Appendix 2.

Group: 216006_1
Students:
Sandra Milena Toro Leal
German Garcia Gualdron
Gloria Stefanny Cabarcas Caro
Lizeth Vanessa Pinzon Fino
Dewin Alberto Palacin Gonzalez

Specific Product selected for the group: Fresh, cut or processed fruits and vegetables (whole strawberries)
1. Traditional and novel packaging (active, intelligent and/or biodegradable) available in the market for the selected product
Table 1.
Traditional and novel packaging (active, intelligent and/or biodegradable) available in the market for the selected product
Packaging Description Image
Strawberries are prone to microbiological contamination in the field or during harvesting, transportation and Image 1.
marketing, caused mainly by molds and yeasts, some of which can cause infections or allergies. Traditional
packaging has limitations when it comes to increasing the shelf life of strawberries, as well as improving its
Active microbiological safety, which raises the need to develop new technologies that allow extending its shelf life,
such as active packaging. In addition to extruded polystyrene trays (porex, foam, absorbent trays can be
created. In this case, the thermoformed trays have small alveoli at the bottom, capable of retaining the exuded
liquid from the packaged foods. The liquid stays in these small holes (mechanical absorption) due to surface
tension and will only come out when you turn the tray upside down and give it a few small taps.
 Fountain: BANDEJAS
ABSORBENTES, 2017
Smart packaging determines the degree of ripeness of tropical fruits and interacts with the consumer Image 2.
ILIP presents Smart Ripe, an innovative intelligent packaging that combines the traditional functions of
containment, protection and conservation with others aimed at providing the supply and value chain and the
consumer with information on the ripening of the fruit through the control of quality parameters
characteristic. ILIP has developed Smart Ripe in collaboration with Radio6ense, a spin-off of the University
of Rome Tor Vergata, which has studied the battery-free RFID tag and the external reader, and with the
Smart/Intelligent Department of Agricultural, Forestry and Food Sciences (DISAFA) of the University of Turin, which has
carried out a control and assessment of the quality of the fruits.
In smart packaging, manufacturers constantly develop new solutions with different types of indicators that
are useful and interesting. Today we find these latest news:
Time/temperature. As we imagine, these containers seek to control the temperature and storage time of the
product. Thanks to this monitoring, it can be recognized if the food was exposed to inadequate storage
conditions.
Freshness. These packages can detect deterioration or lack of freshness of food, through the perception of
volatile metabolites such as carbon dioxide or others that are naturally released when the product loses its
optimal eating condition.
Leaks. The indicators on these packages react to the presence or absence of gases such as oxygen or carbon
dioxide, correctly monitoring the quality of the food.
Inks. Thermochromic inks in smart packaging are the latest trend that allows the correct temperature of the
food to be shown for consumption. For example, it identifies whether the product is hot or cold.
Biodegradable Paper pulp packaging Image 3.

Containers made from recycled paper pulp and starch are primarily used for small fresh produce packaging.
They are available in a wide variety of shapes and sizes, at a relatively low cost, are biodegradable and made
from recirculated and recyclable materials. This type of packaging has a shorter use time since considering
that the decomposition of products such as strawberries that are fast can see their structure compromised,
they are low cost but also momentary in use.
 Others At Darnel we find a way to contribute to the environment by giving plastic a new opportunity. Our line of Image 4.
resq® products is manufactured with a minimum of 70% post-consumer recycled material from bottles and
packaging, meeting all FDA standards as they are suitable for contact with food.

2. Physicochemical, nutritional and sensory characteristics of food or beverage

Characteristics Description
Physicochemical The strawberry is a fruit with a conical or almost round shape, of variable size depending on the species (from 15
to 22 mm in diameter), crowned by green sepals, red in color and with a flavor that varies from acidic to very sweet.
What most characterizes this fruit is its intense aroma.
The chemical composition of strawberries is 89.6% water, 7% carbohydrates, 0.7% proteins, 0.5% lipids and 2.2%
fiber (Moreiras et al. 1992). The sugar content in the strawberry (from the edible portion) is 2.6% glucose, 2.3%
fructose and 1.3% sucrose.
Nutritional Strawberries and strawberries are fruits with low energy content, whose main
component—after water—is carbohydrates (with a
moderate amount, around 7% of its weight), mainly: fructose, glucose
and xylitol.
Source of vitamin C, with a percentage even higher than that found in oranges. A
average serving of strawberries, 150 g, contains 86 mg of vitamin C; while an orange
medium, 225 g, contains 82 mg. Although, in either case, the intakes
 recommended daily intake for this vitamin (60 mg) is more than exceeded.
Strawberries contain various organic acids, among which are: citric acid,
malic acid, oxalic acid, and also contain small amounts of salicylic acid.
Sensory Shape: Similar to a cone or a heart.
They vary in size, strawberries are larger
smaller than the strawberry.
Color: Bright red to red-orange.
Smell: Unmistakable perfume, when
Ripe they give off an intense aroma.
Flavor: Sweet when ripe. The sweet taste
detected on the tip of the tongue.
Touch: Soft and juicy texture. They get rid of
easily in the mouth. They don't peel.
YOU MUST ALWAYS WASH THEM BEFORE
TO EAT THEM
3. Main reactions or processes of physicochemical, microbiological and sensory deterioration of the selected food or beverage during storage
Main reactions or deterioration processes Description
Physicochemical In the strawberry, the main physicochemical factors of decomposition are that this fruit has
a large amount of liquids and its high respiration rate, which makes it more susceptible and
time is its enemy since it tends to lose its liquids and rot easily, giving way to the appearance
of other factors that affect your condition. In psychochemical factors when dealing with
strawberries it is important to take into account the variety of strawberry and its classification
according to its quality since the flavor, smell and nutritional properties that they can offer will
depend on this, the most sought after classifications are the 3 and 4 that usually have higher
qualification aspects. Nestlé, R. (2022, 15 febrero)

