FRUITS FUN RIDDLES

#1
I am small, round, and
red. I grow on a tree, it
is said. I'm juicy and
sweet, a delightful treat.
Can you guess what fruit
I could be?
 Answer:

APPLE
 #2
I'm yellow and long, a
sunny delight. Peel me to
reveal a tasty sight. Kids
love me for my creamy
texture. Guess which
fruit I could be?
 Answer:

BANANA
 #3
I'm spikey on the outside,
tropical, and sweet. With
a crown on my head, I'm
quite a treat. What fruit
am I?
 Answer:

PINEAPPLE
 #4
I'm big and green on the
outside. Cut me open, and
a surprise you'll find. I
have a sweet and juicy
taste. What fruit am I,
can you haste?
 Answer:

WATERMELON
 #5
I'm citrusy and full of
zest. In your lunchbox, I
am often the best. I'm
packed with Vitamin C,
can you see? What fruit
am I?
 Answer:

ORANGE
 #6
I'm green and smooth,
with a creamy taste. Used
in salads or spread on
toast. What fruit am I?
 Answer:

AVOCADO
Principles and Methods
of Fruit Preservation
Trisha Pimentel
BSAB-4
OBJECTIVES
Explain the science behind fruit spoilage

Introduce the basic principles of preservation

Discuss methods for fruit preservation (Traditional

and Modern Methods)
WHY PRESERVE FRUITS?
Seasonal Abundance Enhances Variety

Reduces Food Waste Convenience

Science Behind Spoilage

Microorganisms: Bacteria, Oxidation: Exposure to oxygen leads to

Mold, Yeast cause fruits to browning and flavor loss.
decompose

Enzymes: Natural enzymes in Dehydration: Water loss shrivels fruits

fruits accelerate ripening and diminishes their quality.
and softening.
Basic Principles of
Fruit Preservation
The Basic Principles
of Fruit Preservation
Inhibit microbial growth: Techniques that hinder the growth of spoilage microorganisms.

Inactivate enzymes: Methods that slow down or stop enzymatic activity.

Reduce oxygen exposure: Techniques that minimize or eliminate contact with oxygen.

Prevent water loss: Methods that minimize moisture loss from the fruit.
Methods of Fruit
Preservation
Fruit
Traditional method

Preservation Drying
Sun drying
Salting
Sealing fruits
Fermentation
Microorganisms

Methods
with salt convert sugars to
acids
Sugaring Canning
Sealing food
Pressure canning
with sugar
Traditional method
Salting
Drying
Fermentation

Sugaring
Canning
 Fruit Preservation
Methods
Modern method
Freezing Controlled Atmosphere Storage (CA Storage)

Fruit freezing Constant monitoring and adjustment of the CO2 and

O2 levels within gas-tight stores or containers.

Refrigeration Irradiation
Cold storage Application of ionizing
radiation to food

Aseptic Packaging Vacuum packing

Removing air from the
Sterile packaging and package to inhibit microbial
Dehydration filling techniques growth and extend shelf
life
Modern method
Controlled Atmosphere Storage (CA Storage)
Freezing Refrigeration

Irradiation
Modern method
Vacuum packing
Aseptic Packaging

Dehydrated
products
Thank You for
Listening
REFERENCES
Ashwwine Uppuluri (n.d). Fruit Preservation. Retrieved from [Link]

Becky Duffett (2020, June 15). How to Dehydrate Fruits and Snacks. Retrieved from [Link]
dehydrate-fruits-and-vegetables-for-a-healthy-snack/

Candace Heer and Emily Marrison (2024, March 11). Food Preservation: Freezing Fruits. Retrieved from [Link]
5349#:~:text=Spread%20a%20single%20layer%20of,to%20be%20used%20when%20needed.&text=Unsweetened%20fruit%20may%20also%20b
e,unsweetened%20juice%2C%20or%20pectin%20syrup.

