‘ara Table of Contents PREFACE... = INTRODUCTION. 5 : ACKNOWLEDGEMENT. - NOMENCLATURE. a, Reference Marks.. Chapter 1—Application of these Regulations : 1.1 Simplifying the Business and Contractual Considerations 4.2. Shipper Responsibilities. 4.3. Carrier Responsibilities. 1.4 Special Conditions. 1.5 Cargo Services Conference Resolutions. 1.6 Compliance. Chapter 2—Government Regulations. 2.4 Compliance ........u. 22 Government Regulatory Agencies and Food Laws Chapter 3—Carrier Regulations 3.1. General Airline Information 32. Specific Airine Variations . Chapter 4—Perishables Facts and Types s 4.1 General Facts about Air Shipment of Perishables. 4.2 Types of Perishables Chapter 5—Packaging. 5.1 General Knowledge. 5.2 Air Shipment Requirements... 53 Package Categories. Chapter 6—Perishables Operations 6.1 Quality and Risk Management 62 Booking and Documentation. 63 Acceptance .. 64 Cargo and Ground Operations .. a a 65 Delivery.. Chapter 7—Traceability and Tracking 7.1. General Knowledge. 7.2 RFID.| Ox Perishable Cargo Regulations Chapter 8—Claims.... 8.1 Types of Claims 8.2. Inspecting a Claim . 83. Studying a Claim. 8.4 Check List... Chapter 9—CITES. 9.4 General information . 92 Guidelines for Transporaion of ive Plant Specimens. 93. CITES Parts... ae 9.4. CITES Appendices. 9.5. CITES Management Authorities by Countries. 9.6 Decisions Resulting from Conference of Parti Chapter 10—Air Transport of Cut Flowers 10.1. Overview 10.2 What are Omamentals.... 10.3 Quality Loss in Omamentals. 10.4. Factors Affecting Post Harvest Quali 10.5 Post Harvest Management Techniques. 10.6 Quality Control. 10.7 Air Transport Logisties for Cut Flowers .. 10.8 Useful References and Suggested Further Reading. of Airbus and Boeing Aircraft. Appendix A—Ventllation, Heating and Cooling Capabil ‘Appendix B—General Design Requirements for Thermal, insulated and Refrigerated Containers Appendix C. Appendix D—Cargo Handling Codes Appendix E—Perishables Classification... 1. Classification Nomenclature... E.2_ Incompatible Loads and Segregation......tea edn cee PO NOMENCLATURE following is the commonly acy Cie SE, Re ery ta “ABSCISSION”. —Refers, , leaves, or fut from the plant"? SSt2ehment o fall ofthe *ACT’—Special Handling code Contoled Container or ie? fF Actve Temperature “ADJUVANTS"—Additives, sonae's oan gt canis aides 3 “AGENT OR FORWARDER’. an behalf of one oF several shippepanotzed 10 act transportation of goods with an airine) °° ganze the “ALTERNARIA ROT (Alternariaspp.)"—A fungal saprophyte or weak pathogen “of ‘brad fit oe, vegetables that is most commonly seen associated with chiling injury. Alternaria rot occurs primarily on necrotic lissues, ‘such as pitted area on chilled fults and vegetables, and forms a compact brown or dark gray to sooty black mycelium, “AMBIENT"—Normal room temperature, “AMBIENT TEMPERATURE PROFILE"—Anticipated temperatures the product may experience during transit, Which are used to evaluate package performance capabilties. Ambient temperature profiles are correctly determined by conducting focused simulated shipping studies and collecting temperature data from specific distribution environments. “ANTHOCYANINS”—Blue and red colored pigments in plants. “AXIL"—The junction between @ leaf and a stem. “BIOCIDE"—Chemical kiling microbes. “BIOLOGICAL PRODUCT"—A biological product is any virus, therapeutic serum, toxin, antitoxin, vaccine, blood, blood component or derivative, allergenic product, or walogous product applicable to the prevention, treatment or cure of diseases or injuries to humans. Biological products include, but are not limited to, bacterial and viral vaccines, human blood and plasma ‘and their derivatives, and certain products produced by biotechnology, such’ as interferons and erythropoietins and related bio similars. “BLANKETS, ISOLATING”—Isothermal covers used to Protect cargo from temperature variations during ramp SBRACTS"—Leaf like structures (normally green) at the base of an inflorescence. Etectve 1 January 2019-31 December 2019 “BRANCHIAE OR GILLS"—Fish respiratory system. The walls of the Pharynx are perforated by five siitlike openings. “BUDS” Blossom; closed broccoll lowers. “BULLHEADS".—Oversized buds, usually having more petals than what is normal. “CALYX".—Refers to the pod or outer whorl of protective leaves of a flower, usually green. In green peppers it refers to the steam cap. In strawberries refers to the small green leaves attached to the steam. “CARGO AIRCRAFT ONLY (CAO)"—Special loading ‘and handling code used for certain commodities not ‘allowed to board a passenger aircraft for safety reasons, “COL"—Special handling code for cool goods. “COLD CHAIN, (COOL — Chain)*—Temperature Controlled chain in the life cycle of a product where an Uninterrupted series of storage and distribution actives ‘are put in place to maintain given temperature range or ranges. “COLUMN-STACKING”—in this stacking __ mode, Containers are piled one on top of another in the same Orientation to form a column. The stablity of this kind of Pallet loading is low and stretch wrapping ot strapping is Used to increase stability “COMMODITY”.—Nature of goods to be declared on the ‘AWB. Exact name to be used for customs clearance. In ‘case of consolidation, a detailed list of commodities to be provided by the shipper (consolidation manifest). “COMPARTMENT, HOLD”.—Division of an aircraft hold corresponding to'one or more pallet or container positions. On containerized aircrafts, compartments. 1 ‘and 2 are part of forward hold, compartments 3, 4 and 5 ‘are part of aft hold. Number 5 Is used for loose cargo, also called bulk hold, “CONSOLIDATION, CONSOL.".—Consignment of mmult-packages which has been originated by more than. ‘one person each of whom has made an agreement for carriage by air with another party than a scheduled air cartier. “CROSS-STACKING’.