15   Maintaining the quality of highly perishable goods
		15.1 Definition of "highly perishable"
			15.1.1 "Plus" goods
			15.1.2 "Minus" goods
		15.2 Causes of spoilage of organic goods
			15.2.1 Microbiological causes of spoilage
			15.2.2 Living conditions of microorganisms
				15.2.2.1 Temperature requirements
				15.2.2.2 Humidity/moisture requirements
				15.2.2.3 Atmospheric oxygen requirements
				15.2.2.4 pH value
			15.2.3 Biochemical causes of spoilage
				15.2.3.1 Enzymatic action
				15.2.3.2 Respiration of goods of vegetable origin
				15.2.3.3 Ripening of goods of vegetable origin
				15.2.3.4 Allelopathy
			15.2.4 Physical causes of spoilage
				15.2.4.1 Drying-out of chilled & frozen goods
				15.2.4.2 Chilling damage and frost damage
		15.3 Temperature-controlled container transport
			15.3.1 Types of refrigerated container
				15.3.1.1 Porthole container
				15.3.1.2 Integral Unit (Integrated Unit)
				15.3.1.3 Low temperature refrigerated container
			15.3.2 Chilling and cold chains
			15.3.3 Chilled storage of foodstuffs
			15.3.4 Freezing and freezing chains
			15.3.5 Frozen storage of foodstuffs
		15.4 Packaging of chilled & frozen goods
			15.4.1 Demands made of packaging
			15.4.2 Packaging containers
			15.4.3 Packaging materials
				15.4.3.1 Wooden shipping packages
				15.4.3.2 Paper, cardboard and paperboard shipping
				packages
				15.4.3.3 Use of plastic films
		15.5 Stowage of chilled & frozen goods in refrigerated containers
			15.5.1 Stowage of chilled goods
			15.5.2 Stowage of frozen goods
		15.6 Checklist

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