USE OF STACKABLE HOLDER AND DISINFECTION PROCEDURE

Abstract

The current invention concerns the use of a stackable plastic container for the temporary storage of cut fruit. The stackable container comprises a base and a top rim. The base of the container comprises drainage holes for draining excess juice and fruit residues, and the top rim comprises a drainage slot extending through this rim. In a specific embodiment, the drainage holes and slots comprise a size that is at least one and a half times larger than the size of the corresponding fruit residues of the cut fruit. In a preferred form, the drainage holes comprise a size that is at least twice larger than the size of the corresponding fruit residues of the cut fruit. During the use of the container, it is placed in a cold room to bring cut fruit to a temperature between 0°C and 7°C.

Description

2 humidity around the fruit, which leads to accelerated degradation of both texture and taste. In some cases, coatings are applied to reduce microbial load, but this presents other challenges, such as possible 5 residues on the fruit and restrictions from food safety regulations. Current standards for food packaging therefore require that any application to the fruit itself remains limited and must not affect taste or food safety. 10 In short, the state of technology emphasizes a strong need for improved containers that can prevent moisture buildup, limit microbial growth, and maintain a controlled atmosphere and temperature. Current solutions do offer some protection, but fall short in effectively extending the shelf life of cut fruit without compromising quality. This forms the context15 within which further innovation is urgently desired to provide the food industry with more effective storage methods for cut fruit.DE19916730 describes a plastic box that can be used to store fruit or vegetables. DE8804042 describes a plastic picking basket, especially for strawberries, 20 of which the walls in the corners are significantly higher than in the middle and which are stackable. US9469458 describes a container with a box with a bottom section and one or more side walls, for storing a product. The present invention aims to find a solution for at least some of the 25 above-mentioned problems. SUMMARY OF THE INVENTION The invention concerns the use of a stackable plastic container for the temporary storage of cut fruit in accordance with claim 1. The stackable container comprises a base and a top rim. The base of the container comprises drainage holes for the discharge of excess juice and fruit residues and the top rim comprises a drainage slot extending through this rim. Further preferred shapes are described in claims 2 to 6. In a second aspect, the present invention comprises a stackable container for the temporary storage of cut fruit, in accordance with claims 7 to 11.In one and the last aspect BE2024 / 5894 3, the present invention comprises a method of sanitizing a stackable container for the temporary storage of cut fruit in accordance with claims 12 to 15. DESCRIPTION OF THE FIGURES 5 Figure 1 shows a cross-section of a stackable container in a design of the present invention. Figure 2 shows a perspective view of a stackable container in a design of the present invention. 10 DETAILED DESCRIPTION Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meaning as they are generally understood by the skilled person in the technical field of the invention. For a better assessment of the description of the invention, the following terms are explicitly explained. In a first aspect, the present invention concerns the use of a stackable plastic container20 for the temporary storage of cut fruit. The stackable container comprises a base and a top rim.The bottom of the container features drainage holes for draining excess juice and fruit residue, and the top rim features a drainage slot extending through this rim. In one design, the drainage holes and slots have a size that is at least one and a half times larger than the size of the corresponding fruit residue of the cut fruit. In a preferred design, the drainage holes have a size that is at least twice the size of the corresponding fruit residue of the cut fruit. The bottom and walls of the container have a thickness between 0.1 cm and 1 cm. During the use of the container, it is placed in a cold room to bring the cut fruit to a temperature between 2°C and 4°C. In the fruit processing industry, fruit cutting is carried out by specialized machines that cut fruit quickly and accurately into the desired shapes and sizes. The speed of this operation plays a role in preserving the freshness of the fruit. After cutting, the fruit pieces are usually immediately placed in food-safe containers in a cold environment.Fruit pieces can cause juice stains, which creates a layer of fruit juice in the container, drastically reducing the shelf life of the bottom BE2024 / 5894 4 pieces of fruit. To counteract this, a container can be equipped with a drainage system. To make optimal use of space, containers can be