Microbiological In strawberries, at a microbiological level, we have two species of fungi that cause the fruit
to rot easily: Botrytis cinerea, which covers the fruit with a cottony gray mold that quickly
rots the fruit, and Rhyzopus stolonifer, which are spores that are transported by air. infecting
nearby fruit, causing loss of juiciness, also leading to fruit rot. In the management of
 strawberries, the factors to consider are the possible contaminants that strawberries may have in
their first part of production, which is the harvest and post-harvest in which they can be infected
with various molds such as Fusarium sp., Phytophthora sp., Rhizoctonia sp. ., Rhizopus sp., Pythium
sp., Cladosporium sp., Alternaria sp.

Nestlé, R. (2022, 15 febrero).

Sensory With the aforementioned factors, which are the main causes of fruit rot, they cause changes
in the sensory appearance of the fruit, such as: discoloration of the fruit, appearance of
brown stains, putrid odors, soft texture that is simply Sour and inedible flavors can be
noticed and tasted, as well as a rancid and fermented smell.

4. Indicate the conservation requirements (Temperature, Humidity, Oxygen, Preservatives, Stiffness/Resistance of the packaging, Controlled
or modified atmospheres) and additives, sensors or other additional substances or agents to preserve the product, for example: gases
(modified atmosphere), antioxidants, antimicrobials, ripening sensors, among others.
Additives, sensors or other additional
Conservation requirements Description
substances to preserve the product
Temperature Strawberries are very delicate fruits and it is Cold chains are essential for proper
essential to maintain cold chains. This fruit must maintenance, which is why cold rooms with
be kept between 0°C and 5°C to avoid product temperature regulators are the most
loss. (The Key to Success for the Survival of appropriate option.
Strawberries - Tecnopol, s. f.)
Humidity The relative humidity required to maintain the Maintaining humidity is important to avoid
good condition of the strawberry is between 90% losing properties in the food. This can be
and 95%. (The Key to Success for the Survival of provided through a cold room with specific
Strawberries - Tecnopol, s. f.) adjustments for the product.
Oxygen Ideal for maintaining the freshness of fruits and With the active packaging chosen for the
their conservation, the ideal is to maintain the packaging of the fruit, it is ideal since these
environment in which oxygen, carbon dioxide and help to regulate and increase the shelf life
nitrogen are regulated. Orozco (2023) of the strawberry.
Preservatives In general, fresh products are sought. In this case, This type of preservatives can increase the
strawberries are a product highly appreciated for value of the product or decrease it, due to
their freshness and that they maintain their this the importance of packaging which
original flavors, although preservatives are also must favor the product.
used to help extend their useful life, such as
remover, a substance that is degradable and not
contaminant which helps preserve the fruit. Aires,
E. B. (2013, August 5).
Stiffness / Resistance of the packaging The active packaging is made of plastic that is This type of packaging not only allows the
reusable or environmentally friendly, helping to fruit to be transported in optimal
control the environment within it, and is highly conditions, it also offers marketing
resistant. characteristics since the product stands out.
Controlled or modified atmospheres Controlled atmospheres The aim is to maintain the product with the
appropriate environment to maintain its
freshness and its main or authentic
properties to offer quality and fresh
products.
polyphenols Polyphenols are plant-based compounds with According to ''(Diaz, 2017)'' This is the case
powerful antioxidant properties found in many of some students from the National
fruits and vegetables such as blackberries, olive University of Mexico, who are working on
oil, blueberries, and grapes. They help delay the development of an avocado extract
cellular aging. coating to preserve strawberries.

