Cadena De Frio

MAINTAINING THE
COLD CHAIN

Air Freight of
Perishables

Maintaining the Cold Chain during the handling and transportation of fresh produce for export by air.

DISCLAIMER
This chart was prepared by the South Australian Research and Development Institute (SARDI) and is reproduced under licence by the Victorian Airfreight Council (VAC) and the Victorian Sea Freight Industry Council(VSFIC) which is proudly supported by the Victorian Government’s Food Victoria. For further information contact the Victorian Airfreight Council, phone (03) 9651 9154. While all reasonable care has been taken in preparing this chart, SARDI, VAC and VSFIC accept no liability resulting from the interpretation or use of the information set out in this guide.

THE IMPORTANCE OF THE COLD CHAIN
The ColdChain is the management of produce temperature, from harvesting through to the consumer, to maintain the quality of the product. Maintenance of the Cold Chain is the best way to minimise all forms of deterioration after harvesting, including ­ Weight loss resulting in wilting and limpness Softening Bruising Unwanted ripening Colour changes Texture degradation Development of rots and moulds. GoodCold Chain management results in the consumer receiving a product of “fresh” quality, leading to greater satisfaction and increased demand. The export of fresh produce often involves long journey times and frequent handling. This makes effective Cold Chain management more difficult but even more essential to ensure the product offered for final sale retains maximum freshness.

It’s Everyone’sResponsibility
Maintaining the Cold Chain is the responsibility of everyone who handles fresh produce, from production to retail sale. A breakdown in temperature control at any stage will impact on the final quality of the product, although the effect may not be visible until several days later. Without the cooperation of everyone involved in handling fresh produce, the consumer will not be able toenjoy the produce in the best possible condition.

Air Freight Exports
The use of air freight allows perishable produce to be rapidly transported around the world. By using the right combination of packaging, cooling agents, handling procedures, and land and air freight services, the Cold Chain can be maintained, delivering “fresh” quality produce to the end user.

FRESH PRODUCE FACTS
•Fresh fruit and vegetables are living products. After harvest they continue the process of respiration which produces carbon dioxide, water and heat. • The heat produced by respiration results in warming of the produce unless it is actively kept cool eg by refrigeration. • The rate of deterioration of the product is largely determined by the rate of respiration. Respiration needs to be slowed tominimise product deterioration but respiration can never be completely stopped. • The rate of respiration is temperature dependant. Produce which is kept cool will have a low rate of respiration with limited heat production and low rate of deterioration. However, produce which is not actively cooled will gradually warm from the heat released during respiration, which will lead to increasing ratesof respiration and deterioration as the produce continues to warm. • Different products have different rates of respiration. Those with higher rates are more highly perishable and temperature control is very critical for these products. • Ethylene is produced by many plant products and can trigger ripening and deterioration in some products. Keeping produce cool reduces the production ofethylene. Also, cooled produce is less sensitive to ethylene.

PRODUCT PACKAGING
Packaging selection is the responsibility of the exporter and the following factors should be considered. • Ensure that packaging used meets airline requirements for fresh produce, especially in regards to containment of liquids. • Determine the temperatures likely to be encountered by the produce. This includes...