stacked. However, it is important that if the containers include a drainage system, the juice from the 5 top containers does not run into the bottom container. In one type of application, the container is placed in a cold storage cell to keep cut fruit at a temperature between 0°C and 7°C. More preferably, the cut fruit is brought to a temperature between 2°C and 4°C. This is important in the food industry, where the shelf life and freshness of the product depend directly on the storage conditions. Lowering the temperature of cut fruit to these levels slows the growth of microorganisms such as bacteria and fungi, which could otherwise affect the quality of the fruit.This not only helps preserve the taste and texture, but also extends the shelf life, which is essential for commercial distribution and sales. In the industry, storing fruit at low temperatures is often applied in cold and freezer warehouses, where products are stored in large quantities before being transported to supermarkets, distribution centers, or restaurants. Maintaining a constant and controlled temperature between 2°C and 4°C ensures that the fruit retains its freshness and the risk of spoilage due to oxidation or microbial contamination is minimized. Fruit such as tropical fruit, citrus fruits, and other cut products are particularly susceptible to spoilage, and controlling the storage temperature is one of the most important measures taken to ensure a reliable and safe food supply. The stackable containers placed in the cold room play an important role in maintaining the correct temperature.By stacking the containers efficiently and promoting airflow around the milk package, an even temperature distribution in the cold room is promoted. This ensures that each container with cut fruit is cooled quickly and effectively, and thus ensures that the entire load remains at a cold temperature, which prevents local spoilage or reduced quality. In addition, it is important that the containers themselves are manufactured from materials suitable for use in cold environments. Plastics such as HDPE offer the necessary strength and durability to withstand the cold and frequent handling such as stacking and moving. The materials must also withstand the conditions in the cold room, where high humidity can occur due to the temperature difference. HDPE and other plastics are excellent at protecting the fruit against moisture, while at the same time maintaining the correct strength, even at lower temperatures. It is also important to prevent physical contamination caused by peeling or crumbling of the container.5 In a configuration, containers are stacked, whereby a stack comprises at least two containers, preferably at least three containers, preferably at least four containers, preferably at least five containers, preferably at least six containers, preferably at least seven containers, preferably more than seven containers. In a stack, the drainage holes of a higher-placed container are positioned so that they overflow into the drainage slots of a lower container. The stacking of multiple containers offers various advantages in the industry, particularly in terms of space saving, efficient storage, and the optimization of logistical processes. Setting up a stack enables companies to make maximum use of the available space in cold rooms or storage areas, which is of crucial importance for the storage of large quantities of fruit or other food products. 20 In a stack, the drainage holes of a higher-placed holder are positioned such that they overflow into the drainage slots of a lower holder.This design ensures efficient drainage, whereby moisture emanating from the fruit or other contents of the container is diverted away from the containers in the stack. It prevents moisture from accumulating in the containers, which not only improves the freshness and quality of the fruit but also promotes hygiene. The stacked design with well-positioned drainage holes helps optimize air circulation in the stack, which is essential for proper cooling and maintaining a constant temperature, benefiting the overall shelf life of the fruit. In addition, the stacking of multiple containers contributes to the efficiency of the entire storage and transport process. It makes it possible to store and transport large quantities of cut fruit without compromising the integrity of the containers or the fruit. The stacked containers can be easily moved using trolleys, pallet trucks, or forklifts, thereby reducing labor intensity and increasing productivity.Due to stackability, companies can increase their storage capacity while simultaneously reducing costs for storage and transport space. BE2024 / 5894 6 In one design form, the containers can be placed at an angle, which offers various advantages for both storage and process efficiency. By placing the containers at a specific angle, drainage is further optimized. This ensures that excess moisture can drain out of the containers faster and more effectively, thereby reducing the risk of water accumulation in the