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RAJSHAHI UNIVERSITY OF ENGINEERING & TECHNOLOGY,RUET.

Lab Report

Course No.: CFPE 4112

Course Name: Food Packaging, Transportation and Storage Sessional

Submitted To Submitted By

Md. Sajjad Hossain Kamran Siddique

Assistant Professor Roll: 1811027
Department of Chemical & Food Process Department of Chemical & Food process
Engineering, RUET. Engineering, RUET
 INDEX

Experiment No. Experiment Name

01 Study on packaging symbols

02 Study on the application of plastic, glass and metal as food

packaging materials
03 Determination of water vapor transmission rate of packaging
materials through processed product
04 Study on different conventional packaging materials on shelf-life
extension of banana.
Exp. No.: 01
Name of the experiment: Study on packaging symbols

Introduction:
Many types of symbols for package labelling are nationally and internationallystandardized. For
consumer packaging, symbols exist for-
 Product certifications,
 Trademarks,
 To communicate aspects of consumer use and safety. Recycling directions,and
 Package environmental claims have special codes and symbols.

Bar codes, Universal Product Codes, and RFID (radio-frequency identification) labels are
common to allow automated information management. Shipments of hazardous materials or
dangerous goods have special information and symbols as required by UN, country, and
specific carrier requirements.

With transport packages, standardized symbols are also used to aid in handling. Some
common ones are shown below while others are listed in ASTM D5445 "Standard Practice for
Pictorial Markings for Handling of Goods" and ISO 780 "Pictorial marking for handling of
goods".

Five different type of food product and their packaging symbols:

Product Manufacturer Packaging Symbols Significance of Symbols

Dan cake- DAN FOODS 1. 1. BSTI symbol.
Chocolate LIMITED BSTI stands for Bangladesh Standards
layer cake and Testing Institution. The institution
playing an important role in developing
and promoting industrial
standardization all over the country.
They provide necessary certifications to
run a business. Having a BSTI license
numberis must.
 2. 2. Halal certified symbol
Halal is an Arabic word that means
permissible. A Halal certified product
means that the product is permissible
oracceptable in accordance with Islamic
law.
Offering Halal certified products allows
Muslim consumers to be confident that
the products they use are in alignment
with their culture and beliefs.

3. 3. Barcodes
Barcodes are applied to products as a
means of quick identification. It helps to
provide automated information to the
consumers.

4.
4. The Tidy Man
This is a prompt to dispose of litter with
care. It is there to remind people to place
their rubbish in a rubbish bin rather than
dropping it on the floor. It is also aimed
at making people aware that they have a
responsibility to keep the environment
around them tidy and litter free.
Sometimes the symbol is called the ‘be
environmentally friendly’ symbol.
Cocola Cocola Food 1. 1. BSTI symbol.
Chocolate Products BSTI stands for Bangladesh Standards
Cream Limited and Testing Institution. The institution
Wafer playing an important role in developing
Biscuit and promoting industrial
standardization all over the country.
They provide necessary certifications to
run a business. Having a BSTI license
numberis must.

2. 2. Halal certified symbol

Halal is an Arabic word that means
permissible. A Halal certified product
means that the product is permissible
oracceptable in accordance with Islamic
law.
Offering Halal certified products allows
Muslim consumers to be confident that
 the products they use are in alignment
with their culture and beliefs.
3. 3. The Tidy Man
This is a prompt to dispose of litter with
care. It is there to remind people to place
their rubbish in a rubbish bin rather than
dropping it on the floor. It is also aimed at
making people aware that they have a
responsibility to keep the environment
around them tidy and litter free.
Sometimes the symbol is called the ‘be
environmentally friendly’ symbol.
4. 4. HACCP Certified
Hazard Analysis Critical Control Point
(HACCP) is a management system in
which food safety is addressed through
the analysis and control of biological,
chemical, and physical hazards from raw
material production, procurement and
handling, to manufacturing, distribution
and consumption of the finished
product.

