Adult Basic Education and Training Act, 2000
R 385
Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)RegulationsRegulations relating to the Export of Perishable Products, 2025 - effective July 2025Chapter 8: Post-Harvest Treatment, Loading and Carrying InstructionsPart A: Post-Harvest Treatment and Handling of Specific Perishable Products49. Litchis, Mangoes, Pome Fruit, Stone Fruit and Plums |
| (1) | Litchis are treated with sulphur dioxide (SO2), and a consequence are not be stored together with other perishable product types. |
| (2) | The TTT for litchis loaded into containers is three hours. |
| (3) | Litchis that are at a temperature of minus 1.0°C or colder on arrival of the RRMT in the port will be rejected for by the Board for export. |
| (4) | Mangoes must be placed under cooling within four hours of picking and cooled to a pulp temperature of 16°C, but not colder than 6.0°C, within 12 hours of picking. |
| (5) | Mangoes will be rejected by the Board for export if the time period between picking and the ETA of the vessel for the specific voyage exceeds 12 days. |
| (6) | The temperature of mangoes shipped in refrigerated containers must not exceed 3°C above the specified carrying temperature. |
| (7) | All mangoes at a temperature of 6.0°C or colder will be rejected by the Board. |
| (8) | The TTT for melons is four hours, after which cooling must be applied. |
| (9) | Pulp temperatures of Pome Fruit must not exceed 1.5°C for summer pears, and 2.0°C for winter pears. The pulp temperature of apples, with the exception Granny Smith apples, shall not exceed 3.0°C. In the case of Granny Smith apples, in respect of container and specialised refrigerated vessels, the maximum pulp load-out temperature is 5.0°C. |
| (10) | A TTT of six hours shall apply to all Pome Fruit, after which cooling shall be applied. |
| (11) | The Board may reject stone fruit for export where the period of time calculated from the date of packing to the date of departure of the vessel exceeds 10 days. |
| (12) | A maximum total TTT of six hours shall apply to all stone fruit, after which re-cooling must be commenced with. |
| (13) | Plums must be cooled to minus 0.4°C immediately after packing and must be transported to the port in such a way so as to ensure that there is no temperature increase in the inside of the pallet. Immediate forced air-cooling must be applied on arrival in the port so as to ensure that all plums are on temperature at the time of loading into any shipping compartments. |
| (14) | Plums shall be re-inspected by the Board within the 20 days following inspection. |