—in this stacking mode, containers are tumed 90° on ing layers (Ike bricks) when stacked on a standard pallet so that the resulting pile is stronger than if containers were colurin- stacked, “CRT".—Special handling code for Controlled Room Temperature, “CULTIVARS".—Botanical name for horticultural varieties, “CURD".—Refers to the cauliflower white bouquet. xi4ATA Perishable Cargo Regulations “CURRENT GOOD MANUFACTURING PRACTICES (cGMP)".—Also known as good manufacturing practices (GMP), is a current accepted standards for design, operation (production) and testing practices that helps to ensure a quality product. The FDA and other regulatory bodies are empowered to inspect drug-manufacturing Plants in which drugs are processed, manufactured, Packaged, stored, and distributed for compliance with these standards. “CUTICLE”.—Refers to the natural waxed skin surface, which gives the fruit or vegetable a glossy shiny ‘appearance as well as protection. “DANGEROUS GOODS" —Articles or substances which are capable of posing a risk to health, safety, property or the environment and which are shown on the list of [ATA Dangerous Goods Regulations. Dangerous Goods Declaration is under the shipper’s responsibilty. “DECK, LOWER".—Floor of an aircraft reserved to baggage and cargo and located beneath the cabin of 2 Passengers aircraft or beneath the main floor of a freighter. “DECK, MAIN".—Floor of an aircraft reserved to Passengers on passengers aircrafis and to cargo on freighters. “Combi” aircrafts have space allocated to Cargo in the rear section of the main deck. “DESICCATION”. —Drying out. “DGR”.—Dangerous Goods Regulations (see entry under dangerous goods). “DISBUDS”.—Fiowers removed. “DRESSED FISH".—Fish with viscera, head and tail removed (some fish may have the tail on) but with skin and bone retained. “EPS".—Expanded polystyrene container known as ‘Styrofoam used mainly for packing fish, seafood and pharmaceutical products. 1 “ERT*.—Special handling code for Extended Room ‘Temperature. “FLAVEDO".—Refers to the superficial irregular skin of citrus fruits. “FLORETS”.—Usually refers to the tiny flowers or buds of broccoli or cauliflower. Several florets form the broccoli ‘or cauliflower bouquets. “FORWARDER OR AGENT”—Party authorized to act ‘on behalf of one or several shipper(s) to organize the ‘transportation of goods with an aifine. “FRI".—Special handling code for frozen goods subject. to veterinary and or phytosanitary inspections. { “FRO”.—Special handling code for frozen goods. “GHA”.—Ground Handling Agent representing an airline by contract and acting on its behalf, . “GIBBERELLIC ACID".—Growth regul Sing poeere eG regulator causing stem that have had side buds “GSA"—General Sales Agent, authorized by and/or carrier to sell all passenger or cargo by nd its region. Bias “UTED FISH".—Fish from which the guts have ‘Suoved,etomative term is eviscerated tgh,"® Se “HEG".—Special Handling Code for hatching eggs, “HOLD, CARGO”.—Volume allocated to cargo equipped or not to take pallets a eam Wide-body aircrafts and some narrow-body aircrafts han, a forward hold and a rear hold, both “containerzag’ Each hold is divided into compartments with sever pallet or container positions. Holds are almost a pressurized but not all are ventilated or tomperatur adjustable. “HORTICULTURAL PRODUCT” Hortcutural that are grown from plants through gardening. They are separated into two major categories: ruts anf ‘vegetables, and omamentals (flowers and greens) “IATA CARGO AGENT”.—Agent approved by IATA and registered in the IATA Cargo Agency List. This enables the agent, upon authorization of the IATA carter, i receive shipments, execute air waybills and coleg charges. “ICE”. —Special handling code for dry ice. “INFLORESCENCE".—Flower comprised of _ many florets. “MARGIN".—Edge of a leaf or petal, “MEAN KINETIC TEMPERATURE or MKT"—Th Intemational Conference on Harmonization (ICH) define MKT as: ‘a single derived temperature, which, if maintained over a defined period, would afford the same thermal challenge to a pharmaceutical product-as would have been experienced over a range of both higher and lower temperatures for an equivalent defined period Iis {a calculated, single temperature which is the expression of cumulative thermal stress experienced by a product al varying temperatures during storage and distribution. “MISSING AIR WAYBILL (MSWA)".—Shipment listed on the cargo fight manifest and seni to destination on same fight but AWB missing on arrival “MISSING CARGO (MSCWA)"—Shipment listed on the cargo fight manifest and AWB sent to destination ot Same flight but cargo missing or number of parcels received is less than manifested. “NAPES"—Upper surface of the body behind the head and before the dorsal fin. {NECROSIS".—Death and drying of a leaf or petal, oft in small localized regions. “NOTIFICATION TO CAPTAIN (NOTOC}”.—Documett used to notify the captain about dangerous goods ther special loads on board, Includes dangerous details and other special loads information (2 Perishable cargo commodity with Special Loading to help crew select the proper temperature level. “OPERATOR”.