5. 5. ISO Certified
ISO creates documents or standards that
provide requirements, specifications and
guidelines.
ISO certification is a seal of approval from
a third party body that a company runs to
one of the international standards
developed and published by the
International Organization for
Standardization (ISO).
6. 6. Barcodes
Barcodes are applied to products as a
means of quick identification. It helps to
provide automated information to the
consumers.
Bashundhara Bashundhara 1. 1. HACCP Certified
Fortified Group Hazard Analysis Critical Control Point
Soybean Oil (HACCP) is a management system in
which food safety is addressed through
the analysis and control of biological,
chemical, and physical hazards from raw
material production, procurement and
handling, to manufacturing, distribution
and consumption of the finished
product.
2. 2. Company logo
It is the logo of Coca Cola Company. It
helps a consumer to recognize the
product.

3. 3. The Tidy Man

This is a prompt to dispose of litter with
care. It is there to remind people to place
their rubbish in a rubbish bin rather than
dropping it on the floor. It is also aimed
at making people aware that they have a
responsibility to keep the environment
around them tidy and litter free.
Sometimes the symbol is called the ‘be
environmentally friendly’ symbol.
4. 4. BSTI symbol.
BSTI stands for Bangladesh Standards
and Testing Institution. The institution
playing an important role in developing
and promoting industrial
standardization all over the country.
They provide necessary certifications to
run a business. Having a BSTI license
numberis must.
5. 5. Barcodes
Barcodes are applied to products as a
means of quick identification. It helps to
provide automated information to the
consumers.
Shezan Sajeeb Group 1. 1. BSTI symbol.
Classic of Companies BSTI stands for Bangladesh Standards
Mango Fruit and Testing Institution. The institution
Drinks playing an important role in developing
and promoting industrial
standardization all over the country.
They provide necessary certifications to
run a business. Having a BSTI license
numberis must.
2. 2. Halal certified symbol
Halal is an Arabic word that means
permissible. A Halal certified product
means that the product is permissible
oracceptable in accordance with Islamic
law.
Offering Halal certified products allows
Muslim consumers to be confident that
the products they use are in alignment
with their culture and beliefs.
3. 3. Mobius Loop
This denotes that a product can be
recycled. They are seen on many
packages. It is aimed at encouraging the
consumer to recycling packaging rather
than throwing it into a general rubbish
bin.
4. 4. ISO Certified
ISO creates documents or standards
that provide requirements,
specifications andguidelines.
ISO certification is a seal of approval
from a third party body that a company
runs to one of the international
standards developed and published by
the International Organization for
Standardization (ISO).
5. 5. The Tidy Man
This is a prompt to dispose of litter with
care. It is there to remind people to place
their rubbish in a rubbish bin rather than
dropping it on the floor. It is also aimed
at making people aware that they have a
responsibility to keep the environment
around them tidy and litter free.
 Sometimes the symbol is called the ‘be
environmentally friendly’ symbol.
Maggi Nestlé 1. 1. Halal certified symbol
masala Bangladesh Halal is an Arabic word that means
noodles permissible. A Halal certified product
means that the product is permissible
oracceptable in accordance with Islamic
law.
Offering Halal certified products allows
Muslim consumers to be confident that
the products they use are in alignment
with their culture and beliefs.
2. 2. HACCP Certified
Hazard Analysis Critical Control Point
(HACCP) is a management system in
which food safety is addressed through
the analysis and control of biological,
chemical, and physical hazards from raw
material production, procurement and
handling, to manufacturing, distribution
and consumption of the finished
product.
3. 3. Barcodes
Barcodes are applied to products as a
means of quick identification. It helps to
provide automated information to the
consumers.

