Methods of packaging in vegetables

Some facts

India:

•The largest producer of fruits (46 million tones) with a global share of over 10%

•The second largest producer of vegetables (80 million tones) with a global share of over 15%.

•About 20 to 30% of the produce is lost annually due to lack of adequate infrastructure and less use of modern post harvest technologies.

Why packaging?• Horticultural produce has limited shelf life of a few hours

to few weeks at ambient conditions.

• Packaging is required for food preservation, protection and for safe transportation of products during storage and handling.

Modified Atmosphere Packaging (MAP)• A technique used for prolonging the shelf-life of fresh

foods.

• The air surrounding the food in the package is changed to another composition.

• MAP is used with various types of products. The mixture of gases in the package depends on the type of product, packaging materials and storage temperature.

Equilibrium modified atmosphere packaging (EMAP)• Among fresh-cut produce EMAP is the most commonly

used packaging technology.

• When packaging vegetables and fruits the gas atmosphere of package is of a lowered level of O2 and a heightened level of CO2.

• This kind of package slows down the normal respiration of the product to prolong its shelf-life

MAP & EMAP

Concerns • The main characteristics to consider for selecting

packaging films are– gas permeability– water vapour transmission rate– mechanical properties– transparency– type of package– sealing reliability

• Fruits and vegetables are respiring products, hence need to transmit gases through the film, called permeable films

• Treat MAP foods as if it were fresh

Shrink wrap packaging• Shrink wrap (shrink film) is a material made up of polymer

plastic film.

• On heating, it shrinks tightly over whatever it is covering. Heat can be applied with a hand held heat gun (electric or gas) or the product and film can pass through a heat tunnel on a conveyor.

• Benefits include prolonged shelf life, protection from the environment, and convenient-to-prepare.

• Advances in shrink film technology has made microwaveable films common in retail-ready vegetable packaging such as microwavable shrink wrapped potatoes.

Vacuum packaging• It is a method of packaging that removes air from the

package prior to sealing.

• It involves placing items in a plastic film package, removing air from inside, and sealing the package.

• The intent is usually remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package

Advantages of Packaging• Protection from oxygen.

• Positive control of the moisture content of the product.

• Inhibits the growth of aerobic spoilage bacteria.

• Longer shelf life for goods.

• Larger quantities of food can be purchased and kept over a longer period of time and bulk purchases are often cheaper.

• Reduces the post harvest losses.