Origin Fruit Group Grape Packing Protocol

PRODUCT & PREPARATION

Mould management

PROTECTION Even with the most effective chemical control pro gramme it may not be enough to completely eradicate Botrytis, as infection can occur post harvest, during picking and packing. Therefore it is important in all cases to use Sulphur dioxide generating pads or lin ers. SO2 is most effective when the spray programme has reduced the inoculum during growth, especially flowering to closure. Sulphur dioxide does not kill the fungus established inside the berry, but only eradi cates spores on the surface. Effective control of botrytis may be achieved by a synergistic effect with the chemical ap plication and sulphur pads. TOP SULPHUR PAD The top Sulphur pad must be the dual release type, preferably the UVASYS or Proteku pads. Sulphur pad full size for a 60 x 40 box for both loose and punnets. It must cover 100% of the box surface. The pad is placed over the product, with no tissue paper between pad and product. If additional tissue or card is desired it must be place above the sulphur pad, but it is not recommended. If the tissue becomes wet bleaching occurs at contact points. The sulphur pad releases an initial burst of Sulphur dioxide at greater than 100ppm, then settles at approximately 2-3ppm, independent of the quantity. The release is humidity dependent. A Sulphur impregnated liner (Smartpac) can be used in exchange for the Sulphur pad and liner. BOTTOM SULPHUR PAD For long term storage and product with the potential for high Botrytis pressure, a low dosage bottom sul phur pad is advisable. This should be a 1g-3g slow release sulphur pad, dependent on mould pressure. Usage of these pads is to provide a more uniform dis tribution of sulphur dioxide within the carton, especial ly to the lower portions of the product. It is advisable to conduct trials in real scenarios of packing, cooling. To ensure that the potential for sulphur damage occur ring is stopped as a result of unforeseen conditions, such as excess humidity. So systems can be adjusted to prevent condensation and the resultant bleaching.

LINER The ideal liner has 0.6% ventilation using 2mm holes (1150 holes for a 60 x 40 liner). Tolerance, ventilation can be 0.3 to 0.9% with 1 to 4mm holes, to give ade quate ventilation and humidity. Important note : con densation occurs with large flat surfaces or no ventila tion as a consequence of fewer holes and temperature differences. It is important to manage cooling to pre vent condensation, in particular moving cold product to warm conditions. Tissue paper should not be used to manage condensation. If tissue pad is used it should be on top of the sulphur pad to prevent contact bleach ing from wet tissue to the sulphur pad. BOTTOM IMPACT PROTECTION A jiffy pad or bubble pad should be used under the liner to reduce the incidence of bruising and splits which are then sites for infection. This must not be inside the liner. ACTIVATION OF SULPHUR PADS Sulphur pads activate in the presence of humidity. It is important to ensure the Sulphur pads have activated, as in low humidity environments it is possible in cer tain conditions for them to not activate. Within 15 min utes of placing the sulphur pad on the product there should be a noticeable smell of Sulphur Dioxide if they have activated. If after 30mins of placing the pads in the boxes no smell is detected, the relative humidity in the pack ing site may be too low to activate them. A minimum of 65% relative humidity is required to activate pads in normal conditions. Condensation and humidity should be achieved when the product temperature re duces in the cold store.

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Origin Fruit Group | Grape Packing Guide