not life supporting and that the cargo area must be properly ventilated 181 
before personnel enters to unload the cargo.  182 
 183 
SECTION 4: PACKAGING TO MAINTAIN  PRODUCE QUALITY DURING 184 
TRANSPORTATION AND MARKETING  185 
4.1 Packaging must withstand:  186  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 a) rough handling during loading and unloading;  187 
b) compression from the overhead weight of other containers;  188 
c) impact a nd vibration during transportation;  and 189 
d) high humidity during precooling, transit, and storage.  190 
4.2 Packaging materials are chosen on the basis of needs of the produce, packing 191 
method, precooling method, strength, cost, availability, buyer specifications, a nd 192 
freight rates . Importers, buyers, and packaging manufacturers provide valuable 193 
recommendations. Materials used include:  194 
a) paperboard or fiberboard bins, boxes (glued, stapled, interlocking), lugs, trays, 195 
flats, dividers or partitions, and slip sheets;  196 
b) wood bins, crates (wire bound, nailed), baskets, trays, lugs , pallets;  197 
c) paper bags, sleeves, wraps, liners, pads, excelsior, and labels;  198 
d) plastic bins, boxes, trays, bags (mesh, solid), containers, sleeves, film wraps, 199 
liners, dividers, and slip sheets; and  200 
e) foam boxes, trays, lugs, sleeves, liners, dividers, and pads.  201 
4.3 Bins, boxes, crates, trays, lugs, baskets , and bags are considered shipping 202 
containers. Baskets, however, are difficult to handle in mixed loads of rectangular 203 
boxes. Bags provide limited pr oduce protection. The fiberboard type box is a widely 204 
used container. Styles include for example:  205 
a) one-piece slotted box with glued, stapled, or self -locking flaps;  206 
b) two-piece half slotted box with a cover;  207 
c) two-piece half slotted box with a full telescopin g cover, providing strong walls 208 
and corners;  209 
d) three -piece Bliss -style box featuring stapled or glued ends providing strong 210 
corners;  211 
e) one-piece box with full telescoping cover;  212 
f) two-piece, die -cut style box with full telescoping cover; and 213 
g) one-piece box wit h wire or fiberboard tabs or hardboard end inserts and 214 
plastic end caps, providing stacking strength and alignment.  215 
4.3.1  Fiberboard boxes for produce which are packed wet or with ice must be wax - 216 
impregnated or coated with water resistant material . The co mpression strength of 217 
untreated fiberboard can be reduced more than one half in conditions of 90% 218 
relative humidity. In addition to maintaining box strength, wax helps to reduce the 219 
loss of moisture from the produce to the fiberboard. All glued boxes shoul d be made 220 
with a water resistant adhesive.  221 
4.3.2  The majority of fiberboard  boxes and wood crates are designed to be stacked 222 
top to bottom. Compression strength and produce protection are sacrificed when 223 
boxes or crates are stacked on their ends or sides.  Misaligned boxes can lose up to 224 
50% of their top to bottom compression strength.  225 
4.4 Various materials are added to shipping containers to provide additional 226 
strength and produce protection . Dividers or partitions and double or triple 227  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 thickness sides and  ends in fiberboard boxes provide additional compression 228 
strength and reduce produce damage.  229 
4.4.1  Pads, wraps, and sleeves and excelsior also reduce bruising. Pads also are 230 
used to provide moisture as with asparagus; provide chemical treatment to reduce 231 
decay as with sulfur dioxide pads for grapes , and absorb ethylene as with potassium 232 
permanganate pads in boxes of bananas and flowers.  233 
4.4.2  Plastic film liners or bags are used to retain moisture. Perforated plastic is 234 
used for most produce to allow  the exchange  of gases  and avoid excessive humidity. 235 
Solid plastic is used to seal the produce and provide for modified atmosphere by 236 
reducing the amount of oxygen available for respiration and ripening. For example, 237 
this is done for bananas, strawberries, tomato es and citrus fruits.  238 
4.5 Packing methods include:  239 
a) field packin g: produce is placed in fiberboard boxes, plastic crates or wood 240 
crates during harvesting. Some produce is wrapped. The filled containers are 241 
then taken to a precooling facility to have the fie ld heat removed where 242 
possible;  243 
b) shed packing : produce is processed or packed indoors or under cover at a 244 
central location. The produce is brought from the field to the packing shed in 245 
bulk in field crates, bins, or trucks. If available, the produce should be 246 
precooled either before or after they are placed in shipping containers 247 
according to the nature of the produce;  and 248 
c) repacking : produce is taken out of one container, re -graded, and placed in 249 
another. This is often done to make smaller containers for the  retailer or 250 
consumer packages.  251 
4.5.1  Types of packs include:  252 
a) volume fill :  produce is placed by hand or machine into the container until the 253 
desired capacity, weight, or count is reached;  254 
b) tray or cell pack : produce is placed in molded trays or cells which  provide 255 
separation and reduced bruising;  256 
c) place pack : produce is carefully placed in the container. This provides 257 
reduced bruising and a pleasing appearance;  258 
d) consumer pack or prepack :  relatively small amounts of produce are 259 
packaged, weighted , and labeled  for retail sale;  260 
e) film or shrink wrap :  each fruit or vegetable is individually wrapped and 261 
sealed in film  to reduce moisture loss and decay. The film may be treated with 262 
authorized fungicides or other chemicals;  and 263 
f) modified atmosphere :  individual consum er packs, shipping containers, or 264 
pallet loads of containers are sealed with plastic film or bags. The oxygen level 265 
