• Packinghouse operations:

  Inspection:

  All pumpkins received at the packinghouse are randomly inspected for:

  • Signs of pesticide residues,
  • bruising
  • fungal damage,
  • rots
  • off-odours
  .

  Produce handlers are advised to investigate all off odours as this can be a sign of deteriorating produce.

•  

• Washing:

• An automatic washing system can be implemented where the pumpkins are placed through a rotating conveyor with nozzles spraying water along the line. For the removal of debris and contaminants, pumpkins are washed with soapy water and then rinsed with clean water.  After washing, fruits are then sanitized with a commercial sanitizer or chlorine solution.  The solution should be changed regularly to ensure the required concentration. Simple devices such as a pH to chlorine meter can be used to ascertain the required levels.
  Additional treatments, as required by the consumer or buyer, can be done at this stage such as the use of fungicide.
• Drying:

  Preference should be given to air-drying at ambient temperature. Where this is not possible, pumpkins are wiped with a soft, absorbent cloth. Care should be taken to ensure the stem area is properly dried to prevent rotting.

  Waxing:

  Waxing is an option to promote longer shelf life of the fruit.  Waxing also enhances the appearance of the fruit as well as seal in moisture and protects fruits from pathogen entries.

Off load from Trucks/Vans

V
Inspect

V
Weigh pumpkins

V
Wash

V
Sanitize

V
Air dry (blowers)
/ Wipe with dry soft cloth

V
Sort/Grade

V
Pack in 50lbs bags

V
Store in chillers

V
Transport to local and export markets

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