Packaging of products

Dr. Meenakshi Badu

 Introduction
• Nowadays packaging has become an integral part of fresh and
processed fruits.
• Almost all the fresh products are packaged and shipped to the
consumers.
• Packaging should be designed to prevent premature
deterioration in product quality, in addition to serving as a
handling unit.
• Packages should prevent or reduce physical injury during
transit and handling, provide ventilation to hasten cooling and
escape of heat caused by respiration, and reduce water loss
from the produce.
• Some packages promote sale of the produce.
 Roles of Packaging
• The prime goal of packaging is to contain the food in a cost-
effective way that satisfies industry requirements and
consumer desires, maintains food safety and minimizes
environmental impact.
 Cushioning material
• Dry grass, paddy straw, leaves, saw dust, paper shreds etc. can be
used as cushioning material for packaging fruits
• It should dissipate the heat of respiration of the produce
• It should be free from infection and should be physiologically inactive
• Moulded pulp tray, honeycomb portion, cell pack are used
• One of the newest trends in produce packaging is the shrink-
wrapping of individual produce items. Shrink-wrapping with an
engineered plastic wrap can reduce
• Shrinkage,
• Protect the produce from disease,
• Reduce mechanical damage and
• Provide a good surface for stick-on labels
 Packaging materials
• It should be easily transported when empty and occupy less space
than when full, e.g plastic boxes which nest in each other when empty,
collapsible cardboard boxes, fibre or paper or plastic sacks
• It must be easy to assemble, fill and close either by hand or by use of a
simple machine
• It must provide adequate ventilation for contents during transport and
storage
• Its capacity should be suited to market demands
• Its dimensions and design must be suited to the available transport in
order to load neatly and firmly
• It must be cost-effective in relation to the market value of the
commodity for which used
• It must be readily available, preferably from more than one supplier
 Packaging materials for fresh produce
1. Basket made of woven strips of leaves, bamboo, plastic etc.
2. Sacks: flexible, made of plastic or jute.
i) Bags: small size sack
ii) Nets: sacks made of open mesh
iii) Net bags
3. Wooden crate
4. Fibreboard boxes
i) Solid fibreboard boxes
ii) Corrugated fibreboard boxes
5. Plastic crates
6. Biodegradable plastic material
7. New innovations in packaging of fruits, vegetables and root crops such as
blister
packaging, punnets for strawberry, flow pack wrappers, wrapping films etc.
8. Pallet boxes and shipping containers
Flexible Plastic Films

• Different types of flexible plastic films like LDPE (Polyethylene),

PVC (Poly Vinyl Chloride), PP (Polypropylene) and cellulose
acetate films are used for packaging of horticultural produce.
• These films are mostly used as pouches with holes punched at
regular intervals to allow respiration.
• They are available in a wide range of thicknesses and grades and
can be engineered to control the environmental gases inside the
pouch. LDPE is the most widely used material.
 Trays with Overwrap
• The trays used are usually made of moulded pulp tray or plastic
material like PVC and PP. The produce is placed in individual
cavities so that abrasion and bruising is avoided during
transportation.
• The trays also provide cushioning effect to the produce. The
overwrap film is a transparent see through food-grade, odourless
plastic film with the property of clinging to the product packed
when stretch wrapped.
• This film can be applied without the application of heat. It is
usually made of LDPE, LLDPE or PVC. The films are semi-
permeable and allow exchange of gases for respiration of the
product.
 Plastic Punnets
• These are strong, versatile, clear, bright containers, which offer
product visibility and are provided with holes for ventilation, which
keeps the produce fresh.
• These containers are food-grade, odourless, light weight, stackable
and recyclable and give good presentation.
• They are either made of PET, PVC or PP.
 Plastic Net bags (Extruded & Woven)
• The plastic net bags have the feature to stretch and accommodate
all sizes and shapes of produce. These bags are available in roll form
or in precut lengths with stretch width of 200 mm – 400 mm.
• By allowing air to circulate in and around the produce, these net
bags prolong the freshness and shelf-life of the fresh produce. They
also eliminate pack condensation thereby preventing spoilage and
wastage.
• They make a colourful point of sale display by allowing clear visibility
of the contents, enhancing the natural colours of fresh produce.
• These are generally made of HDPE (High Density Polyethylene) or PA
(Polyamide).
 Foam Sleeve
• This is a plastic tubular film made of polyethylene foam available in
different colours, diameters and lengths.
• It can be easily slipped over the individual fruits in a snug fit form.
It provides a cushioning effect and protects the fresh produce
against abrasion and scratches during transit.
• It is hygienic, nontoxic and odourless.
 Light Weight Plastic Crates
• These are lightweight crates, which need not be put into an outer
pack for transportation.
• The perforations provide ventilation and keep the produce fresh.
• The crates are stackable and have high compression strength and
therefore provide adequate protection to the fresh produce packed
inside.
• These crates are hygienic, clean, reusable and can be recycled. They
can be made of HDPE or PP.
 Corrugated Boxes/Cartons:
• Many fruits like mangoes, apples, grapes, etc. are packed in small
packs of 2-4 kgs, either in corrugated boxes made of paper board or
polymers like polypropylene.
• These boxes/cartons are light-weight with good compression
strength.
• They can be printed to have a good shelf appeal.
 Shrink Wrap Packaging (SWP)
• SWP is a packaging technology that helps in extending the shelf-life of
fresh fruits products, reduces shrinkage, weight loss, occurrence of
various blemishes and refrigerated cost.
 Modified Atmosphere packaging (MAP)
• MAP is very effective in retaining freshness, and for extending the
shelf life of fresh fruit. MAP is also ideal for the marketing of
minimally processed produce, such as mixed salads, fruit salads and
fresh cut produce. This type of package is designed to exactly match
the handling conditions and respiration rates of specifically packaged
produce, by manipulating O2 and CO2 levels in the packages, so as to:
• Reduce loss due to the production of respiratory heat by produce;
• Maintain the natural fresh taste of produce;
• Extend the shelf life;
• Delay ripening.
• In some instances, MAP films are impregnated with minerals, in
order to absorb and remove ethylene produced in the storage
environment around the bagged produce.
• Impregnated MAP films are particularly suitable for transporting
bulk fresh fruit to distant markets or between farmers and
consumers at supermarkets and retail outlets.
• The produce must, however, be properly handled and packaged
prior to transport.
 Advantages of MAP
• Extends shelf life
• Prevents dehydration
• Retains green colour and prevents yellowing
• Preserves fresh taste and aroma
• Delays ripening
• Prevents fungal and bacterial growth
• Increases the sale of fresh produce
 Precautions during packaging
• Containers should not be filled either too loosely or too tightly
for best results
• Loose products may vibrate against each other and cause
bruising
• Over-packing results in compression bruising
• Proper filling along with cushioning can minimize rubbing
damage
 Conclusion
• Food packaging is a system by which the fresh or processed produce
will reach the consumer from the production center in a safe and
sound condition at an affordable cost.
• It serves two basic objectives, i.e., marketing and logistics.
• Adopting improved packaging, handling and transportation
methods during distribution and marketing can successfully avert
huge post-harvest losses.