the whole of the stow. The container logs showed erratic temperature changes. Seven days after the start of the voyage, the temperature started to rise slowly but steadily from -25 °C to a range between -10 °C to -2 °C at arrival, which is indicative of a refrigeration system malfunction. These temperatures are sufficient for melanosis and frosting to occur.
The Master and the crew should have been warned of the malfunction and should have made an attempt to repair the container. However, the corresponding alarms were not relayed to the vessel, suggesting a secondary malfunction in the system.
Damage to fresh produce
A cargo of bagged white garlic was shipped from China to Central America. On arrival, it was noted that significant portions of the consignment showed signs of germination. After curing (a process of drying after harvest), garlic can be stored at high temperatures (+25 °C) or low temperatures (-3 to 0 °C) to prevent germination of the bulbs and maintain the storage life of the product.
Temperatures above 5 °C and below 20 °C are not appropriate for garlic storage and can cause dormancy break, advanced germination, and fungal/bacterial issues. It is common to see garlic transported in containers
at low temperature (i.e., -3 °C to 0 °C). At these lower temperatures, the heat generated by respiration of the garlic bulbs is removed, helping to maintain a period of dormancy.
The temperature records indicated that it took several days for the temperature to reach +4 °C. Furthermore, the situation was exacerbated by the cargo being ‘hot-loaded’, meaning that the cargo was not pre-chilled before loading. The effect of these two factors was to prevent the cargo from meeting the required temperature range and thus, led to a significant portion of the cargo arriving with unacceptable levels of germination.
The crew should take care when checking, that set point temperatures, as outlined in the carriage instructions, are properly applied to the containers. A failure to do so can lead to the onset of germination and/or spoilage of cargo through bacterial or fungal infections.
Key learnings from case studies
- It goes without saying that a continuous supply of power to reefer containers is of the utmost importance during the voyage. The vessel’s crew should regularly monitor this and ensure that all incidents regarding the vessel’s diesel generators and reefer circuit breakers, and their associated
alarm systems, are meticulously recorded.
- The crew should check that the container set temperature complies with the shipper’s specified carriage instructions.
- The external integrity of the reefer container should also be checked for damage with any defects noted and photographed.
- It is important to note that the reefer container is designed to maintain the cargo’s temperature rather than cool it. Ideally, all cargoes should be loaded at the intended carriage temperature to ensure product quality is maintained.
- The crew should keep clear and accurate records. Document each stage of the voyage from loading through to discharge as well as obtaining date-stamped photographs of incidents that occur during the voyage.
- The owner should be aware that charterparties are often based on BOXTIME and, if not amended, any temperature damage to the cargo in reefer containers which is caused by crew negligence is 100% the responsibility of the owner.
- Ensure you comply with the shippers’ carriage instructions. If these are unclear, seek clarification.
- When carrying frozen cargo, the fresh air ventilation ducts should always be closed.
Thanks to The Swedish Club for this valuable advice and guidance.
THE REPORT | DEC 2023 | ISSUE 106 | 91
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