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packaging techniques03.ppt.......................................PHT
- 2. Packaging Techniques In FreshFruits And Vegetables Seminar On Presented By :- Ms. Khude. S. R. Regd.No.-28 Sr. M.Sc (Hort.) Fruit Science
- 3. INTRODUCTION • Fruit production– 74.87 million tones /annum • Vegetable production – 146.55 million tones /annum (NHB,2010) • 25 % spoilage (CFTRI, 2006) Principles in preventing fruits losses: • 1. Destroy the micro organisms and prevent recontamination from outside.(Cruess 1958, Lopez 1969) • 2. Alter the environment to prevent or retard the growth of undesirable organisms (Desrosier 1970, Girdhari Lal et al 1986)
- 4. Contamination, protection, preservation,communication, utility and performance. If the device or container performs one or more these functions, it is considered a package. Packaging: The 3 “Ps” of Packaging • Protection • Preservation • Promotion
- 5. Purpose of packaging •Physical protection: plastic film wraps “Air box” • Barrier protection: Ascorbic acid and Cathecol based sachets- oxygen absorber Metallocene polymers, PEN- barrier packaging broccoli, cucumber, lotus root, kiwifruit, tomato, etc. • Containment or agglomeration • Security • Convenience: Biodegradable plastic polymers
- 6. After harvesting fruitand vegetables, the following processes take place: • Respiration • Ethylene synthesis • Ripening • Deterioration • Microbial growth • Transpiration, loss of moisture in the product
- 7. Respiration rate mgCO2 /Kg/Hr Product Low 5-10 Sugar beet, garlic, onion, watermelon, citrus Moderate 10-20 Cabbage, carrot, cucumber, mango, tomato High 20-40 Avocado, cauliflower, lettuce, strawberry Very high 40-60 Broccoli, spinach, parsely, sweet corn Perishability rate Potential life (weeks) Products Very high < 2 Broccoli, cauliflower, strawberry High 2-4 Avocado, pineapple, celery, tomato Moderate 4-8 Lemon, watermelon, mango Low 8-16 Onion, apple, pear, garlic Very low >16 Nuts, dried fruits Perishability rate: Respiration rate:
- 8. Characteristics of goodPackaging • Protection against bruising and physical injury • Protection against microbial contamination and deterioration • Provide ventilation for respiration and exchange of gases • Protect against moisture / weight loss • Slow down respiration rate, delay ripening and increase storage life • Control ethylene concentrations in the package
- 9. New trends infresh fruits and vegetables: • Modified Atmosphere Packaging (MAP) • Controlled Atmosphere Packaging (CAP) • Vacuum packaging • Shrink wrap • Active packaging • Intelligent packaging • Biodegradable packaging
- 10. Modified Atmosphere Packaging(MAP) •Removal of air from the package and replacing it with a single or mixture of gases •Atmosphere low in O2 (1-5%) and high in CO2 (5-10%) •LDPE, PVC, polypropylene and Polyester •Alternative to low temperature storage •Objective : extend shelf life and prevent undesirable changes
- 11. Controlled atmosphere packaging(CAP) • Apple, banana, pear, cabbage etc. • Control of O2 and CO2 concentration around fresh produce • Advantage-prevents spoilage • CA is more appropriate for long term storage • PVC and LDPE have best O2/CO2 permeability ratio for fresh vegetables
- 12. Shrink wrap: •Individual fruitis loosely sealed in a flexible film • Film is shrunk tightly around the produce •Advantage-ability to control moisture loss •LDPE or LLDPE. ISWP for Kinnow Tray Wrap Packaging for Kinnow
- 13. Shelf-life of selectedfruit and vegetables as a result of individual shrink wrap packaging
- 14. Vacuum packaging: •Eliminating theair in the package •Reduces the level of O2 & N2 in package •Flexible monolayer or multi-layer films are used. benefits: It eliminates oxidation It preserves delicate flavours It prevents freezer burn It maintains natural moisture It prevents moisture contamination
- 15. Active packaging: •Incorporation of certain additives into the packaging films changes the condition of the packed foods (Day, 1989). • Active packaging techniques can be divided into two categories (Ahvenainen, 2003). absorbers or scavengers releasing systems • Headspace artefacts • Cyclodextrin essential oil microcapsule • 2-nonanone • Hexanal Oxygen scavenging label
- 16. Intelligent Packaging Sensorsthat notify consumers that the product is impaired, and they may begin to undo the harmful changes that have occurred in the food product (Karel, 2000; Rodrigues and Han, 2003). Rodrigues and Han (2003) -two categories: simple intelligent packaging and interactive or responsive intelligent packaging. These types of devices can be divided into three groups • External indicators • Internal indicators • The indicators that increase the efficiency of information flow and effective communication between the product and the consumer.