—A person, organization ot entert# ‘engaged in or offering to engagein an aircraft operation‘I Se ane pee ee hl Te CHAPTER 1—APPLICATION OF THESE REGULATIONS 41.1 Simplifying the Busi and Contractual Considerations IATA recognized the need and oficency and cost-ffectveness ofthe oa aire nee chain. Today, the ait cargo industry stil almost onioe. to support the average shipment locuments that are used movement of freight The generates more than 30 paper di andfor handled by the various parties involved. Many of the processes stil depend on human itarwergon tect operbased processes are not cost-effective, nor eo ‘serve Vi toy, serve the Key requirements of ar cargo: securty, Intiated by IATA in 2008 the e-freight program an industy-wide initiative Involving caret, felght for warders, ground handlers, shippers, customs. brokers and customs authorities that aims to build an end-to-end paperless transportation process for air cargo made possible with regulatory framework, modern electronic messages and high quality of data. The objective is to take paper out of the air supply chain, and to create the conditions-to replace the existing processes with new ones where the industry and governments rely on the ‘electronic exchange of information across the whole of the air cargo supply chain, to facilitate the movement of freight IATA e-freight is therefore paper free, i... paper free process whereby airfreight supply chain does not trans- Port the paper, but there may be a requirement by exception to produce a copy of this paper from an electronic structured format message or @ scanned document. The documents that may be required to be produced by exception are the documents in the project ‘scope that support the cargo or goods release/ciearance by customs author ‘The e-Freight roadmap outlines a shared end-to-end industry approach to remove three types of documients: 1. Customs documents: Engaging regulators and governments worldwide to create an ‘e-freight route network’ with fully electronic customs procedures {and where regulations support paperiess shipments 2. Transport documents: Working collaboratively within ihe cargo supply chain to digitize the core industry transport documents, starting with the Air Wayt (awe) 3. Commercial & S| cal 2 pian to digitize the com documents typleally accompanyin: in or outside of the ‘Cargo pouch’. The ultimate goal of the e-Freight program is to bring benefits for the air cargo industry, namely Operational documents: Developing jal and special cargo 19 airfreight today, Etectve 1 January 201031 December 2019 efficiency, Cost effectiveness, Data quality, Innovation, Sustainability and Regulatory Compliance. Further information on the benefits of e-freight can be accessed by means of the following website: http:/www.jata.org/e-freight The Air Waybill (AWB) Is @ critical air cargo document that constitutes the contract of carriage between the “shipper” and the “carrier” (airtine). The Electronic Air Waybill Resolution 672 (MeA) hitp:iNwww jata.orgwhatwedo/cargoleleawb/Pages! ‘multlateral.aspx removes the requirement for a paper ‘AWB. There is therefore no longer a need to print, handle or archive the paper, largely simplifying the air cargo process. 5 The e-AWB project is part of the e-freight initiative and aims at encouraging air cargo players to use the elec- tronic AWB (e-AWB), instead of its paper version. Mov- ing to e-AWB is @ key enabler to achieve the 100% e-freight visi Further information on the e-AWB can be accessed by means of the following website: www.iata.orgleawb. ‘Special cargo such as Perishables, Live Animals or Dangerous Goods are within the scope of e-freight. The functional specifications for business process and stan- dards applicable thereto can be downloaded from the following page in PDF format: httpulwww.iata.orgiecargo. ‘All goods are carried in accordance with the airine's "General Conditions of Carriage". A sample text thet individual Carriers may use in the development of their ‘own respective terms and conditions is provided in the Cargo Services Conference Resolutions _ Manual (CSCRM) Recommended Practice 1601 “Conditions of Carriage for Cargo’. These Conditions incorporate ‘the principles contained in the Warsaw Convention (‘Convention for the Unification of Certain Rules Relating {o Intemational Transportation by Air). ‘The shipper acknowledges his agreement to and accept- ‘ance of the General Conditions of Carriage when the air ll is. completed. The air waybill constitutes the ‘Conditions of Contract, the text of which is printed on the reverse of the three “original” copies of the air weybil The “Conditions of Contract” are in a standard IATA text adopted by most airlines throughout the world. It should be noted that the Conditions of Contract (Cargo Services Conference Resolutions Manual (CSCRM) Resolution 600b) and the Conditions of Carriage for Cargo (CSCRM Recommended Practice 1601) are par- ticularly relevant to the carriage of perishable cargo.IATA Perishable Cargo Regulations Further information can be found via IATA website at htp:/hwww ita. orglecargo. ‘An extract of the Recommended Practice 1601- Conditions of Carriage for Cargo (Sections: 3.1, 3:3, 3.4, 3.5.6.3, 8.5 and 11) is available below: [Beginning of extract 3.1. CARGO ACCEPTABLE 3.44 Carrier undertakes to transport, subject 10 the availabilty of suitable equipment and space, all ‘Shipments, unless otherwise excluded by Carriers regulations and provided: 3.1.4.1. the transportation, or the exportation or importation thereof is not prohibited by the laws or regulations of any country to be flown from, to or over; 3.1.4.2 they are packed in a manner suitable for Carriage by aircraft, 3.1.1.3 they are accompanied by the requisite ‘shipping documents; 3.4.4.4 they are not likely to endanger aircraft, Persons or property, or cause annoyance to pass- engers. 3.4.2 Carrier reserves the right without assuming any liability to refuse Carriage of Cargo when circumstances so require, 3.3 PACKING AND MARKING OF CARGO 3.3.1. Shipper is responsible for ensuring that the Cargo is packed in an appropriate way for Carriage 80 as to ensure that it can be carried safely with ‘ordinary care in handling and so as not to injure of damage any persons, goods or property. Each package shall be legibly and durably marked with the name and full address of the Shipper and Consignee. 