container. This is particularly important in situations where fruit, such as berries or cut citrus fruits, quickly releases moisture, which could otherwise affect the freshness and hygiene of the product. In one design form, the containers are placed at an angle between 0° and 45° during storage, preferably between 0° and 30°, even more preferably between 0° and 20°, and most preferably between 0° and 10°. In a single design, the containers are placed in a cold room for storage.This cold room preferably has a humidity between 85% and 90% and a modified atmosphere. Humidity plays a role in maintaining the freshness of the fruit. Low humidity can lead to drying out of the fruit, which negatively affects the texture, taste, and overall quality. On the other hand, excessive humidity can lead to condensation, which can promote the growth of molds and bacteria. By keeping the humidity in the range of 85% to 90%, the balance is ensured, which provides optimal storage conditions for the fruit. A modified atmosphere in the cold storage also plays a role in extending the shelf life of fresh-cut fruit. This can be achieved by adjusting the levels of oxygen, carbon dioxide, and nitrogen in the air. For example, by lowering the oxygen content and increasing the carbon dioxide content, the respiration of the fruit is slowed down, which inhibits the ripening process and preserves freshness.This technique, which is often applied in the food industry, prevents fruit from spoiling quickly due to oxidation or microbial activity. It extends shelf life and reduces the risk of spoilage, even during longer storage periods.30 In addition, a modified atmosphere helps preserve the textures and flavor of the fruit. Fruits such as strawberries, grapes, or mangoes are particularly sensitive to oxygen, which accelerates the ripening process and degrades the quality of the fruit. By carefully regulating the concentrations of gases in the cold storage, the risk of aging or loss of flavor is minimized. This offers a reliable solution for the commercial distribution of fresh fruit, allowing for long transport or storage periods without loss of quality. BE2024 / 5894 7 In practice, the modified atmosphere is often achieved by the use of gas regulation systems in the cold room that adjust the atmospheric composition in real time to the needs of the stored products.This makes the storage of fresh-cut fruit much more efficient and helps companies better guarantee the freshness and safety of their products. In combination with controlled humidity, this ensures an optimal storage environment, whereby product quality is maintained and overall costs for food waste are reduced. 10 In a specific form, the container is filled with cut melons, oranges, apples, mangoes, pineapples, pears, bananas, strawberries, grapes, kiwis, peaches, plums, mandarins, lemons and / or limes. These fruit varieties are selected based on their popularity and use in the fruit processing industry. The variety of fruit types ensures that a wide range of products can be stored, depending on consumer preferences or specific market needs. Each of these fruit types has unique properties that can influence the storage and processing process, such as moisture content, acidity, sugar content and ripening rate.20 In a further design, the container can also be filled with combinations of two or more fruit varieties. Fruit combinations can offer various benefits, both in terms of taste and ease of use for the consumer. For example, mixing citrus fruits such as oranges and lemons with tropical fruits such as mangoes or pineapples can create an attractive variety that is rich in vitamins and antioxidants, while simultaneously utilizing storage possibilities efficiently. By combining multiple fruit varieties, the shelf life of the product can potentially be extended, as some fruit varieties can support each other's freshness through natural properties such as acidity or the release of specific gases that slow down ripening. 30 In a design, the containers are disinfected after use, which is essential to ensure hygiene and guarantee the safety of the fruit. After each use holders may come into contact with residual fruit juices, dirt, or microorganisms that can affect the quality of the fruit.The disinfection process35 is therefore an important step in maintaining a clean and safe food storage environment. This contributes to preventing cross-contamination BE2024 / 5894 8 and the growth of harmful bacteria, molds, or yeasts that can spoil the fruit and even endanger the health of consumers. In a second aspect, the current invention concerns a stackable plastic container for the temporary storage of cut fruit. The bottom of the container contains 5 drainage holes for draining excess juice and fruit residues, and the top rim contains a drainage slot that extends through this rim. In one version, the drainage holes are at least one and a half times larger than the size of the corresponding fruit residues of the cut fruit. In a preferred shape, the drainage holes comprising a size that