How to transport perishable fruit and vegetables without spoilage?

Perishables spoil in transit from heat, rough handling and delay, so attack all three. Harvest and pack in the cool morning, and where possible cool the produce down before loading rather than sending field-hot produce, because heat keeps building inside the load. Use sturdy crates, not overstuffed sacks, so produce is not crushed by the weight above, and stack so air can move and the load does not shift and bruise. For longer or hotter trips, a refrigerated or insulated vehicle keeps quality far better, and for high value crops it usually pays for itself by cutting rejection. Avoid mixing produce that does not travel well together. Load quickly, travel in the cooler parts of the day if you can, and minimise stops and total time on the road, since every extra hour in heat costs quality. Cover the load from sun and rain. For small quantities, pooling loads with other farmers or through an FPO makes a refrigerated or shared vehicle affordable. Verify the right transport temperature and handling for your specific crop with your buyer or local horticulture office.