Fierce Fruit (2021, May 7). Exploring the Benefits of Aseptic Packaging. Retrieved from [Link]
of-aseptic-packaging

N.A (2021, May 10). Freezing Produce for Smoothies. Retrieved from ttps://[Link]/living-well-11-secrets-to-properly-freezing-produce/

Miklos Gaspar (2018, August 30). Faced with Growing Demand for Services, Philippine Nuclear Research Institute to Upgrade Irradiation Facility.
Retrieved from [Link]
upgrade-irradiation-facility

Scribd (n.d). Fruit Preservation. Retrieved from [Link]

N.A (2021). Food Irradiation: What You Need to Know. Retrieved from [Link]
what-you-need-know#:~:text=Food%20irradiation%20(the%20application%20of,food%20safer%20for%20the%20consumer.

Philmech Industrial Corporation (n.d). Philippine Mechanization Research and Development Engineers' Association (PHILMECH). Retrieved from
[Link] and https;//[Link]

Rama M.V., Narasimham P. (2003). Controlled-Atmosphere Storage: Effects on Fruits and Vegetables. Retrieved from
[Link]

Xuetong Fan, Brendan A., Niemira, Anuradha Prakash (2018, March 1). Irradiation of Fresh Fruits and Vegetables. Retrieved from
[Link]

Zhao, L., Kristi, N., & Ye, Z. (2021, February 1). Atomic force microscopy in food preservation research: New insights to overcome spoilage issues.
Food Research International. Retrieved from [Link]
VEGETABLES
Reporter: Apple Jane C. Mande
 “Is it a Fruit or a Vegetable?”
How to Play:

Show a food item to the players.

Players take turns guessing whether it’s a fruit or a
vegetable.

Ready? Let’s begin!

TOMATOES
Bell Peppers
Cucumbers
 ANSWERS:
1. TOMATOES: FRUIT
2. BELL PEPPERS: FRUIT
3. CUCUMBERS: FRUIT
FUNCTIONS
OF
PROCESSING
Eat healthy food to live healthy
Objectives
Define Vegetables Provide examples for
processed vegetable
products
Identify the functions
of processing
vegetables
What is vegetables?

According to UCDAVIS Department of Plant Sciences in California.

Vegetable, the edible product of a herbaceous plant-that is, a
plant with a soft stem, as distinguished from the edible nuts and
fruits produced by plants with woody stems such as shrubs and
trees. Vegetables can be grouped according to the edible part of
each plant: leaves (lettuce), stalks (celery), roots (carrot), tubers
(potato), bulbs (onion), and flowers (broccoli). In addition, fruits
such as the tomato and seeds such as the pea are commonly
considered vegetables.
 FUNCTIONS OF Improved Shelf Life Texture and Flavor
and Preservation Enhancement

PROCESSING Nutrient Versatility in

Retention and Culinary Applications
According to Sumonsiri & Barringer (2014) the main and
general objectives of processing vegetables are to preserve Health Benefits
the color, flavor, texture, and nutrition while prolonging the
shelf life of perishable fruits and vegetables.
Convenience and Reducing Food
Accessibility Waste
Improved Shelf Life and
Preservation

Preservation: Vegetables are perishable when fresh, but

processing methods such as dehydration, canning, and freezing
allow them to be preserved for extended periods. By slowing
down spoilage, processed vegetables remain available even
when they are out of season.
Year-Round Availability: Processed vegetables enable us to
enjoy a wide variety of produce year-round, regardless of
seasonal availability. This is especially important for
maintaining a balanced diet with diverse nutrients
Nutrient Retention and
Health Benefits

Vitamin and Mineral Preservation: When vegetables are

processed promptly after harvest, they retain most
of their vitamins (such as vitamin C) and minerals (like
potassium). Methods like freezing and canning help
preserve these essential nutrients, ensuring that
consumers receive their health benefits.
Dietary Fiber: Vegetables are excellent sources of
dietary fiber. Processing methods allow us to consume
larger quantities of vegetables in various forms,
promoting better digestive health and overall well-
being
Convenience and
Accessibility

Time-Saving: Processed vegetables are convenient to use. They

require less preparation time, making it easier for people to
incorporate them into their meals. Whether it’s frozen
vegetables for a quick stir-fry or canned tomatoes for pasta
sauce, convenience encourages regular consumption.
Accessibility: Owing to the perishable nature of fresh produce,
international trade in vegetables is mostly confined to the
processed forms. Processed vegetables are more accessible
globally, allowing people from different regions to enjoy a
diverse range of vegetables
Texture and Flavor
Enhancement

