Recent advances in packaging technologies in fruit crops.pptx

Recent advances in packaging technologies in fruit
crops
CREDIT SEMINAR
on
By
ANIL SHARMA
L-2019-H-89-D
Ph. D. Fruit Science
DEPARTMENT OF FRUIT SCIENCE
PUNJAB AGRICULTURAL UNIVERSIRTY , LUDHIANA
PUNJAB, 141004.
Seminar In-charge
Dr. H S Dhaliwal
Dr. Nav Prem Singh
Dr. Monika Gupta
1

INTRODUCTION
Packaging is the science, art and technology of enclosing or protecting products for distribution,
storage, sale, and use.
Aim of Packaging
 Environmental contamination
 Physical damage
 Micro-organisms
-to ensuring the quality and extending shelf-life.
 Conventional packaging limits the harmful environmental exposure of
fruits and its difficult to monitor quality during all stages of fruit.
• Advancements in packaging technology like
a) Intelligent or smart packaging b) Active sustainable or green packaging,
c) Edible coatings d) Nano based packaging
• These innovations further improved fruit quality, fruit safety, and shelf-life of fruits.
Han et al. 2018
2

Oxidation, microbial spoilage, and metabolism are the main causes of deterioration of many
fruits
 Oxidation decreases the nutritional value of
fruits due to the destruction of essential fatty
acids, proteins, vitamins, its produces rancidity
(off-flavors)
 Presence of pathogenic microorganisms
increases the risk of food-borne diseases in
humans and thus presents a problem for public
health
So we should have such packaging which posses anti-oxidative and anti microbial properties
Several agency which test the packaging such as
 FASSI (Food Safety and Standards Authority of India)
 Codex Alimentarius
 ISO 9001and 9002
 U.S. Food and Drug Administration (FDA)
 Brazil National Health Surveillance Agency (ANVISA)
Han et al. 2018
3

Packaging Situation In the World
 In 2019 the total value of the packaging globally was $917 billion.
 The Future of Global Packaging to 2022, shows that packaging demand will grow
steadily at 2.9% to reach $980 billion in 2022 and $1.05 trillion in 2024.
 The agricultural packaging market is estimated at USD 3.93 Billion in 2018, and is
projected to reach USD 5.02 Billion by 2023.
 Serval packaging companies are focusing on new packaging designs or redesigning
the existing packaging especially in consumer goods.
Report: The Future of Global Packaging by Smithers (2019)
4

 Indian packaging industry constitutes about 4 percent of the
global packaging industry.
 The packaging industry in India to reached $ 73 billion in 2020
from $ 32 billion in FY 15.
 India is one of the top five markets for packaged food in the world
and second largest in Asia
Packaging situation in the India
Packaging Industry in India
* According to the Indian Institute of Packaging (IIP), the packaging consumption in India has increased
by 200% in the past decade, rising from 4.3 kg per person per annum (pppa) to 8.6 kg pppa (2021-2026).
Report: FICCI and TSMG 5

Very early in time, gourds, shells and leaves as containers for the food use. Later,
containers were fashioned from natural materials, such as hollowed logs, woven
grasses and animal organs
With the time, metals and pottery were developed, leading to other packaging forms.
 Paper can be oldest form of packaging called as “ﬂexible packaging”.
 Commercial ﬁrst paper bags manufactured in England, 1844 (Francis Wolle).
 Paper and paperboard packaging increased in popularity in 20th century. Then, end of
20th century plastic were use more than paper and paperboard and its related products
tended to fade in use.
HISTORY
Marsh and Bugusu, 2007 6

Serval types of packaging materials use in fruit crops
Natural Materials: Baskets and other traditional containers are made from Bamboo, Straw, Palm leaves etc.
Pallet Bins: use to move produce from the field to packaging but big problems when several hundred are
stacked together for cooling, ventilation or storage.
Wooden Crates: Once extensively used for apple, stone fruits etc.
Corrugated Fibreboard: manufactured in many different styles and weights. It is the dominant produce
container material
Natural Materials Pallet Bins Wooden Crates
Corrugated Fibreboard
Conti. 7

Paper and mess Bags
Rigid Plastic Packages Plastic field boxes
Shrink Wrap
reduce mechanical damage and protect from diseases
8

