Packaging Technology for Horticulture Products
Horticulture commodities (fruits, vegetables, and ornamentals) are highly perishable. Therefore, proper
postharvest technology is needed to prolong their shelf life.
Semi-processed technology is a postharvest technique in between fresh handling and processing. The purpose of semi-processed technology is to minimize processing of horticulture products through the use of packaging method (Fig. 1).
Benefits of Packaging
- To avoid microorganism contamination (inhibiting fermentation process/decay).
- To decrease contact with air (suppressing oxidation process).
- To maintain freshness.
- To stimulate consumer's interest.
Materials and Equipment
In packaging vegetables and fruits, products should be in good condition. Following are the materials and equipment needed:
- Vegetables and fruits, such as chili, tomato, maize and jackfruit;
- Chlorine solution 100 ppm and 200 ppm;
- Calcium chloride (CaCl2) 300 ppm and 0.75%;
- Washbasin, tray, spoon;
- Cutting board;
- Filter;
- Styrofoam plate; and
- Stretch film plastic/ wrapping plastic.
Packaging Method
- Sterilize equipment (knife, spoon, etc.) and hand by soaking in washbasin containing chlorine solution (100 ppm) for 15 seconds.
- Soak cleaned vegetables in chlorine solution (200 ppm) for 20-30 seconds.
- Drain materials for 30 seconds.
- Re-soak vegetables in washbasin containing calcium chloride (300 ppm) for 15-30 seconds.
- Re-drain vegetables for 30 seconds.
- Re-soak vegetables once more in calcium chloride (0.75%) for 5-10 seconds.
- Re-drain vegetables for 30 seconds;
- Lift and arrange vegetables on styrofoam plate and cover with stretch film plastic/ wrapping plastic (Fig. 2).
Index of Images
Figure 1 Vegetables and Fruits in Wrapping Plastic
Figure 2 Flow Chart of Packaging Technique for Vegetables
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