is reduced and the carbon dioxide level is increased. This reduces produce 266 
respiration and slows the ripening process.  267 
4.6 Shipping  containe rs must be sized and filled correctly. Containers which are 268  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 very wide and weight more than 23 kg (50 lb.), for example, encourage rougher 269 
handling, produce damage, and container failure. Overfilling causes produce bruising 270 
and excessive bulging of the side s of the container, which leads to decreased 271 
compression strength and container failure. Under -filling also causes produce 272 
damage. The produce is bruised as it moves around inside the shipping container 273 
during transport and handling.  274 
4.6.1  Due to   a large number  of different container sizes in use, box standards are 275 
desirable.  276 
Standardized containers:  277 
a) utilize, with other containers, the maximum surface of the pallet with no 278 
overhang and little under hang;  279 
b) provide unit loads and stable mixed pallet loads; and 280 
c) reduce transportation and marketing costs.  281 
4.7 A large number of shippers have switched from handling individual shipping 282 
containers to unit loads on pallets . Most distribution centers are set up to store 283 
palletized loads in three tier racks.  284 
4.7.1  Unit loads provide for:  285 
a) reduced handling of individual shipping containers;  286 
b) less damage to the containers and the produce inside;  287 
c) faster loading and unloading of transportation equipment; and  288 
d) more efficient distribution center operations.   289 
4.7.2  Unit load s may include, for example, some of the following features:  290 
a) standard wood pallets or slip sheets such as; 1200 x 1000 mm (48 x 40 in), 291 
800 x 1000 mm, 800 x 1200 mm, 1000 x 1200 mm;  292 
b) fiberboard, plastic or wire vertical interlocking tabs between boxes;  293 
c) boxes with holes for air circulation, which align when the boxes are stacked 294 
squarely on top of one another, corner to corner;  295 
d) glue between boxes to resist horizontal slipping;  296 
e) plastic netting around the pallet load of boxes;  297 
f) fiberboard, plastic, or metal  cornerboards ; and  298 
g) plastic or metal strapping around the cornerboards  and boxes.  299 
4.8 Wood pallets must be strong enough to allow storage under load . Provisions 300 
for forklift and pallet jack handling are necessary. The design of the bottom of the 301 
pallet sho uld not block air circulation.  302 
4.8.1  Pallets must have an adequate number of top deck boards to support 303 
fiberboard boxes. Otherwise  the boxes may collapse between deck boards from the 304 
overhead weight of the other containers, crush the produce, and cause th e entire load 305 
to lean or fall off the pallet. A sheet of fiberboard with holes for air circulation can be 306 
used to distribute air across the pallet.  307  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 4.8.2  Boxes must not overhang the edges of the pallets. Overhang  can reduce the 308 
strength of fiberboard boxes  by one -third. This condition also can lead to collapse  of 309 
the entire load, crushing of the produce, and make loading, unloading, and storage in 310 
racks difficult. On the other hand, boxes which utilize less than 90% of the pallet 311 
surface and do not align wi th the pallet edge can shift in transit.  312 
4.8.3  Pallet loads of shipping containers which are not strapped  or netted should 313 
have at least the top three layers of containers cross -stacked to provide stability. 314 
Some shippers use film wrap, tape, or glue on th e top layers in addition to cross - 315 
stacking. The containers must be strong enough to be cross -stacked without 316 
collapsing. Film wrap should not be used on shipping containers of produce that need 317 
ventilation.  318 
4.9 Slip sheets are used by some shippers becaus e they cost less than pallets . They 319 
also eliminate the cost of transporting and returning pallets. A special forklift is 320 
needed to transfer slip sheet loads to and from the pallets at the shipper's and 321 
receiver's distribution center. If a receiver does not  have the proper handling 322 
equipment, the packages are unloaded by hand onto pallets for placement in storage. 323 
Shipping containers on slip sheets are cross -stacked, film  wrapped, or otherwise 324 
unitized with corner boards and strapping.  325 
4.9.1  Slip sheets made  of fiberboard or plastic must be strong enough to be clamped 326 
and pulled onto the forklift tines or plate for lifting while fully loaded. Fiberboard slip 327 
sheets should be wax impregnated when used in wet conditions. Slip sheets used in 328 
transportation equip ment should have holes for air circulation under the load. The 329 
use of slip sheets in refrigerated transportation equipment with shallow floor 330 
channels is not recommended due to the need for adequate air circulation under the 331 
load.  332 
 333 
SECTION 5: PRECOOLING PR ACTICES  334 
5.1 If available, the removal of field heat by the process of precooling to a 335 
recommended storage temperature and relative humidity is suggested to maintain 336 
the quality of fruits, and vegetables. The quality of most produce will rapidly 337 
deteriorate  if field heat is not removed before loading into transportation equipment.  338 
5.2 Refrigerated transportation equipment is designed to maintain temperature 339 
and should not be used to remove field heat from produce packed in shipping 340 
containers. The refrigerat ion units also are not capable of raising or controlling the 341 
relative humidity.  342 
5.3 Precooling extends produce life by reducing:  343 
a) field heat;   344 
b) the rate of respiration and heat generated by the produce;   345 
c) the rate of ripening;   346  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS _____:2016  
Code of Practice (COP) for Packaging and  Transport of Fruits and Vegetables              Revised Dra ft  
 