is at least 10 times larger than the size of the corresponding fruit residues of the cut fruit. In a design shape, the base of the stackable container in the present invention comprises at least one drainage hole per 600 cm².There can be one, two, three, or more drainage holes per 600 cm². The drainage holes can be placed in the corners of the bottom, or elsewhere along the edge of the bottom. In one design form, the drainage holes are round or rectangular and have a size of 0.5 cm to 5 cm, preferably 1 cm to 4 cm, and even more preferably 1 cm to 2 cm. In the context of this invention, “size” refers to the largest length measurement of the hole; in other words, the diameter of a circle or a diagonal of a rectangle. In a preferred form, the drainage holes are larger than the unwanted fruit residues, so that these can flow away together with the juice. The drainage holes are preferably 1.5 times larger than the largest fruit residues, and even more preferably 2 times larger. The drainage holes must not be too large, so that no fruit is lost. In the context of this invention, “fruit residues” refers to the parts of the fruit that are unwanted. Certain types of fruit include inedible parts, such as pits, peel, stems, or crowns.These parts may be released during the processing of the fruit and may be discharged together with the juice during storage. In one design form, the stackable container comprises a top rim that includes drainage slots. The top rim includes as many drainage slots as drainage holes in the bottom. The drainage slots include a size equal to or larger than the drainage holes, to guarantee efficient drainage. BE2024 / 5894 9 Furthermore, the top edge projects perpendicularly onto the walls of the holder, allowing the drainage slots to guide water away from the edge of the holder. As it were, a drainage hole of a higher holder and a drainage slot of a lower holder form a channel for the juice and fruit residue in a stack of holders. 5 In a design, the holder has a length, a width, and a height. The width is between 30 cm and 50 cm, preferably approximately 40 cm. The length is between 50 cm and 70 cm, preferably approximately 60 cm. The height is between 10 cm and 20 cm, preferably approximately 15 cm.Furthermore, the holder has a rectangular base with a surface area of ​​2000 cm² to 2500 cm², preferably approximately 2400 cm². The dimensions of the holder play a role in both the efficiency of the production process and the preservation of the fruit's quality. An optimal width, length, and height ensure that the holder can contain exactly enough fruit to be economically viable without the fruit being damaged by overloading. With the dimensions as described, the holder can fit into various logistical and storage conditions. A rectangular base of approximately 2400 cm² offers a stable surface on which the fruit can be evenly distributed, which helps to prevent pressure points and damage to the fruit. In addition, the limited height makes stacking easier and safer and promotes good air circulation, which is essential for the storage of cut fruit in cold storage. In a standard design, the container comprises at least one drainage hole per 600 cm² of the base. In a preferred design, these drainage holes are located in the corners of the base.The placement and quantity of holes have an effect on the efficiency of moisture management and the quality of the stored fruit. In a design where the container contains more than one drainage hole per 600 cm², excess moisture can be drained more quickly, which can be beneficial for fruit varieties that release a relatively large amount of juice. However, more drainage holes can also lead to drying out of the fruit and can affect the stability of the container, depending on the material used and the thickness of the base. The location of the drainage holes also plays a role. Although placing the 35 drainage holes in the corners of the bottom ensures natural drainage of moisture, an alternative design form with a pattern of holes evenly distributed across the center and sides of the bottom can ensure more efficient drainage. This can be advantageous for larger containers, where moisture might otherwise not drain to the corners quickly enough. The size of the drainage holes can also have an influence.Smaller, more frequent holes can reduce the risk of moisture accumulation, but increase the risk that small pieces of fruit or juice residues will get stuck in the holes. Larger holes offer better drainage for heavier loads or varieties with a lot of juice, but may increase the risk of moisture loss or drying out of the fruit. In one design, the container has a capacity of 5 to 50 liters, preferably 10 to 25 liters, and even more preferably around 20 liters. This capacity range is optimal for storing a sufficient quantity of cut fruit, while at the same time ensuring practical storage capacity and space efficiency. The choice of a container with a capacity of around 20 liters is particularly suitable for most commercial applications, as containers can easily be moved, stacked, and stored in cold rooms or other storage environments. A capacity of 20 liters offers sufficient space for a substantial amount of fruit without the container becoming too large or unwieldy, which benefits logistics.Moreover, this container ensures that the drainage holes can function efficiently, as it offers sufficient space for moisture to collect and drain away, without suffocating or drying out the fruit in the container. The chosen volume also contributes to the stability of the container when stacked, which is essential in warehouses or transport environments where multiple containers are placed on top of each other. 