3.3.2 Packages containing valuables as defined in Carriers regulations must be sealed if s0 re- ‘quested by Carrier. 3.4 CARGO ACCEPTABLE ONLY UNDER PRESCRIBED CONDITIONS Dangerous goods, ive animals, perishables, fragile goods, human remains, and other special Cargo ‘are acceptable only under the conditions set forth in Carriers reguiatons applicable to the Carriage of such Cargo y 3.5 RESPONSIBILITY FOR NON-OBSERVANCE OF CONDITIONS RELATING To SPECIAL CARGO Responsibility for non-observance of the condi relating to the Carriage of Cargo rests Upon the Shipper who shall indemnify Carrier for any loss, damage, delay, liability of penalties Carrier may incur because of Carriage of any such Cargo, 6.3. SCHEDULES, ROUTINGS AND CANCELLATIONS 83.1 Times shown in, Carters tmtables a elsewhere are approximate and not guaranteed land form no part of the contract of Carriage. No time is fixed for commencement or completion of Carriage or delivery of Cargo. Unless specifi ‘agreed otherwise and s0 indicated in the Ar Waybill o Shipment Record, Carrier undertakes to carry the Cargo with reasonable despetch but ‘assumes no obligation to carry the Cargo by any specified aircraft or over any particular route or routes, or to make connections at any point ac- cording to any particular schedule. Carer is hereby authorised to select or deviete from the route or routes of the Shipment, notwithstanding that the same may be stated on the face ofthe Air Weypbil or in the Shipment Record. Cartier is not responsible for errors or omissions either in timo- tables or other representations of schedules. No employee, Agent or representative of Carrer is authorised to bind Carrier by any statements or representations of the dates or times of departure Cr artval, or of operation of any fight 8.5 DISPOSAL OF PERISHABLES Ava «Set aay sat Fins Beat Oat anda ate ip pra Circ refused at place of delivery, or for other reasons is threatened with deterioration, Carrier may immed syemnscne tect tebe Of itself and other parties in interest, including but ‘not limited to the destruction or abandonment of all or any part of the Shipment, the sending of Sen for instructions at the cost of the Goa sa oe Shere tere ae ft ana ee Ser he disposition of the Shipment or any part thereof at po pve an 8.5.2 | In the event of the sale of the Shipment as provided for above, either at the place of dest {Ration of at the place to which the Shipment hes ‘been retumed, Carrier is authorised to pay to isel! and other transportation services out of the pro- ceeds of such sale all charges, advances, and expenses of Carrier and other transportation set vices plus costs of sale, holding any surplusict subject to the order of the Shipper. A sal Shipment shal, ot sae of ny rot discharge the Ship- per andlor owner of any liabiit Bry dohonemner of any liailty hereunder to pay 8.6 BY accepting devery of the Air Weybi ert, the Conignes shal Deco andlor the Shipr Article 11—Carrier's Liability 112 Except as may be otherwise provided in any Applicable Convention, Carior is not fable to the Shipper, Consignee or any other person for any damage, delay or loss of whatsoever nature arising out of or in connection with the Carriage of Cargo or other services performed by Carrier, unless such damage, delay or loss is proved to have been caused by the negligence or wilful defauit of Carrier and there has been no contributory negligence on the part of the Shipper, Consignee or other claimant. a 11.9 _ The Shipper, owner and Consignee, whose Property causes damage to or destruction of ‘another Shipment or of the property of Carer, shall indemnity Carrer for all osses and expenses incurred by Carier as a result thereof. Cargo which, because of inherent defect, quality or vice ‘or because of defective packing, is likely to en- ‘danger alrcraf, persons or property may be aban- CATHAY PACIFIC (CX—CATHAY PACIFIC Contact information + Sales Contacts hitps:/twww.cathaypacific.com The link above provides addresses and phone numbers for sales personnel by clicking on the requested region or country. A link Is provided for road feeder or trucking services. * Perishable Cargo product FRESH LIFT htps:/Awww.cathaypacific.com ‘* Special Handling Services. https://www.cathaypacific.com tse Antes OK—CZECH AIRLINES Contact information ‘* Customer website: https:/Mww.csa.cz/cz-en * Sales hitps:iww.csa.czlez-ent hitps:iwww.csa.cz/cz-en/ E-mail: sales-marketing@csa, ova vondrusovagiean oe Tek: +420 2.2011 3061, +420 724 is 829 836 Fax: +420 224 281 035 * Operations Email: cargo.booking@csa.cz: .cz; tomas. braun@esa.cz Tet: +420 724 580 883, +420 606 763 669 Fax: +420 2 3309 6885, (ti tt oe land nContact information ‘© Contact Delta Cargo hittps:/www.deltacargo.com/Cargo/ ADELTA CARGO DL—DELTA AIR LINES ‘+ Perishable Cargo product htlps:/iwew.deltacargo.com/Cargoleatalog/products/ EGYPTAIRE MS—EGYPTAIR-CARGO Contact information * Customer website - cargo product page httplwwew.egyptair-cargo.com The link above provides names, phone numbers and e-mail addresses for sales personnel by clicking on the requested region. Trucking road feeder services included and much more. ‘© Perishable Terminal httpu/www.egyptair-cargo.com Emirates EK—EMIRATES Contact information * Emirates Skycargo Network http:/Awww.skycargo.com/english! The link above provides names, phone numbers and e-mail addresses for sales personnel by clicking on the requested region. Trucking ie road feeder ser- vices included. ‘© Perishable Cargo products - cool chain http:Jwww.skycargo.com/english/industry-solutions/ hesithcare/index.aspx http:www.skycargo.com/english/products-and- ‘services/cool-chain/index.aspx Feds. Express