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    <title>Transport Research International Documentation (TRID)</title>
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    <copyright>Copyright © 2026. National Academy of Sciences. All rights reserved.</copyright>
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    <managingEditor>tris-trb@nas.edu (Bill McLeod)</managingEditor>
    <webMaster>tris-trb@nas.edu (Bill McLeod)</webMaster>
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      <title>Transport Research International Documentation (TRID)</title>
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    <item>
      <title>THE SHIPPER'S PROBLEMS STANDING IN THE WAY OF ACCOMPLISHING THE MOST ECONOMICAL MARKETING SYSTEM</title>
      <link>https://trid.trb.org/View/13364</link>
      <description><![CDATA[Many problems face the shipper of fresh produce in the complicated society that we have today.  These problems are not as numerous today as they will be in the future. However, with proper understanding on the shipper's part, the carrier's part and the receiver, some of these problems can be minimized.  It will take effort on the part of everyone who is interested in the channels of trade of fresh produce to put their shoulder to the wheel in order to achieve these goals in the future.  We can look in the future for problems incurred by ecology groups, government groups, and consumer groups.  These problems will take much thought and much planning on the part of all the members of this produce team to solve today and tomorrow.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13364</guid>
    </item>
    <item>
      <title>THE DISTRIBUTION REVOLUTION--QUALITY AND PRICE NO LONGER ENOUGH</title>
      <link>https://trid.trb.org/View/13365</link>
      <description><![CDATA[This paper deals with the protection of perishables in transportation.  It reports on some developments in packaging of peaches that seem to defy logic.  When peaches were shipped in a fragile container, they were treated more carefully and came out in better condition.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13365</guid>
    </item>
    <item>
      <title>BIOLOGICAL REQUIREMENTS FOR QUALITY MAINTENANCE</title>
      <link>https://trid.trb.org/View/13366</link>
      <description><![CDATA[The quality of perishable produce embodies a composite of factors such as appearance, taste, aroma, texture, color, and nutritive content.  These desirable characteristics, developed during growth and maturation, are gradually destroyed during the period of senescence after harvest. Enzymes (organic proteinaceous catalysts) play important roles in both anabolism and catabolism of these quality characteristics.  Synthesized carbohydrates in perishables are degraded in cyclic fashion to carbon dioxide, water, and heat in the respiration process.  Holding perishables at low temperature is the best way to minimize the respiration process.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13366</guid>
    </item>
    <item>
      <title>HARVESTING, PREPARATION, AND PACKAGING OF FRUITS</title>
      <link>https://trid.trb.org/View/13367</link>
      <description><![CDATA[The marketing of fruits, and of fresh produce generally, is entering on a period of rapid change.  Any or all aspects of the industry that cannot adapt to a highly standardized marketing to almost exclusively urbanized consumers will not survive.  Fruits are alive, and different types of fruits have different life cycles.  It is, therefore, essential to set up efficient, minimum cost systems that provide favorable environments throughout the entire marketing system for these living products.  A major obstacle in achieving this is the lack of coordination among the separate and distinct operations involved in growing, packing, shipping, and merchandising, sometimes even when these are under the same ownership.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13367</guid>
    </item>
    <item>
      <title>EQUIPMENT AND FACILITIES FOR HANDLING AND PRECOOLING VEGETABLES</title>
      <link>https://trid.trb.org/View/13368</link>
      <description><![CDATA[In order to deliver good quality vegetables, harvesting and handling equipment should be properly used before the produce leaves the shipping point.  Fresh vegetables should have eye and eating appeal in order to compete in our marketing system, even though mechanical harvesting and handling are necessary for many crops.  Suitable packaging can reduce damage and moisture loss during delivery, but improper filling, closing and handling result in much injury.  Adequate precooling after harvest, and temperature control throughout marketing are most essential for maintaining freshness.  Facilities are available for hydrocooling, vacuum cooling and air cooling in refrigerated rooms.  If these facilities were operated more effectively the market quality of some vegetables could be improved.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13368</guid>
    </item>
    <item>
      <title>REFRIGERATION SYSTEMS AND LOADING PATTERNS FOR REFRIGERATED TRAILERS AND VAN CONTAINERS</title>
      <link>https://trid.trb.org/View/13369</link>
      <description><![CDATA[The various perishable products transported in refrigerated trailers and van containers have different environmental and cooling requirements.  Not all these requirements are being met effectively by today's refrigerated vehicles. Most of the newer refrigerated equipment does a good job in protecting frozen products, but is less satisfactory for fresh fruits and vegetables and fresh meats.  The problem of obtaining adequate transit cooling for these products is further complicated by many different sizes and designs of shipping containers and, in some instances, poor loading patterns.  However, improvements in loading patterns have produced only limited benefits since they cannot fully compensate for deficiencies in the air circulation system in the vehicles.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13369</guid>
    </item>
    <item>
      <title>BIOLOGICAL REQUIREMENTS OF SHIPPING RED MEATS</title>
      <link>https://trid.trb.org/View/13370</link>
