PACKING
Packing refers to the set of handling practices carried out to prepare the commodity for
packaging and marketing. It includes several treatments and practices such as cleaning, washing, curing,
sorting, sizing, waxing, fungicide treatments, packaging, palleting, etc.
Packing can be done in the field or in “packing sheds” or “packinghouses” with different
designs, depending on the type of commodity, the intended market and type of investment. There is no
standard “packing” facility, and packinghouses can vary from a very simple shed to a very big and
sophisticated equipped packing place. However, several basic requirements should always be available.
The site should protect the crop from heating and physical injury, and preferably should provide workers
with a comfortable working environment. The packing site should be located where there is accessibility
to roads and markets, and other needed services.
Field packing
Field packing is commonly practiced for several crops such as lettuce, strawberries, green
onions, celery, and grapes, among others. This type of packing, which is done either right at the site of
the plant (as is the case for lettuce and strawberries) or at the end of the line or orchard as in the case of
grapes, is very popular due to several advantages. It significantly reduces handling damages during
transport and all other further postharvest chain processes. During this packing system, the crop is
commonly selected, sized, trimmed, and packaged in shipping containers or even in consumer packages
(as in the case of strawberries). This shipping system also reduces initial investment compared to
packing in an established packinghouse. There is a tendency to increase the use of field packing.
However, field packing has some disadvantages such as difficulties for managing quality control,
and for providing a comfortable work environment for labors. In addition, there are some postharvest
practices and treatments that cannot be implemented in this system such as waxing,
quarantine systems, etc.
Location of the packing facility
The selection of the site of the packing facility is essential. Several important factors should be
considered, including:
1. Proximity to production area. This is important to reduce transport distance and therefore to
reduce the deterioration of the product.
2. Availability of labors. There is usually a strong need for labors during the packing season.
3. Availability of services and technical assistance. Packinghouses (depending on how
sophisticated they are) will always need adequate maintenance and servicing.
A packing site should include the following components:
Receiving area. This should be shaded to protect the product from heat. In this area the product may
wait for some time before being loaded on the packing line. In this area the product is commonly
weighed and a sample should be taken to evaluate initial quality.
Packing line. This can include several treatments such as cleaning (removing of debris), washing,
sorting, drying, sizing, quality grading, waxing, fungicide application, packaging, palletizing, etc.
Dispatching area. This area can include practices such as quality inspection facilities for final product,
palletizing, pre-cooling, storage and ripening rooms, and loading on transport vehicles.
Practices and processes done in a packinghouse
Cleaning and/or washing. Fresh horticultural crops can be received in the packing line or in water tank
to reduce the mechanical damage. Crops that can withstand water are recommended to be received in
wet (e.g carrots, potatoes, banana, etc). Water can clean and cool the crop, and in addition it can be used
as a vehicle for chemical applications.
Sorting. Crops are commonly sorted to eliminate those that are not fit for packing such as those that are
undersized, oversized, deformed, deteriorated, immature, over mature, etc.
Drying. This is usually done to remove the water from the surface of the product, especially important
when waxing is intended to be carried out.
Grading. The product is then classified to different quality grades according to size, shape, color,
ripening stages, freedom from defects, etc.
Sizing. This can be done before or after grading, either manually or mechanically depending of the
product and the intended market. Sizing can be done on the bases of dimensions or weight.
Waxing. Waxing is done to reduce water loss and to increase gloss, and attractiveness of the quality of
the product. Several waxing formulas are available and used, but it is recommended that natural (rather
than synthetic) waxes be used. Drying after waxing is essential. Waxes are sometimes mixed with
fungicides such as TB2.
Packing. Packing can be done in several types of shipping or consumer packages depending on the type
of crop. This is commonly done manually to reduce mechanical injury, although some mechanical
packaging is some time implemented.
Palletizing. This is usually done manually. Pallets are standardized for the main markets (European or
USA).
Management of the packing facility
The packing shed or packinghouse, whether it is simple or sophisticated, needs to be managed
adequately. Several important factors are essential:
Cleanness / hygiene.
Organization.
Data control.
Maintenance.
References
Anon. 1973. Packing stations for fruits and vegetables. Intl. Inst. Refrig., Spec.Bull.,307 p.
Peleg, K. 1985. Produce handling, packaging and distribution. AVI Publication CO., Inc.,
Wesport, CT, 625 p.
Yahia, Elhadi M., Catherine Barry-Ryan, and Ramdane Dris. 2004. Treatments and techniques to
minimize the postharvest losses of perishable food crops. In: R. Drisand S. M. Jain (Eds.).
Production practices and quality assessment of food crops. Vol. 4. Postharvest treatment and
technology. Kluwer Academic Publisher, p. 95-133.
