Transport of Fruits: At What Temperature Are Fruits Transported?

Fruit transport requires special care because fruits are perishable products, and their quality depends on maintaining appropriate conditions throughout the entire logistics process. A key factor in fruit transportation is temperature control, which prevents excessive ripening, moisture loss, mold growth, and other forms of degradation. Different types of fruit require different temperature ranges due to their specific biological characteristics, water content, and sensitivity to environmental changes. Detailed information on this subject is provided below.

Most often, fruit transportation takes place at temperatures ranging from 0°C to 15°C, depending on the type of fruit, although there are some exceptions. For example, apples and pears, which belong to hard fruits, are best stored and transported at temperatures between 0°C and 4°C. This helps maintain their freshness for a longer time and slows down the ripening process. Similarly, in the case of citrus fruit transport, it is important to remember that these fruits require a temperature range of 4°C–8°C to avoid thermal shock, which can lead to damage to the peel and pulp. The transport of bananas, which are particularly sensitive to low temperatures, must be carried out in the range of 13°C–15°C to prevent freezing and to maintain their optimal color and flavor. When transporting bananas, it is also essential to use special ripening chambers that allow for controlled release of ethylene, a natural gas responsible for fruit ripening.

Berry fruits, such as strawberries, raspberries, blueberries, and blackberries, are particularly susceptible to mechanical damage and microbial activity. Therefore, they require temperatures close to 0°C and a relative humidity of 90–95% to prevent dehydration. On the other hand, international transport of tropical fruits, such as mangoes, papayas, or pineapples, must consider that these fruits do not tolerate temperatures below 10°C, which can lead to so-called chilling injuries, manifesting as skin discoloration, loss of firmness, and deterioration in flavor.

Fruit transportation mainly takes place in specialized refrigerated trucks, refrigerated containers, and airplanes adapted for transporting temperature-sensitive products. In 2022, more than 80% of global fruit shipments were carried out by sea, with refrigerated containers (reefers) forming the backbone of logistics. For example, Poland, one of the largest apple producers in Europe, exports and transports these fruits mainly to Germany, the United Kingdom, and Scandinavian countries. In 2021, the export and transport of Polish apples amounted to approximately 1.2 million tons, accounting for 70% of total domestic production. International apple transport is mainly conducted by land, maintaining the optimal temperature, which we will discuss below.

Strawberry transport requires maintaining a very low temperature, preferably between 0°C and 2°C. These are fruits with a delicate structure that are very easily damaged mechanically. Additionally, their high water content makes them highly susceptible to mold and bacteria. To minimize this risk, strawberry transport takes place in ventilated containers that reduce humidity. It is also crucial to avoid compressing the fruit, as damage can accelerate the rotting process. When transporting strawberries over long distances, hydro-ventilation cooling is often used, which involves rapidly lowering the temperature through contact with cold air or water. This helps strawberries retain their freshness and firmness for longer. It is also worth noting that transport should occur in an atmosphere with low oxygen levels, which slows down ripening and limits microbial growth.

Raspberry transport is even more demanding because these fruits are extremely delicate. Even minor damage can lead to rapid spoilage. Raspberries should be transported at temperatures of 0°C–2°C in small containers that limit their movement. Refrigerated transport with a controlled atmosphere is often used to maximize their freshness. Raspberries have very thin skin and contain a lot of natural juice, making them prone to crushing. To prevent this, they are transported in single layers in special ventilated packaging. In long-distance raspberry transport, vacuum packaging or an atmosphere enriched with carbon dioxide is also used to slow down mold and bacteria development.

During blueberry transport, they are often coated with a special wax that protects them from drying out and extends their shelf life. In air transport, hermetic packaging is used to minimize the impact of temperature and pressure fluctuations on fruit quality. Blueberry transport is somewhat easier than raspberry and strawberry transport but still requires proper conditions. These fruits are best stored at temperatures between 0°C and 2°C. It is essential that blueberries are transported in rigid containers to prevent crushing. Due to their natural protective skin, blueberries are more resistant to moisture loss than raspberries, but excessive condensation in packaging should still be avoided when transporting blueberries.

