PACKING APPLES

New Zealand Journal of Agriculture, Volume 81, Issue 6, 15 December 1950, Page 553

PACKING APPLES

APPLE packing requires considerable patience and skill and a great deal of practice. The many factors which contribute toward a neat, sound pack are outlined in this article by R. I. June, Orchard Instructor, Department of Agriculture, Hastings, which should be of assistance to those about to learn or to packers who are not satisfied with their present performances, as well as offering advice to growers and shed managers who are responsible for the production of well-packed cases. WITH prospects of a greater export programme, special attention should be given to packing as protection for the fruit during the long journey and frequent handling. To land this commodity on overseas markets in the best possible ' ■ dition is in growers’ interests, and 01.; ' if cases are packed properly can tha aim be achieved. Importance of Correct Tuition To the beginner tuition from an experienced packer is very important. Trying to learn by observation only is a great mistake, as a style that is slow, cumbersome, and very difficult to alter may be adopted. An incorrect style of apple wrapping can make the work slower, more difficult, and much more tiring, as many unnecessary movements may be made. The would-be packer should not try to gain speed until the wrapping and placing of the fruit has become a natural movement. Speed comes only with practice, and the beginner must not be impatient, as that will only retard his progress. A packer usually picks up the paper with the right hand, passes the fruit with the left, and places it in the box with the right hand. If possible, a tutor and pupil should be either both left-handed or both right-handed; otherwise it is difficult for the pupil to follow the correct movements and for the teacher to pick his faults. Types of Equipment A packer should feel comfortable at his work and equipment should be adjusted to suit each person. The height of the packing stand and paper holder is very important; an inch or two either too high or too low can make a good deal of difference to a day’s output and to the strain on the packer. The bottom of the box should be at least 2ft. from the floor, making the top about 2ft. Ilin. high. A tall person may require the bottom of the box to be 2ft. 2in. or even 2ft. 3in. from the floor; if the stand were any higher, the case would be too far above

the bins and each fruit would have to be lifted before it could be passed across to the hand holding the paper, slowing down the packing operation considerably. If when the packer is standing upright. the fingers will just touch the bottom of the case at the lower end, it is in a position which will cause least strain. Having the bins reasonably high about 36in.—•to suit tall people is an advantage, because the floor can be built up to suit those who are not so tall. The tops of most machines are between 34 and 36in. from the floor. Tlm h case should res? should be at the "fl I ?, c wt™ tn hniooa! nacking l proceeds b The cas e b should p fS kip g re?t. ina P hiffhpr f?om d the packer 4m ' hgh and away The stand should be made so that the side of the case touches the bin when the case is in position. It should be made with a simple and quick adjustment to accommodate left- or righthanded packers. Stands on castors have the advantages that they may be placed according to the liking of the packer and rolled to the conveyer when the pack is completed, thus necessitating only a short lift to place the case on the conveyer leading to the nailmg-down bench. Unfortunately this type is not suited to an uneven floor. Stands fitted to a slide on the side of the sizing machine should be. well fitted to allow them to slide easily, . The rack or tray which holds the wrapping paper should be well made and firmly secured. Swivel-type racks built into the packing stand are most

suitable, as they may be swung our of the way when the apple case is being moved or to let another person pass, Another type of rack often used clips on to the side of the case being packed, but it has some disadvantages: Its weight, especially when it is well filled with paper, tends to tip the case sideways, so that it has to be held with the body until the weight of the fruit placed m the case holds it firmly; in many cases the rack must be removed to allow other packers and workers to pass up the packing aisle; and a place has to be allowed, for the rack while the full case is being removed. However if this type of rack is used it should be made so that the paper is level and not sl °P in S at the same angle as the case being packed, otherwise the paper tends to slew around and becomes difficult to pick up. . To allow the paper to be picked up easily it is important that the needle point on the spring- or weight-loaded holder be sharp. It should be renewed a f ; frequent intervals. When the needle becomes dull the paper will not t ear away freely from the point and small pieces of paper tend to build up under the needle, making it difficult to p U ii the wraps free; then the needle must be lifted and the torn-out pieces removed at frequent intervals, thus s i ow ing up the work and putting a strain on the hand. Correct spring tension to hold the paper firmly is i so important. Suitable spring holders have not been available for some time, but are now on the market, However, a satisfactory fitting to hold a gramophone needle can be made quite easily.