Climacteric fruits ripe even after harvest such as banana, non-climacteric fruits such as do not
ripen after they are picked.
• Freshness of climacteric fruits are related to ripeness and emission of ethylene,
• Freshness of non-climacteric are mostly related to time, temperature, spoilage (e.g., pH and color)
Physiological Changes in Fruit
If fruits exceed the ripeness, during this stage the cells break down and the fruit emission
of different types of gases such as ethylene.
Recent technologies of packaging uses these molecules to monitor fruit quality and shelf-
life.
Paul et al. 2014 9

Advance technologies use in fruit packaging
1. Intelligent or Smart Packaging
2. Active Packaging
3. Nanotechnology Based Packaging
4. Biopolymer Based Packaging
10

11
Intelligent or Smart Packaging
Active Packaging
Nanotechnology Based Packaging
Biopolymer Based Packaging
 Humidity indicators
 Time temperature indicators (TTIS)
 RFID-based sensors
 Antimicrobial
 Modified atmospheric package
 Antioxidants (BHT,BHA)
 Emitters (CO2)
 Capatures (H2O, CO2, Flavous)
 Bio-based
 Bioplastics
 Bio degradable
 zinc oxide (ZnO), copper oxide (CuO)
 e-nose and e-tongue
Advance technologies use in fruits and vegetables packaging

Intelligent packaging
Sensors and indicators that sense some molecules and correlated that molecules with
fruit
 Freshness
 Ripeness
 Leak
 Microbial pathogens
emitted gases which finally correlated to the safety of the fruits being consumed.
Smart / intelligent packaging
Thus, intelligent packaging allows for the use of real-time monitoring until the product/fruits is
delivered to the customer.
Alam et al. 2021 12

Sensor System in packaging
a) Sensor input which detected by sensor b) Transduced of signal from sensor c) Converted into output
Alam et al. 2021 13

Different sensors may be used depending on the type of fruit being monitored
Direct freshness sensor : detects a particular analyte directly from the fruit as an indicator for
fruit freshness like ripeness, spoilage, microbial etc.
Indirect freshness sensor : is based on indirect detection of fruits degradation due to certain
freshness parameters such as temperature and/or time.
Classifications of sensors for monitoring freshness of fruits
Then indicator undergoes a change of color, and the rate of color change corresponds to the
rate of deterioration of the fruit
Alam et al. 2021 14

 Spoilage :can be detected with the help of pH sensor which undergoes colour changes in acid and base.
When a fruit spoils, it releases different types of volatile organic compounds that can be detected with pH
sensors.
 Ripeness : the sensor reacts with the aromas emitted by ripening fruit.
The sensor becomes red (crisp) and changes to orange (firm) and then finally to yellow (juicy) with increasing
ripeness, as shown in Figure. For example, ripeSenseTM , a New Zealand— based company,
Secondary species such as aldehyde emission is another marker of fruit (e.g., apple) ripeness.
Direct freshness sensor
ripeSenseTM sensor
Kuswandi et al. 2013 15

Working principle for a capacitive humidity sensor
(A) Humidity indicators are made up of capacitive plate which are connected to voltmeter
(B) When humidity inside the package increase, it cause change in the permittivity of the dielectric
material.
(C) a detectable voltage across the package is generated , which indicates presence of moisture
Indirect freshness sensors classified as:
1. Humidity indicators, 2. Time temperature indicators (TTIS)
3. RFID-based indicators or sensors.
Humidity indicators: Humidity along with temperature fluctuations can lead to condensation of
water. Water condensation can then induce microbial growth such as yeast, mold, fungus, and
bacteria
Kuswandi et al. 2013
16

Time–temperature indicators (TTIs) are also indirect freshness sensors that work based on
different chemical, physical, and biological mechanisms
(a) Fresh-Check
(b) Time strip
(c) Monitor Mark
(d) Check Point
an enzyme-based TTI that changes its color due to
enzymatic reaction.
based on the diffusion of blue-dyed fatty acid ester.
chemical indicator which check freshness by change
visual color change,
which indicates when temperature higher than normal
and its indicated when the dye melts and migrates
through the porous membrane of the indicator.
Maschietti, 2010 17