Texture: Processing can alter the texture of

vegetables. For example, blanching (briefly boiling
and then cooling) helps maintain crispness, while
canning or freezing can soften vegetables for
specific culinary uses.
Flavor: Some processing methods enhance flavor.
For instance, pickling or marinating vegetables can
infuse them with delightful tastes.
Versatility in Culinary
Applications

Diverse Forms: Processed vegetables come in various

forms, including frozen, canned, dried, and juiced. These
versatile options allow chefs and home cooks to
experiment with different recipes and create flavorful
dishes.
Ingredient Availability: Processed vegetables serve as
essential ingredients in soups, stews, sauces, and other
culinary creations. They add depth, color, and nutrition
to meals.
Reducing Food Waste

Utilizing Imperfect Produce: Processing helps

reduce food waste by utilizing vegetables that may
not meet strict cosmetic standards for fresh
market sales. These “imperfect” vegetables can still
be processed into nutritious products.
Minimizing Spoilage: Properly processed vegetables
have longer shelf lives, reducing the chances of
spoilage and waste.
PROCESSED
VEGETABLE
PRODUCTS
Frozen carrots, peas, beans, corn and
vegetable mixes. Canned tomatoes, corn,
baked beans, beetroot and baby carrots.
REFERENCES

[Link]
and_vegetables.pdf

[Link]

[Link]
Processing%20of%20fruits%20and%20vegetables,of%20perishable%20fruits%
20and%20vegetables.
THANK YOU
FUNCTIONS OF
FRUIT PROCESSING
 INTRODUCTION
Fruits are a high-moisture, generally acidic food that is
relatively easy to process and that offers a variety of
flavour, aroma, colour, and texture to the diet. They are
usually low in calories but are an excellent source of dietary
fibre and essential vitamins.
However, simply consuming fruits in their raw form may not
be enough. This is where the importance of processing fruit
and comes in.
FRUIT PROCESSING
Involves transforming them into
a product that is safe,
convenient, and easy to
consume.

The main objective is to supply

wholesome safe, nutritious and
acceptable fruit products
throughout the year.
HIGH QUALITY HIGH VALUE
RAW MATERIALS PRODUCT
 FRUIT PROCESSING STAGES

PRIMARY SECONDARY
STAGES STAGES
 HARVESTING

PRIMARY STAGES
Converting Fruits into food
commodities to make them
salable and ready to cook or
safe to eat.

SORTING/ GRADING

MILLING WEIGHING CLEANING

 SECONDARY
MIXING STAGES
Transforming primary process
food products to other forms of
COOKING
food

FERMENTING CANNING
 01. To make them safe to
consume and edible

WHY DO WE helps to enhance

PROCESS 02. the shelf life .

FRUITS?
03. enhance the sensory attributes
,Taste, Color, Texture & Flavor)
more convenient to consumers
 CANNED FRUITS
After the fruit is processed, it is filled into a certain
container, degassed and sterilized by high
temperature, that is, the so-called canned fruit.
Because of its good sealing performance,
microorganisms can not be immersed, to be long-
term preservation
 DRIED FRUITS
Dried fruits are fruits that have had most of their water
removed. This process concentrates the nutrients in
the fruits and makes them a portable and shelf-stable
snack. Some examples of dried fruits include raisins,
cranberries, and mango.
 SUGAR FRUIT
The product is made of high-concentration sugar and
fruit. These products contain more sugar. Preserved
fruit, candied fruit, fruit puree, jelly, jam, fruit skin, as
well as the use of salt, sugar and other ingredients
processed cold fruit products such as plum, tangerine
peel and so on.
 FRUIT WINE
Using natural or artificial yeast, the juice or fruit pulp is
fermented by alcohol, and alcohol and carbon dioxide are
produced, and alcoholic beverages are formed. Such as
wine, cider, orange wine, brandy, champagne and other
fruit preparation wine.
 FRUIT VINEGAR
he fruit is fermented by acetic acid to make fruit
vinegar. Fruit vinegar drawn a very wide range,
almost all of the fruits can be done vinegar. Such
as apple cider vinegar, banana vinegar.
 FRUIT JUICE
Such products are obtained by squeezing the juice of the fruit,
then sealing and sterilization. Its flavor and nutrition are very close
to fresh fruit, which is the best preserved natural ingredient in fruit
processing. According to the different production process, they
are divided into clear juice, turbid juice, juice concentrate, juice,
fruit juice syrup, fruit juice powder and solid drinks.
 REFERRENCES
[Link]
[Link]
422001467
[Link]
THANK
YOU VERY
MUCH!
Basic Principles
and Methods of
Vegetable Preservation

