Packinghouse Operations

UF/IFAS Publications

• Better Handling of Florida's Fresh Citrus Fruits (4MB pdf)
  Early information on handling of fresh citrus
  Pub Date: 1964. This document is a "postharvest classic" and does not contain current information or recommendations
• Grading Packing and Stowing Florida Produce (7MB pdf)
  Early information concerning the handling of citrus
  Pub Date: 1932. This document is a "postharvest classic" and does not contain current information or recommendations

Other Sites and Publications

• National Institute for Occupational Safety and Health (NIOSH)--CDC
  "Providing National and World Leadership to Prevent Work-Related Illnesses and Injuries"
• Noise and Hearing Loss Prevention--NIOSH
  
• Packinghouse Operations--FAO Agriculture and Consumer Protection
  Packinghouse operations can be as simple as moving produce from a field lug into a shipping container, or may include a variety of handling practices, from cleaning, waxing, sizing, and quality grading to color sorting
• Packingline Operations--Texas A&M
  Packing lines vary greatly in layout and in the order of various fruit treatments. Most packinghouses handle two grades of fruit, both grapefruit and oranges, but a substantial proportion of incoming fruit is graded out or sized out as eliminations to be sent to processing. The following discussion is based on the most logical order of fruit treatment to accomplish that objective

Links to non-UF/IFAS sites are provided as a service and do not imply endorsement of information or products