The study investigated the impact of packaging materials (LPDE and HDPE) on various vegetables' storage. HDPE was found to preserve freshness better than ambient conditions. LDPE and HDPE prolonged shelf-life, with HDPE being more effective. Results suggest HDPE is preferable for vegetable packaging, reducing post-harvest losses.

1. Investigation of self-life extension of some common vegetable in compare with normal vs in
packaging (LDPE and HDPE)
Shahjahan Kabir
B.Sc. In Food and Process Engineering
Level 3 Semester I
Email: skabir.hstu@gmail.com
Abstract
Packaging plays an important role in achieving the objectives of safety and waste prevention. The
effect of employing low-density polythene (LPDE) and high-density polythene (HDPE) as
packaging materials for various vegetables was explored in this study. LPDE and HDPE were used
to package vegetables. Weight, color, flavor, look, texture, and acceptability were all tested
physically. All samples revealed a considerable increase in pH with a decrease in titratable acidity
after storage, according to the results. In general, HDPE and LDPE samples held their acceptability
longer than ambient samples and may be stored for 4-5 days, but samples without packing material
can only be stored for 1-2 days.
Keywords: Packaging materials, LPDE, HDPE, storage period.
Introduction
Vegetables are gaining commercial importance as the value of their inclusion in the human diet
becomes more widely recognized. Vegetables are well-known for their nutritional benefits as a
crucial supply of minerals, vitamins, dietary fiber, and a moderate quantity of carbohydrate,
protein, and energy. Bangladesh now produces over one million tons of vegetables per year, 70%
of which are cultivated during the winter season (Parveen, 2004). As a result, there has been an
acute scarcity of vegetables for an extended period of time, resulting in chronic malnutrition among
the people of Bangladesh. Vegetable post-harvest losses in Bangladesh might reach 43 percent
(Sharma, 1987). However, it is believed that the average post-harvest loss is 26%. (Khan, 1991).
It is believed that up to 25% of various veggies are wasted during the picking phase. The principal
causes of post-harvest losses in vegetables include high perishability, a lack of storage facilities,
mechanical damage caused by inappropriate handling, packaging, transportation, and microbial
infection. According to a paper published by the National Academy of Sciences in Washington,

2. DC (Anonymous, 1978), post-harvest losses of perishable commodities such as vegetables can
range from 80 to 100 percent in some cases. Vegetables shriveled and reached a stage of poor
market value and customer acceptability after losing roughly 10 - 15% of their fresh weight.
Cabbage, cauliflower, tomato, country bean, brinjal, radish leaves, pointed gourd, green chili,
ladies' finger, and peas are popular winter vegetables in our nation and help to satisfy the vegetable
scarcity during the scarce season. Winter vegetables have a relatively limited shelf life because to
their rapid respiration rate, which can be increased with a little more investment or interference
with present marketing techniques. Expensive machinery is not always necessary; more efficient
and effective use of existing facilities is frequently adequate. Improving the shelf-life of vegetables
is critical for reducing post-harvest losses. Significant qualitative, quantitative, and economic
losses result from post-harvest losses. Vegetable post-harvest losses can be reduced by increasing
the shelf-life of vegetables (Talukder, 2002). The village market is only open on two days a week,
which are known as "Bazar Days." As a result, individuals must purchase the merchandise from
such markets for three to four days. And they had to deal with the problem of the vegetables
spoiling. The study's objectives are as follows:
i) To assess the pattern of changes in physical and chemical parameters of the selected
vegetables during storage;
ii) To extend the shelf-life without compromising quality;
iii) To evaluate the storability of different vegetables under different conditions.
iv) Finding the way of storage those vegetables for at least 3 days
Materials and Methods
Various types vegetables Brinjal (, Green chili, Ladies Finger, Radish leaves, pointed gourd) were
collected from the local market near the Hajee Mohammad Danesh Science and Technology
University. Those vegetables were kept on open places, LDPE and HDPE respectively. Then kept
in normal temperature and normal environmental conditions. The temperature was 20±5 C and
relative humidity was 55±5 %.
Weight was measured in d=0.01g weighing Balance and Colour, Appearance, Hardness,
Acceptability, Odd Flavour were measured by physical observation. All Data were calculated in
Microsoft Excell.