RFID-based sensor system. Intelligent packaging can also make use of radio frequency identification device
(RFID) technology to identify and track the product quality during storage and transport in containers/ package.
RFID utilize radio waves and posses tag & bar code for communicate data to a network
 When scanned, the RFID tag relays information about the package through the antenna to the reader,
which has a receiver that transforms the radio waves emitted by the tag into the appropriate data format.
Badia-Melis, 2015
RFID tags like these used to be
made only large containers
Bars codes like this one are found
on almost every product
18

Representation of the RFID system
Fuertes et al 2016 19

Commercial applications available on the market for Intelligent Packaging
S.no. Applications Trade name
1.
Time and Temperature Indicators
Cook-Chex
Timestrip
Colour-Therm
MonitorMark
Fresh-Check
CheckPoint
2. Freshness indicators
Fresh Tag
SensorQ
RipeSense
3. Radio frequency identification
Intelligent Box
CS8304
Temptrip

Real time on-package freshness indicator for guavas packaging
Kuswandi et al. 2013
Faculty of Pharmacy, Indonesia
Colour indicator were used based on bromophenol blue, and tested freshness of guava
(Psidium guajava L.).
Design of freshness indicator based on PBP/cellulose
membrane for guavas packaging
Application of the freshness indicator for guavas
packaging
21

Texture values of guava samples and
the indicator response
Rate of colour changes of the indicator
response towards guava freshness state
Conclusion: Consumers can easily see the colour of the indicator choose their product and also
preferred freshness fruit.
22

Active Packaging Materials
Active packaging, the materials are designed to inhibit microbial growth and reduce the undesirable
chemical reactions, to modified the packaging environment in order to extend shelf-life of fruit.
Antioxidants inhibit oxidation by neutralizing singlet oxygen, reducing hydrogen peroxide, decrease free
radicals from headspace of the package. Antioxidants, such as butylated hydroxytoluene (BHT) or butylated
hydroxyanisole (BHA), carboxymethyl cellulose etc
Oxidation is the second cause of spoilage, after microbial growth. Fruits with high lipid content, are
susceptible to oxidation.
Prasad et al 2016 23

Moisture absorbers are absorb water from the surrounding environment and suppress the microbial growth
and prevent from foggy film formation
Classification Moisture absorbing materials
Inorganic Silica gel, natural clay (zeolite), calcium chloride, magnesium chloride, aluminium
chloride, calcium bromide, activated alumina, calcium oxide, potassium chloride,
potassium carbonate, ammonium nitrate
Organic Sorbitol, fructose, cellulose and their derivatives diethanolamine or triethanolamine
Polymer based Starch copolymers, polyvinyl alcohol, absorbent resin
Fuertes et al 2016
24

Smell Capturers
These captures absorb unwanted gas molecules from the package , which is created by fruit
chemical metabolites, microbial and deterioration of fruits.
 Sulfides and amines produced from protein degradation, and
aldehydes and ketones produced from lipid oxidation or
anaerobic glycolysis.
 Porous materials such as zeolites, clays, activated charcoal have
been used as smell capturers
Smell Capturers

This packaging modified the composition of gas inside a package in order to extend shelf –life
and improves fruit quality So, it can consider as an active packaging.
Modified Atmosphere Packaging
1 . lowering the amount of Oxygen level (leads to inhibition of the growth of spoilage causing
microorganisms).
2 . increasing the amount of Carbon dioxide (leads to the killing of microorganisms).
Danielle, 2020 26

Carbon Dioxide (CO2) Generators and Scavengers CO2
to inhibit a wide range of bacteria and fungi by reducing O2 levels inside the package .
Excess CO2 can be eliminated using:
1. Highly permeable plastics and/or chemical [CaO, MgO, NaOH, KOH, Ca(OH)2, Mg(OH)2,
Na2CO3, NaHCO3 and silica gel].
2. Physical absorbers: activated carbon and zeolites.
C2H4 scavenger agent is KMnO4 and 1-MCP which oxidizes
C2H4 to CO2 and H2O. Potassium permanganate (e.g., silica gel
or alumina) is available in the form of packet for used in packages.
27