25 In this design, the base of the holder describes a circular profile, with the base sloping from a central point towards the drainage holes located in the corners of the base. This shape ensures that moisture automatically moves to the edges of the holder and flows away there through the drainage holes. This sloping design prevents moisture from accumulating in the center of the holder, where it could come into contact with the fruit. By draining moisture quickly and effectively, this shape helps keep the fruit fresh longer and reduces the risk of spoilage, mold formation, and the development of unwanted taste or odor.In addition, the circular drainage profile promotes an even distribution of moisture in the direction of the drainage holes, which makes the container particularly suitable for fruit varieties with a higher moisture content. For stackable containers, the design also offers an extra advantage: it makes the containers stable and easier to stack, because the sloping bottom profile contributes to an even pressure distribution, which improves the stability of multiple layers. This design therefore closely aligns with the requirements of the food industry, where hygiene, product protection, and space efficiency are essential. Due to the circular profile, the center of the bottom is higher than the corners where the drainage holes are located. The height difference is between 0.1 cm and 1.5 cm, preferably about 1 cm. Because of this height difference, moisture and fruit residues will drain away easily due to gravity.10 In one design form, the stackable container is manufactured from a food-grade plastic, preferably chosen from the group of high-density polyethylene (HDPE), polyethylene terephthalate, or polypropylene. In one preferred design, the container is manufactured from HDPE. 15 HDPE offers several advantages for use in food packaging. First, HDPE is particularly strong and rigid, which makes the container robust and resistant to breakage, even with repeated use or in cold environments such as cold storage. HDPE is also chemically resistant, which means that it is resistant to common cleaning agents and disinfectants that are often used in the food industry. This makes the material very suitable for containers that come into contact with food and that need to be cleaned regularly without the material being damaged. In addition, HDPE is safe for food contact and meets the requirements for food-grade plastics because it does not release harmful substances into food.It is neutral in smell and taste, which is important for preserving the quality of the stored fruit. HDPE is also highly resistant to temperature fluctuations, making it suitable for use in refrigerated and frozen environments, where fruit is often stored.30 Polypropylene (PP) is another widely used material for food packaging. It has similar strength and chemical resistance properties to HDPE, but is generally less rigid and more flexible, which offers advantages in applications where flexibility is desired. PP is also more heat-resistant than HDPE, making it35 suitable for applications where the container may be exposed to higher temperatures. This makes PP a good choice for containers that may come into contact with warmer environments or where sterilization techniques are used. BE2024 / 5894 12 Polyethylene terephthalate (PET) offers transparency, which can be useful for applications where visual inspection of the fruit is important.PET is strong, lightweight, and has good barrier properties against moisture and gases, which can extend the shelf life of the fruit. This makes PET ideal for the packaging of fresh-cut fruit, where protection against environmental conditions such as moisture and oxygen is important. In one aspect, the present invention concerns a method for disinfecting a stackable container as described above. The method comprises the step in which the stackable container is passed through a tunnel washer. In the tunnel washer, the container is disinfected with a solution comprising sodium hydroxide and sodium hypochlorite. This disinfection method is effective against a wide range of microorganisms, such as bacteria, fungi, and yeasts, which may be present on the containers and which increase the risk of cross-contamination of fruit or other products. The combination of sodium hydroxide and sodium hypochlorite was chosen because of its strong disinfecting