- 17. Examples of intelligentpackaging include: • Time-temperature and other indicators • Biosensor • Bar code • Ethylene sensor • Nutritional attributes • Gas concentrations
- 18. Biodegradable packaging Biodegradable- ability to break down, or decompose back into the natural environment without causing harm. Polystyrene (also known as Styrofoam), polyethylene and polyurethane - earth-Unfriendly Malaysia- Biodegradable Plastic Packaging From Tropical Fruit Skins such as banana, rambutan Materials used for Packaging Biodegradable plastics Plant sources Eco-pack
- 19. Innovation Carrierbag: -100% biodegradable - made from velvety soft and breathable biodegradable film - made in Europe - GMO-free - mainly use corn starch and potato starch to manufacture our carrier bags. - CO2 neutral. Fruit & vegetable bag: - keeps fruits, vegetables and bread fresh for longer - reuse as a compostable bag - made out of sustainable raw materials - 100% biodegradable - made in Europe - GMO-free x Carrier bag Fruit & vegetable bag
- 20.
- 21. Changes in internalfruit quality parameters of strawberries during storage. Ozkaya et al.,2009
- 22. Changes in internalfruit quality parameters of strawberries during storage. Ozkaya et al.,2009 Contd..
- 23. Effects MAP treatments(LDPE & PVC composite membrane) on the weight loss of strawberries Zhang et al., 2003 i) C.K - packed only with air and stored at 6°C, ii) C.K' - without packaging and stored at 6°C.
- 24. Effects of MAP(LDPE & PVC composite membrane) on the acidity content of strawberry. Zhang et al., 2003 i) C.K - packed only with air and stored at 6°C, ii) C.K' - without packaging and stored at 6°C. Contd..
- 25. Effect of MAPon the anthocyanin content of strawberry Zhang et al., 2003 i) C.K - packed only with air and stored at 6°C, ii) C.K' - without packaging and stored at 6°C. Contd..
- 26. Change of gascomposition in-package during storage Zhang et al., 2003 Contd..
- 27. Respiration rate ofBanana Noomhorm and Potey., 1993
- 28. Respiration rate ofbanana in reduced oxygen at 23⁰C Noomhorm and Potey., 1993 Contd..
- 29. Oxygen levels withinLifespan bags packed with different pears varieties Sugar., 2001
- 30. Carbon dioxide levelswithin Lifespan bags packed with different pears varieties Sugar., 2001 Contd..
- 31. Incidence of internalinjury in pear varieties stored in regular air, CA (2% oxygen, <1% carbon dioxide) and LifeSpan MAP bags. Sugar., 2001 Contd..
- 32. Decay incidence ofmodified atmospheric packaged muskmelon Yahia and Rivera., 1992 Films Thickness (μm) LDPE1 26 LDPE2 33 LDPE3 47 LDPE4 75
- 33. Growth of totalaerobic microorganism in PP and LDPE packages of carrots at 0⁰C and ambient temperature Workneh & Steyn., 2001
- 34.
- 35. Changes in Polyphenoloxidase activity of sugar apple Tsay and Wu, 1997
- 36. Phenolic compound inthe pericarp of frozen stored sugar apple: storage time (months) phenolic compound (ppm) gallic acid eugenol catechin chlorogenic acid non vacuum packaging 0 11.7 12.0 151.9 65.6 3 9.5 10.4 114.0 54.8 6 7.5 9.5 103.6 47.8 12 4.3 8.1 81.2 34.1 vacuum packaging 0 11.7 12 151.9 65.6 3 10.5 11.6 146.7 60 6 9.4 11.3 140.3 58.2 12 7.5 11.1 134.3 53.5 Tsay and Wu, 1997 Contd..