This coating is made from

carboxymethylcellulose, an organic
compound derived from cellulose, as well
as type B gelatin, glycerol and avocado peel
compounds. The conservation of
strawberries with this coating has exceeded
two weeks. This is because the avocado
 peel is antioxidant and has antifungal and
antibacterial properties.
* Only complete the conservation requirements that apply to the selected product.
5. According to the properties of the selected packaging material (Phase 2), indicate if it meets the storage conditions of the product
considering the processes of permeability to water vapor water vapor and gases, absorption, diffusion and migration of compounds from
the packaging to the product.
Meets Relate the barrier properties and characteristics of the packaging material to the conservation
Transfer phenomena requirements and indicate: Does the packaging meet the product conservation requirements or
YES NO
not? Justify the answer
PET can provide an effective barrier against water vapor transfer, which can be advantageous when
X packaging fresh strawberries to maintain their quality
Permeability to water
vapor
X PET has low gas permeability, meaning it is effective at protecting strawberries from exposure to
oxygen, carbon dioxide and other gases that could accelerate spoilage.
Permeability to gases
X PET is generally considered a non-absorbent material, so it should not contribute significantly to the
absorption of liquids in fresh strawberries packed in this material.
Absorption
X PET is known to have a low gas diffusion rate, meaning it can provide an effective barrier to reduce
Diffusion the transfer of oxygen and carbon dioxide, thus helping to preserve the freshness of strawberries during
storage and transportation.
Migration of X PET is generally considered a safe material for food packaging and is expected not to migrate unwanted
compounds from compounds to the fresh strawberries packaged in it. PET is considered a safe packaging material for
packaging to product food, as it is resistant to the migration of unwanted compounds into food.
6. Sanitary requirements at national and international level. Establish the critical or relevant aspects established in the national or international
regulations for the commercialization of the selected product. Present the tables, specific or critical limits of the physicochemical and quality
properties determined by the legislation to market the product.
Colombian Technical Standard NTC 4103 for Strawberries
CALIBER
It is determined by the maximum diameter (close to the calyx) of each fruit as indicated in section 5.1, according to the following scale:
Image 5.
Chandler variety strawberry calibers

Fountain: Ingeniero035, 2018

REQUIREMENTS AND TOLERANCES
GENERAL REQUIREMENTS
All Chandler variety strawberry categories must be subject to the requirements and permitted tolerances. Additionally, they must have the following
physical characteristics:
The fruits must be whole.
They should have the characteristic shape of the Chandler variety strawberry.
They must be healthy (free from insect attacks and/or diseases, which detract from the internal quality of the fruit).
They must be free of abnormal external humidity caused by poor handling in the post-harvest stages (collection, collection, selection, classification,
adaptation, packaging, storage and transportation).
They must be free of any strange odor and/or flavor (coming from other products, packaging or containers and/or agrochemicals with which they
have been in contact).
They should appear fresh and have a firm consistency.
They must be free of foreign materials (soil, dust, agrochemicals and foreign bodies) visible in the product or in its packaging. For the fresh market,
the fruits must have the calyx and peduncle well attached to the fruit, and they must also be green in color and present a cool.
The peduncle should measure 8 to 10mm in length.
The color of the fruits must be homogeneous depending on the state of maturity defined in the color table (see Figure 4).
Pesticide residues must not exceed the maximum limits established in the Codex Alimentarius or those required by the country of destination.
(Ingeniero035, 2018)
MATURITY REQUIREMENTS
The maturity of the Chandler variety strawberry is visually appreciated by its external color. Its condition can be confirmed by determining total
soluble solids, titratable acidity and maturity index.
Taking into account that the strawberry begins its maturity from the apex towards the calyx (see Figure 4), the following is the description that
relates the color changes to the different stages of maturity:
COLOR O: well developed greenish white fruit
COLOR 1 the fruit is greenish white with some red areas in the apical area.
COLOR 2: increases the red area in the apical area.
COLOR 3: the red color covers up to the middle area of the fruit and the area of! Calyx has pinkish hues.
COLOR 4: increases the red area towards the calyx area.
COLOR 5: the intensity of the red color increases and begins to cover the region near the calyx.
COLOR 6: the red color is intense and covers the entire fruit.
(Ingeniero035, 2018)
Image 6.
Chandler variety strawberry color chart.