Cherries are prone to cracking and mold growth, so they must be transported in ventilated crates or plastic containers. Their stems should remain intact because damage can accelerate spoilage. Cherry transport is carried out at low temperatures, preferably between 0°C and 2°C. Cherries have a high content of organic acids, which naturally slow down decay processes but also make these fruits very sensitive to sudden temperature changes. To extend their shelf life, special moisture-absorbing packaging and modified atmosphere technology (MAP) are often used to regulate oxygen and carbon dioxide levels in packaging.

Cherry transport requires similar conditions to sour cherries. These fruits are very sensitive to temperature changes and quickly lose freshness. They should ideally be stored at 0°C–2°C with high air humidity to prevent drying out. Hydro-cooling, which involves rapid cooling with water immediately after harvest, is often used to extend their shelf life. Cherries have a hard but thin skin that can crack due to sudden humidity changes. Therefore, it is important to store them in a controlled atmosphere to prevent condensation on the fruit. In some cases, special protective films are also used during cherry transport to minimize evaporation and maintain fruit firmness.

Apples should be transported in crates that allow good air circulation. Apple transport requires maintaining a temperature range of -1°C to +4°C. These fruits are quite resistant to mechanical damage but can ripen during transport due to ethylene release. Therefore, they are often stored in a controlled atmosphere where oxygen levels are reduced and carbon dioxide concentrations are increased to slow down ripening. Apples are one of the few fruits that can be transported over very long distances thanks to Ultra Low Oxygen (ULO) technology. This technique drastically lowers oxygen levels in storage atmospheres, effectively halting aging processes and allowing apples to be stored for several months.

Banana transport takes place at temperatures between 13°C and 15°C. Bananas are climacteric fruits, meaning they ripen after harvest. Depending on the market, they may be transported while still green and then ripened in special chambers. Banana transport is one of the most logistically demanding processes in the food industry. These fruits must be transported in a strictly controlled atmosphere where ethylene levels are regulated. Many companies also use "SmartFresh" technology, which blocks ethylene activity and significantly delays banana ripening, allowing transport over very long distances.

Mango transport takes place at temperatures between 10°C and 15°C. These fruits are sensitive to mechanical damage and must be packed in special crates that limit movement. One of the challenges of mango transport is their susceptibility to anthracnose—a fungal disease that can develop during storage and prolonged transport. Therefore, when transporting mangoes, the fruits are often treated with hot water baths at around 50°C before shipment to minimize the risk of infection.

Pears are often harvested and transported while still firm because, once fully ripe, they become very susceptible to damage. The transportation of pears is similar to that of apples but requires even more precise control of storage conditions. Pears are transported at temperatures ranging from -1°C to +4°C, and for longer storage, controlled atmosphere techniques are used to slow down ripening. Due to their sensitivity to temperature fluctuations, pear transport must ensure stable conditions. In some cases, these fruits undergo special hydro-cooling processes to help maintain their firmness. Another important aspect of transportation is humidity regulation, as pears can easily lose water and wrinkle.

Grapes are highly sensitive to temperature changes, so their transport must be carefully controlled. The transport of grapes requires temperatures between 0°C and +2°C. These fruits are very prone to bruising and spoilage, so they must be transported in special plastic crates or containers with compartments. Special moisture-absorbing inserts are often used to prevent mold formation during transport. To ensure optimal transport conditions, perforated plastic packaging is frequently used to regulate gas exchange and prevent ethylene accumulation. Some grape varieties are more delicate than others, requiring even greater care, especially for long-distance transportation.

Plums are transported at temperatures between -1°C and +2°C. These fruits are relatively resistant to transport, but their skin can easily crack, accelerating decay. To prevent this, plums are packed in crates lined with soft material to cushion shocks. Like other stone fruits, plums are susceptible to damage from improper humidity levels. In excessively dry conditions, they may lose firmness and become less appealing to consumers. Therefore, for long-distance transport, controlled atmosphere systems are used to maintain stable storage conditions throughout the journey.

