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FLAVORKING™
Flavorking.

FLAVORKING™

Harvest Maturity

  • Skin Colour

    Not applicable.

  • Total Soluble Solids (TSS%)

    Minimum 14.0

  • Flesh Firmness

    Maximum :   8.5

    Minimum :   5.5 (Air freight 1.5 lower than minimum)

    Optimum :   6.0 to 7.0 (Not for inspection purposes)

    Note: Maximum flesh firmness may increase with 0.5 kg for each 1% increase  in the minimum  TSS.

  • Harvesting

    For more information on harvesting see Generic information [PL2]

Other Quality Requirements At Pack

  • Quality Requirements

Packaging And Cold Storage

  • Internal Packaging (Standard Loose Pack)

    Standard 5 kg loose pack

    • Use 300 x 400 mm pulp or plastic trays.
    • Use 300 x 400 mm paper inter-sheet  between plums and top tray.
    • Use 500 x 800 mm plum HDPE 18 -20 micron shrivel sheet with 48 x 6 mm perforations. Place shrivel sheet in carton and fold over plums from both sides.
    • Use 300 x 400 mm white corrugated sheet (58 g) on top of the folded shrivel sheet.
  • Punnets
    • Use 500 x 800 mm plum HDPE 18 -20 micron shrivel sheet with 48 x 6 mm perforations for jumble packed fruit.
    • Place shrivel sheet in carton and fold over plums from both sides.

    For generic information on shrivel see [PL10]

  • Other Packs

    Refer to stone fruit industry packaging guidelines Pome Stone Handling Protocols

  • Cold Storage
    • The default temperature regime for Flavorking™ plums is PD5. Harvest maturity, market and skin colour must be taken into consideration when selecting the shipping regime.
    • The maximum recommended cold storage period for Flavorking™ plums in the standard loose pack is 35 days from the harvest date.

    For Generic Information on handling after harvest, cooling, shipping and shipping regimes [PL4]

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