Reporter: Portallo, Charmaine

Objectives
Explain why preserving Discuss the fundamental
vegetables is essential principles that guide
esp. understanding the vegetable preservation.
need for preservation.
Briefly introduce Provide specific examples
various preservation of vegetable preservation
methods. techniques.
PRESERVATION
science that deals with the process of
prevention of decay or spoilage of the food
thus allowing it to be stored in a fit condition
for future use (Singham, 2020)

Preserving vegetables is essential for

extending their shelf life, ensuring food
security, and minimizing waste.
 Physical Chemical Microbial
Changes Changes Changes

Color, Flavor, Texture, Carbohydrates, Fats, Mould, Yeast, and

Taste, and etc. Proteins, Vitamins, and Bacteria
Minerals
Objectives Importance
Increases the shelf life of
Making food safe for
food
consumption
Retain the quality of food
Removal of unwanted
(color, texture, flavor,
matter from food
nutritional value
Increases digestibility
Increase food supply
Enhance flavor, color, and
Adds variety to the foods
taste
Decrease wastage of food
Minimize nutrient loss
Make food available in off
Extending shelf life
season.
Why do we preserve food?

1. To increase the shelf life of the food

for increasing the supply.
2. To make the vegetables available
throughout the year.
3. To add variety to the diet.
4. To save time by reducing preparation,
time, and energy by fire.
5. To stabilise the prices of the food in
the market.
6. To improve the health of the
population.
 Prevention or delay of the

Principles of microbial decomposition of the food

Vegetable Prevention or delay of the self-

Preservation decomposition of the food.

Prevention of damage caused by

insects and rodents

Prevention against losses due to

mechanical causes
 Prevention or delay of the
microbial decomposition of the
food
Asepsis: means preventing the entry
of microorganisms by maintaining of
general cleanliness while picking,
grading, packing, and transporting
vegetables.

Examples: sterilizing equipment, using

clean containers, and ensuring hygiene
handling.
 Prevention or delay of the
microbial decomposition of the
food
Filtration: Fruit juice, beer, soft drinks,
wines, and etc. enter through bacteria
proof filter which is made of asbestos
pad or unglazed porcelain-type of
materials.

These filters contain the

microorganisms and allow the water or
juice to percolate through with or
without pressure.
Prevention or delay of the
microbial decomposition of the
food
Anaerobic Conditions: refers to an
environment without oxygen.

Some food preservation methods create

anaerobic conditions to inhibit microbial
growth.

Examples includes pickling (acidic environment)

and vacuum sealing (reducing oxygen
exposure)
Prevention or delay of the microbial
decomposition of the food
Exposing at high temperature: High temperatures kills or
inactivates bacteria, yeasts, and molds.

The process of sealing food stuffs hermetically (airtight,

protecting from outside agencies) in containers and
sealing them by heat for longer storage is called canning.

In the case of irradiation, the food is exposed to radiation

or various frequencies ranging from low-frequency
electromagnetic rays to high-frequency i.e. gamma rays
to destroy the microorganisms present in the food.
Prevention/ delay of the

Self-
decomposition
By destruction or inactivating the
enzyme- BLANCHING

Prevention/ delay the non-

enzymatic chemical reactions-
ANTIOXIDANT
 BLANCHING
Preserves the original color
and flavor.
Destroys certains enzymes
Treatment of vegetables with which are undesirable.
boiling water or steam for short Eliminates air
periods followed by cooling prior to Removes microorganisms
canning.
Removes astringent taste
It is a primary treatment which has and toxins.
to soften the tissues to facilitate
packaging.
Antioxidant
are substances which are used to protect the
food against deterioration caused by exposure
to the air

