Comparative Analysis of Different Packaging Materials used in Retail Packaging for Fresh Produce

Shabir Hussain, Shah (2008) Comparative Analysis of Different Packaging Materials used in Retail Packaging for Fresh Produce. [Student Project Report]

PDF shabir.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	An investigation was carried out in order to study the effect of various packaging materials and packaging types like shrink packing, cling wrapping and pouch packing on the shelf life and quality of carrots and lettuce. Also comparison was done between various packaging materials used in retail packaging for fresh produce. The carrots were kept at room temperature and all the tests were done under the same conditions of temperature and humidity. In this investigation it was found that optimum packaging film for carrots should lead to low condensation, but prevent moisture loss, and maintain optimum gas composition during the storage period. Similarly lettuce samples were kept at cold storage conditions and all the tests were carried under the same conditions. Modified atmosphere packaging combined with low temperature storage of lettuce (about10C) reduces both biological and biochemical activities resulting in improved keeping quality. In case of carrots, at room temperature after 3 days the physiological loss in weight in control was about 18 times more than that of shrink, while as weight loss in cling and pouch packs was 6 and 5 times less than that of control. However comparative study among various packaging types showed that the physiological loss in weight was least in shrink packed consumer packs. In case of lettuce, the physiological loss in weight of shrink packs is 8 times less than that of control while as it is nearly 5 and 7 times less than that of control in case of cling and pouch packs. It is found that the post harvest losses in fruits and vegetables are 25 to 39%, out of which 5 to 10% losses are due to loss in weight by transportation of the fresh produce. Present experiment shows that the loss in weight can be reduced considerably in case of vegetables like carrot and lettuce. Shrink packs and cling packs showed better results as compared to other samples at low temperature in case of lettuce. This can be explained as result to synergy between MAP and low temperature. MAP can be used synergistically to provide additional benefits and increase positive effects, such as reduced rates of enzymatic, oxidative, and other undesirable chemical reactions; slower respiration rates; delayed ripening; and suppressed microbial growth. The combination of high carbon dioxide atmospheres with refrigeration is of particular importance. This is because the amount of dissolved carbon dioxide and its antimicrobial effectiveness increase as temperature decreases. There was a marked decline of textural characteristics of both carrot and lettuce samples. After 3rd day there was a decrease in firmness of samples in case of carrot, however in control loss of texture was maximum and in shrink texture loss was minimum. In case of lettuce, during the first four days, there was a negligible reduction in firmness but after this the decline in firmness started increasing. The Hunter Lab values showed a marked change in both the samples and there was a slight colour shift in all the three values. Among the various packaging types, cling packs showed better results in terms of colour retention. Shrink packaging, cling packaging and pouch packs provides cushion and hold together the individual produce against mechanical injuries imparted during transportation. Moreover, Shrink packaging retards ripening and colour development, thereby extends the shelf-life to considerable degree. In case of lettuce, we can prolong colour development for more than seven days. Thus packing of fruits and vegetables in various consumer packs helps in better marketing the produce by enhancing the consumer appeal, extending the shelf-life of the produce, reducing mechanical and biological hazards, thereby minimizing the losses, ease in handling and transportation and keeping quality of the produce. For future work, more low-density films and packaging films with micro-perforations could be included when combining modified atmosphere packaging with less expensive adiabatic cooling processes for application in developing countries with hot climate. Thus, with these advantages, shrink and cling packaging would be a new major thrust area for retailing in near future
Uncontrolled Keywords:	Retail food packaging Fresh fruits vegetables packaging materials shelf life consumer packs
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 24 Fruits
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2008 05:58
Last Modified:	28 Dec 2011 10:06
URI:	http://ir.cftri.res.in/id/eprint/8837

Actions (login required)

View Item