PHILIPPINE NATIONAL STANDARD PNS/BAFS 198:2017

Code of Practice (COP) for Packaging and Transport of Fresh Fruits and Vegetables

Foreword

This Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables was
developed to assist farmers/producers and processors to maintain produce quality
during transport and marketing. In 1995, the Codex Alimentarius Commission
adopted a Recommended International Code of Practice Packaging and Transport of
Tropical Fresh Fruit and Vegetables (CAC/RCP 44-1995 Amended 2004). This Code of
Practice is an adoption of the Codex Code of Practice, with modifications to suit the
local production practices in the Philippines, particularly for fresh fruits and
vegetables.

A Technical Working Group (TWG) was created through Special Order No. 216 Series
of 2016 to develop the draft Philippine National Standard (PNS): Code of Practice for
Packaging and Transport of Fresh Fruits and Vegetables. The TWG represented the
relevant agencies of the Department of Agriculture (DA), Food Development Center
of the National Food Authority, the University of the Philippines Diliman (UPD) and
Los Baños (UPLB), Department of Science and Technology (DOST) and Vegetable
Importers, Exporters, and Vendors Association of the Philippines (VIEVA Inc.).

This document was drafted in accordance with the editorial rules of the BPS
Directives, Part 3.
PHILIPPINE NATIONAL STANDARD PNS/BAFS 198:2017
Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

1 Scope

This code recommends proper packaging and transport of fresh fruits and vegetables
in order to maintain produce quality during transport and marketing.

2 Normative references

The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any
amendments) applies:

Recommended International Code of Practice Packaging and Transport of Tropical

Fresh Fruit and Vegetables (CAC/RCP 44-1995 Amended 2004).

Codex Recommended International Code of Practice – General Principles of Food

Hygiene (CAC/RCP 1-1969, Rev. 4- 2003).

3 Definition of terms

For purpose of this Standard, the following definitions apply:

3.1
perishable
food that is of such type or in such a condition that it may spoil

3.2
dunnage
inexpensive or waste material used to load and secure cargo during transportation

3.3
fiberboard
type of engineered wood product that is made out of wood fibers

3.4
wire bound
food containers made from wood which are usually stapled with wires at the girth
and wood cleats

3.5
slip sheet
thin pallet-sized sheets made of plastic, heavy laminated kraft paperboard,
or corrugated fiberboard used in commercial shipping and often used to replace
traditional wooden pallets

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

4 Design, Condition and Loading Method of Transport Equipment

4.1 Mode of Transportation and Type of Equipment

The following factors should be considered in selection of transport and type of

equipment:

a) destination;
b) value of the produce;
c) degree of produce perishability
d) amount of produce to be transported;
e) recommended storage temperature and relative humidity;
f) outside temperature conditions at origin and destination points;
g) time in transit to reach the destination by air, land, or ocean transport;
h) freight rates negotiated with the carriers; and
i) quality of transportation service.

4.2 The reliability and quality of transportation service provided by different

carriers should be carefully considered along with the rates charged.

4.3 High volume produce with short storage life should be transported in
refrigerated trailers and van. After transit, there must be enough remaining
produce life for marketing. Minimal handling reduces exposure and damage
of the produce.

4.4 High-value and highly perishable produce can be freighted.

4.5 Prior to transit, the service provider must ensure proper storage conditions to
maintain the quality of the products.

4.6 During transport, the service providers should implement an accurate

monitoring of temperature and relative humidity.
4.7 Long distance transportation through tropical and frigid climates requires
rugged well-designed equipment to withstand the transit environment and
protect the produce. Desirable features in refrigerated trailers up to 14.6 m
(48 ft.) long and van containers up to 12 m (40 ft.) long include for example:

a) 42000 kJ/h (40000 BTU/h) refrigeration capacity at 38oC (100oF)

ambient, 2oC (36oF) return air temperature;
b) a continuously operating high capacity evaporator blower for more even
produce temperatures and higher relative humidities;
c) a solid return air bulkhead at the front of the trailer to ensure air
circulation throughout the load;
d) vertical ribs on the rear door to assist in air circulation;
e) adequate insulation and provisions for heating, when used in regions
where weather conditions so demand due to the nature of the produce;
f) deep floor grooves or channels, from 50 to 75 mm (2 to 3 mm) in depth to
provide an adequate cross-sectional area for air circulation under loads
placed directly on the floor;

