T/HVIA 001-2022 Active

Scope: This document specifies the pre-harvest preparation, harvesting, pre-storage preparation, storage management, and unloading and transportation of strawberries. This document applies to the harvesting and storage of greenhouse strawberries. Main technical contents: 4. Pre-harvest preparation: Spray 0.1%–0.5% calcium foliar fertilizer 7–10 days before harvest. 5. Harvesting: Harvest strawberries in stages and batches according to different purposes and the distance to sales markets. Fresh-market strawberries should be harvested when more than 90% of the fruit is colored; processing strawberries should be harvested when 70–80% of the fruit is colored and the flesh is firm and fresh. Harvesting should be done on clear, low-temperature mornings and afternoons to avoid picking with dew on the fruit. Containers should be clean, dry, with a flat bottom and smooth inner walls, meeting food-grade hygiene requirements. Examples include cardboard boxes, plastic boxes (crates, baskets), and foam boxes. The containers should have soft padding with a depth of less than 30 cm and a suitable volume. The containers should comply with GB/T 6543 or GB 9689 standards. 6. Pre-storage preparation: - Disinfect the storage room before strawberry storage. - Overhaul all refrigeration equipment to ensure it is in good working condition. - Turn on the refrigeration system 3–5 days before strawberry harvest and maintain the pre-cooling room temperature at 7–8 °C and the storage room temperature at 2–5 °C. - Label the containers with product name, grade and specification, manufacturer and address, and time information. - Arrange the fruit neatly in the containers, avoiding rolling to prevent damage during packaging. - Pre-cool the graded strawberries in the pre-cooling room for 24 hours. - Store the pre-cooled or packaged strawberries promptly in the storage room, ensuring containers are securely stacked on pallets with gaps between them. The containers should