EQUIPMENT AND LAYOUT OF APPLE-PACKING SHEDS

Finger stalls are obtainable in two typesthe thimble style, which covers the end of the finger, and the tubular type, which can be bought in lengths and cut to suit the packer. If the thimble type is used, care should betaken to obtain a stall of the correct size; if it is too large, it will not stay on, and if it is too small, it tends to retard the blood circulation and become uncomfortable. Tubular stalls allow the end of the finger to be exposed to the air and prevent perspiration. They are made in different sizes, but if the circumference is a little too large, a longer piece can be cut so that it grips the finger farther up and is held more securely. Finger stalls are usually worn on the second finger. Shed Arrangement Packing-shed owners or managers should give serious consideration to the layout of shed equipment. Empty cases should always be at hand, but arranged so as not to block out light. Liners and wrapping paper should be stored close to packers. There is usually room for a day s run under the conveyer or on top of certain types of grading machines. Pencils, finger stalls, chalk, and firstaid outfits should have their proper places so they can always be obtained quickly. Packing counts above the bins are a guide to inexperienced packers, but should be checked when the variety is changed or if the machine is readjusted. Packing charts in convenient positions are also a help to beginners who have not memorised the counts. Conveyers should be placed to reduce walking to a minimum. They should be of the wheel type rather than the roller type. The wheels run just inside the cleats at either end of

the case and do not interfere with the . bottom bulge, whereas the rollers rest along the whole bottom of the case, which disturbs the pack. The roller type is most suitable for cases after they have been nailed down, the cases being handled on their sides. a wood floor is by far the most comfortable for packers and does not tire or c hill the feet to the same extent as oes a concrete floor.. A board walk can b e placed in the packing aisle if the floor is made of concrete, but the grading machine should be raised .accordingly to obtain the desired height f or packing comfort. .... ... ... Lighting and Ventilation i Lighting an £. ventilation are not always given the attention they war th? wOTkjFt® best of conditions. Skylights are essential, as both empty and packed cases must be stacked in a shed and often block light from windows. Electric lights should be placed over the bins if possible. If it is necessary f or them to be over the centre of the sizing machine, they should be placed high enough to prevent shadow from the machine or from material stacked on it from falling on the fruit in the bin. Where considerable night work is necessary, many growers have installed fluorescent lighting, which is a boon to sorters and packers alike. Though the workers sorting the fruit i n + o grades and removing the reiects are responsible: for the fruit that reaches the bins, packers should always remove undesirable fruit when they see it. Therefore they should acquaint themselves with the grading regulations; they are then in a position to advise the sorters if they consider the grade not up to requirements. The packer unconsciously

glances at the next apple to be picked up while the hand is reaching for it. The size of the fruit is estimated m a fraction of a second and the choice of the next fruit to go m the case is made, At this time defects are. often observed, They may be given closer observation when the . fruit is being pulled down in unless a rotary-bin type of machine is used. Packing sheds should be well ventilated to ensure the comfort of workers as well as suitable conditions for stored fruit. Doors alone do not give sufficient ventilation at all times, as they often have to be closed on windy days. Side and roof ventilators should be installed to provide circulation of air without causing cold draughts on the packer Nothing is more annoyng to a packer than to have a draught ovJr b3S^e P K theV’can be taken un p- « • d Wrapping caper Enough paper should be placed on the tray at a time to avoid time being lost in replenishing it at too frequent intervals. The glazed side should be uppermost. Some papers, particularly treated or printed lines, are likely to stick together, resulting in several sheets being picked up at one time; this tendency can be reduced by striking the block of paper sharply on the side of the bin or any other solid object before placing it on the tray, which tends to loosen any sheets that may be stuck together. Wrapping paper is made in different sizes for different counts of apples, The correct sizes are set out in the table which follows. During the past few years the Bin. x Bin. paper has not been obtainable, so 9in. x 9in. wraps, must be used on all small sizes in the meantime.

Packing Technique Before the case to be packed is placed on the stand it should be examined to ensure that it is sound and free from protruding nails. Nails showing on the inside of a case may puncture the fruit, and that is the cause of many rots starting on fruit in storage. Nails protruding on the outside of the case are a source of danger to anyone handling the case after it has been packed. Growers can ill afford to lose experienced labour during the packing season through such injuries, which can be severe. Placing the liner in the case is the next operation and one which requires care. It is essential to press the liner well down in the opening between the bottom and side of the case so that it lies flat over the full width of the bottom boards. The ends of the liner are then folded over the top of the case and are held in place by the paper rack on one side and the bins on the other. Improper placing of the liner is a frequent cause of a pack being loose, because the fruit cannot be placed the full width of the bottom and prevents the bottom of the case from springing to form the necessary bulge. If the liner has a corrugated side, it is placed toward the case and away from the fruit. The placing of the bottom layer of fruit is the most important. This layer is the foundation of the pack and requires careful placing to form evenly spaced pockets : in which subsequent layers rest. Smaller apples should not be used at either end with the aim of obtaining a crown pack in this way. Small apples make smaller pockets, so using them in the first layer makes the pockets uneven and the whole pack faulty. Slightly smaller fruit can be used to advantage in the top two layers, and particularly in the last, provided the , size complies with : the tolerance allowed in the packing regulations, which is 4-in. of diameter.

Each apple should be placed with the calyx and stem toward the ends of the case. It is usual to pack with the calyx toward the packer, turning the last row so that the calyx rests against the end of the case. Some packers place ■ stems toward them, but . that depends on individual preference. However, the stem end should never touch the end of the case, as this may cause the skin to be broken, creating conditions for the entry of storage rots.