Peaches are often transported in plastic or cardboard containers with compartments to prevent them from rubbing against each other and getting damaged. Transporting peaches requires great care, as they have thin skin and are easily bruised. The optimal storage temperature is between -1°C and +2°C. Peaches have a high water content, making them prone to moisture loss. As a result, peach transport often involves packaging with a thin protective coating that reduces evaporation. Additionally, peaches may be treated with substances that extend their shelf life, such as natural edible coatings that limit oxygen exposure to the fruit’s surface.

The transportation of nectarines is very similar to that of peaches, but nectarines are even more prone to bruising. They require gentle handling and storage at temperatures between -1°C and +2°C. Controlled atmosphere techniques are often used to delay ripening. One of the biggest challenges in nectarine transport is their sensitivity to sudden temperature changes, which can cause dark spots on their skin. To prevent this, nectarines are often transported in special containers with regulated air circulation to minimize temperature and humidity fluctuations.

Oranges can be transported over long distances due to their natural resistance to dehydration. The transport of oranges takes place at temperatures ranging from 4°C to 10°C. Their thick skin makes them more resistant to mechanical damage. However, excessive humidity can lead to mold formation on the peel, so orange transport requires proper ventilation. Wax coatings are often applied to further protect the peel from moisture loss. For long-term transport, oranges are stored in a low-oxygen atmosphere to slow down ripening.

Grapefruits are often transported in refrigerated conditions using modified atmosphere techniques to maintain optimal humidity levels. The transport of grapefruits requires temperatures between 10°C and 12°C. Like oranges, they have thick skin, but they are more vulnerable to mechanical damage. They are transported in crates lined with cushioning material to prevent abrasions and cracks. These fruits have a relatively long shelf life and can be stored in warehouses for several months without losing quality.

The best temperature for transporting lemons is between 7°C and 12°C. Lemons are fairly resistant to transport, but their skin can lose moisture, causing the fruit to dry out. To prevent this, wax coatings are often used to help retain moisture. Lemons are very sensitive to temperature fluctuations, so their transport requires stable refrigerated conditions. These fruits can be stored in cold storage for extended periods, but excessively long transport times may affect their flavor intensity.

Limes have thin skin, making them more prone to water loss and faster spoilage. The transport of limes requires similar conditions to that of lemons, but limes are more sensitive to low temperatures. The ideal transport temperature is between 8°C and 12°C to prevent excessive drying. To extend their shelf life, limes are often stored in special packaging that limits air exposure and prevents excessive evaporation.

Pineapples are transported at temperatures ranging from 7°C to 13°C, depending on their ripeness. These fruits have a tough outer skin that protects them from mechanical damage, but their interior is highly sensitive to temperature changes. Too low a temperature during pineapple transport can cause the flesh to darken and lose its flavor. Pineapples are often transported while still unripe, with the ripening process controlled in storage conditions. In some cases, a controlled oxygen atmosphere is used to slow down aging. In international maritime transport, pineapples are shipped in special refrigerated containers that ensure optimal conditions.

Watermelons have thick skin, but even small cracks can cause rapid spoilage. Watermelon transport requires temperatures between 10°C and 15°C. These fruits are large and heavy, so they must be carefully arranged during transport to prevent damage. Watermelons are often placed in special nets or cushioning crates to protect them from impacts. Too low a temperature can lead to flesh chilling, which negatively affects texture and taste.

Melons are transported at temperatures between 7°C and 10°C. These fruits are sensitive to pressure and impacts, so they must be placed in appropriate crates with compartments. Some melon varieties, such as cantaloupe, release ethylene, which can accelerate the ripening of other fruits transported in the same cargo. Melons have a relatively long shelf life when stored under proper conditions. For long-distance transportation, modified atmosphere packaging (MAP) is often used to reduce respiration rates and slow down ripening.

Kiwi fruits are stored in well-ventilated crates during transport to prevent excessive moisture buildup. The transport of kiwis requires temperatures between 0°C and 2°C. These fruits are fairly resistant to transport, but their delicate skin can easily become abraded, accelerating spoilage. Because kiwis release ethylene, they can affect the ripening of other fruits, so they are usually transported separately. For long-term storage, kiwis are kept in a low-oxygen atmosphere with increased carbon dioxide levels, which helps maintain freshness for several weeks.

