Recommended Handling protocol and Packing Instructions

Avocados must be handled according to the recommended postharvest handling procedures for avocado such as cooling, grading and sorting per export quality standards.

1. Harvest should be done during cool early hours of the day.

2. Collection field crates should be very well VENTILATED.

3. Full crates should be placed in shaded area.

4. Full crates should be trucked to the packing house in a shaded truck.

5. Pre-Cool the fruits to the optimum recommended temperature (5-7ºC) before packing in the ZOEpac MA bags. Lower temperature may cause chilling injuries and impaired ripening!

6. Place the ZOEpac MA bag in the export boxes.

7. Place the fruits (after pre-cooling) into the ZOEpac MA bags.

8. Expel out as much as possible of the air from the ZOEpac bag before closing the bag.

9. Close the ZOEpac bag with rubber band or closure clip. Make sure that the bag is well closed (folding over and twisting making a U shape then clips or rubber band tight it).

10.Cooling chain MUST be maintained throughout handling and transportation of AVOCADO (Container temp ret point 5ºC).

11.ZOEpac MA bags to be opened before the forced ripening treatment at destination.

12.Avocados should not be stored or shipped with ETHYLENE producer produce items. It is strongly recommended to use ethylene scrubbing means (RODS) in the shipping containers. Please see list below for ethylene producer:

Ethylene-producing fruits and vegetables from Optimal Fresh database
(Medium ethylene production levels or greater.)

Apple
Banana
Durian
Jujube fruit
Mango
Nashi
Peach
Sapodilla
Apricot
Breadfruit
Feijoa
Kiwifruit
Mangosteen
Nectarine
Pear
Tomato
Atemoya
Cherimoya
Fig
Litchi
Melon, cantaloupe
Papaya
Plum
Avocado
Custard apple
Jackfruit
Mamey sapote
Melon, honeydew
Passion fruit
Rambutan