Neutralizing Free Radicals: preventing them from

causing oxidative damage, preserving the integrity
of food molucules.
Chelation Inhibitio: Non-enzymatic chel reactions
occur then metal ions (such as iron and copper) bind
to food components like proteins or lipids. This
binding can lead to undersirable chages in color,
flavor, and texture. Antioxidants interfere with
this process by binding to metal ions themselves,
preventing them from participating in chelation
reactions.
Antioxidant
Preserving Color and Flavor: Antioxidants, such as ascorbic
acid (vitamin C), tocopherols (vitamin E), and polyphenols, help
maintain the vibrant colors of fruits and vegetables. They also
prevent the breakdown of flavor compounds, ensuring that
food tastes fresh.
Extending Shelf Life: By inhibiting lipid oxidation, antioxidants
prolong the shelf life of products containing fats (like oils and
nuts). For example, BHA (butylated hydroxyanisole) and BHT
(butylated hydroxytoluene) are commonly used antioxidants in
processed foods to prevent rancidity.
Sources of
Antioxidants
Vegetable Oils Rich in tocopherols (vitamin E) and other
antioxidants
Animal Fats Contain natural antioxidants like Gellales
Provide ascorbic acid and phosporic acid,
Fruits and Vegetables act as antioxidants.
Some food additives, like lactic acid and
Processed Foods phospohoric acid, act as antioxidants.
Prevention or damage
by insects, animals, or
mechanical causes
deals with the prevention of damage caused
by various external agencies other than
micro-organisms and enzymes i.e. animals,
man, insects, rodents, etc.
Traditional Techniques of
Food Preservation
1. Salting
2. Drying
3. Smoking
4. Pickling
5. Fermentation
Salting Drying
Method: Exposing food to salt to Method: Removing moisture by
draw out moisture and inhibit exposing food to sun, wind, or
bacterial growth heat

Common use: Preserving meat Common use: Fruits, vegetables,

and fish and grains

Pros: Adds flavor, cost-effective, Pros: Simplicity, long shelf life, and
and chemical-free. natural preservation (sun drying
or use of equipment)
Cons: May not provide complete
protection against harmful Cons: Some nutrient loss due to
bacteria. heat exposure
Smoking Pickling
Method: Exposing food to smoke Method: Preserving food in vinegar
from burning wood or other or sal-water solution.
materials

Common use: Preserving flavor Common use: Flavorful

and inhibiting bacterial growth. preservation of vegetables and
fruits.
Pros: Flavor enhancement and
preservation. Pros: Tangy taste and extended
shelf life
Cons: Time consuming
Cons: May alter texture and color
Example: “Laing” dahon sa gabi
Fermentation
Method: Exposing food to
bacteria, yeast, or other
microoganisms.

Common use: Creating foods like

sauerkraut, kimchi, and yogurt.

Pros: Unique flavors and

preservation

Cons: Requires patience and may

not suit all palates.
Modern
Techniques of
Food Preservation
Canning
Pasteurization
Freezing
Irradiation
Advances in Packaging
Canning Pasteurization
Method: Sealing food in airtight Method: Heat treatment to kill harmful microorganisms.
containers and heating to kill
bacteria Pros: Dairy products, juices, and canned foods.

Pros: Long shelf life, convenience, Pros: Safety and extended shelf life
and safety
Cons: Mild flavor changes
Cons: Nutrient loss during
processing
Freezing Irradiation
Method: Rapidly freezing food to Method: Exposing food to ionizing radiation to kill
preserve freshness. bacteria

Pros: Retains nutrients and flavors Pros: Safety and extended shelf life

Cons: Requires freezer space Cons: Controversial due to public perception

Advances in Packaging
Method: Using innovative materials to protect food

Pros: Enhances shelf life and safety

Cons: Environmental concerns.

