EXPLORING PACKAGING OPTION MANGOES

PREPARED BY GROUP 4

DEEPAK DHINGRA ROLL NO 16

ANKUSH SETHROLL NO 9

DEEPAK PANT ROLL NO 17

Discussion Point 1: Impact of storage requirement on Packaging

Every step in the handling of fresh mangos contributes to delivery of good quality and shelf life to customers.

Cold storage and application of skin coatings to control the ripeningprocesses and reduce aging and water loss has been developed forefficient storage practice in fruit processing industry.

The harvested mango will be lowered and kept in a clean anddisinfected ventilated plastic crates provided with a cleanpolyurethrene foam cushion and stocked under the shade untiltransport to a packinghouse facility.

Harvested mangos should be protected from exposure to directsunlight while they await transport to the packinghouse.

In addition to protection from sunlight, it is important to select atransport truck that allows air circulation while in transit and especiallywhile waiting for unloading at the packinghouse.

Workers inspecting and handling mangos must be trained and mustadhere toproper hand-washing and sanitizing procedures.

It is important to train packing line workers to pack mango cartons without injuring the fruit.

Mangos should be handled in single-layer cartons with or without lids and with base dimensions that result in 100% coverage of the surface area

Mango carton construction must be sufficiently strong to withstand forces that can occur during distribution.

Ventilation holes should be properly located and oriented to allow airflow during cooling, shipping, and storage without compromising strength.

Store carton stock in a clean, air-conditioned storage area.

Palletization facilitates handling efficiency and reduces physical injury to mangos by reducing handling of individual cartons.

Completed pallets should be transferred to a refrigerated area as soon as possible.

Temporarily holding mangos in a 10 to 12°C (50 to 54°F) storage room prior to loading onto marine containers or truck trailers is an important part of good temperature management.

Discussion Point 2: a) Impact of shelf life on Transportation

Transport during cooler hours of the day or at night favors lower fruit temperatures that could better preserve the quality and shelf life of mangos.

Night shifts likely mean higher labor costs for the reception line; however, the benefits in mango quality and shelf life resulting in reduced losses and greater sales will most likely outweigh those labor costs.

Maintaining good temperature control right up to when themangos are displayed for sale by retailers has a positive effecton the shelf life of mangos, minimizing shrink, mechanicalinjuries, and water loss so that retail stores realize maximumsales.

Packed and palletized mangos should be cooled as rapidly aspossible to their optimum shipping and storage temperature(12°C [54°F] for mature green mangos).

It is necessary to humidify storage rooms, especially if the room is used for room cooling since the high airflow rate can cause excessive water loss. The ideal relative humidity range for mangos is 85 to 95%.

Discussion Point 2: b) Labeling Requirement of International Transportation

Labeling on mango cartons should provide the following information:Identity of the product (mango and variety name)Amount contained (count and net weight)Source (country of origin, grower, packer, shipper/exporter; traceback code)Special treatments (waxing, etc.; APHIS hot water treatment certification number)Responsible party in the importing country with contact information

Discussion Point 3: Cargo handling Requirement

Cleaning means physically removing debris, biofilmbuildup and any other residuals on the line.

Sanitation involves using sanitizers like chlorine or quaternary ammonia to kill microbes on clean surfaces.

Hot water treatment of mangos for quarantine securitymust be conducted in strict adherence to the USDA APHIStreatment protocols (USDA APHIS PPQ, 2010).

All fruit must be graded by weight/size prior to hot water treatment to assure fruit fly control and reduce fruit injury.

It is necessary to hold the fruit for 12 to 24 hours after hydro-cooling and before packing, transfer the field crates of fruit to a cold room at 10 to 15°C (50 to 59°F).

Packed and palletized mangos should be cooled as rapidly as possible to their optimum shipping and storage temperature (12°C [54°F] for mature green mangos).

It is recommended that mangos be forced-air cooled in order to remove heat from the fruit as rapidly as possible.

Mangos should be stowed in precooled reefer containersor trailers from a staging area that is properly refrigerated(i.e., cooler than 12°C).

Cold tunnels should be situated tightly between the climate-controlled loading dock door and the rear (door end) of the reefer container or trailer.

Marine containers and truck trailers should be cleaned,sanitized, and precooled to the desired shipping temperature (12°C is recommended) prior to backing up to the dock.

The fresh air exchange on a marine container with bothcontainer and mangos properly precooled before loadingcan be closed for the first 24 hours, after which time thefresh air exchange should be set to 45 cfm.

Mangos should be loaded into reefer trailers so as to meetthe following two objectives:• Heat from all sources can be removed by the refrigerationsystems and air circulation.• The load is protected as much as possible from physicaldamage caused by load shifting, overhead weight, orvibration.

Use spacers or air bags between the pallets andthe walls to prevent the load from shifting duringtransport.