FX—FEDERAL EXPRESS Contact information Home page hittp:iwww.fedex.com/ Fedex international freight hitp:IAwww.tedex.comius/services/expresstreight/intl Healthcare industry Solutions httpuiwww fedex.com/us/healthcare/ FINNFMF AY—FINNAIR, Contact information Finnair Cargo Contact Information http://www finnaircargo.f/en/cargo/company-info.htmi Finnair Cargo Products and Services http:/www finnaircargo.fien/cargo/products-and- services.him! QA ye GULF AIR GF—GULF AIR Contact information Cargo Sales httpywww.gfeargo.com Tel: +973 17 338215/338216 Fax: +973 17 338738 or 338107 gfegospace@guifair.com 3 aaCHAPTER 4—PERISHABLES FACTS AND TYPES 4.1 General Facts about Air Shipment of Perishables The transport by air of perishables such as fruits, vegetables, seafood, meat, dairy products and flowers continues to increase globally on a yearly basis in line with a growing consumer demand for healthy and fresh Produce all year round respective of seasonality. Con- sidering the short sheltlife of perishable products, air cargo is the preferred mode of transportation, providing a unique capability to quickly react to changing conditions. ‘The most important aspects of air transportation of, Perishables are time and temperature management which, therefore, need to be supported by appropriate handling process and packaging methods to ensure food safety and other requirements. Level of Temperature Control during Air Shipment ‘Temperature requirements on the AWB or in the booking are an indication for the carrier that a shipment is being tendered which has a requirement for the stated tem- perature. It is not a guarantee that the carrier can is environment through the entire transpor- ‘as there are stages in the transportation chain where temperature control is limited. During the flight, the temperature of cargo holds can be maintained to a certain extent, yet will vary by aircraft type, configuration and airine. It is important to under- stand any specfic capabilities of each airline and to ensure the appropriate packaging is utlized accordingly. In this chapter we highlight the specific characteristics and common requirements of perishables dictating special care and handling processes for their transport by air. In general there are five common temperature ranges available for booking: Existing IATA Special Related Temperature Handling Codes Ranges COL +2°C to +8°C ERT +2°C 0+ 25°C CRT + 18°C to +25°C FRO Keep frozen ‘no code available” Do not freeze Airlines can offer different processes to support those temperature ranges dependent on local and capabilities. Each of the following commodity sec- tions contain a list of specific commodity types, their recommended environmental transport _ temperature range and applicable special handling codes. Eflectve 1 January 2019-31 December 2019 4.2 Types of Perishables 4.2.1 Fruits and Vegetables Fruit and vegetables have represented the largest cate- gory moved by air for many years as demand in the fargest consumption markets has been growing steadily. Consumers require year round availabilty of all fruit and vegetables today and with growing awareness of the health benefits of these products, the category is ex: ‘pected to grow further in the coming years. At the same time, the fruits and vegetables segment is the most diverse one, hence diverse temperature and handling requirements are applicable within the supply chain. Berries, figs, green beans, green onion, lettuce and asparagus, for example, require the lowest temperature and are most sensitive for physical damage. ‘The modal shift to ocean transport, which has been ‘occurring in the past decade as a result of new tech- nologies, is less applicable to these commodities due to their extremely short shelf life. Exotic fruits like mango, papaya and avocado as well as the citrus category are mostly being transported without temperature control packaging and are less sensitive to physical damage. Hence the handling procedures for these products are less complex. For all fruits and vegetables however it is absolutely ‘crucial that the products enter the transport chain at the correct temperature and in good condition. Any deviation prior to transportation may have impact on the quality ‘and hence sheff fe of the product once at destination. Fruit Being a living organism, fruit continues to respire and starts to deteriorate after harvest. Therefore itis critical to maintain the required temperature for each frut variety in order to limit the deterioration process as much as possible. Fruit can be divided in climacteric and non- climacteric category: the first continues to ripen after harvest (and thus produces carbon dioxide and ethylene) while the latter does not ripen once removed from the planthree (see Table 4.2.A). While climacteric fruit such as banana, mango or papaya ‘emit ethylene, a ges produced by ‘plants during the respiration process, non-climacteric fruit e.g. strawberries or figs show a lower respiration rate and less or no ethylene emission. Ethylene can speed up the ripening and hence deterio- ration of other products (refer to chapter 6.4.2.5.2) Lower temperatures slow down the respiration rate of produce and consequently reduce the emission of ethyt éne. Temperature is the most important aspect in the supply chain of fruit as both exposure to too high as well 19ATA Perishable Cargo Regulations as too low temperature will affect the quality of the product at its final destination (refer to chapter 6.4.1.1). Vegetables Equally to fr, vegetables continue being a living matter after having been removed from the plant, hence con- tinue their respiration and therefore deterioration. Vegetables are also climacteric (e.g. tomato) or non-climacteric (e.g. eggplant) and _can be