ADVANCES IN PACKING VEGETABLES
Modified Atmosphere (MA) and Controlled Active Packaging
Atmosphere (CA)
Active packaging materials interact with the food or its
These methods alter the composition of gases (such environment to enchance safety or quality.
as oxygen, carbon dioxide, and nitrogen) inside the
packaging to slow down ripening and microbial Benefits: Ethlene Scavenger absorb ethylene gas (which
growth. accelerates ripening) to extend shelf life.
Oxygene Scavenges remove excess oxygen, reducing
Examplle: Packaging lettuce in a low-oxygen oxidative reactions.
environment to prevent browning and wilting
Example: sachets with potassium permanganate or
minerals inside fresh produce package

Eco-Friendly
Intelligent Packaging Materials
Incorporates sensors, indicators, or labels to monitor
and communicate information about the food’s condition. Sustainable packaging made from renewable
Benefits: Real-time freshness assessment, temperature, resources or recyclable materials
tracking, and spoilage detection
Example: Biodegradable mesh bags from
Example: Smart labels that change color when the cornstarch for packaging potatoes or onions.
product s no longer fresh

Radio Frequency Identification (RFID) Tags

Tiny electronic tags embedded in packaging to track and manage
inventory.

Example: RFID Tags on crates of tomatoes to monitor storage

conditions and transport routes.
BASIC PRINCIPLES OF VEGETABLE PRESERVATION
Removal of Moisture Control of Temperature
Moisture is a breeding ground for bacteria and Temperature control is crucial to slow down
molds, leading to spoilage. Methods such as drying, enzymatic activity and microbial growth.
canning, and freezing remove moisture to inhibit Most preservation methods involve either
microbial growth. chilling (refrigeration) or freezing to
maintain vegetable quality.

Sterilization
Acidity of pH Control
Many vegetables can be safely preserved by adjusting Killing microorganisms through heat is a common
the acidity level, usually by adding vinegar or lemon preservation method. Techniques like blanching
juice. This inhibits the growth of bacteria and (briefly immersing vegetables in boiling water) or
preserves the vegetables. pasteurization (heating to a specific
temperature for a set time) help sterilize
vegetables before preservation.

Use of Preservatives
Natural or chemical preservatives, such as salt,
sugar, and certain additives, can extend the shelf
life of vegetables by inhibiting microbial growth.
References:
Sources:
1. Adhikary, T., & Kumar, D. H. (2021). Advances in Postharvest Packaging Systems of Fruits
and VegetablesIntechOpen
2. Alam, T. (Ed.). (2021)Packaging and Storage of Fruits and Vegetables: Emerging Trends
3. Rao, S., & Srivastava, A. (2017). Active and Smart Packaging Techniques in Vegetables. In
Advances in Postharvest Handling and Disease Management
4. [Link]
fbclid=IwAR0veHb5UqfnNhzZHH8mgNET99CRB4TERj6w3jHiXGbqNqzgFbvaABx-
lfk_aem_AbXQ4S7SNEZM75cqLmcZpa0QlADC0Xib8qMwAKjQd80mD81v9mLzKcMAOpWCsl
dgUjbGkHsH3JNYWqLgPN1XbUDJ#google_vignette
5. [Link]
preservation-239239153?
fbclid=IwAR2XEHcZ6eHtkMa0KS5RykxXD_2Oj49aVt5l9AqTGIojpvHHikbQNCvgcz0_aem_AbXI
5M6MlFA7iebbrFC34db6eXIwWklvqXwJ84medmg-NTJaYc7_chOoq_Z-
JXROaH91N4pPwi0pSYu0YvbI_Dnn
6. [Link]
7. [Link]
References:
VIDEO SOURCES
Canning
[Link]
Irradiation
[Link]
Blanching
[Link]
Salting
[Link]
Drying
[Link]
Dehydrating
[Link]
Smoking
[Link]
Pickling
[Link]
Fermentation
[Link]
References:
VIDEO SOURCE
Pasteurization
[Link]
Freezing
[Link]
Modified Atmosphere and Controlled Atmosphere
[Link]
Active Packaging
[Link]
Intelligent Packaging
[Link]
Eco-Friendly Materials
[Link]
Radio Frequency Identification (RFID) Tags
[Link]
[Link]
 BASIC PRINCIPLES
AND
METHODS OF PACKAGING
VEGETABLES

Presentation by
AJ KISH M. TABARES
OBJECTIVES
Provide an overview of the basic principles
underlying the packaging of vegetables.
Discuss various methods for packaging
vegetables.
Highlight the importance of proper
packaging in preserving the freshness and
quality of vegetables.
INTRODUCTION TO VEGETABLE PACKAGING:

