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Carriage of apples -Safety procedure onboard general cargo ship

These are usually shipped under temperature control, although some varieties do not need to be chilled. In general, the instructions for Fruit should be followed. Shippers usually give specific instructions and these should be followed. For guidance, the following carriage temperatures are acceptable.
  1. Oranges : 4° to 4.5°C
  2. Lemons : 10° to 11.5°C
  3. Grapefruit 10° to 11.5°C
  4. Tangerine /Satsuma / Clementine/ Mandarin : 4° to 5°C
Some shippers now prefer to have lemons carried at lower temperatures, i.e. 4° to 5°C and will issue specific instructions. Lower temperatures are also recommended for some shipment from the USA For some cargoes to be shipped long distances, e.g. from Australia, a lower carriage temperature may be recommended of 5° to 6.5°C.

Small consignments of citrus are often carried as a mixed cargo in the same compartment. When this is done, a compromise carriage temperature of 6.5° to 8°C is recommended. However, the shippers' instructions must be complied with if they differ from this recommendation.

Ventilation of citrus is important. The maximum possible should be maintained. If carbon dioxide measurement equipment is available, do not allow the level to go above 1% in the compartments. Note that citrus has a penetrating odour, and holds must be cleaned and de-odourised after carriage, otherwise subsequent cargoes may be tainted.

Most citrus is reasonably insensitive to mechanical damage during carriage, although the packaging should be examined carefully since inadequate packaging has been the cause of serious shipboard damage.

Citrus being generally a hardy fruit, may carry for long distances without refrigeration. However ventilation of the fruit is still essential, and where insulated containers of citrus have to stand without refrigeration (e.g. port-hole containers without Clip-on Units, port-holes should be left open to assist ventilation.

In certain trades the practice of loading citrus at ambient temperature and reducing to carriage temperature on voyage has been successful. However instructions to this effect must be received from the shipper or fruit authority before such a course of action is embarked upon, and full understanding (in writing) that some fruit may not reach carriage temperature prior to discharge.

Mandarins etc., may be damaged by crushing. Height of stow should, therefore, be limited to about 10 cartons high. When stuffing ISO containers care should be taken that cartons do not collapse into the side channels due to the excessive top weight and moisture. Great care at time of picking and packing of this fruit is necessary to ensure good out-turn.



Other useful articles :
  1. Methods of refrigeration

    2. Refrigeration is essentially the removal of heat through the process of evaporation. We choose to refrigerate commodities such as fruits and vegetables because we want to prolong their “practical shelf life” – the time from harvest until the product loses its commercial value.
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  2. Reefer cargo stuffing

    3. it is essential that all products are treated correctly prior to stuffing. Even though the temperature, ventilation and humidity are all optimal during the entire voyage, products will only arrive in perfect condition if the pre-treatment has been performed correctly. Successful shipping begins at the product sourcing area.
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  3. Growing demand for container refrigeration

    4. On deck refrigerated containers are generally serviced by clip-on air cooled electric motor drive cooling units. The units are plugged into the ships electrical system by way of suitable deck sockets.
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  4. Frozen products packaging requirement

    5. Proper packaging procedures will help protect frozen cargo during transport. Frozen products do not require air holes in the top and bottom of the cartons. Air flowing around the load is sufficient to remove heat that has penetrated the container. The cartons should be stacked directly on top of each other to take advantage of their strength in the corners.
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  5. Packaging & stowage guideline for reefer cargo

    6. Packaging plays an important role when it comes to protecting the cargo. The packaging material must be able to support a stacking height of up to 2.4 metres (7’10’’). The material should be able to withstand humidity without collapsing, and should allow the passage of an adequate vertical airflow through the cartons in order to maintain the desired temperature..
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  6. Choice of packaging for various commodities

    7. Goods should be well stowed within the package, evenly distributed and properly secured. Items completely filling the case or carton contribute to the strength of the whole package. Items which do not completely fill the package must be cushioned against shock or vibration.
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  7. How to keep cargo fresh ?

    8. Proper ventilation of fresh, chilled products is necessary to remove the heat, carbon dioxide and other gases produced by the cargo. Heat is removed by continuously circulating the internal air, whereas carbon dioxide and other gases are removed by replacing the internal air supply with cooled fresh air..
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  8. Loading precautions for refrigerated cargoes

    9. Refrigerated cargoes include meat carcases, carton (packed) meat, fruit, cheese, butter, fish and offal. Ships are specifically designed for their carriage, with separate spaces in holds and ’tween decks, each fitted with suitable insulation and individual control of ventilation. Ordinary general cargoes may be carried in the spaces at other times, the temperature being regulated accordingly for the type of cargo being carried.
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  9. Role classification societies maintaining seaworthiness of vessels

    10. classification societies publish rules and regulations which are principally concerned with the strength of the ship, the provision of adequate equipment, and the reliability of the machinery .
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  10. Periodic survey requirement by classification societies

    11. To maintain the assigned class all steel ships are required to be surveyed and examined by the Society’s surveyors at regular periods. The major hull items to be examined at these surveys only are discussed here..
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