Principles of transporting fruits and vegetables
Ultra fresh and fresh products require different forms of storage and transport. Some can be classified as long-lasting produce (potatoes, cabbage, apples, pears) while others are perishable (cucumbers, courgettes, kale, raspberries, strawberries). Before transporting fruits and vegetables, the right storage conditions must be in place. The transport logistics process is also of great importance for the freshness and quality of the goods. To this end, it is essential to adhere to the following processes and principles:
- preparation for transport – fruits and vegetables should not be exposed to direct contact with ice or water, which can lead to freezing damage. Packaging, on the other hand, should protect the produce from mechanical damage and reduce the risk of crushing;
- choice of packaging – packaging should be adapted to the type of product and its characteristics. For example, delicate products may require soft packaging and heavier products may require robust packaging. The degree of transparency also matters, making it easier for customers to see the product before buying it;
- labelling and information – packaging should contain information about the product, such as type, origin, date of harvest, information about the producer, storage and consumption;
- temperature control – selecting the right refrigeration conditions aims to prevent the growth of microorganisms that cause spoilage of fruits and vegetables. Maintaining the recommended temperature requires sophisticated sensors, a monitoring system and emergency procedures.
In addition to this, the transport of fresh fruits and vegetables requires us to ensure a maximum level of hygiene. It is not just a question of warehouse cleanliness and vehicle disinfection. It is just as important to avoid contact with harmful substances, isolate from sunlight or ensure safety by avoiding crushing.