3. Result and Discussion
The analysis discovered that as the moisture in the Brinjal near the samples is released, the weight
of the green chili near the samples, i.e., without the packaging material, steadily decreases. The
use of packaging, on the other hand, maintains the weight of the S1 and S2 samples consistent and
prevents moisture from escaping. In the C sample, color does not fade rapidly from the first to the
last day, which is not normal in the S1 and S2 samples. The structure of the sample does not vary
in the presence of ambient air and temperature in C samples, whereas the difference in appearance
between S1 and S2 is major. Hardness does not last longer in packed samples than in unpackaged
samples. Hardness in packed samples does not lasts longer than in samples that have not been
packaged. After considering everything, it can be concluded that the packaging material sample is
not more useful between packaging and without packaging in case of brinjal. Thought this scenario
was not same for other materials. This is maybe for bacterial infection S2, i.e., HDPE, is the better
choice between S1 and S2.
150
155
160
165
170
175
180
185
190
195
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Weight
(g)
Weight
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Colour
Fresh
Colour(%)
Colour
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Colour
Fresh
apperance(%)
Appearance
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Weight, Colour and Appearance of Brinjal During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials

4. 0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Acceptance
Acceptance(%) Acceptance
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Hardness
Hardness(%)
Hardness
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Odd Flavour
Odd
Flavour(%)
Odd Flavour
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Flavours, Hardness and Acceptance of Brinjal During Storage
Photographic view of effect of packaging materials (LDPE and HDPE) on Brinjal During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials
S2
C
S1

5. The weight of the pointed gourd near the samples, i.e., without the packing material, continuously
declines when the moisture in the pointed gourd near the samples is released, according to the
study. Packaging, on the other hand, keeps the S1 and S2 samples' weights constant and prevents
moisture from escaping. Color fades quickly from the first to the final day in the C sample, which
is normal in the S1 and S2 samples. In the presence of ambient air and temperature, the structure
of the sample alters in C samples, whereas the variation in appearance between S1 and S2 is
modest. The hardness of packed samples lasts longer than that of unpackaged samples. The
hardness of packed samples lasts longer than that of unpackaged samples. After taking everything
into account, it can be stated that the packing material sample is more beneficial both with and
without packaging. Between S1 and S2, S2, or HDPE, is the best option.
0
20
40
60
80
100
120
140
160
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Weight
Weight
(g)
Weight
C S1
S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Colour
Fresh
Colour(%)
Colour
C S1 S2
0
10
20
30
40
50
60
70
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Flavour
Odd
Flavor(%)
Odd Flavour
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Weight, Colour and Flavour of Pointed Gourd During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials

6. 0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Apperance
Apperance(%) Apperance
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Acceptance
Acceptance(%)
Acceptance
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Hardness
Hardness
(%)
Hardness
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Appearance, Acceptance and Hardness of Pointed Gourd During Storage
Photographic view of effect of packaging materials (LDPE and HDPE) on Pointed Gourd During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials
S1
S2
C

7. The investigation revealed that as the moisture is released, the weight of the green chili near
samples, i.e., without packaging material, gradually reduces. The use of packaging, on the other
hand, prevents moisture from escaping and keeps the weight consistent in the S1 and S2 samples.
Color diminishes dramatically from the first to the last day in the C sample, which is normal in the
S1 and S2 samples. In the presence of ambient air and temperature, several changes in the structure
of the sample are visible in C samples, whereas the difference in appearance between S1 and S2
is insignificant. Hardness in packed samples lasts longer than in unpackaged samples. Hardness in
packaged samples lasts comparatively longer than where no packaging material was used.
Observing everything, it can be said that the sample of packaging material is more useful between
packaging and without packaging material. And between S1 and S2, S2, i.e., HDPE, is the more
suitable.
0
5
10
15
20
25
30
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Weight
Weight
(g)
Weight
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Colour
Colour(%)
Colour
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Apperance
Apeerance
(%)
Apperence
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Weight, Colour and Appearance of Green Chili During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials

8. 0
20
40
60
80
100
120
Day 1Day 2Day 3Day 4Day 5Day 6
Hardness
Hardness(%) Hardness
C S1 S2
0
20
40
60
80
100
120
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6
Acceptance
Acceptance
(%)
Acceptance
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Hardness and acceptance of Green Chili During Storage
Photographic view effect of packaging materials (LDPE and HDPE) on Green Chili During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials
S1
1
S2
C

