Agriculture Reference
In-Depth Information
Figure 7.3.
Mangoes packed in various package systems vs. new Michigan State University standardized
package design (bottom right). The new design uses less material and is stronger than any existing designs
evaluated due to its design. The tray is standardized to fit a GMA pallet (48
40 in). Reprinted with
permission from Singh and Saha (2010). For color detail, please see color plate section.
×
indicators are applied to convey information as well as to
ensure food safety and security. In addition, consumers
are able to know the ripening or maturity stages of fresh
fruits by the ripeness indicator. These “intelligent packag-
ing” systems will be discussed in further detail in the next
section.
cessing, ionizing irradiation, pulsed X-ray, ultrasound,
pulsed electric fields, etc.) are increasingly being used for
fresh, fresh-cut, and processed fruits and their packaging
interactions have been reviewed by Morris et al. (2007).
Processing methods, in combination with packaging tech-
nologies, play a significant role in the product's quality and
shelf life.
Packaging of processed tropical
and subtropical fruits
As fresh fruits have limited shelf life and undergo changes
after harvest, they are often processed into various prod-
ucts to extend their shelf life. Packaging requirements differ
among different processes and products. While most prod-
ucts require packaging for distribution, storage, and sale,
some processes require packaging as a part of process-
ing. Figure 7.4 shows some examples of processed coconut
products in various packaging systems.
Primary processing technologies for tropical and
subtropical fruits include thermal processing, dry-
ing/dehydration, and freezing. Other nonthermal processes
or innovative processing technologies (high-pressure pro-
Packaging of thermally processed fruits
A vast amount of fruit is preserved by heat treatment, for
example, in-container processing, hot filling, or aseptic pro-
cessing. Various types and forms of packaging are used in
the thermal processing including canning in glass, metal,
and plastic containers and flexible pouches. Plastic contain-
ers (plastic bottles and laminated flexible pouches) are used
for hot-filled products. Polyester bottles, which are most
commonly made of polyethylene terephthalate (PET), are
increasingly replacing glass containers for beverages due
to its clarity, high temperature resistance, and high barrier
to gas and moisture. Glass containers remain in use for
selected processed products, particularly high-value and
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