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

g) supply-air temperature sensing of the operation of the refrigeration unit

to reduce produce chilling and freezing injury;
h) provisions for ventilation to prevent ethylene or carbon dioxide build-up;
i) air-ride suspension to reduce the amount of shock and vibration
transferred to the shipping containers and the produce inside; and
j) modern containers in which cold air leaves the front part of the container,
but the air flow circulates from below (close to the floor) toward the back,
then rising to the upper part of the container.

4.8 Most carriers check their transport equipment before presenting it to the
shipper for loading. The condition of the equipment is critical to maintaining the
quality of the produce. Therefore, the shipper should also check the equipment
to ensure it is in good working order and meets the needs of the produce.
Carriers provide guidance on checking and operating the refrigeration systems.

4.9 All transportation equipment should be checked for:

a) cleanliness - the load compartment should be regularly cleaned for example

by steam cleaning;
b) damage to walls, floors, doors, ceilings which should otherwise be in good
conditions; and
c) temperature control - refrigerated units should be recently calibrated and
supply continuous air circulation for uniform produce temperatures.

4.10 Shippers should insist on clean equipment. A load of produce can be ruined by:

a) smell from previous deliveries or incompatible loads;

b) toxic chemical residues;
c) insects nesting in the equipment;
d) decaying remains of agricultural produce; and
e) debris blocking drain openings or air circulation channels along the floor.

4.11 Shippers should insist on well-maintained equipment and check for the
following:

a) damage to walls, ceilings, or floors which can let in the outside heat, cold,
moisture, dirt, and insects;
b) operation and condition of doors, ventilation openings, and seals; and
c) provisions for load locking and bracing.

4.12 For refrigerated trailers and van containers, the following additional checks are
important:

a) with the doors closed, have someone inside the cargo area check for light.
Door gaskets must seal. A smoke generator can also be used to detect leaks;
b) the refrigeration unit should cycle from high to low speed when the desired
temperature is reached and then back to high speed;
c) determine the location of the sensing element which controls the discharge air
temperature. If it measures return air temperature, the thermostat may have
to be set higher to avoid chilling injury or freezing injury of the produce;
d) a solid return air bulkhead should be installed at the front of the trailer;
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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

e) a heating device should be available for transportation in areas with the

extreme cold weather; and
f) equipment with a top air delivery system should have a fabric air chute or
metal ceiling duct in good condition.

4.13 Produce requiring refrigeration should be thoroughly precooled, if necessary,

prior to loading into transportation equipment. Produce temperatures should
be taken with an appropriate thermometer and recorded on the bill of lading for
future reference. The load compartment in the equipment also should be
precooled to the recommended transport or storage temperature for the
produce. It is advisable that the loading area should be enclosed and if available,
the loading dock doorway area should be equipped with doorway air seals.

4.14 Proper loading practices are critical to maintaining temperature and relative
humidity, protecting the produce from impact and vibration forces in transit,
and preventing insects from entering the load. Special care must be taken when
shipping mixed loads. The produce must be compatible.

4.15 Basic loading methods include:

a) bulk loading, by machine or hand, of unpackaged commodities;

b) hand loading individual shipping containers, with or without pallets; and
c) unit loading of palletized or slip-sheet loads of containers with pallet jacks or
forklifts.

4.16 Inadequate provisions for air circulation will ruin a load, even in well-designed
transportation equipment. When possible, shipping containers should be kept
off shallow floors and away from flat sidewalls by using pallets, racks, and
dunnage. Adequate head space between the upper row of cartons and the top of
the container should be allowed; this may be done by taping or gluing the upper
row of cartons or by using appropriately designed packages for this purpose.
Room for air circulation must be provided under, around and through the load
to protect the produce from:

a) heat gain from the outside air during hot weather;

b) heat generated by the produce through respiration;
c) accumulation of ethylene from ripening of the produce;
d) heat loss to the outside air during extremely cold weather; and
e) chilling injury or freezing injury during operation of the refrigeration unit.