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 d) the loss of moisture (shrivelin g and wilting);   347 
e) the production of ethylene (ripening gas generated by the produce); and  348 
f) the spread of decay.  349 
5.4 The success of precooling is dependent on:  350 
a) time between harvest and precooling;   351 
b) type of shipping container if produce is packed beforehand;  352 
c) initial produce temperature;  353 
d) velocity or amount of cold air, water, or ice provided;   354 
e) final produce temperature;   355 
f) sanitation of the precooling air or water to reduce decay organisms; and  356 
g) maintenance of the recommended temperature after precooling.  357 
5.5 Prec ooling , where it is used, should occur as soon as possible after harvest. 358 
For most produce, harvesting should be done in early morning hours to minimize 359 
field heat and the refrigeration load on precooling equipment. Harvested produce 360 
should be protected fr om the sun with covering until they are placed in the 361 
precooling facility.  362 
5.6 Many products are field  or shed packed and then precooled. Wire bound wood 363 
or nailed crates or wax impregnated fiberboard boxes are used for packed produce 364 
that is precooled wit h water or ice after packing. Precooling of produce packed in 365 
shipping containers and stacked in unitized pallet loads is especially important as air 366 
circulation around and through the packaging may be limited during transportation 367 
and storage.  368 
5.7 The cho ice of precooling method depends on the nature, value, and quality of 369 
the produce as well as the cost of labor, equipment, and materials. Precooling 370 
methods include:  371 
a) room cooling: stacking containers of produce in a refrigerated room. Some 372 
produce is miste d or sprayed with water during room cooling;  373 
b) forced air cooling or wet pressure cooling : drawing air through stacks of 374 
containers of produce in a refrigerated room. For some produce, water is 375 
added to the air;  376 
c) hydrocooling :  flushing produce in bulk tanks,  bins, or shipping containers 377 
with a large quantity of ice water;  378 
d) vacuum cooling : removing heat from produce packed in shipping containers 379 
by drawing a vacuum in a chamber;  380 
e) hydrovacuum  cooling : adding moisture to produce packed in shipping 381 
containers befor e or during the vacuum process, to speed the removal of heat; 382 
and 383 
f) package -icing : injecting slush or crushed ice into each shipping container of 384 
produce. Some operations use bulk containers.  385 
5.8 Since most produce is sensitive to chilling injury, care must be taken not to 386 
precool  or store the produce below the recommended temperature. Often the visible 387  
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 effects of chilling  injury are delayed until the produce is offered for ret ail sale. These 388 
effects include failure to ripen properly, pitting, decay, watery breakdown, and 389 
discoloration in fruits and vegetables.  390 
5.9 All produce is sensitive to decay. Precooling equipment and water should be 391 
sanitized continuously, for example, wi th a hypochlorite solution to eliminate decay 392 
producing  organisms. Care also must be taken not to allow produce to warm up after 393 
precooling. Condensation on cool produce surfaces at higher air temperatures also 394 
spreads decay.  395 
5.10  The method of transportat ion, condition  of the transport equipment, loading 396 
method, and transit and storage practices affect the success of precooling. If the 397 
recommended temperature and relative humidity are not maintained after 398 
precooling, produce quality will deteriorat e. 399 
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  417 
REFERENCES:  418 
Codex Recommended International Code of Practice – General Principles of Food 419 
Hygiene  (CAC/RCP 1 -1969, Rev. 4 - 2003).  420 
Recommended International  Code of Practice for Packaging and Transport of Fresh 421 
Fruits and Vegetables (CAC/RCP 44 -1995).  422 
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 Chair  
 