4. 4. BSTI symbol.
BSTI stands for Bangladesh Standards
and Testing Institution. The institution
playing an important role in developing
and promoting industrial
standardization all over the country.
They provide necessary certifications to
run a business. Having a BSTI license
number
is must.
5. 5. The Tidy Man
This is a prompt to dispose of litter with
care. It is there to remind people to place
their rubbish in a rubbish bin rather than
dropping it on the floor. It is also aimed
at making people aware that they have a
responsibility to keep the environment
around them tidy and litter free.
Sometimes the symbol is called the ‘be
environmentally friendly’ symbol.
Exp. No.: 02
Name of the experiment: Study on the application of plastic, glass and metal as food packaging
materials

Objective:
 To investigate the use of plastic, glass, metal, and paper as different foodpackaging
materials with advantages and disadvantages

Introduction:
Packaging materials provide a means to preserve, protect, merchandise, market and distribute
foods. They play a significant role in how these products reach the consumers in a safe and
wholesome form without compromising quality. The relationship between the food and
contact with the packaging material continuouslyinteract and contribute to changes that can
occur over time in these products.
It is therefore important that several factors are considered when choosing the rightpackage
for a particular food product. Generally, the packaging material may eitherbe rigid or flexible.
Food industries have to decide which packaging material will bemore appropriate for their
food product taking note of the advantages and disadvantages of their choice. Perhaps what
other attributes can be incorporated in the packaging material based on the end use
properties of the food product

The main packaging materials used for foods are

 metal (tin plate, aluminum),
 glass,
 paper and its products, and
 plastics.
In addition, combined packaging materials, such as filmlaminates,
and plastic-coated glass or metal, are used

World packaging materials consumption

Application of food packaging materials:
Type of food packaging: Plastic/Metal/Glass

Product name Brand name Manufacturer Reason behind the selection of packaging materials
Carbonate PEPSI Transcom Plastic (PET) is used as packaging material for this
d Beverages product.
Beverages Limited  Carbonated drinks (pepsi) contain
carbonated water, flavour, colour,
sweeteners and preservatives.
CO2 gas from pure source is dissolved in water. A
variety of ingredients like flavouring agents,
colouring agents, preservatives, artificial
sweeteners, antioxidants and foaming agents are
then added.
 Two major deteriorative changes that occur in this
product are the loss of carbonation and
rancidification of essential flavouring oils. The first
is largely a function of the effectiveness of the
package in providing a barrier to gas permeation.
 Hence, the carbonated drink package requires a
container that will hold pressure and not
contributeoff flavours.
 Among the plastic containers, PET bottles are the
most preferred packaging material for packaging of
this type of soft drinks.
 Soft drinks have a maximum permissible level of
and 40ppm for cola drinks while the water loss is of
the order of 1%. Also, the loss of CO2 through the
wall must be allowed for. While increasing
thickness will decrease the rate of CO2 permeation,
the cost of the bottle, will also increase and so a
compromise has to be made. Other problems to be
considered in plastic containers are creep and
elastic deformation.
 The polyethylene terephthalate (PET) bottle
satisfies most of the requirements for packaging of
carbonated soft drinks.
 Improved blow moulding techniques and bi-axial
stretching have made PET container to be
 pressurised due to its strength, dimensional
stabilityand precision.
 Also, they have a glass like appearance, good
transparency, lustre, chemical inertness and
unbreakability.

