The document discusses various types of packaging materials essential for preserving the quality and marketability of food products. It categorizes packaging into primary, secondary, and tertiary types, highlighting features such as protection from contamination, ease of disposal, and moisture control. Additionally, it touches on the importance of intelligent packaging and biodegradable options for enhancing product safety and sustainability.

1. Types of packaging
materials
BY
S.SATYA SHREE
B.Tech(Horticulture)

2. Packaging
• Packaging is an integral part
which has major influence on ,
i. storage life
ii. marketability of products.
• It is pervasive and essential.
• It provides a barrier between the food and
the environment.
• Packaging sector represents about 2% of
GNP.

3. Protection
Convenience
Containment
Communication

4.  Non-toxic and compatible with the specific foods
 Sanitary protection
 Moisture and fat protection
 Gas and odor protection
 Light protection
 Transparency
 Tamper-proof
 Pouring features
 Reseal features
 Ease of disposal
 Low cost
Features of Packaging material

5.  Primary containers are those containers which directly come in contact with
food whereas secondary containers do not have direct contact with food
materials.
 Some of the foods like milk, juices and fruit concentrates are generally filled
into primary containers such as plastic liners which are further packaged
within protective cartons or drums called secondary containers.
 Tertiary containers are generally used during shipping. They are used to
unitize the secondary containers. Examples of such packaging containers are
wooden boxes, drum, cartons etc.

6. •

7. Natural materials
• Natural materials. Baskets and other traditional containers
are made from bamboo, rattan, straw, palm leaves etc.
Disadvantages are:
• They are difficult to clean when contaminated with decay
organisms.
• They lack rigidity and bend out of shape when stacked for
long-distance transport.
• They cause pressure damage when tightly filled.
• They often have sharp edges or splinters causing cut and
puncture damage.
7

8. Types of Packaging
• Classification based on stages of distribution system
for which it is primarily intended….
1. Consumer packaging
2. Transport packaging

9. 1.Consumer packaging
•Bags :
• Paper bags
• Plastic bags

10. • Plain paper is not used to protect foods for long periods
because it has poor barrier properties
and is not heat sealable.
• When used as primary packaging
(i.e. in contact with food), paper is always treated, coated,
laminated or impregnated with materials such as waxes,
resins or lacquers.
Kraft paper - package flour,
sugar and dried fruits and vegetables.
Paper

12. Extruded nets & Rachel bags
Nets will be used to pack
• – Onions
• – Potatoes
• – Garlic & Ginger
• – Hard fruits like Ber
• Rachel Bags will help
Retail Businesses to pack 25- 50 Kg produce at farms.
• Leno /Raschel /Net bags
• good aeration and strength.
• They have colourful look and are available in different sizes.
• These bags are recyclable and reusable.

13. Plastic Bags
• Plastic Bags- Plastic bags (polyethylene film) are the
predominant material for fruit and vegetable consumer
packaging.
• Besides the very low material costs, also reduce packing
costs.
• Film bags are clear, allowing for easy inspection of the
contents, and readily accept high quality graphics.
•
13

14. Shrink Wrap
• Shrink Wrap -potatoes, sweet potatoes, apples, onions,
sweet corn.
• Shrink wrapping with an engineered plastic wrap can
reduce shrinkage,
protect the produce from disease,
reduce mechanical damage and
provide a good surface for stick-on labels.
14

15. •

16. Rigid Plastic Packages
• Rigid Plastic Packages. packages with a top and
bottom that are heat formed from one or two pieces of
plastic are known as clamshells. Clamshells are most
often used with consumer packs of high value produce
items like small fruit, berries, mushrooms, etc.,
16

17. Plastic Punnets with lids
• Punnets are clean bright containers which offer
product visibility.
• Holes provide ventilation and circulation of air thereby
retaining the freshness of the produce.
• The containers are light weight, stackable and
recyclable.

19. Trays :

20. Foam Sleeve packs
• Resistant to tear
• Fine stitching
• High strength
• High heat tolerance
• Soft, light weight
• Longevity
• Meticulously woven

22. Epoxy coated Trays :
• These trays are clean, neat in appearance and light in weight.
• They give a cushioning effect to the products packed inside.
The trays can be easily moulded in any size and shape
• The materials used can be easily cleaned, re-used and is also
recyclable.

23. Polymeric Films

25. Plastic Pouches
• The flexible heat sealable pouches are provided
with a number of holes which allows the air to
circulate in and around the pack and help in
prolonging the shelf-life of the fresh produce.

27. 2.Transport packaging
• Sacks
• Wood
• Plastics
• CFB

28. Sacks
• Sacks are traditionally made of jute fibre or similar
natural materials.
• For one tonne transportation of vegetables, materials
of 250 grams per square meter or less are used.
• Sacks made of polypropylene of type plain weave are
extensively used for root vegetables.

29. Wooden wire-Bound Crates
• Wire-Bound Crates - wooden wire-bound crates are used for
commodities that require hydro cooling.
• Wire-bound crates are sturdy, rigid and have very high
stacking strength
29

30. Wooden Crates and Lugs
• Wooden crates- once extensively used for apples, stone fruit,
and potatoes have been almost totally replaced by other types
of containers.
30

31. Wire-Bound Crates. Wooden Crates and Lugs

32. Corrugated fibre board boxes
• Corregulated Fibre Board are made from Bamboo,
grasses and various types of agricultural residues as
well as by recycling .
• Advantages of CFB Boxes:
• 1. They are light in weight.
2. They cause much less damage.
3. They are easy to handle and print.
4. They improve the product image.
5. They reduce the freight cost.

33. Pulp Containers
• Pulp Containers - made from recycled paper pulp and
a starch binder..
• Pulp containers are available in a large variety of
shapes and sizes and are relatively inexpensive in
standard sizes.
• can absorb surface moisture from the product, are also
biodegradable,
33

35. Plastic Crates :

36. Intelligent Packaging
• “Packaging that contains an external or internal
indicator to provide information about aspects
of the history of the package and/or the quality
of the food”.
• Communicates information to the consumer based
on its ability to sense, detect, or record external
or internal changes in the product's
environment.

37. Quality Indicators
• Quality or freshness indicators – indicates
1. the quality of the product have become unacceptable
2. the spoilage or lack or freshness of the product,
3. Temperature Abuse
4. Packet leakage
• Based on the reaction with volatile metabolites
produced during ageing of foods and gives a visible
colour change as an indicator of :
• CO2
• Amines
• Ammonia
• H2S

39. Kimchi Freshness Indicator

40. How RipeSense works
• There is a good correlation between the amount of aroma
that is produced and the actual softening of the fruit. So as
the fruit softens, it produces more aroma and sensor changes
colour.

41. SensorQTM

42. Biodegradable packaging
• Use of Biobased Polymers to overcome
Environmental problems.
EXAMPLES-
POLYESTERS,
POLYESTER AMIDES,
POLY VINYL ALCOHOL,
STARCH MATERIAL,
CELLULOSE MATERIAL,
POLYHYDROXY ACIDS.

43. Fruits packed in polyester

44. •

45. Conclusion
 Packaging of processed fruits and vegetables is
an essential part of processing - ensures the
safety and maintains value of food.
 Processing of fruits and vegetables without
packaging has no meaning.
 Hence ,choose appropriate packaging system
thereby to reduce the losses.

46. References :
S.No Book Author
1. Post Harvest technology of
Horticultural crops
K.P.Sudheer
V.Indira
2. Food packaging
(Principles and practice)
Gordon L.Robertson
3. Food Packaging Neelam khetarpaul
Darshan Punia