Portable temperature recorders are good insurance to knowif a load of mangos was maintained at the desired shippingtemperature.

Mangos should be unloaded directly from the container ortrailer onto a refrigerated receiving dock at the importer orDC in order to maintain the integrity of the cold chain.

Pallets should be stored on racks in a cold room set to atemperature between 12°C and 15°C (54°F and 59°F) at theDC

Discussion Point 4: Risk Factors and its Process of Mitigation

Mangos are susceptible to infection by several decay-causing fungi.

Frequently clean and sanitize harvest and hauling equipment, packing areas and equipment and shipping containers.

Sanitize and frequently monitor the quality of all recirculated water systems and assure fresh water is free of pathogens

Use postharvest treatments to eradicate or suppress the growth and development of decay pathogens.

Reduce decay development with rapid cooling

Store and transport mangos at their lowest safe temperature and relative humidity (12°C [54°F] and 85% RH).

Extend postharvest life with controlled or modified atmospheres

The fruits treated with chlorine wash, tap water wash, hot water treatment, dipping in calcium chloride and bavistinare significantly better.

Treated fruits perform less disease incidence compared to without treated fruits.

In case of packaging technique, fruits packed in different packaging materials (like corrugated fibre board carton, plastic crate, perforated and non- perforated polyethylene bag) has the maximum shelf life, lower physiological loss in weight and disease incidence.

The shelf life of mango could be extended up to 5 days by hot water treatment and packed in corrugated fiber board carton.

Packaging &transportation of Mangoes in India

Losses at various stages of post harvest operation Huge post harvest losses (25-30%) occur in mango in

the period between harvesting and consumption

Fruits discarded in the field was 1.3%

Culled fruits range from 12 to 18%

Physiological loses in weight during transportation was 3.68%

During ripening in boxes total loss was 7.53%

CONTD… Mangoes harvested with stalk

Hot water treatments have been used by growers in several countries as quarantine treatments

CFB box was found to be best for packaging and transporting of mangoes

Post harvesting application of Bavastin and Topsin proved to be effective in controlling storage disease of mango.

Mangoes are triggered to ripen by ethyline injected into the atmosphere around the fruit

Temp then controls the rate of ripening

Avoid temp higher than 250c.

The temp regime required to partly ripen the fruit depends on the time lag before transport

Controlled atmosphere of mangoes consist of 3to 5 %o2 and 5 to 8%co2

CONTD… Slightly green harvested mangoes are subjected to small

container of calcium carbide with a plastic covering for ripening

SUGGESION

• Mangoes should be packaged in a single layer in fruit crates and

cartons

• Due to their great sensitivity to pressure, the fruit should be

wrapped in paper or padded with wood

• Recommended ventilation conditions: circulating air, 60 - 80

circulations/hour with continuous supply of fresh air, to prevent

excessive concentrations of CO2, ethylene and other gases

PACKAGING OPTION FOR MANGOES 1. Basket made of woven strips of leaves, bamboo, plastic etc.

2. Sacks: flexible, made of plastic or jute.

i) Bags: small size sacks

ii) Nets: sacks made of open mesh

3. Wooden crates

4. Fibreboard boxes

i) Solid fibreboard boxes

ii) Corrugated fibreboard boxes

5. Plastic crates

6. Biodegradable plastics

7. New innovations in packaging of fruits, vegetables and root crops

8. Pallet boxes and shipping containers

• Shrink-wrapping is a new technique and trend for packaging mangoes

• Shrink-wrapping with an engineered plastic wrap can reduce

• shrinkage,

• protect the produce from disease,

• reduce mechanical damage and

• provide a good surface for stick-on labels

Suggestion • Each graded mango should be placed into soft, white

expandable polystyrene, netted sleeves to prevent bruising

before placing it in compressed fiberboard cartons

• The sleeved mangoes should be packed in a single layer in

compressed fiberboard cartons of interlocking type preferably

having a water-proof coating to prevent damage due to high

humidity during cold storage

• All the holes or vents are covered with insect-proof screen of a

minimum of 30 meshes per linear inch

EXPORTING MANGOES TO USA The orchards involved in the export programme will be registered with

a registered packinghouse facility. A pre-harvest orchard survey will be carried out by the registered

packinghouse facility to assess the incidence of pests and the fruit production.

Mangoes for export by sea will be harvested, when the fruits are at half-maturity stage and for air shipments the fruits will be harvested, when they are fully matured.

Each crate of fruits will be labeled/marked indicating the name of orchard/ locality, production unit code, variety and date/time of harvesting.

The harvested fruits will be transported from registered orchard to a packinghouse facility in a clean and hygienic transport vehicle. No non-programmed fruits will be loaded and transported other than programmed fruits to the packinghouse facility.