Condense Danish Danish Metal can is used as packaging material for this
dMilk Condense Condense product.
d Milk d Milk BD  Fresh milk undergoes a vacuum process that
Limited - evaporates over half the volume of water and
Partex Star concentrates the nutritive part of the milk.
Group Condensed milk is basically evaporated milk with a
lot of sugar added (up to 2-1/3-cups per 14-oz. can)
before it’s canned.
 Cylindrical cans are used containers for condensed
milk. They are made from rigid steel or aluminum.
 They are capable of withstanding pasteurization
andsterilization processes and still act as good gas
and light barriers.
 Important characteristics of these containers are
their design for easy opening, inexpensive costs,
ease of processing on high-speed lines, and
recyclability.
 While glass is heat resistant, it is also heavy and
fragile. Metal are used to make cans for sweetened
condensed milk for these advantages.
 The metal can also has advantages for handling and
storage.
Jam Ruchi Mixed Square Food & Glass jar is used as packaging material for this product.
Fruit Jam Beverage  Jams have a unique ingredient composition, which
Limited requires packaging material that is inert and
unreactive.
 Glass is nonporous and impermeable, so there are
no interactions between glass packaging and
products toaffect the flavor of food and beverages.
 The acidic part can react with packaging materials
such as plastic and metal, which can alter the flavor,
taste, and quality of the product
apart from affecting the health of consumers
 negatively. This problem can be corrected by just
using a glass jar for packaging jam.
 Glass has an almost zero rate of chemical
interactions, ensuring that the products inside a
glassbottle keep their strength, aroma, and flavor.
 The proper heat transmissions are necessary to
assure the proper taste and flavor of the packed
jam. Glass allows 5-10 times faster transfer of heat
than the plastic. This is because glass is made up of
natural materials such as sand and limestone, which
allow very fast dissipation of heat.
 Glass has a Premium and an Attractive Look: No
packaging material can beat glass in terms of these
criteria. Using glass jars can surely increase the
chances of sales of jam. A consumercan take the
last spoon of jam out of the jar without altering its
shape and beauty.
 Glass is the only widely-used food packaging
granted the Food and Drug Administration (FDA)
status. It is also considered the trusted and
proven packaging for health, taste, and the
environment.
 Increases Shelf Life: Any contact of the jam with air
or moisture can lead to the breeding of harmful
microorganisms, which can spoil the product
before the expiry date. The glass jars come with
airtight metal caps along with gas barrier property,
which does not allow any interaction between the
jam/jelly and air or moisture. Thus, it allows the
product to live longer and reduces costs associated
with early expiries due to contamination and
spoilage by harmful microorganisms.
Discussion:

ATTRIBUTE PLASTIC METAL GLASS

Weight Excellent Excellent Poor/Good
Recyclable Good Excellent Excellent
Refillable Good Poor Excellent
Transparent Excellent Poor Excellent
Shelf-Life Poor/Good Excellent Excellent
Breakability Excellent Good Poor/Good
Shape Retention Poor/Good Poor Excellent
Feels cold Poor Excellent Excellent
Exp. No.: 03
Name of the experiment: Determination of water vapor transmission rate packaging materials
…………………… through processed product.
Objectives:
 To examine the Water vapor transmission rate (WVTR)
 Compare WVTR between low density poly ethylene (LDPE) & polyethylene terephthalate (PET)
packaging materials
 To evaluate the influence factor of temperature and Relative humidity on WVTR

Introduction:

Consumers demand foodstuffs with superior quality or nutritional value as well as minimally
processed food retaining the fresh products’ features. Food products during storage are subject to
changes, resulting in adverse effects on quality, ranging from minor sensory defects to total spoilage.
The shelf life of food, defined as the period of time during which quality losses do not exceed a
tolerated level, can be decisively influenced by its packaging. One of the newer packaging methods
available today used widely in many types of food products is known as Modified Atmosphere
Packaging (MAP) (Davies, 1999).

MAP of foods is capable of significantly extending the shelf life of various products by altering the
relative proportions of the surrounding atmospheric gases. The gases normally used for MAP include
CO2, O2 and N2. Water vapor transmission rate (WVTR), is a measure of the passage of water vapor
through a substance. It is a measure of the permeability for vapor barriers. There are many industries
where moisture control is critical.

Moisture sensitive foods and pharmaceuticals are put in packaging with controlled WVTR to achieve
the required quality, safety, and shelf life. Plastic films are used extensively in food packaging due to
economic considerations and advantages in physical, mechanical, and chemical properties over other
packaging materials. However, moisture may permeate plastic packaging materials during storage,
resulting in a loss of food quality. For example, change in texture of food, change in color, thereby
affecting the sensory quality of a food.

Moisture subsequently adsorbs upon the surface of totally or partially dehydrated foods and
penetrates into the food, while oxygen may react with the food surface. Eventually, both events lead
to browning and rancidity. The time required for these processes is in part dependent upon the
physical and transport properties of the polymer. Therefore, the selection of the polymer to be used
for a particular food packaging application strongly influences its useful lifetime.