4.17 Shippers using refrigerated transport equipment should follow the carrier's
recommendations on loading of the equipment's load compartment to avoid
chilling injury or freezing injury to the produce. Discharge air may be colder
than the set-point temperature if the refrigeration system operates on return
air temperature sensing.

4.18 Loads should be secured with one or more of the following materials to prevent
the effects of vibrations and impact damage in transport and handling:

a) aluminum or wood load locks;

b) paperboard or fiberboard honeycomb fillers;
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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

c) wood blocking and nailing strips;

d) inflatable craft paper air bags;
e) cargo nets and straps;
f) wood load gates constructed of 25 mm x 100 mm (1 x 4 in) material; and
g) other appropriate materials

4.19 If available all loads should have a small air temperature recorder placed
between packages in the area where the warmest temperatures occur. Recorder
companies recommend placement on top of the load, near a sidewall, one-third
of the way in from the rear doors, away from any direct discharge of
refrigerated air. Rail cars should have two or three recorders. In loads with top-
ice or humidity above 95%, the recorders should be waterproof or enclosed in a
plastic bag.

Shippers and receivers must follow the temperature recorder company’s

instructions on documenting the load, starting the recorder, reading the results,
and returning it for calibration and certification if necessary. These steps are
essential for settling claims over temperature management during
transportation.

4.20 Similar sized shipping containers should be loaded together in mixed loads for
increased stability. Heavier shipping containers of produce should be loaded
first, distributed evenly across the floor of the trailer or container. Lighter
shipping containers can then be placed against or on top of the heavier produce.
Load lock and secure stacks of different sized shipping containers. To facilitate
inspection of mixed loads at ports of entry, a representative sample of each
commodity should be available near the door. This can minimize the unloading
of cargo for examination.

4.21 Never load fruit, vegetables, or other food products with cargoes that provide
any risk of contamination through the transfer of odor or toxic chemical
residues. The longer the transit time, the higher the risks in transporting mixed
loads of agricultural produce. Therefore it is essential that guidelines be
followed as much as possible to maintain quality in distant markets.

4.22 Modified atmospheres of reduced oxygen and elevated carbon dioxide and
nitrogen are provided to trailers and containers after loading is completed. The
trailers and containers must be equipped with channels at the doorway for a
plastic film curtain and gas ports for the application of the treatment.

4.23 The refrigeration unit, walls, ceiling, floor, and doors must adequately seal the
inside of the cargo area from outside air. Otherwise, the modified atmosphere
will quickly dissipate. Warning labels must be applied to the equipment to warn
that the atmosphere is not life supporting and that the cargo area must be
properly ventilated before personnel enters to unload the cargo.

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

5 Packaging to Maintain Produce Quality During Transportation and Marketing

5.1 Packaging must withstand:

a) rough handling during loading and unloading;

b) compression from the overhead weight of other containers;
c) impact and vibration during transportation; and
d) high humidity during precooling, transit, and storage.

5.2 Packaging materials are chosen on the basis of needs of the produce, packing
method, precooling method, strength, cost, availability, buyer specifications, and
freight rates. Importers, buyers, and packaging manufacturers provide valuable
recommendations. Materials used include:

a) paperboard or fiberboard bins, boxes (glued, stapled, interlocking), lugs, trays,

flats, dividers or partitions, and slip sheets;
b) wood bins, crates (wire bound, nailed), baskets, trays, lugs, pallets;
c) paper bags, sleeves, wraps, liners, pads, excelsior, and labels;
d) plastic bins, boxes, trays, bags (mesh, solid), containers, sleeves, film wraps,
liners, dividers, and slip sheets; and
e) foam boxes, trays, lugs, sleeves, liners, dividers, and pads.

