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 Products51. Table Grapes |
| (1) | The preferred storage temperature for table grapes is at a pulp temperature of minus 0.5°C with a RH of 90%-95%. |
| (2) | Pre-cooling of table grapes shall be applied within six hours after harvest. |
| (3) | Table grapes must be packed in polyethylene bags in cartons together with a slow-release sulphur dioxide sheet, or otherwise as may be approved by the Board. |
| (4) | Table grapes should not be shipped together with other products, such as apples, that are sensitive to sulphur dioxide, in particular where perforated liners are used for grapes or if the apples are not packed in polyethylene bags. |
| (5) | The Minimum and maximum table grape pulp temperatures are to be measured in the centre of the pallets at the time of loading into containers or shipping spaces (with thermocouples or with penetration probes). |
| (6) | If the pulp temperature of table grapes is recorded at minus 1.5°C or colder at any time (including in the port), then the shipping process must be halted and all relevant information must be reported immediately to the responsible cold chain service provider. This also applies where freezing is suspected. |
| (7) | A maximum TTT of six hours shall apply to table grape handling before re-cooling is to be commenced. |