LDPE is used in food packaging because of their properties, like excellent transparency, outstanding
gloss, good hot tack and sealing properties etc. PET materials are also used in packaging. So it is
important to carry study on WVTR of LDPE since it have good demand in market and compare this
with PET materials. The most common international unit for the WVTR is g/m 2/day.

Materials Used:

 Water
 Egg
 Vanilla flavour
 CMC
 Sugar
 Wheat flour
  Milk Powder
 Baking powder
 Vegetable oil
 Salt

Packaging Materials Used:

1. LDPE packaging
2. Laminated foil (polyethylene terephthalate)

Apparatus required:

 Mixer m/c
 Weighing m/c
 Sealing m/c
 Baking oven
 Knife

Formulation of cake preparation:

Raw Materials Kg %
Water 0.140 7.000
Egg 0.320 16.000
Vanilla flavor 0.004 0.200
CMC 0.002 0.100
Sugar 0.548 27.400
Wheat flour 0.560 28.000
Milk Powder 0.020 1.000
Baking powder 0.008 0.400
Vegetable oil 0.394 19.700
Salt 0.004 0.200
2.000 100.000

Working procedures:

 For cake preparation the raw materials mixture at 180⁰C for 50±2 minutes were baked.
 After cooling, the cake was sliced with equal thickness and weight.
 The cake samples were packaged at two different packaging materials.
 The packages were sealed and kept them in ambient temperature for 1 weeks.
 Weight changes were recorded in day 0, 1, 4, 5, 6.
 WVTR was calculated in g/m2/day during 7 days of storage period.
Data table:

Table 01: Weight of sample at different day of preservation

Packaging Materials Samples Weight of sample at different day of preservation (g)

00 01 04 05 06
S1 24.4g 24.4g 24.4g 24.4g 24.4g
PET packaging S2 24.2g 24.2g 24.2g 24.2g 24.2g
S3 18.2g 18.3g 18.2g 18.2g 27.3g
S4 28.5g 28.6g 28.7g 28.6g 28.6g
LDPE packaging S5 28.2g 29.6g 28.3g 28.1g 28.2g
S6 30.4g 30.3g 30.4g 30.3g 30.3g

Table 02: Average weight of sample at different day of preservation

Packaging Materials Average weight of sample at different day of preservation (g)
00 01 04 05 06
PET packaging 22.267 22.3 22.267 22.267 21.97
LDPE packaging 29.03 29.5 29.13 29 29.03

Table 03: Parameter of sample at different day of preservation

Parameter at different day of preservation
00 01 04 05 06
Dry bulb temperature 22.5 °C 22.5 °C 19.9 °C 19 °C 20.1 °C
Wet bulb temperature 18.75 °C 20 °C 17.5 °C 17.2 °C 18 °C
Relative humidity 70 % 80 % 79 % 84 % 82 %

Table 04: Weight loss of sample at different day of preservation

Day PET Packaging Weight Loss of PET LDPE Packaged Weight Loss of LDPE
(Avg. weight) Packaging Product Packaging
0 22.267 0 29.03 0
1 22.3 -0.033 29.5 -0.47
4 22.267 0 29.13 -0.1
5 22.267 0 29 0.03
6 21.97 0.297 29.03 0

Fig. 01: Weight loss of PET packaging & LDPE packaging at different day of preservation
Calculation:
Average dry bulb temperature = 20.8 °C
Average wet bulb temperature = 19.29 °C
Relative humidity = 79 %

Discussion:
The weight of a cake made in the lab and packaged was measured in this experiment. There were
two different kinds of packaging used. One was PET packaging materials, and the other was LDPE
packaging materials. Both samples were stored at an average dry-bulb temperature of 20.8°C and an
average wet-bulb temperature of 19.29°C. Every day, the relative humidity was calculated using a
psychrometric chart. The calculated average relative humidity was 79%.

Now, it can be seen from the graph that, for PET packaging, weight loss was negative for day 1 and
that, as relative humidity increased on that day, weight was gained. On day 4, however, the curve's
slope was positive due to a drop in relative humidity. There was neither weight gain nor loss on day
5. The slope was positive on the final day, and the final weight was 21.97g, whereas the initial weight
was 22.267g.