The transport of figs is one of the most demanding because these fruits have very thin skin and are prone to cracking. The optimal transport temperature is between 0°C and 2°C. To prevent damage, they are transported in small plastic containers that minimize friction between them. Figs contain a high amount of sugars, making them particularly susceptible to mold growth and fermentation. Therefore, during fig transport, an atmosphere enriched with carbon dioxide is often used to limit the growth of microorganisms. In some cases, figs are also coated with special protective layers that slow down oxidation and moisture loss.

The transport of dates takes place at a temperature of 0°C to 5°C, although dried dates can be transported at room temperature. They are less susceptible to mechanical damage than other fruits, but their high sugar content makes them prone to mold growth in high humidity conditions. To prevent spoilage, dates are often packed in airtight packaging, protecting them from excessive drying. For long-distance transport, a modified atmosphere is used to maintain appropriate humidity and prevent fermentation.

The transport of passion fruit takes place at a temperature of 7°C to 10°C. These fruits are relatively resistant to transport, but their skin can wrinkle if they lose too much moisture. Therefore, maintaining proper humidity levels during transport is essential. Passion fruit is a climacteric fruit, meaning it continues to ripen after harvest. To prevent premature ripening during transport, an atmosphere with a low ethylene level is used. For long-distance transport, vacuum-sealed protective packaging is often utilized to minimize water loss and slow down ripening processes.

Pomegranates are relatively resistant to transport and can be stored for a long time under proper conditions. The transport of pomegranates takes place at a temperature of 5°C to 7°C. These fruits have a hard skin that protects them from mechanical damage, but their interior is highly sensitive to temperature changes. Too low a temperature can damage the seeds and alter their taste. Pomegranate transport often involves controlled atmosphere techniques to reduce oxidation and slow ripening processes.

Papayas are often packed in individual protective nets to prevent impact damage. The transport of papayas requires a temperature of 10°C to 13°C. These fruits are highly susceptible to mechanical damage and ripen quickly, so they are often transported in an unripe state. To delay ripening, an atmosphere with low oxygen and elevated carbon dioxide levels is used. For air transport, these fruits can be stored in refrigerated chambers with controlled humidity to prevent premature softening.

The transport of apricots takes place at a temperature of -1°C to +2°C. These fruits are very delicate, easily bruised, and lose firmness quickly. Due to their short shelf life, they are often transported in small, ventilated containers that prevent excessive pressure on the fruit. Apricots continue to ripen after harvest, so transport requires careful determination of the ripeness stage before shipment. For long-distance transport, refrigeration is used to slow ripening and maintain freshness for longer.

The transport of currants requires a temperature of 0°C to 2°C. These small fruits are easily damaged, so they must be transported in ventilated plastic containers to prevent mold growth. Currants are very sensitive to temperature changes and can lose moisture quickly, so controlled humidity conditions are necessary during transport. For air transport, they are often packed in special protective films to prevent drying out.

Blueberries and other berries can be stored for a longer period if transported in a controlled atmosphere, where oxygen and carbon dioxide levels are carefully regulated. The transport of blueberries and berries takes place at a temperature of 0°C to 2°C. These fruits are very delicate and easily damaged, so they are transported in small plastic containers with ventilation holes. Due to their susceptibility to mold, moisture-absorbing pads are often used during transport. The transport of strawberries and blackberries requires similar conditions to blueberry transport.

Gooseberries are often transported in ventilated containers to prevent moisture accumulation. The transport of gooseberries requires a temperature of 0°C to 2°C. These fruits have relatively thick skin, making them more resistant to mechanical damage than other berries. However, their flesh is delicate and prone to spoilage at high temperatures. For longer storage, refrigerated chambers with a controlled atmosphere are used to slow ripening during transport.

The transport of lychee takes place at a temperature of 0°C to 5°C. These fruits have a hard, rough skin that protects them from damage, but they are very sensitive to moisture loss. If not properly protected, their skin can quickly turn brown, reducing their market value. To maintain lychee freshness, vacuum-sealed packaging or moisture-retaining films are often used. They are also transported in an atmosphere enriched with carbon dioxide to limit mold growth.

