Post-Harvest Processing of Horticultural Crops [21AG71]
Course: Post Harvest Processing of Horticultural Crops [21AG71]
Module-04: Storage of Horticultural crops: Traditional storage, Improved storage methods, controlled
atmospheric storage (CAS), factors effecting on CAS, modified atmosphere storage/packaging (MAS/MAP),
maintenance of MAP, active modification, passive modification, requirements of fresh fruits package under
CAS or MAS. Packaging of fruits and vegetables, advantages and disadvantages. Packaging materials:
Corrugated fibre-board boxes, cellophane, poly vinyl chloride, polyethylene, ethyl vinyl alcohol.
4.1 Packaging:
Packaging is defined as a mean or system by which a fresh produce or processed product will reach
from the production center to ultimate consumer in safe & sound condition at an affordable price.
The main function of packaging fruits, vegetables and flowers is to assemble the produce into
convenient units for better handling and to protect them. A good package should aim at protection of produce
from physical, physiological and pathological deterioration throughout storage, transport and marketing. In
recent times, packaging is becoming an essential part of supply chain of horticultural crops because of the
consumer’s choice for convenience, appeal, information and branding.
Benefits of packaging:
1. Packaging serves as an efficient handling unit
2. It serves as a convenient storage unit
3. Packaging protects quality and reduces waste
Protects from mechanical damages
Protects against moisture loss
may provide beneficial modified atmosphere
provides clean produce
may prevent pilferage
4. Provides service and sales motivation
5. Reduces cost of transport and marketing
6. Facilitates use of new modes of transportation
Functions of packaging:
1. To assemble the produce into convenient units for handling (called unitisation)
Post-Harvest Processing of Horticultural Crops [21AG71]
2. To protect the produce during distribution, storage and marketing.
3. Presentation
4. Preservation
5. Containment – package contains the product with in it and prevents leakage etc.
Requirements for an ideal package:
1. Package should have sufficient mechanical strength to protect the content during handling,
transportation and stacking
2. It should be unaffected by moisture content, when wet and high RH for its strength
3. Stabilise and secure product against movement within the package while handling
4. Free from chemicals that could transfer to the produce and taint it or be toxic to the produce or to
humans
5. Meet handling & marketing requirement in terms of weight(light), size and shape (rectangle)
6. Allow rapid cooling of the contents, and/or offer degree of insulation from the external heat/cold
7. Utilises the gas barrier (eg. plastic films) with sufficient permeability to respiratory gases as to avoid
any risk of anaerobiosis (ventilation) and any bad odour
8. It must be easy to assemble, fill and close either by hand or by use of a simple machine
9. Offer the security for the contents, and /or ease of opening and closing in some marketing situation
(e.g. promotional activity)
10. Facilitate easy disposal, reuse or recycling
11. 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 plastic crates, cardboard boxes, fibre or paper or
plastic sacks and.
12. Package must be readily available.
To recommend packages for all fruits, vegetables, flowers and others is impracticable. The most
suitable packages depend on many factors such as;
Region – tropical/temperate
Environmental condition – cool/ warmer/ humid/ hot
length and nature of market chain – local/ distant/ international market
Method of handling and transport – manual/ machinery and
Availability and cost of materials – plenty (tomato) or scare(strawberry) of produce
Whether the produce is to be refrigerated – wax impregnated fibreboard for cold storage
PACKAGING MATERIAL BASED ON THE CONTACT WITH FOOD:
Primary containers - Those containers which directly come in contact with food. (Ex): Plastic liners
Secondary containers - Don’t have direct contact with food materials. (Ex): Protective cartons
Tertiary containers - Generally used during shipping. (Ex): Wooden boxes, drum, cartons etc.
Post-Harvest Processing of Horticultural Crops [21AG71]
PACKAGING MATERIALS BASED ON TYPE OF MATERIAL MADE OFF
1. Corrugated Fibreboard:
Most widely used due to its relativity low cost and versatility.
Both cold temperatures and high humidity reduce the strength of fibreboard containers.
Cabbage, melons, potatoes, pumpkins, and citrus have all been shipped successfully in these
containers.
2. Cellophane
Cellophane (regenerated cellulose) of many types with varying attributes is manufactured for
overwrapping trays, making bags. or as caps for baskets. Plain (uncoated) cellophane, although cheap. is
not proof against air dust. grease or oil. It lacks heat sealability. It is impermeable to dry gases but permeable
to moist gases in proportion to the water solubility of the gases. Cellulose acetate and polystyrene are other
transparent plastics with high gas transmission rates.
3. Ok Polyvinyl chloride film (PVC)
This is another plastic film now used widely for overwrapping trays of fresh fruits. Some kind of
PVC (e.g., cellulose acetate) are relatively permeable to O2 and water vapour. They are described as
"breathing films" for some types of produce. PVC film is stretchable. giving a tight-appearing pack. and
heat-shrinkable. if passed through a heat tunnel. Other plastic films that may have built-in heat shrink
characteristics are polyethylene, polypropylene, polystyrene and polyester.
4. Polyethylene
This film is used very widely for consumer bagging. It is strong. moisture- proof. quite resistant
to chemicals. and inexpensive. Some mesh bags are also made of polyethylene plastic. Polyethylene is the
most used polymer in packaging applications. It is produced by polymerization of ethylene. The following
are the three types of polyethylene products commercially: low density polyethylene (LDPE). high density
polyethylene (HDPE) and linear low-density polyethylene (LLDPE). The main characteristics of low-
density polyethylene are heat sealable at low temperatures (80°C), it is chemically inert, odour free and
shrinks when heated. It is a good moisture barrier but a poor gas barrier. This selective permeability makes
it a good choice of packaging material for fruits. It is less expensive than most films and is hence, widely
used for many packaging applications in shrink-or stretch-wrapping of products. High density polyethylene
is less branched and more crystalline in structure than LDPE. It is therefore stronger. Thicker, less flexible,
less transparent and more brittle and has lower permeability to gases and moisture than low-density
polyethylene. Linear low-density polyethylene has a highly linear arrangement of molecules and combines
the clarity of LDPE and the strength of HDPE. It is used where strength is required in packaging e.g., bags,
sacks etc.
5. Polystyrene (PS)
Polystyrene is made by the polymerization of styrene via the double bond in the ethylene group
attached to the benzene ring of the monomer unit. PS films are used as windows in paperboard boxes due
to their excellent clarity. H may be oriented to improve the gas barrier properties.
Post-Harvest Processing of Horticultural Crops [21AG71]
6. Ethylene vinyl alcohol (EVOH)
EVOH is a hydrolysed co-polymer of vinyl alcohol and ethylene. EVOH films are strong, have
good clarity, are heat sealable and have excellent gas and moisture barrier characteristics. The important
disadvantage of EVOH is that it is hydrophilic and hygroscopic. EVOH is commonly used in laminated
structures where high gas and/9-isffire barrier characteristics are desired e.g., modified atmosphere
packaging applications.
PACKAGING MATERIAL FOR FRESH PRODUCE
1. Basket made of woven strips of leaves, bamboo, plastic etc.
2. Sacks: flexible, made of plastic or jute.
ii) Bags: small size sacks
iii) Nets: sacks made of open mesh
3. Wooden crates
4. Fibreboard boxes
i) Solid fibreboard boxes
ii) Corrugated fibreboard boxes
5. Plastic crates
6. Biodegradable plastics
7. Pallet boxes and shipping containers
PACKAGING MATERIALS FOR PROCESSED FOODS
1. Wood
2. Glass containers
3. Metal cans
4. Aluminium foil
5. Plastic materials
6. Paper & paperboard