The slope of the curve for the LDPE packaging was negative on days 1 and 4 as relative humidity
increased from day 0 to day 4. However, the slope for day 5 was favorable because weight loss
occurred. However, because there was no controlled relative humidity, the final product's weight was
the same as the initial product. Additionally, the packet sealing was not as good as needed.

Conclusion:

WVTR is very important in food packaging. A critical function of flexible packaging is to keep dry
products dry (e.g. potato chips, pretzels, fortune cookies etc.) and moist products moist (e.g. cheese,
muffins, chewing gum etc.). Without protective packaging, products will quickly gain or lose moisture
until they are at equilibrium with the environmental relative humidity. At this point, crispy products
are soggy, and chewy products are hard and dry. WVTR is the standard measurement by which films
are compared for their ability to resist moisture transmission. Lower values indicate better moisture
protection. With the water vapor transmission rate testing, effective quality control of food can be
guaranteed so as to improve the storage, transportation and shelf life results and prolong shelf life
span of the product.
Exp. No.: 04
Name of the experiment: Study on different conventional packaging materials on shelf life extension
of banana.
Objectives:
 To investigate the effect of different packaging materials on shelf-life extension of banana.
 To evaluate & compare better result for moisture content, physiological weight loss & total
soluble solid.

Introduction:
During storage, fruit and vegetables deteriorate through the action of spoilage microorganisms, which
become activated because of the changing physiological state of the fruit.
Banana is a very popular fruit due to its low price and high nutritive value. It is consumed both in fresh
and cooked form both as ripe and raw fruit. Banana is a rich source of carbohydrate and is rich in
vitamins particularly B. It is also a good source of potassium, phosphorus, calcium and magnesium.
The fruit is easy to digest, free from fat and cholesterol.
There are numerous techniques available to reduce the post-harvest losses namely controlled
atmospheric storage (CAS), modified atmospheric packaging (MAP), refrigeration etc. Out of these
technologies available, most widely used technique is MAP, as it provides advantage of low cost and
easy implementation at the commercial level. Modified atmospheric packaging (MAP) has also been
found to increase the shelf life of banana fruit
Perforation-mediated MAP potentially reduces the risk of anaerobiosis and microbial growth
associated with moisture condensation due to fluctuating temperatures. The exchange of O 2 and CO2
through perforations on the packaging film facilitates the achievement of the desired gas equilibrium
within the package.
The quality of banana is reduced and considerable amount is wasted, from harvesting to final
consumption. This loss can be kept at minimum by improving postharvest handling techniques
through the use of packaging materials or through improving traditional packaging practices.
Therefore, this study was aimed at the shelf life extension of banana using an appropriate packaging
material.

Materials Used
 Banana

Packaging Materials Used:

 Paper bag packaging
 LDPE packaging
 LDPE packaging with 1% perforation

Apparatus required:
 Weighing m/c
 Refractometer
 Blender

No. of perforation required:

Total perforated area required = EPA × % of perforated area

 𝜋
Area of single perforation = 4 × (𝑑𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑜𝑓 𝑝𝑒𝑟𝑓𝑜𝑟𝑎𝑡𝑖𝑜𝑛)2

𝑇𝑜𝑡𝑎𝑙 𝑝𝑒𝑟𝑓𝑜𝑟𝑎𝑡𝑒𝑑 𝑎𝑟𝑒𝑎 𝑟𝑒𝑞𝑢𝑖𝑟𝑒𝑑

No. of perforation required = 𝐴𝑟𝑒𝑎 𝑜𝑓 𝑠𝑖𝑛𝑔𝑙𝑒 𝑝𝑒𝑟𝑓𝑜𝑟𝑎𝑡𝑖𝑜𝑛

Working procedures:

