Packhouse & Postharvest
Packhouse Guidelines
Last Updated: 31st July 2026Critical Guidelines: Receiving Upon arrival the bins / boxes must be weighed and placed in a cool shaded area. Fruit must be inspected for maturity, disease symptoms and pest damage marks. Packing To ensure that no skin damage occurs, mangoes should not fall more than 200mm during packing and all equipment must be cleaned on...
Lenticel Damage in Packhouses
Last Updated: 24th August 2023Critical guidelines: Export fruit must be packed and placed under refrigeration as soon as possible and should not stand over till the next day. If fruit is packed and ripened for the local market, it must be stored at constant temperature and definitely out of the sun. Ensure that drop heights in your packing line...
Controlled atmosphere settings
Last Updated: 12th December 2025The following controlled atmosphere settings were successfully used on export shipments of South African Mangoes in the 2023/2024 season. Tommy Atkins• 10% CO2• 12% O2• Vent setting: Closed Shelley• 8% CO2• 6% O2• Vent setting: Closed Supportive documents: Controlled Atmosphere Settings
Exports and Local Market
Last Updated: 22nd July 2025To be able to export, a farm or packhouse should be registered as a Food Business Operator (FBO) and have a Production Unit Code (PUC) or Packhouse Code (PHC) in place. Information on how to register as well as registration forms can be found at https://www.nda.gov.za/index.php/publication/525-food-business-operator-registration-puc-phc-etc Export Standards Local Market Standards (in Other Fruit)
Protocol: Imazalil and thiabendazole residues removal from packhouse surfaces
Last Updated: 4th December 2025Protocol for removal of imazalil and thiabendazole residues from packhouse surface