EFFECT OF ACTIVE AND PASSIVE MODIFIED ATMOSPHERE PACKAGING ON
QUALITY ATTRIBUTES OF STRAWBERRY FRUITS DURING COLD STORAGE
Treatments
1. Gas mixture at 7.5% O2 +15% Co2 (active MAP1).
2. Gas mixture at 10% O2 +10% Co2 (active MAP2).
3. Polypropylene bags and heat sealed (passive MAP).
4. Control.
 Polypropylene bags (20x20cm) 30µm thickness and heat sealed
Place: Hort. Res. Institute, ARC, Giza, Egypt
Year: 2014
Cultivar: Festival
Afifi et al. 2016 28

Treatments Storage period
Weight Loss(%)
Appearance
Score
Decay
Percentage
0 3 6 9 12 15 Mean after 15 days After 15
Days
MAP1 0.06 0.11 0.24 0.32 0.46 0.63 0.30 8.67 0.00
MAP2 0.10 0.20 0.30 0.30 0.51 0.60 0.35 8.00 1.21
Passive
MAP
0.23 0.34 0.44 0.65 0.80 0.93 0.57 7.56 3.37
Control 1.04 1.95 3.02 3.75 4.14 5.23 3.19 7.11 3.86
Effect of active and passive modified atmosphere packaging on weight loss (%), general
appearance and decay percentage of strawberry fruits during storage at 0˚C
Conclusion: Studied concluded that storage of strawberry fruits at active MAP of 7.5% O2+ 15%
CO2 improved storability of fruits, maintaining fruit quality and gave fruits with a good appearance
till 15 days at 0˚C + 2 days at 10˚C without decay.
29

Modified atmosphere packaging delays enzymatic browning and maintains
quality of harvested litchi fruit during low temperature storage
MAP delayed litchi fruits browning under
cold storage 5±6 ̊C
 Less weight loss, decay, leakage rate and
lipid peroxidation.
 Reduced oxidative stress and pro-
oxidant enzymes activity with higher
anthocyanins.
 Map is suitable for delaying peel
browning
 Maintaining quality up to 28 days
Ali et al. 2019 30

Effect of active packaging on quality and shelf life of peach fruits
Mir et al. 2018
Treatment
T1: Control
T2: Ethylene absorber (5g/kg) + 0 perforations
T5: Oxygen absorber (5g/kg) + 0 perforation
T6: Oxygen absorber (5g/kg) + 4 perforations
T7: Oxygen absorber (5g/kg) + 8 perforations
Peach is an important stone fruit grown under temperate and sub-tropical climate. It is a
delicious but highly perishable fruit and has a short shelf life under ambient conditions. Shan-i-Punjab
is a low chilling cultivar of peach that grows well under subtropical conditions.
Place : Division of Food Science and Technology, SKUAST-Jammu
Year: 2018
Cultivar: Shan-i-Punjab
31

Treatments Physiological loss weight Decay percentage
Storage period (Days) Storage period (Days)
7 14 21 28 Mean 7 14 21 28 Mean
T1: Control 4.98 5.26 6.28 6.87 5.6 - 8.65 15.07 20.62 11.09
T2: Ethylene absorber + 0
perforation
2.61 3.24 3.96 4.34 3.40 - 3.15 6.47 12.81 5.61
perforations
2.61 3.24 3.96 4.34 3.40 - - 2.96 7.50 2.62
perforations
2.29 2.87 3.56 4.03 3.06 - - 4.19 10.68 3.72
T5: Oxygen absorber + 0
perforation
2.53 2.99 3.75 4.12 3.21 - 3.44 9.11 17.90 7.61
perforations
3.85 4.19 4.65 4.87 4.21 - - 4.28 11.34 3.91
perforations
3.68 3.92 4.28 4.50 3.93 - 2.18 7.06 13.51 5.27
CD (0.05) Storage (A)=
0.03
Storage (B)=
0.01
Treatment (A)=
0.03
Treatment (B)=
0.02
A x B= 0.07
Table 1: Effect of treatment and storage on physiological loss in weight (%) and decay percentage in
peach during refrigerated storage
32

Nanotechnology or nanoscience uses materials and structures in the nanoscale range, (usually 100
nm or 10−9 m).
Nanotechnology
 These materials have the same chemical composition, but have different physical and chemical properties
due to their very small size and have a high surface to volume ratio and surface activity
There are different types of nano-materials are used in packaging are
 Based on the physical and chemical properties: metallic NPs, magnetic NPs, lipid-based NPs,
carbon-based NPs, semiconductor NPs
 Metal oxide nanoparticles (MONPs): due to their high stability and durability and their low
toxicity are zinc oxide (ZnO), copper oxide (CuO), and silver (AgNPs), titanium dioxide (TiO2),
magnesium oxide (MgO), and CuO act anti-microbially by inhibiting biofilm formation.
 Nano emulsions: combine with naturally occurring antimicrobial agents, such as essential oils
(EOs), and interact more with microbial cell membranes, causing the death of microorganisms.
Zahedi et al. 2020 33

