Statistics Act, 1999
R 385
Perishable Products Export Control Act, 1983 (Act No. 9 of 1983)RegulationsRegulations relating to the Export of Perishable Products, 1983AppendixesAppendix II : Temperature Tolerance Time for Perishables in Containers |
Appendix II
Temperature Tolerance Time for Perishables in Containers
|
Product |
Loading temp °C |
Max. transfer time in hours |
Expected temp. rise °C |
Carrying temp. °C
|
Precool period hours |
|
Apricots |
0 |
6 |
5 |
-0.5 |
24 |
|
Peaches |
0 |
6 |
8 |
-0,5 |
24 |
|
Plums Dual Temp |
0 |
12 |
8 |
7,5/10 |
Step Control |
|
Plums Low Temp. |
0 |
6 |
5 |
-0,5 |
24 |
|
Grapes |
|
12 (Depending on Pliofilm + Sulphur Dioxide Application) |
|
|
24 |
|
Avocados |
5,5 |
3 |
5 |
5,5 |
24 |
|
Pineapples |
7,5 |
6 |
4 |
7,5 |
24 |
|
Apples |
|
|
|
|
|
|
Unchilled |
Ambient |
24 |
- |
-0,5 |
144 |
|
Chilled |
0 |
18 |
10 |
-0,5 |
48 |
|
Pears |
0 |
18 |
5 |
-0,5 |
48 |
|
Frozen |
-25 |
12 |
10 |
-18 |
48 |
|
-20 |
6 |
5 |
-18 |
48 |
|
|
-18 |
3 |
3 |
-18 |
48 |