Rodel G. Maghirang, Ph . D 
Institute of Plant Breeding (IPB)  
University of the Philippines Los Ba ños (UPLB)  
 
 
Members  
 
Leah C. Dajay /  Ruby J. Apilado, Ph.D  
Food and Nutrition Research Institute 
(FNRI)  
Department of Scie nce and Technology 
(DOST)  
 
Maria Leonora dL. Francisco, Ph. D  
College of Home Economics  
University of the Philippines, Diliman  
(UPD)  
 
Maria Auxilia  T. Siringan, Ph. D  
Natural Science Research Institute 
(NSRI)  
University of the Philippines, Diliman 
(UPD)  
 
 
  
 
 
Jocelyn M. Sales, PhD  
Food Development Center (FDC)  
National Food Authority (NFA)  
 
Perlita A. Nuevo, Ph. D/  
Josephine T. Agravante, Ph. D  
Postharvest  Horticulture Training and 
Research Center  
      University of the Philippines Los  Baños    
(UPLB)  
 
 
Manuel D. Ching/ Julie Ann A. 
Aragones  
      Bureau of Plant Industry (BPI)      
Department of Agriculture (DA)  
 
Secretariat  
 
Lara V. Navarro  
Mr. John Gregory B. Aquino  
Ms. Anjanette S. Tadena  
Ms. Abon  Mariae B. Suataron  
Bureau of Agriculture and Fisheries  Standards  
BAFS -DA 
 
Adviser  
Karen Kristine A. Roscom  / Karen S. Bautista  
OIC-Executive Director  
Bureau of Agriculture and Fisheries Standards  
BAFS - DA 
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