 Analyte like enzymes, antibodies , cells , tissue etc. first detected by bio-receptors which is transduced into
signal , then signal received by signal device. The end result display presence of target analyte.
 Sensor use have nano scale confinement or nano-particle surface and this nano-confinement produces
enhanced optical, mechanical, electrical, thermal properties and the transducing capability.
34

 The electronic nose and electronic tongue are functionally in similar ways as in human sense smell and
taste
 The smell of volatile and taste of non-volatile component actually gives information about quality and
shelf-life of fruits.
 e-nose comprises four components such as:
1. sampling headspace system,
2. a sensor array,
3. electronic data control system,
4. pattern recognition software.
e-nose and e-tongue
Vagin et al. 2017 35

 Metal oxide sensors, conductive polymer sensors, quartz crystal microbalance sensors, optical sensors,
surface wave sensors, are the major kind of sensors used as a component of an electronic.
The sensor array contact with the volatile components and gives a detection signal to electrical data control
system and finally gives the information mapping of the sample.
Vagin et al. 2017 36

Biodegradable Packaging Materials
Substances from living organisms are use for making biopolymer to create packaging materials
like polysaccharides, proteins, phospholipids or even natural nanoparticles to make
biodegradable packaging material
Advantage of using biopolymers to make packaging materials is that waste material from the food
industry can be converted into functional ingredients. Hence improving economic viability.
Anita et al. 2017 37

According to the European Bioplastics Organization, plastic materials are divided into 3 groups
1. Bio-based (non- biodegradable and biodegradable)
2. Bioplastics (they are biodegradable and origin from fossils)
3. Bio degradable ( they are formed by living organisms)
Bio-PE: Bio-polyethylene
Bio-PP : Bio-polypropylene
Bio-PET : Bio-poly(ethylene terephthalate)
PCL: Polycaprolactone
PBAT: Polybutylene adipate-terephthalate
38

Effect of Edible Co-polymers Coatings using γ -irradiation on Hyani Date fruit
behaviour During Marketing
Dein et al. 2018
Food Irradiation Dept. Cairo, Egypt
Egypt is the largest date (Phoenix dactylifera L.) producer in the world with an average of 1.5 million tons per
year with different varieties. Hayani is the most important soft variety which harvested at rutab stage.
Treatments:
T1: Control (uncoated fruits)
T2: Poly Vinyl Alcohol (PVA)
T3: Chitosan (Cs)
T4: un-irradiated Triple Blend (Unirr.Tb)
T5: irradiated Triple Blend (irr.Tb)
* Triple Blend coatings: were prepared at different concentrations 2, 4 and 6 wt% from 85, 10 and 5 wt % (PVA,
Cs and Tannic acid powder) respectively
39

Treatments Decay %
28 Days
Control (uncoated fruits) 100
T2: Poly Vinyl Alcohol (PVA) 39.0
T3: Chitosan (Cs) 38.0
T4: un-irradiated Triple Blend (Unirr.Tb) 40.0
T5: irradiated Triple Blend (irr.Tb) 18.33
Effect of treatments on decay (%) and weight Loss (%) of Hyani dates during shelf life
period at (12±2ºC, RH= 98 %)
Conclusion:
Triple blend (Tb) coatings are thin layers of edible materials to protect the product from physical,
chemical and microbiological activities Therefore, (Tb) co-polymer coatings is suitable for extended
shelf life of dates fruits.
Weight
Loss
(%)
Shelf Life (Days)
40