properties, which make it possible to remove even stubborn contaminants.Sodium hydroxide helps dissolve fats, oils, and other organic substances, while sodium hypochlorite can kill a broad spectrum of microbes.20 Disinfection takes place at a temperature of at least 30°C, preferably at least 40°C and more preferably between 40°C and 60°C. The higher temperature accelerates the chemical reactions of the disinfectants, making them more effective in killing microorganisms. This makes the disinfection not only25 more thorough, but also more efficient, resulting in shorter cleaning times and increased productivity. A temperature between 40°C and 60°C is often ideal for disinfecting plastic surfaces, such as containers, because this minimizes the risk of damage to the material, as well as minimizing energy costs, while maximizing the effectiveness of the disinfection.30 In addition, disinfection is carried out under a pressure of at least 3 bar, preferably 4 bar, which ensures a more powerful cleaning process. The increased pressure makes it possible to remove bacteria, fungi, and bacteria.This increases the effectiveness of the disinfection process and reduces the chance that contaminants remain. The use of pressure is also important to allow the solution to flow through the container faster and more thoroughly, which leads to more efficient use of the disinfection solution. BE2024 / 5894 13 In a further design, the tunnel washing machine can be equipped with different cleaning phases, in which the container is first rinsed with water to remove coarse contaminants, followed by a disinfection phase with the sodium hydroxide and sodium hypochlorite solution. After disinfection, the container can be thoroughly rinsed with clean water to remove any residues of the disinfection solution, so that no chemical residues remain that could affect the quality of the fruit. In addition, a final drying phase or the use of steam or air circulation can help to completely dry the containers, which minimizes the risk of microbial growth due to moisture.10 The procedure can be further optimized by setting up automatic systems that monitor and replenish the concentrations of sodium hydroxide and sodium hypochlorite, so that the disinfection solution is always kept at the correct concentration. This ensures consistent disinfection of each container, which is essential15 for food safety and compliance with applicable standards and regulations in the food processing industry. Additionally, the use of a tunnel washer offers advantages in terms of scalability, speed, and consistency, which is important in industrial environments where high throughput is required. 20 In a formulation, the disinfection solution in the tunnel washer contains between 0.1 wt% and 10 wt%, more preferably between 0.5 wt% and 5 wt%, and even more preferably between 0.5 wt% and 1 wt% sodium hydroxide. In a further formulation, the disinfection solution contains between 0.01 wt% and 10 wt%, more preferably between 1 wt% and 10 wt%, and even more preferably between 5 wt% and 10 wt% sodium hypochlorite.The sodium hypochlorite weight percentages are expressed in relation to the quantity of product to be disinfected. The concentration of sodium hydroxide in this range has been specifically chosen to effectively dissolve organic contaminants on the containers, while the sodium hypochlorite concentration in this range is sufficient to kill a wide range of microorganisms, including bacteria, fungi, and yeasts. The chosen concentrations have been optimized to ensure both the effectiveness of the disinfection and the safety of the equipment used. Concentrations that are too high may cause damage to the containers, while concentrations that are too low may be insufficient to guarantee thorough disinfection. It is of crucial importance that the disinfection solution is well mixed and applied consistently to achieve optimal cleaning, without adverse effects on the containers or the fruit that subsequently comes into contact with the containers.BE2024 / 5894 14 In one implementation form of the procedure, the electrical conductivity of the disinfection solution is measured to monitor the effectiveness of the disinfection. The electrical conductivity of the solution is at least 10 mS, preferably at least 7.5 mS, even more preferably at least 5 mS, and most preferably at least 2.5 mS. The conductivity provides an indication of the concentration of dissolved salts and other ions in the disinfection solution, which supports the active effect of the sodium hydroxide and sodium hypochlorite. Higher conductivity means that the concentration of the active ingredients in the solution is effective for disinfecting the containers. This is important because a sufficiently high concentration ensures that disinfection takes place thoroughly and efficiently by dissolving organic contaminants and killing microorganisms. Too low conductivity levels may indicate a too low concentration of disinfectants, which could reduce the effectiveness of the process.Therefore, it is