affected by ethylene emitted by other products. Exposure to ethylene can affect the taste or appearance (color) of the veg- etables. The taste of the product can become bitter or the product will lose its green color and become yellow (eg. brocooli and cucumbers). At the same time, exposure to too high or too low temperatures wil affect the product and cause changes in taste or color. As in the case of fru, the temperature is a key aspect in the supply chain of vegetables and should be maintained as much in accordance with the requirements as possible inthe entire supply chain. ‘More detailed information about the effect of handling operations on fruit and vegetables can be found in section 6.4.1. TABLE 4.2.4 TABLE 4.2.4 Classification of Some Fruits According to thy, Respiratory Behavior During Ripening (Cony Climacteric Fruits Non-Cilmacterte Fruity Mango (Orange Nectarine Peas Papaya Popper Passion frit Pineapple Peach Pomegranate Pear, European Prickly pear Pear, Chinese Rambuntan Persimmon Raspberry Plum ‘Summer squash Quince Tangerine Tomato Tomatilo Watermelon a _. e TABLE 42B Examples of Products that are Ethylene Producers or Ethylene Sensitive Ethylene Producers Ethylene Sensitive Classification of Some Fruits According to thel ‘Apples Bananas, unripe Respiratory Behavior During Ripening Apricots Belgian endive Climacteric Fruits Non-Climacteric Fruits Avocados Broccoli ‘Apple Blackberry Bananas, ripening Brussels sprouts, Apricot Corambola Cantaloupes Cabbage ‘Atemoya Cashew Cherries Carrots ‘Avocado Cherry Figs Caulifower Banana Cranberry Honeydew melons Cucumbers Birba ‘Cucumber Kiwitfut, ripe Eggplant Bitter melon Date Mangoes Green beans Buueberry Eggplant Nectarines Kiwitfuit, unripe Breadfruit Strawberry Papayas Leaty greens Cantaloupe Grape Passion fruit Lettuce Cherimoya Grapefruit Peaches Okra Date palm Lemon Pears Parsley Durian Lime Persimmons Peas » Fig Longan Plantains Peppers Feijoa Loquat Plums Spinach Guava Lychee Prunes Squash Honeydew Mandarin Quinces row ove Tonaes Wares ‘eiwifrut Olive eee WatermelonPerishables Facts and Types TABLE 4.2.¢ Examples of Detrimental Effects of Ethylene on Post-Harvest Quality of Vegetables Conmedy Symptoms of Ethylene Injury_ paragus Increased toughness of spears penne snap Loss of green color (yellowing) rocco ; Yellowing, detachment of florets development of off-favours. Esto ‘and Chinese cabbage ‘Yellowing and detachment of leaves =e Development of bitter flavor ‘Leaf detachment and yellowing, brown discoloration of remaining ‘Cucumber and summer squash Portion of leaves, ‘Accelerated softening, yellowing » Eogplant Calyx detachment, browning of pull and seeds, accelerated decay fistiuce Russet spoting Potato ‘Sprouting | Sweet potato Brown discoloration and offavor detectable upon cooking rump Increased toughness Watermelon Reduced firmness, flesh tissue maceraticn resulting in thinner rind, poor flavor Picture Series 1 and 2 show the effect of the exposure 40 ethylene in some fruits and vegetables during storage ‘or simulated transport. The vegetables shown in the Pictures were mix-stored for 1 day with apples, which ‘are high ethylene producers. The amount of ethylene feleased by apples during storage was sufficient to cause damage on broccoli, cauliflower, cucumber and Effect of Temperatures Temperature is the characteristic of the post-harvest environment that has the greatest impact on shelffe of fruits and vegetables. In some regions of the globe, mostly tropical and subtropical climates, post-harvest losses of horticutural crops are estimated to be more than 50% of the production due to poor-post harvest handing lectniques such 9 improper temperature man- ‘agement. Proper and adequate temperature manage- ment is the most important and simplest procedure for delaying product deterioration. In addition, optimum tem- perature storage retards aging of fruit and vegetables, Softening, textural and color changes, as well as slowing undesirable metabolic changes, moisture loss, and loss “due to pathogen invasion. Preservation of fruit and vegetables quality can only be achieved when the Produce is promptly cooled and maintained under its | Pptimum temperature as soon as possibe afer harvest. ‘In general the lower the storage temperature, the longer _ the sheff life but for some produce, especialy for tropical ‘fruit, too low temperatures can result in chilling injures. | Each and every fruit and vegetable needs their required | transport temperature to remain in optimum condition \ damng the transport chain and achieve optimum shetfife | without suffering elther chiling or heat injury (see trans- pot information table 4.2.1.2). CChiling injury is a permanent or irreversible damage to Plant Sesuoe which reuits fom the exposure of hiling- fective 1 January 2019-81 December 2018 Sensitive fruits or vegetables to temperatures below Some critcal threshold for the tissue, Several factors: determine the extent of this injury, such as the tempera. ture, elapsed time of exposure to the low temperature, whether exposure Is continuous or intermittent, the age Cf the commodity (immature or ripe) and the sensitivity of the crop to chiling. The symptoms of chiling injury are Usually “not apparent just after removal from chiling temperatures, but rather become increasingly apparent after transfer to non-chiling temperatures, Overall visual symptoms of chiling injury include: surface lesions, Water-soaking of the tissues, internal discoloration, breakdown of the tissues, fallure of fruits to ripen, an ‘accelerated rate of deterioration, increased susceptibility to decay and compositional changes. Table 4.2.D summarizes the physical symptoms of chill ing injury. A common symptom is pitting of the skin, usually due to the collapse of the cells beneath the surface, and the pits are often discolored. High water loss may occur, which accentuates the extent of pitting, Browning of flesh tissues is also a common feature. Fruit that has been picked immature will fal to ripen or will ‘ipen unevenly or siowly after chilng. Deterioration my then be quite rapid, often within a few hours. Picture Series 3 through 6 show the effect of high temperatures in some fruits and vegetables during storage or simulated transport. Picture Series 7 and 8 show the effect of low tempera- tures (chilling injury) in some fruits and vegetables during storage or simulated transport. Picture Series 9 and 10 show strawberries and papayas transported at an optimum constant temperature com- pared to fruits transported under inadequate fluctuating temperatures. 