Effect of biodegradable chitosan-rice starch nanocomposite films on postharvest quality of
stored peach fruit
Treatments:
T1: CRS film: (Chitosan-Rice starch)
T2: CRS-AgNPs (F)
T3: CRS-AgNPs (Comm)
T4: CRS-ZnO NPs (B)
T5: CRS-ZnO NPs (Comm)
T6: Control without packaging
Two types of cling films were prepared by blending biodegradable and non-biodegradable
polymers, by adding 1% chitosan, rice starch (0.25 %) and with and without PVP (0.25 %) along
with addition of Ag and ZnO NPs @ 10 ppm.
Kaur et al. 2016
Place: Department of Microbiology, PAU, Ludhiana, Punjab
Year: 2016
41

Treatments/Days 9 Days 12 Days
Control CRS film 4.45 6.86
CRS-Ag NPs (F) 11.3 11.99
CRS-AgNPs (Comm) 4.19 4.75
CRS-ZnO NPs (B) 5.12 5.28
CRS-ZnO NPs (Comm) 4.71 6.83
Control without packaging 12.75 15.44
p = 0.05 A (Days of packaging) = 1.50 B(Treatments) = 1.84
Physiological loss of weight (%) and microbial growth of peach fruits packaged in chitosan/
chitosan nanocomposite films at different days of storage
Conclusion: Biodegradable rice starch-chitosan-nanoparticle incorporated film for enhancing the shelf
life of fruit and more effective to check the microbial growth and spoilage as well as in maintaining the
fruit quality
Control CRS film
CRS- Ag NPs (Com) CRS-Ag NPs (F)
ZnO NPs (Comm.) ZnO NPs (B)
42

Times of india
17 November 2020
• Cucumber generate 14% residue which can
be utilized
• Cellulose nano crystals derived from
cucumber peels utilized to make single use
plastic
• Cucumber peels generate better
biodegradability and biocompatibility bags
Jayeeta Mitra, Assistant Professor, IIT Kharagpur
43

By-Products Packaging System Physical and Mechanical Properties References
Apricot kernel oil (AKo) Chitosan film with AKo
(1:0, 1:0.125, 1:0.25, 1:0.5
and 1:1 w/v).
Essential oil improved tensile strength
and water vapour barrier, and reduced
film solubility (from 18.42 to 4.76%)
Priyadarshi et
al. 2018
Citrus peel and leaves Kraft paper + peel: leaf
extract (2:0, 2:1, 3:0).
Peel: leaf extract (2:1) increased water
vapour barrier and oxygen barrier
Luchese et al.
2018
Grape seed (GSE) +
Pomegranate peel (PPE)
Edible films with GSE +
PPE (0%, 2%, 4% and 6%).
6% PPE improved tensile strength6%
GSE increased water vapour barrier
and both reduced light transmission
Munir et al.
2019
Mango peel and kernel
(MKE)
Edible mango peel coating
with MKE (0.078 g/L).
MKE reduced water vapour barrier
and film solubility (from 60.24 to
52.56%).
Torres-Leon et
al. 2018
Pomegranate peel extract
(PPE)
Zein film with PPE (0, 25,
50, and 75 mg/mL of film
forming solution).
PPE improved tensile strength and
water vapour barrier increased film
solubility from 6.166% (control) to
18.29% (75 mg PPE)
Mushtaq et al.
2018
Fruit by-products and their effects on physical and mechanical properties
44

Edible Coatings
a) increasing preservation of colour, acids, sugar and flavor components
b) regulate the quality of products during shipping and storage
c) decreasing the incident of storage disorders
 The active ingredients such as anti-browning agents and
antimicrobial compounds are available in edible
Coatings may be of various types
1. Lipid based
2. Protein based
3. Nano based coatings
These are thin layer of edible materials (not more 0.3mm) which restrict loss of water, oxygen
and other soluble material of fruits.
Ghidelli et al 2018 45

Protein Based
Coatings include wheat gluten, corn zein,
soya protein, milk proteins and animal derived
proteins like keratin, collagen and gelatine
sources of proteins used in edible coatings of
plant derived
Lipid Based Coatings
Lipids include esters and fatty acids which includes
various waxes which are esters of fatty acids and
alcohols. It reduces moisture losses, lipid coatings
are good barriers, decrease respiration, extending
shelf-life of fruits.
46