For mangoes, special protective treatments are often used against pests, such as hot water baths or irradiation. The transport of mangoes takes place at a temperature of 10°C to 13°C. These fruits are harvested unripe and ripen during transport. Too low a temperature can cause chilling injuries, affecting the flesh's texture. Mangoes are transported in ventilated crates to prevent moisture buildup and reduce the risk of mold.

The transport of pitahaya takes place at a temperature of 10°C to 12°C. Dragon fruit has a delicate skin, but its flesh is relatively resistant to transport. The main challenge is preventing fruit dehydration, so moisture-retaining packaging is often used. Pitahaya is a climacteric fruit, meaning it continues to ripen after harvest. To extend its storage period, it is transported in a modified atmosphere that slows ripening processes.

To slow ripening, avocados are transported in a controlled atmosphere with reduced oxygen levels. The transport of avocados requires a temperature of 5°C to 7°C. These fruits ripen after harvest, so their transport is carefully controlled. Too low a temperature can damage the flesh, while too high a temperature accelerates ripening and shortens the storage period. In some cases, special films are used to slow down respiration, allowing longer storage without quality loss.

Advanced technologies are playing an increasingly significant role in fruit transport. Modern refrigerated containers are equipped with sensors monitoring temperature, humidity, carbon dioxide, and oxygen levels. One example is Controlled Atmosphere (CA) technology, which enables precise regulation of the atmosphere inside the container, significantly extending the storage period of fruits. Thanks to this technology, apples or kiwis can be stored for several months without losing quality. Meanwhile, Modified Atmosphere Packaging (MAP) is mainly used for transporting berries and involves modifying the gas composition inside the packaging to reduce respiration rates and extend shelf life.

Air transport of fruits, although more expensive, is preferred for very delicate fruits, such as strawberries or fresh mangoes, especially over long distances, for example, from Africa or South America to Europe. This allows fruits to reach consumers within hours of harvest. Statistics from 2022 indicate that over 10% of global fruit exports and transport were carried out by air, with the largest importers being the United States, Germany, Japan, and China.

Relative humidity is another key factor in fruit transport. Its level must be appropriately adjusted to the type of transported produce. For example, citrus fruits and bananas require humidity between 85–90%, while berries require as much as 90–95%. Incorrect humidity levels can lead to fruit dehydration or promote mold growth, significantly reducing their market value. Notably, Poland, as one of Europe's largest blueberry producers, exports blueberries mainly to Germany, the United Kingdom, the Netherlands, and Scandinavia. Blueberry transport takes place mainly in refrigerated storage at 0°C–2°C while maintaining high humidity.

It is estimated that the global refrigerated transport market, including fruit transport, will reach a value of over $25 billion by 2025. The dynamic growth of this sector is driven by increasing demand for fresh products in developed countries and technological advancements that allow for more efficient and environmentally friendly transport. In the context of Poland, the growing export of fruits, especially apples, pears, blueberries, and strawberries, contributes to the development of refrigerated infrastructure and strengthens the country's position as a key supplier of these fruits to European markets.

It is worth noting that temperature requirements may vary depending on the length of the transport route and the method of transportation. For short distances, such as local deliveries to supermarkets, fruit transport can be carried out under less stringent conditions, provided that the transport time is short. However, in the case of intercontinental exports, such as from Latin America to Europe, maintaining a stable temperature throughout the journey is crucial to preserving fruit quality. A good example is banana shipments from Ecuador, which account for over 25% of global banana exports. Banana transport is carried out in refrigerated containers at a temperature of 13°C–14°C, and their ripening process is controlled using ethylene at the destination.

Fruit transport is a somewhat complex process that requires consideration of the specific needs of each fruit species. Proper temperature, humidity, atmosphere control, and advanced logistics technologies play a key role in maintaining fruit quality at every stage of the journey from producer to consumer. The dynamic growth of this sector and the increasing demand for fresh fruit create an opportunity for Poland to strengthen its position as a leading exporter and supplier, capable of transporting fruit to demanding international markets.