2tata __ Perish a TABLE 4.2.0 Cchiling injury Symptoms of Some Fruits and Vegetables: fo ri discoloration of the flesh nae Dull, gray-green, timp tips pone ie Banana Brown streaking on skin, failur ee | Bean, Lima Rusty brown specks, spots oF of ; Been, snap Ping and rssaing vset stains) | Choyote Dull brown discoloration, pitting, fest Cucumber Pitting, water soaked areas, decay i Cranberry Rubbery texture, red flesh ae j Eggplant Surface scald, blackening of the flesh an Guava Pulp in dey Scalding, pitting, watery tener Scala une nig es hes Lime Pitting | Lychee ‘Skin browning 7 ‘Mango Grayish scald-like discoloration of the skin, uneven ripening ‘Mongosteen Hardening and browning of the cortex Melons: eee | Pitting, surface decay ee aaah discoloration, pitting, surface decay, failure to ripen Okra Discoloration, water-soaked areas, pitting and decay 1 Olive, fresh intemal browning Orange Pitting, brown stain Papaya Pitting, water soaked areas Passion fruit Dark red discoloration of the skin, loss of flavor, decay Pepper ‘Sheet pitting, alternaria rot on pods and calyxes, darkening of seeds Pineapple Brown or black flesh, dull green when ripened | Pomegranate Pitting, external and internal browning | Potato Mahogany browning, sweetening | ‘Tamarillo: ‘Surface pitting, discoloration | Tomato: Ripe Pitting, water soaking and softening, decay Mature-green Poor color when ripe, alternaria rot Watermelon Pitting, objectionable favor Effects of Humidity Picture Series 11 Effects of Physical Damage | Most fruits and vegetables contain more than 80% water, prin some, such a= cucumber, tice, and melons. P tontaining about 95% water, which contributes to their turgid and crispy texture. However, after harvest, water- loss by evaporation may be very fest, particularly in leafy vegetables such as spinach or lettuce. This leads to a rapid shriveling and wilting of the produce and tums the vegetable tissue into a tough, unattractive and eventually inedible product. On the other hand, very high humicity can lead to the formation of condensation within the Packaging (especially if there is a sudden change in temperature) which accelerates the growth of mold 22 Physical damage of the tissue can greatly accelerate the rate of water loss from the produce, and as @ conse uence, accelerates the growth of mold, To summarize, the optimal environment for each indivié- ual horticultural crop depends on its particular character istics and requirements for temperature, relative humidity, and ethylene tolerance. However, it Is vey difficult to separate products destined for transportation ‘oF storage on the basis of their individual requirements. due to lack of facilities at the wholesale, airport or eve" retail stores. In order to facilitate the handling of products, compatibility charts (see Appendix E) have been created to help the management of transport 0 short-term storage of fruits and vegetables. Resea! from the University of California developed # Ettetve 1 Jenuary 2019-31 December 2°19. a IATA compatibity chert selecting only three storage grou whichis eagy fo use and provides fr © good pocket ie, However, this chart assumes that storage or taneport oes not exceed 7 days and that ethylene concentrators are kept beiow 1 pom (pert per Milo) since wma grouped products may be potently Incompatbi, 4.2.1.1 Special Knowled Transportation ease taee During air transportation fruts and vegetables are oten subject to adverse environmental condone, uc tbo high or low temperatures, ao tow eat hur, Vibrations and impacts caused by hancling, As proviousy oseribed tuts and vegoable subjoct to such une. Stale condone may sill fr severe in-damoges of th loss of the wh arrival at the destination. pleas Soran tateon fine area Soper me coe eee ad a rate ton aaneact tree coma because horticultural crops also release heat due to ete es Saas ee Undesirable air conditions (too high temperature and too low relative humidity) during fight or when awaiting fight, ‘may result in @ loss of quality. These conditions induce significant increase in the transpiration and the respir- ation processes, thus decreasing the water content and the internal energy of the products. Furthermore, during fight the water vapor released by horticultural commodi- fies due to increased transpiration may accumulate inside the hold of an eitcraft, and may result in conden sation around smoke detectors, eventually triggering the fire protection system. Pressure also affects the rate of water loss from fresh ‘ruits and vegetables. Usually, a 10% reduction in press- ure may increase by 10% the rate of the water released by @ product. A reduction of 20% in the pressure, as usualy encountered during sir transportation wil’ in- crease by 20% the rate of moisture released by the Product. Therefore, transport of perishables under low- pressure, often encountered during fight, may result in increased moisture loss from the product compared to {ground transportation for the same temperature and relative humidity. If the time that products spend under reduced pressure conditions may not be reduced, a moisture barrier package should be used to minimize the loss of water from the frults or vegetables. 