Effect of active coating containing radish leaf extract with or without vacuum packaging
on the postharvest changes of sweet lemon during cold storage
Zandi et al. 2021
Place: Faculty of Agriculture, University of Zanjan, Iran
Year: 2020
Ctr1: Untreated—without vacuum packaging
Ctr2: Untreated—with vacuum packaging
Tr1: 0% alginate-radish leaf extract—without vacuum packaging
Tr4: 0% alginate-radish leaf extract—with vacuum packaging
Tr5: 5% alginate-radish leaf extract- with vacuum packaging
Tr6: 10% alginate-radish leaf extract- with vacuum packaging
10 cm × 10 cm Low-Density Polyethylene (LDPE) bag and vacuumed using a
vacuum sealing machine 47

Tr5 & Tr6 (5 & 10 %) alginate coatings with vacuum packaging is beneficially for extending shelf life and
decrease firmness & weight loss upto 42% and 95% respectively, compare with other treatments
Conclusion: concluded that the alginate coatings(Tr5 & Tr6) with vacuum containing radish leaf extract
could be beneficial for extending the shelf life of fruits
48

Nettle-Leaf Extract Derived ZnO/CuO Nanoparticle Biopolymer-Based Antioxidant and
Antimicrobial Nanocomposite Packaging Films and their impact on Extending the Post-Harvest
Shelf Life of Guava Fruit
Kalia et al. 2021
Place: Punjab Agricultural University, Ludhiana
Year: 2021
Cultivar: Guava cv. Allahabad Safeda
Treatments:
T1: Control
T2: Chitosan Control
T3: Chitosan CuO NPs film
T4: Chitosan ZnO NPs film
 Synthesis of NPs of the nettle extract (10% v/v) in the
bulk salt solutions with constant stirring (800 rpm) on
a magnetic stirrer at room temperature for 30 min.
49

Effect of nanocomposite film packaging on a) Sensory Quality b) Spoilage c) Weight Loss percentage d) Fruit firmness
Conclusion: CuO NPs film has improved the antimicrobial potential. ZnO NPs film showed the minimum
weight loss (10.9 %) and maintained the highest fruit firmness (29 newton) after 21 days.
NPs film (Cuo& Zno) lowest spoilage (6.3%) and highest sensory quality in the guava fruits 50

Effect of nano-ZnO-coated active packaging on quality of fresh-cut ‘Fuji’ apple
Li et al. 2011
Place: Tianjin University of Science & Technology, China
Year: 2011
Treatment
 Sanitised fruits were cut into pieces of (2.0 x 3.0) cm. After peeling and slicing, apple
pieces were immersed in anti-browning aqueous solutions (2% ascorbic acid + 2%
citric acid + 1% CaCl2) for 15 min.
 Samples were packaged in nano-ZnO packaging and the control bags.
 Nano packaging was synthesised by coating polyvinyl chloride (PVC) film with
nano-ZnO powder
51

Storage Time (Days)
Storage Time (Days)
Storage Time (Days)
Storage Time (Days)
Decay
Rate
(%)
Ethylene
content
POD
Activity
PPO
Activity
Indicates normal
packaging
Indicates nano-ZnO
packaging
Conclusion: Nano-ZnO film reduced fruit decay rate, ethylene content and inhibited activity of PPO and POD and nano-
ZnO coating was more beneficial for preservation quality of fresh-cut products than the normal packaging. 52

Alleviation of enzymatic browning and maintenance of postharvest quality of litchi fruit with packaging
films
Treatments PLW(%) Browning index
(0-4 Scale)
Organoleptic quality
(9 point Hedonic scale)
14 Days 21 Days 28 Days 14 Days 21 Days 28 Days 14 Days 21 Days 28 Days
LDPE film (25 µ) 4.60 5.82 6.45 2 3 4 7.35 7.05 5.90
HDPE film (10 µ) 5.62 6.43 7.49 3 4 4 7.20 6.50 5.40
Shrink film (15 µ) 5.88 6.53 7.45 3 4 4 6.85 5.50 5.15
Control 6.45 7.97 8.61 4 4 4 5.70 5.20 4.95
Mean 5.64 6.69 7.50 - - - 6.78 6.06 5.35
Cultivar: Litchi cv. Dehradun
Conclusion: Litchi fruits packed in LDPE film can be successfully stored for three weeks in cold storage (2-
30C and 90-95% RH) with minimum pericarp browning acceptable quality.
Shilpa et al. 2020 53