5.3 Bins, boxes, crates, trays, lugs, baskets, and bags are considered shipping
containers. Baskets, however, are difficult to handle in mixed loads of rectangular
boxes. Bags provide limited produce protection. The fiberboard type box is a
widely used container. Styles include for example:

a) one-piece slotted box with glued, stapled, or self-locking flaps;

b) two-piece half slotted box with a cover;
c) two-piece half slotted box with a full telescoping cover, providing strong walls
and corners;
d) three-piece Bliss-style box featuring stapled or glued ends providing strong
corners;
e) one-piece box with full telescoping cover;
f) two-piece, die-cut style box with full telescoping cover; and
g) one-piece box with wire or fiberboard tabs or hardboard end inserts and
plastic end caps, providing stacking strength and alignment.

5.3.1 Fiberboard boxes for produce which are packed wet or with ice must be wax-
impregnated or coated with water resistant material. The compression
strength of untreated fiberboard can be reduced more than one half in
conditions of 90% relative humidity. In addition to maintaining box strength,
wax helps to reduce the loss of moisture from the produce to the fiberboard.
All glued boxes should be made with a water resistant adhesive.

5.3.2 The majority of fiberboard boxes and wood crates are designed to be stacked
top to bottom. Compression strength and produce protection are sacrificed
when boxes or crates are stacked on their ends or sides. Misaligned boxes can
lose up to 50% of their top to bottom compression strength.

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

5.4 Various materials are added to shipping containers to provide additional

strength and produce protection. Dividers or partitions and double or triple
thickness sides and ends in fiberboard boxes provide additional compression
strength and reduce produce damage.

5.4.1 Pads, wraps, and sleeves and excelsior also reduce bruising. Pads are also used
to provide moisture as with asparagus; provide chemical treatment to reduce
decay as with sulfur dioxide pads for grapes, and absorb ethylene as with
potassium permanganate pads in boxes of bananas and flowers.

5.4.2 Plastic film liners or bags are used to retain moisture. Perforated plastic is used
for most produce to allow the exchange of gases and avoid excessive humidity.
Solid plastic is used to seal the produce and provide for modified atmosphere
by reducing the amount of oxygen available for respiration and ripening. For
example, this is done for bananas, strawberries, tomatoes and citrus fruits.

5.5 Packing methods include:

a) field packing: produce is placed in fiberboard boxes, plastic crates or wood

crates during harvesting. Some produce is wrapped. The filled containers are
then taken to a precooling facility to have the field heat removed where
possible;
b) shed packing: produce is processed or packed indoors or under cover at a
central location. The produce is brought from the field to the packing shed in
bulk in field crates, bins, or trucks. If available, the produce should be
precooled either before or after they are placed in shipping containers
according to the nature of the produce; and
c) repacking: produce is taken out of one container, re-graded, and placed in
another. This is often done to make smaller containers for the retailer or
consumer packages.

5.5.1 Types of packs include:

a) volume fill: produce is placed by hand or machine into the container until the
desired capacity, weight, or count is reached;
b) tray or cell pack: produce is placed in molded trays or cells which provide
separation and reduced bruising;
c) place pack: produce is carefully placed in the container. This provides
reduced bruising and a pleasing appearance;
d) consumer pack or prepack: relatively small amounts of produce are
packaged, weighted, and labeled for retail sale;
e) film or shrink wrap: each fruit or vegetable is individually wrapped and
sealed in film to reduce moisture loss and decay. The film may be treated with
authorized fungicides or other chemicals; and
f) modified atmosphere: individual consumer packs, shipping containers, or
pallet loads of containers are sealed with plastic film or bags. The oxygen level
is reduced and the carbon dioxide level is increased. This reduces produce
respiration and slows the ripening process.

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

5.6 Shipping containers must be sized and filled correctly. Containers which are very
wide and weigh more than 23 kg (50 lb.), for example, encourage rougher
handling, produce damage, and container failure. Overfilling causes produce
bruising and excessive bulging of the sides of the container, which leads to
decreased compression strength and container failure. Under-filling also causes
produce damage. The produce is bruised as it moves around inside the shipping
container during transport and handling.

