Along with evolving client habits and expectations, the concept of ‘value’ in fresh food has evolved. Today, we are witnessing an increase in exceptionally strong demand for fresh products. No wonder the global fresh food market is expected to grow by 420.04 million tons between 2022 and 2026. Some of the primary causes are the rising demand for pure and organic food items, an emphasis on healthy eating and lifestyle, and the appeal of convenience foods.
However, it is not limited to farmers directly delivering to grocery stores and people purchasing fresh produce. The industry’s effort to make deliveries fast and safely is far more sophisticated than you might realize. Temperature, humidity, and shelf life are just a few of the many elements that must be considered while fruit and vegetable shipping.
Let’s look into this more closely.
Managing fresh food logistics is not Easy.
With long-distance travel, weather difficulties, sensitivities, and perishability, one thing is certain: fresh food export logistics presents numerous challenges.
Perishable foods such as tomatoes, cherries, berries, bananas, and peaches frequently deteriorate with time, leading to spoilage, the growth of bacteria and pathogens, and food loss. That is why, especially when carrying perishable foods, temperature control must be maintained throughout the transportation chain. As a result, refrigerated couriers are utilized to keep the product at the proper temperature during shipment.
Long-distance travel is required between the point of production and the final destination when the gathered produce is delivered to customers. Another major problem is transporting fresh goods. Which frequently causes early deterioration in fresh products or damaged containers. It is usually caused by the stress and vibration that occur during transportation. Furthermore, there is lots of room for loading and unloading hazards, inadequate capacity planning, and unpredictability that might occur while exporting fresh food, which can result in expensive consequences.
Temperature Control is Vital.
Fresh food, such as fruits and vegetables, should be stored in temperature-controlled settings during transit. Because even with the best temperature-controlled delivery, this is not a one-size-fits-all scenario.
Fresh fruits and vegetables require low temperatures (32-55⁰F) and high relative humidity (80-95%) to keep their quality, value, and energy. Assume refrigerated containers are used to transport fruit products like apples, grapes, oranges, strawberries, and sour cherries at 32-36 degrees, but the same container may be used to transport other fresh produce such as plums, pears, or apricots at 30-32 degrees. However, tempering too low might also be damaging.
The following list includes the storage requirements for certain fresh produce fruit items. So, when transporting fresh fruits, the same optimal temperature may be maintained for both fruits and vegetables.
| Commodity | Temperature (°F) | Rel. humidity (percent) | Approximatestorage life | Freezing point (°F) |
| Apples | 30–40 | 90–95 | 1–12 months | 29.3 |
| Strawberries | 32 | 90–95 | 3–7 days | 30.6 |
| Nectarines | 31–32 | 90–95 | 2–4 weeks | 30.4 |
| Pears | 29–31 | 90–95 | 2–7 months | 29.2 |
| Quinces | 31–32 | 90 | 2–3 months | 28.4 |
| Asparagus | 32–35 | 95–100 | 2–3 weeks | 30.9 |
| Broccoli | 32 | 95–100 | 10–14 days | 30.9 |
| Celery | 32 | 98–100 | 2–3 months | 31.1 |
| Mushrooms | 32 | 95 | 3–4 days | 30.4 |
| Spinach | 32 | 95–100 | 10–14 days | 31.5 |
Source: Fruits & Vegetables Storage Conditions
The same is true for veggies; they have different temperatures and appropriate humidity levels. Carrots, Brussels sprouts, broccoli, lettuce, peas, and onions, for example, can be transported safely at a temperature of 32 degrees. However, it requires temperatures ranging from 45 to 55 degrees to transport vegetables such as eggplant, cucumbers, okra, and sweet peppers. In this scenario, transporting cabbage and broccoli at the same temperature may be a smart idea, but maintaining carrots and eggplants at the same temperature will not work well.
In addition, the temperature in warehouses and freight containers differs. Condensation can accumulate during freight loading and unloading, resulting in significant degradation and loss of fresh produce. That is why precooling the containers is essential before loading fresh food products. So, before using refrigerated delivery services, it is important to understand the norms and regulations governing temperature-controlled transportation.
Various modes of transportation for fresh produce
There are four means of transportation available for shipping items from growing regions to marketing or consumption areas: road transport, railway transport, maritime transport, and air transport.
Road transport is one of the most often used modes of transportation, and refrigerated transit is the best alternative. The use of modern technology maintains the integrity of all products and provides a temperature-controlled environment while in transit. Furthermore, many transportation management systems support vehicle tracking and same-day delivery services.
Rail transport of fresh food is frequently viewed as a more environmentally friendly alternative to truck transport. Despite the fact that it is less expensive and emits less CO2, rail transit is becoming less popular due to its slower transportation system and lack of versatility. Typically, refrigerated and insulated railway wagons are used for products that take 2-3 days to transit.
The marine transportation system is utilized for long-distance travel. This mode of transportation is ideal for transporting large quantities of fresh produce at a reasonable cost. However, it is not safe to ship very perishable products unless refrigerated containers are used.
Air transportation is expensive, but the technology is relatively quick and ideal for carrying fresh fruit. However, cargo planes can only convey a tiny quantity of produce.
So, based on the fruit and vegetable, amount, and geographical location, the optimal mode of transportation for shipping fresh food must be chosen.
The shelf life of Fresh Vegetables.
The various things have their shelf life timeframes. The shelf life of fresh produce refers to how long a specific vegetable or fruit item will stay fresh and safe. It enables better freshness management. For example, you can determine which batches will last longer and which should be added to the short-haul cargo.
Let’s have a look at the shelf life of some popular fruits and vegetables.
- Apple- 2 to 3 weeks
- Blueberries 1 to 2 weeks
- Citrus fruits- 2 to 4 weeks
- Avocados- 3 to 4 days
- Pears- 3 to 5 days
- Watermelon- 2 to 3 days
- Peaches- 2-4 days
- Beans- 3 to 6 days
- Tomatoes- 2 to 4 days
Then, there are also some fruits and vegetables with a minimum shelf life (just a day or two). And some of those are
- Ripe peaches
- Tart cherries
- Cucumbers
- Strawberries
- lettuce
- Bananas
So, ultimately, the precise shelf life of items can predict when a specific fruit or vegetable will reach the end of its life. Colour, firmness, bruising, humidity, temperature, and other factors all contribute to this determination.
Production season
The seasonal production of a location varies based on growing conditions and weather. Shippers must be aware that they are shipping a variety of fruits and vegetables at peak harvest time. Otherwise, if food is selected at the incorrect time, it can disrupt the transportation network in a variety of ways.
For example, in Europe, spring is the season for fruits and vegetables such as avocados, bananas, grapefruits, cherries, lemons, asparagus, beans, carrots, eggplant, broccoli, and peas. Summer brings some of the same items as spring, as well as some new arrivals such as passionfruit, grapes, peaches, cucumber, capsicum, strawberries, raspberries, lettuce, and more. By winter, mandarins, kiwifruit, oranges, radish, turnip, kale, Brussels sprouts, carrots, and cauliflower will be available.
Depending on the season, one may take advantage of the quantity of product when shipping fresh fruit to satisfy daily orders for supermarkets or restaurant delivery.
Final Thoughts
The demand for fresh food has reached an all-time high. And, as customer demands evolve, competition heats up, and technology advances, retailers must take substantial steps to deal with the fresh produce market. Produce is a sensitive freight. Thus, it is critical to meet all post-harvest phases and regulations until it reaches the consumer’s hand. The stages include managing temperature, assessing the shelf life and seasonality of fruit, selecting cold chain logistics in Europe, and focusing on difficulties.