PACKAGING HOUSE LEVEL The packinghouses involved with the export of mangoes to USA

will be registered with the APEDA (Cooperator)

Prior to processing, the packinghouses will carry out inspection of fruits received at the facility, to verify that crates of mangoes received at the facility are labeled/marked to ensure that they are from a registered orchard only

The water used for cleaning/washing of fruits will be of potable quality and mixed with a neutral detergent such as Teepol, Sandovit or Indtron at 0.1% (1 ml of detergent per litre of water

Disinfestation of mango fruits will be carried out at the packinghouse facility by hot water fungicidal dipping (Sodium hypo chloride at 200 ppm) at 52˚ C for 3-4 minutes

CONTD… Only packing material of food grade should be used for packing

mangoes at the pack house facility and the package boxes having dimensions of 370 X 275 X 90 mm should be used for packing export mangoes, as approved by USDA-APHIS

Each package must be either preprinted or affixed with a label as specified (refer to Addendum-5 of SOPs for packing house facility), which is duly approved by the USDAAPHIS. The label should be are appropriately marked/stamped on left-half side indicating Production Unit Code Number (PUC), Packinghouse Code Number (PHC), Date of Packing, and Lot Number.

An appropriate sampling of packages of processed lots of mangoes will be carried out to ensure the required quality parameters

CONTD.. Transport of packages of fruits to irradiation treatment

facility

*At the completion of loading, the doors of the vehicle will be closed and locked and suitable seal must be affixed to ensure the integrity of processed consignment

*The treatment facility must be approved and certified by USDA-APHIS, PPQ, CPHST to be authorized to apply approved phytosanitary irradiation treatments.

*The treatment facility will only accept mango fruits from registered packinghouse facility in insect-proof boxes and that the processed mangoes are only from registered orchards to ensure trace back.

CONTD.. Preclearance Inspection & Sampling For this purpose, a systemic sampling of lots, as specified in

Addendum-2 of Irradiation Operational Work Plan, will be carried out using a random number table. The sample size shall include:

- Lot size of 1 to 4 cartons-inspect all cartons; minimum fruit to cut -10 fruits;

- Lot size of 5 to 99 cartons-inspect 5 cartons; minimum fruit to cut –20 fruits;

- Lot size of 100 to 240 cartons-inspect 7 cartons; minimum fruit to cut – 30fruits;

- Lot size of 241 or more cartons-inspect 14 cartons; minimum fruit to cut-30 fruits

CONTD.. In the event of interception of live pests during inspection the

following actions will be undertaken: - If any targeted pests such as fruit flies (Tephritidae), one or

more detected, the entire lot will be rejected for export; - If any target pests such as internal feeders (weevils), one or

more detected, the lots will be cleared for treatment and certified under notification to APHIS IS Area Director.

- If any target external pests are detected in one or more, the lots will be cleared for treatment and certified. However APHIS IS Area Director will be notified.

- If any non-target quarantine pests (e.g., Adults and Pupae of Lepidoptera;fungal/bacterial pathogens, snails or mites), one or more are detected the entire lot will be rejected

Irradiation Treatment of Mango Fruits

*The mangoes for export will be irradiated with a minimum absorbed dosage of 400 Grays at the approved and certified irradiation treatment facility using Cobalt-60

Treatment Verification/Marking

*Routine dosimetry as well as dose mapping will be carried out by Ceric-Cerous Sulphate(3 mM) dosimeters with a potentiometer read out system

*A treatment certificate will be issued for each treated lot

CONTD.. Phytosanitary Certification

*After verification of treatment, Dte of PPQS of MOA (NPPO of India) will issue a phytosanitary certificate

*The treated shipments of mangoes will be certified for export by the inspector of APHIS after verifying that all treatment requirements and post treatment security requirements have been met and maintained

*The PPQ Form 203 (Foreign Site Certificate of Inspection and/or Treatment) will be completed, signed and issued by the inspector of APHIS and the original copy of the same will accompany the shipment to USA

CONTD… Transport of Treated Packages Direct to Airport

*The empty trucks or vans will be carefully inspected jointly by the Dte of PPQS of MOA (NPPO of India) and the APHIS to ensure free from pests and plant debris prior to loading with treated packages of mango

*While loading, the space between the doors of van and loading area of the facility will be covered by insect-proof screen to prevent entry of hitchhiking pests At the end of the loading, the doors of the van or truck is closed and secured by a lock and a seal will be affixed.

CONTD.. Airport level In case of air shipments, the treated packages immediately upon

arrival at the perishable air cargo complex at Mumbai Airport, will be X-rayed for security, strapped into small shipping units, loaded into LD-3 or air containers and secured (doors closed/covered completely)

Safeguarding treated packages during storage at Airport

If an air shipment is delayed or the flight is cancelled, the treated packages will be safeguarded in secured cold storage room at the perishable air cargo complex at Mumbai Airport.