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Carriage of apples -Safety procedure onboard general cargo ship

Apples are normally carried in cartons as palletised temperature controlled cargo in conventional reefer ships or refrigerated containers. The primary trades are from South Africa, New Zealand, Australia and the United States. However, significant cargoes are also carried from Argentina and Chile.

Apples should be carried in accordance with the general rules for fresh produce . They readily taint other cargo and should not be stowed in the same hold as meat or dairy produce. Apples and pears may be stowed together under certain conditions, e.g. when carriage temperatures are compatible.

Apples are normally pre-cooled prior to loading although, occasionally, fruit might be presented for loading at orchard temperature. While the ship's refrigeration plant should be capable of cooling such cargo, it should not be stowed in the same space with pre-cooled fruit.

Most shippers issue very specific carriage instructions which may vary with the particular variety being shipped. Generally, apples are carried between zero and 2°C and as apple flesh freezes at ­1.5°C the fruit may suffer chill damage if held at zero or below for long periods.

Modern refrigeration equipment is capable of very precise temperature control and instructions requiring a delivery air temperature of zero to maintain a pulp temperature of 0.5°C can easily be met.

Carriage instructions will also normally be specific about ventilation and relative humidity together with the monitoring and control of carbon dioxide levels. Apples are very sensitive to ethylene, which they produce in large amounts during ripening. Some varieties may suffer from carbon dioxide damage if levels are allowed to rise too high. Deviation from the carriage instructions should only occur with the specific agreement of the shipper.

In recent years, new developments in refrigeration techniques have led to the introduction of "controlled atmosphere" (C.A.) as a means of prolonging the life and quality of various commodities. The process is now relatively common in both reefer ships and containers.

Many apple shipments are carried under Controlled Atmosphere (C.A.) conditions and, again, very specific carriage instructions will be issued by the shipper. C.A. slows the ripening process and thus the production of ethylene.

Breakbulk stowage of cartons (i.e. non-palletised) must be in accordance with the general principle of permitting the optimum airflow through the cargo. If the apples have been pre-cooled, then the cartons can be block stowed on the gratings with an air gap of at least 5.0cm between blocks. A gap of at least 7.5cm should be left between the top of the stow and the deckhead. If the fruit has not been pre-cooled, spaces should be left between cartons using battens.



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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  3. Reefer cargo stuffing

  4. 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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  5. Growing demand for container refrigeration

  6. 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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  7. Frozen products packaging requirement

  8. 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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  9. Packaging & stowage guideline for reefer cargo

  10. 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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  11. Choice of packaging for various commodities

  12. 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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  13. How to keep cargo fresh ?

  14. 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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  15. Loading precautions for refrigerated cargoes

  16. 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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  17. Role classification societies maintaining seaworthiness of vessels

  18. 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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  19. Periodic survey requirement by classification societies

  20. 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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