- 37. Changes in colourof pericarp during storage of frozen sugar apple at -18⁰C Storage time (months) Hunter color values L a b Non vacuum packaging 0 37.5 -5.7 14.4 3 34.6 -2.5 11.4 6 33.4 0.4 8.6 12 31.5 4.5 2.7 Vacuum packaging 0 37.5 -5.7 14.4 3 37.0 -4.2 14.1 6 36.5 -3.5 13.5 12 35.4 -2.5 12.4 Tsay and Wu, 1997 Contd..
- 38. Total bacteria countof Broccoli and cauliflower stored for 5, 10 and 15 days under various atmosphere and temperatures.
- 39.
- 40. Effects of polyolefinfilm wrapping and calcium chloride treatments on weight loss % of "Wonderful" pomegranate fruit during cold storage at 5°C Treatments Days in cold storage (5±1°C) 15 30 45 60 Control 2.38 3.36 5.31 7.05 B.D.F. 0.78 1.38 1.69 2.16 2 % CaCl2 1.56 2.12 3.17 4.02 4 % CaCl2 1.34 1.98 2.56 3.90 2 % CaCl2 + B.D.F. 0.83 1.15 1.71 2.23 4% CaCl2 + B.D.F. 0.89 1.21 1.80 2.10 Nazmy et al,2012 B.D.F- Polyolefin film wrapping
- 41. Effects of polyolefinfilm wrapping and calcium chloride treatments on discarded fruits % of "Wonderful" pomegranate fruit during cold storage at 5°C Treatments Days in cold storage (5±1°C) 15 30 45 60 Control -- -- 6.67 16.67 B.D.F. -- -- -- 3.33 2 % CaCl2 -- -- 3.33 10.00 4 % CaCl2 -- -- 3.33 6.67 2 % CaCl2 + B.D.F. -- -- -- -- 4% CaCl2 + B.D.F. -- -- -- 3.33 Nazmy et al,2012 Contd..
- 42. Effect of shrinkfilm wrapping on percent weight loss, TSS, titratable acidity and pH of ‘Tommy Atkins’ mango fruit Time at 12C (days) treatments Weight loss % TSS Acidity pH At transfer ripe 7 Nonwrappe d 1.8 6.6 13.9 4.6 4.6 wrapped 0.2 0.6 12 7.2 4.2 14 Nonwrappe d 3.2 5.7 14 6.9 4.3 wrapped 0.3 1.3 12.5 8 3.8 McCollum et al, 1992
- 43. Effect of shrinkwrap packaging on shelf life of Apple and Kiwifruit Sharma & Pal, 2009
- 44. Organoleptic evaluation ofshrink wrap muskmelon Collins et al, 1990 REF- Reference, GRE-Green nonwrapped, YEL-Yellow nonwrapped, SWY- Yellow shrink wrapped, SWG- Green shrink wrapped
- 45. The influence ofvarious physical treatments in combination with shrink packaging, on fruit quality of bell pepper. Treatments weight loss (%) Firmness (mm deformation) Decay (%) CI (%) CINX (3-0) Selik a 7518 Selika 7518 Selika 7518 Selika 7518 Selika 7518 TWRB 4.8 4.4 3.4 3.3 11 10 15 20 1.1 1.3 HWRB 4.6 4.3 3.1 3.5 3 1 5 10 0.6 0.9 HWD 5.6 5.4 3.8 3.9 7 10 15 15 1 1.2 CURING 6 6.1 4.3 4.4 13 13 7 11 0.6 0.9 HWRB + SP 0.3 0.4 1.3 1.2 2 3 1 4 0.3 0.5 Fallik et al., 2009
- 46. Conclusion • Current knowledgeand use of packaging technique in fresh fruits and vegetables are mainly empirical • Adoption of this technique has been rather slow • Different technologies that can be presently used to reduce loss of quality and increase safety of fresh fruits. • The shelf-life of fresh fruits and vegetables can be extended to 4-6 days by MAP treatments.
- 47. • Fruit appearancewas maintained, shrink-wrapping adversely affected the taste and flavour during extended storage. • Present packaging, needs to match the International standards in acceptable cost. • Future trends in food packaging will continue to focus on cost reduction and improving barrier properties. • Challenge- minimizing atmospheric pollution during package manufacture and deal effectively on package waste management.
- 48.