      <description><![CDATA[The movement of fresh beef from the packing house to the consumer is a complex procedure involving costs associated with loading, transportation, unloading, storage, shrinkage and spoilage.  These costs are increased substantially if the beef moves in two-stage distribution pattern involving an intermediate stop at a distribution center.  A great majority of the fresh beef currently being distributed is in the same manner and form it was 25 years ago--quarters suspended on hooks in mechanically regrigerated rail cars or by refrigerated highway trucks.  Under such circumstances beef is subjected to a variety of storage conditions, most of which are detrimental to product quality.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13370</guid>
    </item>
    <item>
      <title>BIOLOGICAL REQUIREMENTS OF SHIPPING POULTRY PRODUCTS</title>
      <link>https://trid.trb.org/View/13371</link>
      <description><![CDATA[Chicken meat may be stored about 16 days at 34 deg f., but only about 7 days at 40 deg.  Twenty pounds of ice per wirebound or fiberboard box of chicken broilers permits about 10 days of storage at 40 deg.  In well insulated polystyrene boxes with only 10 pounds of ice, chicken may also be stored about 10 days.  Polystyrene boxes are apparently too fragile for commercial use, however.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13371</guid>
    </item>
    <item>
      <title>MICROBIAL CHEMICAL AND PHYSICAL CHANGES IN MEAT AND POULTRY DURING SHIPPING</title>
      <link>https://trid.trb.org/View/13372</link>
      <description><![CDATA[Product quality is a complex interaction of many factors, which can be significantly influenced by improper storage of perishable meat and poultry.  Improved sanitation and packaging practices in recent years have resulted in higher quality products available to the consumer.  The maintenance of this quality is the responsibility of personnel involved in shipping and handling of these perishable commodities. Good temperature control and handling practices can minimize spoilage due to microbial growth and fat oxidation, as well as guard against food poisoning organisms.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13372</guid>
    </item>
    <item>
      <title>REFRIGERATION SYSTEMS, EQUIPMENT AND FACILITIES--THEY NEED IMPROVEMENT</title>
      <link>https://trid.trb.org/View/13373</link>
      <description><![CDATA[Sometime ago, Whirlpool Corporation began studying ways and means of improving the outturns of perishables moving in transportation.  There have been no real break-throughs that have been accepted by all segments of the industry.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13373</guid>
    </item>
    <item>
      <title>PACKAGING AND DISTRIBUTION OF VACUUM PACKAGED BOXED BEEF AND DEEP-CHILL POULTRY</title>
      <link>https://trid.trb.org/View/13374</link>
      <description><![CDATA[Some revolutionary concepts are being tried for fresh meat and poultry distribution that are changing the handling methods of these products.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13374</guid>
    </item>
    <item>
      <title>SHIFTING PATTERNS OF FLOWER DISTRIBUTION</title>
      <link>https://trid.trb.org/View/13375</link>
      <description><![CDATA[Distribution patterns involve four elements: the product, the location, the process, and the people.  Documentation of changes in the what-where-how-who of the florist industry always has been difficult.  Marketing studies in process, and some about to be (or recently) reported, are helping to correct this problem.  Meanwhile, consider three of the four elements.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13375</guid>
    </item>
    <item>
      <title>FACILITIES AND PACKAGING ENVIRONMENTS FOR CUT FLOWERS</title>
      <link>https://trid.trb.org/View/13376</link>
      <description><![CDATA[Freshly cut flowers are among the most perishable of commercial agricultural products.  In order to provide the consumer with a high quality fresh flower, the grower, the shipper, the carrier, the wholesaler, and the retailer must exercise extreme care in harvesting, packaging, transporting, and handling of this commodity.  Temperature control, and to a lesser extent, atmosphere control are particularly important in maintaining the quality of flowers during storage and transport.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13376</guid>
    </item>
    <item>
      <title>EQUIPMENT AND REFRIGERATION SYSTEMS FOR TRANSPORTATING FROZEN FOODS</title>
      <link>https://trid.trb.org/View/13377</link>
      <description><![CDATA[Frozen foods should be maintained at a temperature of 0 deg F. or lower, and ice cream at -10 deg F. or lower, during all phases of distribution, including transportation. Several types of refrigeration systems, including mechanical, cold-plate, liquid nitrogen, anhydrous ammonia, dry ice, modified Stirling cycle, and mechanical or nitrogen clip-on are used in vehicles for transporting frozen foods. A brief review is given of the method of operation of these systems and the type of vehicles in which used.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13377</guid>
    </item>
    <item>
      <title>TESTING PROGRAM FOR DETERMINING EFFICIENCY OF REFRIGERATED TRAILERS (CONTAINERS)</title>
      <link>https://trid.trb.org/View/13378</link>
      <description><![CDATA[Since the early '60's, trailers have been insulated with Polyurethane foam.  This insulation was theoretically twice as effective as previously used insulations.  In application it became apparent that Polyurethane foam had certain drawbacks.  Improper mixes of liquids making the foam resulted in imperfect cell structure allowing moisture entrance, and improper mechanical application of the foam in the trailer could result in unisulated areas which were not readily discovered.  In the early '60's there was no certain means of determining Polyurethane foam efficiency as applied in a trailer.  Later, standards of efficiency and an independent testing laboratory to determine trailer efficiency were established.]]></description>
      <pubDate>Thu, 31 Jan 1974 00:00:00 GMT</pubDate>
      <guid>https://trid.trb.org/View/13378</guid>
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