Packaging plays a crucial role in

maintaining the freshness and
quality of vegetables from farm to
table. It serves to protect vegetables
from physical damage, moisture
loss, and contamination.
BASIC PRINCIPLES OF
PACKAGING VEGETABLES:
Protection: Packaging shields vegetables from external factors such
as physical damage during transportation, moisture loss, and
contamination from microorganisms, pests, or chemicals.
Preservation: Proper packaging helps to maintain the freshness,
flavor, texture, and nutritional value of vegetables, extending their
shelf life and reducing food waste.
Presentation: Packaging enhances the visual appeal of vegetables,
making them more attractive to consumers and aiding in marketing
efforts.
 METHODS OF PACKAGING VEGETABLES

BULK PACKAGING

Crates, bins, and pallets are

commonly used for transporting
large quantities of vegetables
from farms to distribution centers
or processing facilities
 METHODS OF PACKAGING VEGETABLES

CONSUMER PACKAGING

Retail packaging options include bags,

clamshells, and trays, which are
designed for individual or family-sized
portions and convenient display on
store shelves.
 METHODS OF PACKAGING VEGETABLES

Modified Atmosphere
Packaging (MAP):

MAP involves adjusting the

composition of gases surrounding
vegetables inside the packaging to
slow down ripening and decay, thus
extending shelf life.
 METHODS OF PACKAGING VEGETABLES

Vacuum Packaging:
Vacuum sealing removes air from the
packaging, creating an oxygen-free
environment that inhibits the growth
of spoilage microorganisms and
preserves freshness.
 METHODS OF PACKAGING VEGETABLES

Sustainable Packaging:
Eco-friendly options such as biodegradable
packaging, compostable materials, and
recyclable packaging aim to minimize
environmental impact and reduce waste in the
packaging industry.
 REFERENCES:

Brody, A. L., & Strupinsky, E. R. (2019). Active Packaging for Food

Applications. CRC Press.
Singh, R., & Heldman, D. (2020). Introduction to food engineering (4th
ed.). Academic Press.
Sheth, K. K., & Prasanna, H. R. (2019). Sustainable Packaging: A Review.
Materials Today: Proceedings, 18, 3423-3429.
Yam, K. L., & Lee, D. S. (2008). Emerging Food Packaging
Technologies: Principles and Practice. Woodhead Publishing.
THANK YOU!
FUNCTIONS OF FRUIT
PACKAGING
Fruits and vegetables have very amount of water
content, i.e. 70 to 95%. Under environmental
conditions, rapid drying of the product causing
wilting, shrivelling and loss of rigidity due to loss of
moisture.
 FUNCTIONS OF PACKAGING
A. CONTAIN
to hold the products and keep them
secure until they are used. This is essential
for the efficient transportation, storage
and distribution of the product. The
containment part of the function following
points are to be consider
a) portion control
b) company reputation
c) consumer expectation
d) consumer convenience
 FUNCTIONS OF PACKAGING
B. PROTECTION
protection and preservation are most
important function as it protects the food
from physical, chemical, microbial and
microbial attack from the exterior and thus
has a decisive effect on the shelf life of
the product.
a) contamination
b) maintain quality
c) legislation (Codex, local legislation)
d) product consistency
e) company reputation
 FUNCTIONS OF PACKAGING
c. Inform
to identify the products a) nature of the contents
and assist in selling the b) legislation, Codex, and
product simultaneously other codes
some packages inform the c) nutrition
user about method of d) instructions for use
opening and/or using the e) elimination of fraud
contents. f) storage requirements
 FUNCTIONS OF PACKAGING

E. UNITIZATION
it is the assembly or grouping of single entity of a number of
individual items of products or packages that can be easily distributed,
marketed, or purchased as a single unit. Unitization reduces the
number of handlings required for physical distribution, thus, reduces the
potential for damage. Physical distributions are significantly reduced by
the unitization, while significant reductions in distribution costs are
affected.
 FUNCTIONS OF PACKAGING

F. ATTRACTION
Packaging plays an important role in marketing
and business It is an indispensable part of
marketing. Packing is the first impression and
experience which customer takes experience.
Advertisement is the important part of
attraction function.
processed FRUIT PRODUCTS