Postharvest quality maintenance of W. Murcott mandarin using packaging film
Treatments PLW(%) Spoilage (%) Sensory Quality
5 Days 10 Days 15 Days 5 Days 10 Days 15 Days 5 Days 10 Days 15 Days
Heat Shrink film (15 µ) 0.00 0.46 1.05 0 0 0 7.6 7.2 6.7
Cling film (15 µ) 0.00 0.46 1.23 0 0 0 7.4 7.0 6.3
LDPE film (15 µ) 0.00 0.75 1.39 0 4 10 7.1 6.2 5.7
Control 3.50 7.65 9.55 0 1 8 7.0 6.3 5.0
Mean 0.88 2.37 3.31 0 1 4.5 7.3 6.7 5.9
Cultivar: W. Murcott
Paper Moulded Trays were used
Conclusion: Packaging of W. Murcott mandrian in paper moulded trays by wrapping with heat shrinkable film
to hold promise in improving the shelf life and maintaining the quality upto 15 days as compare to control.
Mahajan et al. 2018
54

Effect of antimicrobial coating on storage of guava fruits cv Allahabad Safeda
Coating formulation for guava comprised of shellac (10%) with glycerol, gum acacia,
casein, and antimicrobial compound (grapefruit essential oil).
Treatments
T1: CR0- Control (without perforation)
T2: CR4- Control (with 4 holes of 1cm diameter)
T3: F10R0- Foam 10% and without perforation
T4: F10R4- Foam 10% with 4 perforation
T5: S10R0- Spray 10% and without perforation
T6: S10R4- Spray 10% with 4 perforation
Annual Report CIPHET 2019-2020
55

Physio-chemical profile of guava with various coating combinations and perforation types
during cold storage
Conclusion: 10% shellac spary with 4 perforation beneficial for extending the shelf life and low decay percentage guava
fruits than other treatments.
56

12 days of storage at ambient temperature
24 days of storage at cold storage
57

PAU recommendation on packaging
Fruit crop Coating/ packaging
Kinnow Wrapping with shrink film (15 µ) and packed in moulded tray
containing 4- 6 pieces – maintain quality up to 2 weeks
CFB boxes 2 and 4 kg for retail; 10 Kg capacity for wholesale
 2 kg capacity 3 ply CFB size (335 mm x 215 mm x 95 mm)
 4kg capacity 3ply CFB box (335 mm x 215 mm x 185 mm)
 10 kg capacity, jumbo pack of ply (450mm x 240 x 180mm)
Daisy  Pack the fruits in paper moulded trays and wrap with
heat shrinkable film improves the shelf life and maintains
the quality for 10-15 days
W. Murcott  Pack the fruits in paper moulded trays and wrap with heat
shrinkable film. It improves the shelf life and maintains the
quality for 10 days
Litchi  CFB size (2 kg): (340 mm x 220 mm x 100 mm)
 CFB size (4 kg): (340 mm x 220 mm x 190 mm)
 CFB size (8-10 kg): (420 mm x 235 mm x 210 mm)
(PHPTC, PAU Ludhiana) 58

Fruit Packaging
Peach  Packed in moulded trays followed by wrapping with heat
shrinkable film or cling film
 Improves the shelf life, maintain quality under super market
and ordinary market conditions for 9 and 4 days respectively.
Guava  CFB cartons of sizes ranging from 4-10kg or in bamboo
baskets
 1 week in perforated polythene bags
 3 weeks CFB cartons in commercial cold storage at 0-
3.3 ̊C and RH of 85-90%.
Grape CFB boxes 2-3 kg (distant market)
Cv. Perlette packed in LDPE bag with single sheet of
sulphur dioxide generating pad and kept in CFB box (cold
storage)
Cv. Flame Seedless-packed in ventilated CFB boxes (4 Kg) lined
with polythene film containing one sheet of grape guard –stored
up to 45-50 days at 0-2°Cand 90-95% RH.
59

 In a changing and developing world, demand for fruits is increasing due to growing
population, however there are some issues such as freshness, shelf-life, supply chain
related to fruit packaging.
 Technologies (intelligent, active, nano-based packaging) provide promising solutions
to overcome these issues.
 However, challenges of the technology faced by the industry in terms of
infrastructure, cost, and life cycle of the sensors.
 So, we should have cross-discipline collaboration between the industries, academia,
and the consumers which may provide more better solutions.
Conclusion
60

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