essential to keep the conductivity within the desired range, so that the solution always works optimally and the containers are thoroughly disinfected without wasting excessive chemicals. The conductivity measuring equipment can be automatically integrated into the system, so that the solution is continuously monitored. This ensures a consistent process in which the solution always has the correct strength for effective disinfection, which increases operational efficiency and improves food safety. In one implementation form of the method, the tunnel washer can disinfect at least 100, preferably at least 200, even more preferably at least 300, even more preferably at least 400, and most preferably between 500 and 700 crates per hour. This capacity is designed to meet the high throughput requirements of industrial environments, where efficiency and speed are essential.The sanitization process is optimized for a large volume of crates, making it possible to quickly and effectively clean and sanitize large volumes of stackable containers. By achieving a machine capacity of 500 to 700 crates per hour, both time savings and cost savings are achieved, as the method is suitable for large-scale production lines. This makes the tunnel washer suitable for applications in the food industry, where speed is of essential importance without compromising the effectiveness of the sanitization process. Achieving these throughput speeds can also contribute to optimizing production capacity, because the process can be tailored to operational needs and the volume of fruit or other products being processed. Furthermore, the high capacity enables the tunnel washer to guarantee the necessary consistency and quality in sanitization, even with larger volumes of crates.In one implementation form of the method, the presence of bacteria, yeasts, and molds is monitored after disinfection of the containers. The measured colony-forming units (CFU) of containers may amount to a maximum of 100, preferably a maximum of 90 for 10, preferably a maximum of 80 for more, preferably a maximum of 70 for even more, preferably a maximum of 60 for even more, preferably a maximum of 50 for even more, preferably a maximum of 40 for even more, preferably a maximum of 30 for even more, preferably a maximum of 20 for even more, and preferably a maximum of 9 CFUs. This low number of CFUs indicates effective disinfection that ensures a minimal presence of containers, which could otherwise affect the quality of the fruit by promoting fermentation or mold growth. By carefully controlling the concentrations of stones and molds and limiting them to very low levels, a high degree of food safety is ensured, which is of crucial importance for the storage and transport of fresh fruit.Achieving low CFU values ​​confirms the effectiveness of the disinfection process and supports the extension of the fruit's shelf life, while simultaneously preserving the quality of the product. 25 In the context of this invention, “colony-forming unit (CFU)” refers to a measure of the number of viable microorganisms, such as bacteria, yeasts, molds, or other microbes, capable of multiplying and forming visible colonies on a culture medium under controlled laboratory conditions. The number of colony-forming units provides an indication30 of the microbial load in a sample and is often used to assess food safety or the degree of contamination of products such as food, surfaces, or liquids. In what follows, the invention is described by means of non-limiting examples that illustrate the invention, and which are not intended or should not be interpreted to limit the scope of the invention.BE2024 / 5894 16 FIGURES Figure 1 shows a cross-section of a stack of containers according to a design of the present invention. Here, several containers (1) are placed on top of each other. Each container is designed to efficiently drain liquids (6), with specific features that support this functionality. Each container (1) has a sloping bottom (2) that slopes from the center of the container to the edges, with the lowest point located near the drainage holes (3). The sloping bottom ensures that liquids 10 flow easily towards the drainage holes, so that excess moisture can be quickly and effectively drained. The drainage holes(3) are strategically placed on the sides of each holder and are positioned so that water from a higher holder can flow into the drainage slots15(4) of the lower holder. This creates a controlled flow of liquid through the entire stack of holders. The drainage slots(4) on the side of each holder guide the water away from the holders.These stackers can be placed in a cold room with a controlled atmosphere, where the humidity is preferably kept between 85% and 90% and the temperature is controlled between 0°C and 7°C, or preferably between 2°C and 4°C. The combination of the controlled environments and the design of the stackers guarantees that the cut fruit remains fresh for as long as possible without loss of quality due to moisture accumulation or microbial spoilage.25.