When about two-thirds of the first layer is in position the fruit should be pulled back gently toward the packer with both hands, consolidating the layer and making room for the last few apples. This pressure makes the central pockets slightly closer and the succeeding layers rest less deeply in them, thus raising the centre' of the pack to help form the desirable. bulge. If the fruit is pulled back too soon, tight pockets are formed at one end of the case and loose ones at the other, resulting in an uneven pack which

PACKING AND HANDLING APPLES

works loose with handling. This is a common fault with beginners.

Downward pressure should be applied at both ends as packing proceeds, but not in the centre. -This consolidates the pack and tends to force the ends lower so that the desirable crown is obtained without bruising the end fruits while the case is being nailed down.

When the apple is thrown into the hand holding the paper the fingers of that hand should close around it to assist the wrapping, but they should never be lifted off the apple while the other hand is completing the wrap. This is a common fault and one of the chief causes of overwork of sinews in the back of the hand. It is a mistake for beginners or even experienced packers to do too much wrapping of fruit during the first day or two. A full day’s work to start the season often causes discomfort and loss of time through excessive wrist strain and the development of the complaint known as “packer’s wrist”, especially if large apples are being handled. Marking Counts on Cases

Many systems of marking the packing count on the end of the case are in use. Where cases are labelled, before being packed many growers fit rubber stamps above the bins so that packers can stamp the case in the correct place. Some prefer to mark the . case liner with pencil or chalk, which obviates disfigurement of the case, but occasionally a case is nailed down by mistake before the stamping is done and the mark can no longer be seen. If the numbers are marked either where they will be covered when the case is labelled, or are placed neatly near the edge, the job is tidy.

The neatness of the finished case is often marred by large numbers chalked at random on the case end. Neatness of branding and labelling adds much to the attractiveness of a line of fruit and calls for no extra effort if done systematically.

Prevention of Bruising

Provided the pack is properly consolidated, with the ends lower than the centre, the top layer need not be more than Ijin. above the top of the case in the centre and slightly above at the ends. Certain counts vary considerably in firmness and height. For instance, the fruit of a 175 and a 180 pack do not differ greatly in diameter, but the pockets of the 175 pack are not deep, this size being the smallest packed 3-2. (The 175 pack is not usually suitable for long types of apples.) This type of pack has little give, so the case need not be as high. The 180 pack, on the other hand, is the first of the range of 3-3 packs and forms deep pockets. This case should be packed higher than the 175, as the fruit settles down more into the pockets under pressure of the lidding machine. If it were brought only up to the level of the 175 count, it would be slack after being handled.

Fruit should be handled carefully at all times. A great deal of damage can be done in pulling the fruit down in the bin where rotary bins are not used. The hands should be placed under the fruit as much as possible and the fruit pulled gently forward, using both

hands in one motion. Bins should not be allowed to become too full and cause unnecessary pressure and bruising to fruit in the bottom. The packer should endeavour to pack this bottom fruit out occasionally. Broken stems and grit allowed to accumulate on the bottom of the bin can cause marking and skin punctures. Fruit should be placed in the case firmly but carefully and without bruising it. If alternate layers are wrapped, no two unwrapped layers should touch. Top and bottom layers must always be wrapped, so in a 3-3 pack of six layers only two are left unwrapped, in a 2-2 pack of four layers three must be wrapped, and in the five layers of a 3-2 pack three layers must be wrapped and only two left bare. Bruising may also be caused if new and used cases or thick- and thinbottomed cases are mixed in the stack. Fruit sized to suit a new case with a thin bottom would be too high in a thick-bottomed case, which has little give; if the same-sized fruit was packed into a used case in which the bottom boards had retained their bulge, it would be too low when completed. Therefore cases should be sorted to ensure only one type being used over a period. Alteration of the sizing is usually necessary when changing from one type to . another. New cases should be made up. carefully, as slight alterations in the length of a case . can make a considerable difference , to the height of the pack. Causes of Loose Packs Several causes of loose or slack packs reaching the markets are common. Most of these have been mentioned already, and they may be summarised as follows: Failure to press down the ends of the layers of fruit as they are packed. Faulty adjustment of sizing machines. The packer should always call this to the attention of the man in charge of the machine. •' / Failure to force the liner well into the corners between the sides and bottom so that fruit rests firmly against the padded sides of the case. Fruit in the bottom layer forced back toward the packer before two-thirds of it is in position, thus causing the .pack to be high at one end and low at the other. ~ ' ' The. use of mixed thick- and thinbottomed cases or new and used cases.' Lack of care in making cases to ensure uniform inside measurements. Calyces and stems not facing the ends of the case and making the pockets even. Fruit so packed often twists round when the cases are handled, resulting in a loosening of the pack. Careless handling, including excessive bumping or standing of cases on their ends. Further particulars of apple packing, including a chart of counts and sizes, may be. obtained .in Department of Agriculture Bulletin No. 253, “Harvesting and Packing . the Apple and Pear Crop for the Home Market.”

Fruit count Size of paper (inches) 96 and larger 11 x 11 100 to 138 10 x 10 150 to 180 10 x 10 or 9x9 198 to 216 9x9 234 to 252 9 x 9 or 8x8 270 and smaller 8x8