 The experiment was investigated in laboratory condition

 Initially, 28 fresh bananas were purchased from local fruit markets
 The bananas were then sorted into four groups for testing purposes: control sample and
sample-1,2,3
 Each group had seven bananas, which were divided into two sections. Part 1 contains three
bananas for observing weight loss and color changes, whereas Part 2 has four bananas for TSS
measurements.
 After 0, 1, 4, 5, and 6 days, weight reduction data were collected. Additionally, TSS of each
sample was obtained after 0, 1, 4, or 6 days.
 And a standard grading system was employed to observe color. This is attached before the
data table of color changes.
 Control samples do not use any packaging materials on bananas whereas samples 1, 2, 3 used
paper bag packaging, LDPE packaging, and 1% perforated LDPE packaging, respectively.
 For 1% perforation on LDPE The area of the LDPE bag was first calculated, and then this area
was converted to 1%. And the perforation was done using a punch machine.
 To calculate the number of perforations first, we determine the diameter of the punch
machine's circular indenter. Then we used this information to calculate the area of the
indenters.
 Finally, the number of perforations was calculated by dividing the area of the LDPE Bag by the
area of the indenter.

Color Days required to reach different stages of color during storage and ripening was determined
objectively using numerical rating scale of 1-7, where
 1 = 0 to < 10% yellow,
 2 = 10 to < 30% yellow,
 3 = 30 to < 50% yellow,
 4 = 50 to < 70% yellow,
 5 = 70 to< 90% yellow,
 6 = 90 to 100% yellow and
 7 = blackened / rotten.

Data table:
Table 01: Data table for color over time
Samples Samples Day0 Day1 Day4 Day5 Day6
name
Control sample S-(1a) 1 2 3 5
S-(1b) 1 2 4 6
S-(1c) 1 2 3 6
Sample 1 2a 1 3 5 6 7
2b 1 3 6 7 7
 2c 1 3 5 6 7
Sample 2 s-3a 1 1 2 4
s-3b 1 2 4 5
s-3c 1 2 4 5
Sample 3 S4-a 3 4 6 6 7
S4-b 1 2 5 6 6
S4-c 1 2 5 6 6

Table 02: Data table for weight over time

Samples Samples Day0 Day1 Day04 Day5 Day6
name Weight(g) Weight(g) Weight(g) Weight(g) Weight(g)
Control S-(1a) 111.8 107.2 98.2 93
sample S-(1b) 115 110.4 100.1 95.7
S-(1c) 117.8 113.2 102.6 97.4
Sample 1 2a 104.1 101.4 94.8 93.1 91.7
2b 130.1 124.7 114.2 112.0 109.5
2c 105.3 101.4 95.3 93.4 91.8
Sample 2 s-3a 121.1 120.9 120.3 119.9
s-3b 114.3 114.1 113.6 113.3
s-3c 103.5 103.2 102.9 102.4
Sample 3 S4-a 117.1 115.8 113.7 112.9 112
S4-b 112.8 111.7 109.2 108.2 107.5
S4-c 119.6 118.5 115.7 115.2 115

Table 03: Weight loss (in %) and average weight loss (in %) over time
Samples Samples Day0 Day0 Day1 Day1 Day4 Day4 Day6 Day6
name Weight avg Weight avg Weight avg Weight avg
loss (in Weight loss (in Weight loss (in Weight loss (in Weight
%) loss (in %) loss (in %) loss (in %) loss (in
%) %) %) %)
Control S-(1a) 0 4.1 12.2 16.8
sample S-(1b) 0 0 4.4 4.1 13.3 12.81 17.1 17.1
S-(1c) 0 3.9 12.9 17.3
2a 0 2.6 8.9 11.91
0 3.5 10.2 13.5
2b 0 4.2 12.2 15.8
Sample 1
2c 0 3.7 9.5 12.8
s-3a 0 0.17 0.7 1
Sample 2 s-3b 0 0 0.18 0.2 0.6 0.6 0.9 0.99

s-3c 0 0.3 0.58 1.06

 S4-a 0 1.1 2.9 4.4
Sample 3 0 1.01 3.13 4.32
S4-b 0 1 3.2 4.7

S4-c 0 0.92 3.3 3.9

Table 04: Total Soluble Solids (TSS) over time

Samples Day0 Day1 Day4 Day6

TSS (ºBrix) TSS (ºBrix) TSS (ºBrix) TSS (ºBrix)
Control sample 7.1 14.8 15.5 16.7
Sample 1 7.1 13.5 16.7 22.2
Sample 2 7 12.7 17.9 19.4
Sample 3 11 15 20.5 35.5