9. The weight of the radish leaves near the samples, i.e., without the packaging material, continuously
declines when the moisture in the ladies' finger near the samples is released, according to the
analysis. Packaging, on the other hand, keeps the S1 and S2 samples' weights consistent and
prevents moisture from escaping. Color fades quickly from the first to the last day in the C sample,
which far good in the S1 and S2 samples. In the presence of ambient air and temperature, the
structure of the sample alters in C samples, whereas the difference in appearance between S1 and
S2 is modest. After taking everything into account, it can be stated that the packing material sample
is more beneficial both with and without packaging. Between S1 and S2, S2, or HDPE, is the best
option.
0
10
20
30
40
50
60
70
80
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Weight
Weight
(g)
Weight
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Colour
Colour
(%)
Colour
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Apperance
Apperance(%)
Apperance
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Weight, Colour and Appearance of Radish Leaves During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials

10. 0
20
40
60
80
100
120
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6
Acceptance
Acceptance(%)
Acceptance
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Acceptance of Radish leaves During Storage
Photographic view on effect of packaging materials (LDPE and HDPE) on Radish leaves During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials
C
S2
S1
1

11. The weight of the ladies’ finger near the samples, i.e., without the packaging material, continuously
declines when the moisture in the ladies' finger near the samples is released, according to the
analysis. Packaging, on the other hand, keeps the S1 and S2 samples' weights consistent and
prevents moisture from escaping. Color fades quickly from the first to the last day in the C sample,
which is normal in the S1 and S2 samples. In the presence of ambient air and temperature, the
structure of the sample alters in C samples, whereas the difference in appearance between S1 and
S2 is modest. The hardness of packed samples lasts longer than that of unpackaged samples. The
hardness of packed samples lasts longer than that of unpackaged samples. The hardness of packed
samples lasts longer than that of unpackaged samples. After taking everything into account, it can
be stated that the packing material sample is more beneficial both with and without packaging.
Between S1 and S2, S2, or HDPE, is the best option.
0
10
20
30
40
50
60
70
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Weight
Weight(g)
Weight
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Colour
Colour(%)
Colour
C S1 S2
0
20
40
60
80
100
120
Day
1
Day
2
Day
3
Day
4
Day
5
Day
6
Apperance
Apperance(%)
Apperance
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Weight, Colour and Appearance of Ladies Finger During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials

12. 0
20
40
60
80
100
120
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6
Hardness
Hardness(%)
Hardness
C S1 S2
0
20
40
60
80
100
120
Day 1 Day 2 Day 3 Day 4 Day 5 Day 6
Acceptance
Acceptance(%)
Acceptance
C S1 S2
Effect of packaging materials (LDPE and HDPE) on Hardness and Acceptance of Ladies Finger During Storage
Photographic view of effect of packaging materials (LDPE and HDPE) on Ladies Finger During Storage
C= Without packaging Materials; S1= LDPE used as packaging materials; S2= HDPE used as packaging materials

13. Conclusion
With the completion of this study based on the effect of packing materials on various vegetables,
it is possible to infer those vegetables should be wrapped in LPDE and HDPE rather than
maintaining in normal ambient conditions. However, using HDPE is preferable since it retains
more freshness than ambient. As a result, HDPE is more suited for packing and vegetables.
References
Anonymous. 1978. Analysis of a FAO survey of post-harvest crop losses in developing countries.
Food and Agriculture Organization of the United Nations, Rome, Italy.
pp. 120-123.
Khan, A.R. 1991. Crop loss and waste assessment, Consultant’s Report, USAID/BARC/ AHECCE
& Co. Inc. Dhaka. 112.
Parveen, S. 2004. Effects of Post-Harvest Treatments on Shelf-life and Quality of Some
vegetables. MS Thesis. Submitted to the Department of Horticulture. p.1. 26.
Sharma, S.K. 1987. Training Manual of Vegetables and Social Forestry. Department of
Agricultural Extension/FAO/UNDP (Project BGD/79/034), Dhaka,
Bangladesh. p. 167.