4.2.1.2 Transport Information for Fruits and Vegetables ‘The temperature ranges listed below are those that are generally offered during normal air cargo operations. ‘They are the temperature ranges of the environment that immediately surrounds the outer packaging of the ship- ment where temperature control is available. if products require other temperature ranges, then those must be achieved by other means €.9. t of active containers with variable "set temperature” capabilities or the use of cooling agents such as wet or dry ice. Etoctve 1 January 2019-31 December 2010 Perishables Facts and Types Common Commodi, Types Transpo by “Suggested | Special Envronmen- | Handing {al Tempare | Codes ture Range Packaging "Al Rozen has and ves FRO-Keep ‘labios froten ‘Srawoery, Respbory Blusbory, Bachoery. cou 26°¢ flower, Mushrooms, Spin eS oe ee eee PEP, 534 ERT 225°C Greentyelon). Baby Banana, Chermoye, | oar 45.2516 4.2.2 Fresh (Cut) Vegetables, Cut Fruits, Herbs and Prepared Salads Fresh (cut) vegetables and fruit, herbs and prepared salads have become a highly sought after commodity in the course of the past decade. With the growing demand RAD activites with regards to packaging of these prod- ‘ucts have been intensified and significant improvements have been made in the past years. As a result, today a larger volume of cut products can be successfully shipped by air. ‘The year-round availability of fresh aromatic herbs has. become a must in today’s consumer culinary habits, hence these products are being moved worldwide from production areas like Colombia, Kenya, Israel and Guate- ‘mala during the months when local production in the ‘major consumption markets is down. ‘The target shelt.ife of fresh cut products is up to 7 days. Unlike intact products, fresh-cuts are much more perish- able because they have been subjected to severe physical stress, such as peeling, cutting, slicing, etc. ‘These products are very vulnerable to discoloration because of damaged tissues and offen the removal of the skin (cut mango or pineapple) for ready-to-eat purposes. Protective packaging (plastic pouches or plas- fic cups) is used to reduce water loss from the fresh-cut 23| Yara Perishables Facts and Types TABLE 4.2.2.0 Examples of Optimal Quality Versus ‘Symptoms of Deterioration i in Some Fresh-Cut Fruits and Vegetables fegaout Optimal Quality ‘Symptoms of Deterioration coco Florets are tight, fim, turgid and dark Sulfur odor discoloration elong the stems eae ‘green without blooming buds ‘and cut ends ae Light green with a moderate pungent Sulfur aroma Carrot ‘odor; typical cabbage flavor — range color White brush; slimy surface y Petioles with no leaves Petioles with leaves, brown spots, cracked, ae bum or white-blush ends No sprouting or discoloration ‘Sprouting, discoloration of damaged areas am caused by peeling i Dark green, crisp Yellowing or discoloration of leaf pieces ee CCtisp and turgid Browning discoloration of the cut edges; pink discoloration; russet spotting Mushroom ‘White and firm Darkening, development of browning on the cut surface and wrinking Pepper Bight color, crisp and turgid Discoloration (darkening) of the green of red pulp, brown discoloration of the cut surfaces, water soaking, wrinkling, decay Spinach Green and crisp ‘Yellowing, slime, bruised leaves, decay Tomato Red color and firm texture Gel loss from the seed cavities, water soak- ing (translucent tissue), softening Apple Juicy and crisp Softening, browning of the cut surface Watermelon, cantaloupe, kiwifruit _Juicy and crisp Pressure ‘As previously mentioned fresh-cut fruits and vegetables are usually packed in consumer units such as plastic pouches, trays covered with plastic film or plastic cups. During flight, the external pressure decreases the volume expands and, due to the expansion of the air inside the container, the package may double its original volume Picture Series 14, If the boxes (usually fiberboard) that contain the pouches were packed too tightly, not much space wil be left for expansion and popping out of the pouches may occur during fight. The same may ocour for other types of inner packages such as lidded plastic containers. Pouches Containing fresh-cuts which are intended for air transpor- tation in boxes should be packed more loosely. In the case of lidded container there are some alterative packaging techniques available to avoid damage during air transportation. This type of container should always be packed using a strong binding system, or using a slight vacuum, or less content should be placed inside the container to allow for expansion and avoid popping ‘out ofthe lids during fight. Effective 1 January 2019—S1 December 2019 Softening, water soaking (translucent tissue) 4.2.2.2 Transport Information for Fresh (Cut) Vegetables, Cut Fruits, Herbs and Prepared Salads ‘The temperature ranges listed below are those that are generally offered during normal air cargo operations. ‘They are the temperature ranges of the environment that immediately surrounds the outer packaging of the ship- ment where temperature control is available. If products require other temperature ranges, then those must be ‘achieved by other means e.g. employment of active containers with variable ‘set temperature” capabilties or the use of cooling agents such as wet or dry ice. ‘Common Commodity [Suggested | Special | Packaging ‘Types Transported by Air | Temperature | Handling Range, Codes. ‘AiFresh-Outs, Hetbeand [COL2#°C | PER, [532 Prepared Salads PEP, PHY’ 25