5.6.1 Due to a large number of different container sizes in use, box standards are
desirable.

Standardized containers:

a) utilize, with other containers, the maximum surface of the pallet with no
overhang and little under hang;
b) provide unit loads and stable mixed pallet loads;and
c) reduce transportation and marketing costs.

5.7 A large number of shippers have switched from handling individual shipping
containers to unit loads on pallets. Most distribution centers are set up to store
palletized loads in three tier racks.

5.7.1 Unit loads provide for:

a) reduced handling of individual shipping containers;

b) less damage to the containers and the produce inside;
c) faster loading and unloading of transportation equipment; and
d) more efficient distribution center operations.

5.7.2 Unit loads may include, for example, some of the following features:

a) standard wood pallets or slip sheets such as; 1200 x 1000 mm (48 x 40 in),
800 x 1000 mm, 800 x 1200 mm, 1000 x 1200 mm;
b) fiberboard, plastic or wire vertical interlocking tabs between boxes;
c) boxes with holes for air circulation, which align when the boxes are stacked
squarely on top of one another, corner to corner;
d) glue between boxes to resist horizontal slipping;
e) plastic netting around the pallet load of boxes;
f) fiberboard, plastic, or metal cornerboards; and
g) plastic or metal strapping around the cornerboards and boxes.

5.8 Wood pallets must be strong enough to allow storage under load. Provisions for
forklift and pallet jack handling are necessary. The design of the bottom of the
pallet should not block air circulation.

5.8.1 Pallets must have an adequate number of top deck boards to support
fiberboard boxes. Otherwise the boxes may collapse between deck boards
from the overhead weight of the other containers, crush the produce, and
cause the entire load to lean or fall off the pallet. A sheet of fiberboard with

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

holes for air circulation can be used to distribute air across the pallet.

5.8.2 Boxes must not overhang the edges of the pallets. Overhang can reduce the
strength of fiberboard boxes by one-third. This condition also can lead to
collapse of the entire load, crushing of the produce, and make loading,
unloading, and storage in racks difficult. On the other hand, boxes which
utilize less than 90% of the pallet surface and do not align with the pallet edge
can shift in transit.

5.8.3 Pallet loads of shipping containers which are not strapped or netted should
have at least the top three layers of containers cross-stacked to provide
stability. Some shippers use film wrap, tape, or glue on the top layers in
addition to cross- stacking. The containers must be strong enough to be cross-
stacked without collapsing. Film wrap should not be used on shipping
containers of produce that need ventilation.

5.9 Slip sheets are used by some shippers because they cost less than pallets. They
also eliminate the cost of transporting and returning pallets. A special forklift
is needed to transfer slip sheet loads to and from the pallets at the shipper's
and receiver's distribution center. If a receiver does not have the proper
handling equipment, the packages are unloaded by hand onto pallets for
placement in storage. Shipping containers on slip sheets are cross-stacked,
film wrapped, or otherwise unitized with corner boards and strapping.

5.9.1 Slip sheets made of fiberboard or plastic must be strong enough to be clamped
and pulled onto the forklift tines or plate for lifting while fully loaded.
Fiberboard slip sheets should be wax impregnated when used in wet
conditions. Slip sheets used in transportation equipment should have holes for
air circulation under the load. The use of slip sheets in refrigerated
transportation equipment with shallow floor channels is not recommended
due to the need for adequate air circulation under the load.

6 Precooling Practices

6.1 If available, the removal of field heat by the process of precooling to a

recommended storage temperature and relative humidity is suggested to
maintain the quality of fruits and vegetables. The quality of most produce will
rapidly deteriorate if field heat is not removed before loading into transportation
equipment.

6.2 Refrigerated transportation equipment is designed to maintain temperature and

should not be used to remove field heat from produce packed in shipping
containers. The refrigeration units also are not capable of raising or controlling
the relative humidity.

6.3 Precooling extends produce life by reducing:

a) field heat;
b) the rate of respiration and heat generated by the produce;

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

c) the rate of ripening;

d) the loss of moisture (shriveling and wilting);
e) the production of ethylene (ripening gas generated by the produce); and
f) the spread of decay.