Table 05: Weight loss over time for different sample

Control Sample Sample 1 Sample 2 Sample 3
Avg. weight loss Avg. weight loss Avg. weight loss Avg. weight loss
(in %) (in %) (in %) (in %)
Day 0 0 0 0 0
Day 1 4.1 3.5 0.2 1.01
Day 4 12.81 10.2 0.6 3.13
Day 6 17.1 13.5 0.99 4.32

Fig. 1: Weight loss percentage vs time for different packaging

Calculation:

Calculation for 1% LDPE perforation:

Length of a single LDPE package in one side is 20.2 cm
Width of one side is 15.2 cm
So Area, A = (Length × Width)
= (2.02×15.2) cm2
= 307.4 cm2
Now 1% of A=3.074 cm2
Now the diameter of a single circular indenter of the punch machine is 0.5 cm
So area = πD2/4
=0.1963 cm2
So number of perforation on a single side = (3.074÷0.1963) =15.65=15 perforations
So total number of perforations required = 15×2=30

Calculations for weight loss (in %) and average weight loss (in %):

For control sample day 1,

% of weight loss = (initial weight – Final weight) ×100% / initial weight
For S-(1a) % of weight loss = (111.8-107.2) ×100% /111.8
= 4.1%
By following similar equation data were enlisted in table 3 and then each days 3 samples average
weight % loss were calculated and those values are also included in table 3.

Discussion:

In this experiment, we examine how various packaging materials impact the bananas' shelf life. On
day 6, the weight loss percentage in the control sample was the highest (17.1%), while it was the
lowest (0.99%) in the LDPE packaged product. This is obvious to see. Paper-wrapped bananas have
the second-highest percentage of weight loss after the control sample (13.5% on day 6). And a weight
loss due to perforation of 1% is 4.82%. As a result, the data unambiguously show that among these
four samples, LDPE is the best packaging material for weight retention. The polyethylene, which
serves as a mass transfer barrier from bananas, is to blame for this weight retention.

The majority of the bananas were 90–99% ripe on day 6 according to the color chart in the control
sample, which is visible. By day 6, most of the bananas were 70–90% ripe according to LDPE packaging
(sample 2), showing that LDPE packed products control the ripening process better than other
packaging materials used in this experiment. 1% perforated LDPE shows that one sample, which was
30-50% ripen on day 1, is rotten on day 6, and that this 30-50% ripen sample affected the other two
samples by producing ethylene, causing the other two samples to be 90-99% ripen on day 6.

The control sample has the least amount of TSS, while 1% perforated LDPE has the most, according
to the TSS table. The breakdown of complex carbohydrates, physiological characteristics of banana
fruits, decreased respiration, and metabolic activities that led to TSS increases of varying magnitudes
could all be blamed for the higher TSS value. Finally, we can state that, out of these 4 samples, LDPE
functions as the best packaging.

Conclusion:

The quality of fresh and processed fruit is determined by postharvest handling during harvesting,
transportation, and storage, and should be effectively monitored to maintain the best quality of fruit
at harvest. A significant proportion of banana fruits were lost due to a lack of understanding about
the effect of packaging materials on the shelf life and quality of harvested banana fruit. Therefore, it
is important to evaluate the impact of various packaging methods using various local materials on the
quality and shelf life of bananas. As a result, the current study is being carried out with the goals of
determining the best packaging material and evaluating the effect of different packaging materials
on the shelf life and quality of banana fruit.
In general, we can conclude that LDPE bags can extend the shelf life and preserve the quality of
banana fruit after harvesting. As a result, growers (farmers), wholesalers, retailers, and consumers
must use LDPE bags to maintain banana quality and extend fruit shelf life.