The right handling for packing, transportation and storage of Pear

(1) Packaging.

Good packaging can avoid or reduce the damage to the pear caused by extrusion, collision, friction, etc., and reduce the evaporation of water of pear , prevent the spread of diseases and insect pests, protect the pear from external pollution, and also facilitate transportation, storage and sales. Exquisite packaging is also conducive to improving competitiveness of Pear in the market.

At present, corrugated cardboard boxes are widely used as packaging for fresh pears. One is a corrugated wood fiberboard carton, which is made of wood fiber as a substrate. The box is strong, resistant to pressure, and not easy to be dampened and softened. It is suitable for cold storage and long-distance transportation. The other is a corrugated straw fiberboard carton, which is made of straw, wheat straw, cottonseed and other crop straw fibers as the base material. The cost is lower, but the box is soft and easily affected by moisture and deformation. It is suitable for packaging and use during short-distance transportation. The outside of the packaging box is printed with colorful patterns and product specifications, loading quantities, and quality instructions. The appearance is beautiful and neat, which is helpful for product promotion and competition. In addition, the items and names with loading marks are printed, such as origin, packer, quality inspection. The personnel and batch code are helpful to enhance the product awareness and sense of responsibility of relevant personnel. A corrugated cardboard partition is placed in the box to separate each layer of pears; a cardboard grid is placed on the partition, and one or two pears are placed in each grid, which can reduce friction and crushing caused by passive fruit.

Before the fresh pear is packed, one or two layers of pear paper are wrapped on the outside of each pear, or a foam plastic mesh sleeve is put on it, which can better prevent the pear from being injured, and also buffer the direct impact of the airflow on the pear, reducing water evaporation and keep stable temperature.


The weight of pears in a box is generally 18 kg and 9 kg. The 18 kg box is divided into 60 pcs, 72 pcs, 80 pcs, and 96 pcs according to the number of pear in each box. In recent years, some units have begun trialing small packaging and gift packaging, which will play a positive role in expanding market sales.

 (2) Transportation.

Pear transportation is a bridge between production and consumption, and an important link in the field of circulation. Compared with other fruits, pears are more afraid of being squeezed, pressed, bumped, rubbed, and afraid of heat and frost. Improper transportation will cause great losses. In accordance with the basic requirements of fruit transportation, combined with the characteristics of Ya Pear, as far as possible to create a smooth and appropriate transportation conditions, timely and safe transportation to the destination.

In order to prevent or reduce mechanical injuries during handling, loading and unloading, in addition to careful packaging, the following points should be paid attention to: Firstly, light loading and unloading should be strictly implemented. Wherever possible, mechanical loading and unloading should be used to reduce manual moving ; Secondly, the road around production area should be repaired in advance to ensure smooth driving on the road; Thirdly, the fruit-carrying vehicles must be full and tightened to prevent bumps.   

(3) Suitable temperature and humidity for storage.

Selection of suitable temperature and humidity for pear storage should be based on the principles of being conducive to inhibiting post-ripening and microbial damage and avoiding low-temperature loss. Pear begin to freeze at -3 ° C in the storage. Pears that are thawed slowly after being slightly frozen will have a greater loss of water and worse taste. The storage temperature is closely related to the microbial activity. Under the storage temperature of 0 ℃, the mycelium was found after 1 month of storage; but at room temperature, the disease usually happens within 3 days; in the end period for storage, the physiology begins to appear at 5 ℃, and  disease occurs, at 10 ℃, the pear is severely sicked, and will not be eaten.  The suitable storage temperature of apple pear is 0 ~ -1 ℃, the minimum cannot be lower than -3 ℃, and the up limit cannot be higher than 5 ℃. The relative humidity of pear is 85% ~ 90%.

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