6.4 The success of precooling is dependent on:

a) time between harvest and precooling;

b) type of shipping container if produce is packed beforehand;
c) initial produce temperature;
d) velocity or amount of cold air, water, or ice provided;
e) final produce temperature;
f) sanitation of the precooling air or water to reduce decay organisms; and
g) maintenance of the recommended temperature after precooling.

6.5 Precooling, where it is used, should occur as soon as possible after harvest. For
most produce, harvesting should be done in early morning hours to minimize
field heat and the refrigeration load on precooling equipment. Harvested
produce should be protected from the sun with covering until they are placed in
the precooling facility.

6.6 Many produce are field- or shed-packed and then precooled. Wire bound wood
or nailed crates or wax impregnated fiberboard boxes are used for packed
produce that is precooled with water or ice after packing. Precooling of produce
packed in shipping containers and stacked in unitized pallet loads is especially
important as air circulation around and through the packaging may be limited
during transportation and storage.

6.7 The choice of precooling method depends on the nature, value, and quality of the
produce as well as the cost of labor, equipment, and materials. Precooling
methods include:

a) room cooling: stacking containers of produce in a refrigerated room. Some

produce is misted or sprayed with water during room cooling;
b) forced air cooling or wet pressure cooling: drawing air through stacks of
containers of produce in a refrigerated room. For some produce, water is
added to the air;
c) hydrocooling: flushing produce in bulk tanks, bins, or shipping containers
with a large quantity of ice water;
d) vacuum cooling: removing heat from produce packed in shipping containers
by drawing a vacuum in a chamber;
e) hydrovacuum cooling: adding moisture to produce packed in shipping
containers before or during the vacuum process, to speed the removal of heat;
and
f) package-icing: injecting slush or crushed ice into each shipping container of
produce. Some operations use bulk containers.

6.8 Care must be taken not to precool or store the produce below the recommended
temperature, since most produce is sensitive to chilling injury. Often the visible

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

effects of chilling injury are delayed until the produce is offered for retail sale.
These effects include failure to ripen properly, pitting, decay, watery breakdown,
and discoloration in fruits and vegetables.

6.9 All produce is sensitive to decay. Precooling equipment and water should be
sanitized continuously, for example, with a hypochlorite solution to eliminate
decay producing organisms. Care also must be taken not to allow produce to
warm up after precooling. Condensation on cool produce surfaces at higher air
temperatures also spreads decay.

6.10 The method of transportation, condition of the transport equipment, loading

method, and transit and storage practices affect the success of precooling. If the
recommended temperature and relative humidity are not maintained after
precooling, produce quality will deteriorate.

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Code of Practice (COP) for Packaging and Transport of Fruits and Vegetables

Republic of the Philippines

Department of Agriculture
Bureau of Agriculture and Fisheries Standards

Technical Working Group for the Code of Practice for Packaging and Transport
of Fruits and Vegetables

Chairperson:

Dr. Rodel G. Maghirang

University of the Philippines Los Baños

Members:

Manuel D. Ching Leah C. Dajay

Julie Ann A. Aragones Food and Nutrition Research Institute
Bureau of Plant Industry Department of Science and Technology

Dr. Jocelyn M. Sales Dr. Maria Auxilia T. Siringan

Food Development Center Natural Sciences Research Institute
National Food Authority University of the Philippines Diliman

Dr. Maria Leonora dL. Francisco Lorena De Guzman

College of Home Economics Vegetable Importers, Exporters and
University of the Philippines Diliman Vendors Association of the Philippines

Dr. Perlita A. Nuevo

Postharvest Horticulture Training and Research Center
University of the Philippines Los Baños

Adviser:

Karen Kristine A. Roscom/Karen S. Bautista

OIC-Executive Director
Bureau of Agriculture and Fisheries Standards

Secretariat:

Lara V. Navarro
Abon Mariae B. Suataron
Farlash D. Pancho
Jila Carla Z. Reyes
Anjanette S. Tadena
John Gregory V. Aquino

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