Food processing aims to make

food more marketable and
attractive to potential consumers,
often giving the processed food a
longer shelf-life.
 type of processed foods

canned fruIts

Canned fruits are fruits that have been

cooked and sealed in a can. This process
of preservation helps to extend the shelf
life of the fruits. Some examples of
canned fruits include pineapple, peaches,
apricots, and pears.
 type of processed foods

frozen frUITS
Frozen fruits are fruits that have been
quickly frozen to preserve their freshness.
Frozen fruits are a good source of
vitamins and minerals, and they can be
used in a variety of recipes. Some
examples of frozen fruits include berries,
mangoes, and pineapple.
 type of processed foods
DRIED FRUITS
Dried fruits are fruits that have had
most of their water removed. This
process concentrates the nutrients in
the fruits and makes them a portable
and shelf-stable snack. Some
examples of dried fruits include
raisins, cranberries, and [Link] to
keep the digestive system healthy by
promoting regular bowel movements.
 type of processed foods

FRUIT JUICES

Fruit juices are beverages made from the

pressed or crushed juice of fruits. Fruit
juices can be a good source of vitamins
and minerals, but they are also high in
sugar. Some examples of fruit juices include
orange juice, apple juice, and grape juice.
references:
Morya, S. (2019). Packaging of fruits and vegetables. Retrieved at
[Link]
d_Vegetables

Gelgoog (2019). Processed Fruit Examples: A guide to understanding the

different types. Retrieved at [Link]
fruits-examples-a-guide-to-understanding-the-different-types/
 Basic Principles of From
Fruit Packaging fresh
and
best
quality
fruit

Fruit packaging plays a crucial role in preserving the

quality and extending the shelf life of fruits. It involves
Made with Love
for your Tummy!
various principles and methods to ensure that fruits
reach consumers in optimal condition.
 Objectives

• Provides understanding of basic principles like protection,

ventilation, size optimization, material selection,
sustainability, and branding.
• Highlights various fruit packaging methods like trays,
pouches, modified atmosphere packaging, and vacuum
sealing.
• Emphasizes importance of effective fruit packaging for
preserving quality, extending shelf life, minimizing waste, and
enhancing marketability.
Principles of Fruit Packaging:

1. Protection: Ensure fruits are shielded from physical damage, moisture loss, and
contamination during handling, transportation, and storage.
2. Ventilation: Facilitate airflow within the packaging to prevent the buildup of
ethylene gas, which can accelerate ripening and spoilage.
3. Size and Shape Optimization: Design packaging to match the size and shape of
the fruit, minimizing empty space and preventing shifting.
4. Material Suitability: Select packaging materials based on their suitability for the
specific fruit, considering factors such as durability, breathability, and environmental
impact.
5. Sustainability: Embrace eco-friendly packaging options to minimize waste and
reduce the environmental footprint of fruit packaging operations.
6. Branding and Marketing: Leverage packaging as a tool for branding and
marketing by incorporating eye-catching designs, informative labeling, and innovative
formats.
Methods of Fruit Packaging:

1. Trays and Clamshells: Utilize trays or clamshell containers to

securely hold individual or multiple fruits, providing protection while
allowing for easy display and handling.
2. Pouches and Bags: Package fruits in pouches or bags made from
breathable materials, which maintain freshness while allowing for
ventilation.
3. Boxes and Cartons: Use cardboard or corrugated boxes and
cartons to transport larger quantities of fruits, providing robust
protection during shipping and storage.
4. Wrapping: Wrap individual fruits or small quantities in protective
materials such as plastic film or foam sleeves to prevent bruising and
damage.
Methods of Fruit Packaging:

5. Modified Atmosphere Packaging (MAP): Modify the

atmosphere within the packaging to control oxygen and carbon
dioxide levels, extending the shelf life of fruits by slowing down the
ripening process.
6. Bulk Packaging: Employ bulk packaging methods such as bins
or crates for transporting large volumes of fruits, providing efficient
handling and storage solutions.
7. Vacuum Packaging: Remove air from packaging to create a
vacuum-sealed environment, extending the shelf life of fruits by
reducing oxidation and microbial growth.
8. Palletizing: Arrange packaged fruits on pallets for efficient
transportation and storage, ensuring stability and minimizing the risk
of damage during handling.