Harvest & Handling: Crates, Bags and PPE

Great harvests are often lost after picking. Breathable containers, shade, clean sorting tables and fast pre-cooling extend shelf life and protect quality. Below — a practical, field-tested flow you can adopt this season.

Golden window

Pick cool mornings, shade immediately

Stacking limit

Shallow fills for soft fruit

Pre-cool

Hydro/forced-air where possible

Post-harvest handling starts on the row. As soon as produce is cut or pulled, respiration and moisture loss accelerate. The job is to slow both: keep produce cool, dry (or properly vented) and unbruised — from field to wash-pack to storage.

Containers: crates vs. breathable bags

Choose containers that match crop texture and moisture. For firm roots and tubers,breathable bags (jute/burlap, mesh) prevent sweating. For berries, tomatoes and leafy bunches,rigid stackable crates spread weight and protect from crush.

  • Ventilation: perforated walls and bottoms dissipate field heat.
  • Shallow fills: better one extra trip than crushed bottom layers.
  • Liners: use food-grade liners for sandy roots to reduce surface abrasion.
  • Color-coding: quick visual separation by crop/field or clean/dirty status.

Tip

Label crates with a wash/dirty toggle tag. It prevents “mystery grime” from entering your clean zone.

Sorting & labeling

Sort near the field edge or under a canopy. Cull obvious damage early to keep pathogens out.Lot labels (field, date, crew) enable traceability and easier shelf rotation.

  • Keep shade over full containers; never leave in a hot truck bed.
  • For leafy crops, mist lightly then drain — no standing water.
  • Use food-safe markers or pre-printed waterproof labels for lots.

Safety & hygiene (PPE + sanitation)

Hands, sleeves and crate surfaces contact food repeatedly.Consistent PPE and a simple sanitation SOP cut contamination risk drastically.

  • Gloves: lightweight nitrile for hygiene; cut-resistant liners for squash/roots.
  • Sleeves/aprons: protect forearms and clothing from sap and soil residues.
  • Footwear: non-slip, easy-wash boots in wet wash/pack areas.
  • Crate cleaning: dedicated brush + food-safe detergent; separate from chemical storage.

Field logistics → pre-cool

Every minute produce sits warm reduces shelf life. Stage a shade hub close to picking, run quick shuttles, and pre-cool sensitive crops ASAP: hydro-cool leafy greens and roots; forced-air for berries and tomatoes.

  • Shade: pop-up canopy or trailer awning over the staging area.
  • Route: clear path for bins; limit hand-offs to reduce drops.
  • Pre-cool targets: greens to ~1–3 °C, berries ~0–2 °C (as your market allows).
  • Ethylene: separate ethylene-producers (tomatoes) from sensitive crops (leafy greens).

Quick checklist

  • Pick in the cool of the day; shade immediately.
  • Use ventilated crates / breathable bags matched to crop.
  • Shallow fills; stack within crate spec only.
  • Label lots: field, date, crew; rotate stock (FIFO).
  • Wash/pack with PPE; keep sanitation logs.
  • Pre-cool fast; store by crop temperature & ethylene class.

Related products

Harvest crates

Perforated, stackable, easy to sanitize.

Browse

Garden sheds & storage

Keep clean gear separate and shaded near the field.

Browse storage

FAQ

Do I really need lot labels for small batches?

Yes. Even simple field/date labels help rotate stock and trace back any issue. It also looks professional at delivery.

How deep can I fill crates with tomatoes or berries?

Keep layers shallow — avoid compressing the bottom row. Two lighter crates beat one heavy, bruising stack.

What’s the fastest ‘win’ to cut losses?

Immediate shade + shorter shuttle runs to pre-cool. These two steps alone often cut softening and mold dramatically.