Fountain: Ingeniero035, 2018

SPECIFIC REQUIREMENTS
Total soluble solids
The minimum and maximum values of total soluble solids, determined as indicated in section 5.2, presented by each of the states identified in the
color table (see Image 3), are the following: (Ingeniero035, 2018)
Image 7.
Total soluble solids content expressed as degrees Brix (°Bx) according to the color table
Fountain: Engineer035, 2018
Titratable acidity.
The minimum and maximum values of the percentage of citric acid, determined as indicated in section 5.3, that presents each of the states identified
in the color table (see Image 4), are the following:
(Ingeniero035, 2018)
Image 8.
Titratable acidity expressed as a percentage of citric acid, according to the color table

Fountain: Engineer035, 2018

Maturity index
The minimum values of the maturity index, determined as indicated in section 5.4, presented by each of the states identified in the color table (see
Image 5), are the following:
(Ingeniero035, 2018)
Image 9
Minimum maturity index according to color table

Fountain: Engineer035, 2018

For its commercialization, it must be taken into account that the Chandler variety strawberry is a non-climacteric fruit (see section 2.1.4).
The degree of maturity must allow the handling and transportation of the fruits, without any deterioration until their final destination. (Ingeniero035,
2018)
TOLERANCES
Quality and size tolerances are allowed in each packaging unit for products that do not meet the requirements of the indicated category.
Quality tolerances
Extra category. Up to 5% by number or weight of fruits that do not correspond to the requirements of this category, but meet the requirements of
category I, are allowed.
Category I. Up to 10% by number or weight of fruits that do not correspond to the requirements of this category, but meet the requirements of
category II, are allowed.
Category II. Up to 10% in number or weight of fruits that do not meet the requirements of this category, nor the general requirements defined in
section 3-1, are allowed, with the exception of products with severe bruises or unhealed wounds.
Gauge Tolerances
For all categories, up to 10% in number or weight of fruits that correspond to the size immediately lower or higher than that indicated on the
packaging is accepted. (Ingeniero035, 2018)

• The traces left by pesticides in treated products, or those left by veterinary medicines in animals, are called “residues”.

Pesticide residues
A maximum residue limit (MRL) is the maximum residue level of a pesticide that is legally permitted in food or feed (both in and on the surface)
when pesticides are applied correctly in accordance with good agricultural practice.
Image 10.
That said, the codex alimentarius establishes the following MRLs for strawberries:
Fountain: CODEX ALIMENTARIUS, s/f

Bibliografía
Claudia Albrecht, N. Z. ( 2019). Claudia Albrecht, Natasha Zizich, Sofía Garnero Zurlo, Matías Scavuzzo,. Córdoba: Copy-Rápido.

Aires, E. B. (2013, 5 agosto). Un conservante natural alarga la vida de las fresas. heraldo.es.
https://www.heraldo.es/noticias/sociedad/2013/08/05/un_conservante_natural_alarga_vida_las_fresas_244710_310.html#:~:text=El%20quitosan
o%2C%20un%20biopol%C3%ADmero%20no,un%20mayor%20tiempo%20de%20almacenamiento.
BANDEJAS ABSORBENTES. (2017, abril 18). Blogspot.com. https://bandesuralcala.blogspot.com/2017/04/bandejas-absorbentes.html
CODEX ALIMENTARIUS (s/f). FB 0275 - Fresas (frutillas). FAO. https://www.fao.org/fao-who-codexalimentarius/codex-
texts/dbs/pestres/commodities-detail/es/?c_id=116
Diaz, A. (2017, agosto 21). La innovación se vuelca con la conservación de la fresa. Viveros california.
https://www.viveroscalifornia.com/curiosidades/envase-conservacion-plantas-fresas
Ilerfred, P. (2023, julio 4). Arándanos, frambuesas, fresas y moras en Atmósfera Controlada > Ilerfred > Frío Industrial, Atmósfera Controlada,
Refrigeración, Humidificación, Secaderos, Reparación, Compresores. Ilerfred.com. https://www.ilerfred.com/arandanos-frambuesas-
fresas-y-moras-en-atmosfera-controlada/
Ingeniero035 (2018, april 2). Norma Técnica Colombiana NTC 4103 Para Fresa. DOKUMEN.SITE. https://dokumen.site/download/norma-
tecnica-colombiana-ntc-4103-para-fresa-a5b39ef7550c94
La clave del éxito para la supervivencia de las fresas - Tecnopol. (s. f.). Tecnopol. https://tecnopol.mx/la-clave-del-exito-para-la-supervivencia-de-
las-fresas/#:~:text=Las%20fresas%20son%20frutas%20delicadas,%2D95%25%2C%20incluso%20superior.
Nestlé, R. (2022, 15 febrero). Conoce cómo conservar fresas. Recetas Nestlé. https://www.recetasnestle.com.mx/escuela-sabor/ingredientes/como-
conservar-fresa#:~:text=Las%20fresas%20son%20una%20fruta,comestibles%20en%20muy%20poco%20tiempo.
Orozco, B. (2023, 23 noviembre). Importancia del empaque con atmosfera modificada. Americas Maquinaria.
https://americasmaquinaria.com/importancia-del-empaque-con-atmosfera-modificada/