User Packing Instructions (General)

Fresh produce must be handled according to the recommended postharvest handling procedures for particular fresh produce such as pre-cooling, fungicide treatment, grading and sorting per export quality standards.

1.    Harvest of the fresh produce should be done at cool hours of the day.

2.    Harvesting should be done gently to avoid bruising of the produce (worker should wear rubber gloves)
3.    Fresh produce with bruising, cracking, decay, oversized etc should be EXCLUDED from the rest of the produce!
4.    Collection crates should be well ventilated and shallow (preferably in a card board boxes).
5.    Field stuffing should be in a shaded area (preferably in refrigerated area).
6.    Shipping of fresh produce from the field to the packing house should be done in covered shaded trucks and preferably in a refrigerated truck.
7.       Pre-cool the fresh produce to the optimum recommended temperature (__^ºC) before packing in the ZOEpac MA bags!
8.      Cooling, packing and storage area in the packing house should be Ethylene free (Less than 0.1ppm) at all times
9.       Place the ZOEpac  bags in the export boxes
10.    Place the fresh produce into the ZOEpac MA bags.
11.    Expel out as much as possible of the air from the ZOEpac MA bags.
12.    Close the ZOEpac MA bags with rubber band or closure clip. Make sure that the bag well closed (twist the opening side and then fold over making a U shape then clips or rubber band tight it).
13.     Cooling chain MUST be maintained throughout handling and transportation of the Fresh produce (Shipping temperature set point __^ºC).
14.    Bags MUST be opened once the fresh produce removed from the recommended cooling chain!
15.    Due to the sensitivity nature of the fruits and vegetables to ETHYLENE, Cooling, packing and storage area (including freight containers) MUST be Ethylene free (Less than 0.1 ppm) all times!

Ser Pak Solutions of Postharvest Strong and Professionel