Standardization of Packaging for Transportation of Guava Fruits

Transcription

1 Standardization of Packaging for Transportation of Guava Fruits Papu Singh 1, Sweta Singh 2, B. R. Singh 3, D. K. Mishra 4 1 Researcher., 2 Ph.D. Scholar., 3 Professor & Ex-HOD., 4 Assistant Professor., Department of Agricultural Engineering and Food Technology; College of Agriculture; Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut , (U.P.) INDIA Abstract-- The study on development and testing of packages for transportation of guava fruits was undertaken to evaluate the effect of different types of packages and vibration level during transportation of guava fruits under ambient storage temperature. Guava fruits were packed in CFB box, plastic crate, wooden box and bamboo basket each. CFB box with cushioning material was also used and fruits packed in respective boxes and tested for the simulation vibration at two levels of 150 rpm and 200 rpm each for two levels and time period of 3 hours and 6 hours each. The quality of guava fruits was observed in terms of physiological loss in weight, acidity, firmness, ascorbic acid and total soluble solids. In all the treatments; physiological loss in weight increased with storage duration, intensity and duration of vibration, where as ascorbic acid and firmness decreased with increasing storage period. Total soluble solids increased steadily during storage. Based upon above parameters, among four types of packages CFB box was found to be best packaging material for maintaining the fruits more fresh and healthy during the simulated vibration treatments in an ambient storage conditions with the minimum losses. The CFB was most suitable package in all respect. Cushioning material as paper cuttings has positive correlation with the quality parameters of fruits packed in CFB box. It was observed that CFB Box losses less and keep healthy the guava fruits as compared to other three type of packages viz. wooden crate, Bamboo basket and plastic crate. Keywords-- Guava, CFB box, Packaging, Plastic cerate, Transportation and Bamboo basket and Wooden cerate I. INTRODUCTION India is the second largest fruit growing country in the world after China. The production of fruits have been estimated at million tones from an area million hectare with productivity of 11.0 million tones per hectare. In India, Guava is the fifth largest producing fruit after Banana, Mango, Citrus and Papaya with an area under guava lakh hactares and annual production is lakh tones with the productivity 11.1 million tones per hectare. Out of total area and production of fruits in the country, its share is 3.3% and 3.4%, respectively. The major guava growing states are Bihar, Maharashtra, Uttar Pradesh, Karnataka, M.P, Gujarat and Andhra Pradesh. Maharashtra have largest guava area (0.320 lakh hectare), followed by Bihar (0.287 lakh hectare) and U.P (0.151 lakh hectare). 541 Bihar rank first in production (2.557 lakh tones) followed by Maharashtra (2.507 lakh tones). U.P. and Karnataka with production and lakh tones, respectively. However, highest productivity recorded in Karnataka was 21.6 tones/hectare (Horticulture Data Base, 2008). Uttar Pradesh is the most important guava growing state in India and Allahabad has earned the reputation of producing the best quality guava in the country as well as in the world (Mittra and Bose, 1990; Attri and Singh, 2003). Guava is also a very delicate fruit and need lot of attention before reaching to the consumers as table fruit. The limited shelf life of fruit and severity of vibration damages in traditional packages, poses the loss in firmness, mechanical injury, decay and physiological loss in weight (PLW) while transporting to the cities. Therefore, long distance transport assumes greater importance. Reducing the level of vibration damage, improving the packaging techniques and prolonging the storage life of guava could lead to marketing of fruit to long distant cities and export market. The damage to the fruits depends up on several factors such as type of packaging boxes, type of cushioning materials, level of forced vibration from road and the moisture loss from the fruits. These are important parameters affecting the quality of commodity. Till now, little efforts have been made in this direction of damage but still there is much more to be done evaluating the severity of damages to the commodity due to vibrations and developing the techniques for packaging of guava. II. MATERIALS AND METHODS Harvesting time and methodology Ten to twelve years old plants of guava cv. L-49 were selected from an orchard of S.V. P.U.A. &T., Meerut in the winter season crop. Uniform and healthy fruits were harvested at green mature stage. Fruits free from injury and disease were selected for study. The guava fruits were brought to the laboratory on the same day. In the laboratory, guava fruits were selected randomly for taking their dimensions for selecting the uniform size of fruits for simulating transportation. The fruits were packed in the different packages (i.e. corrugated fibre board box, plastic crate, wooden box and bamboo basket) with known quality of guava fruits.

2 Table 1. Experimental design Sr. No. Parameters Description 1. Guava Variety Lucknow Type of Package Bamboo basket, wooden crate, CFB box, Plastic Crate 3. Frequency of Vibration Two levels: 150 and 200 rpm 4. Duration of Vibration Two levels: 3 and 6 hours 5. Storage Environment Room temperature (RT) 6. Storage temperature RT: 20 C± 2 C 7. Storage relative humidity RH: 50 to 75% 8. Observations PLW, Firmness, total soluble solids, acidity, ascorbic acid, mechanical injury and storage temperature and relative humidity. 9. Observation interval 3 days 10. Replication Three Packaging of fruits Different type of packages viz. corrugated fibre board box with 0.1% Perforation (50cm x 33cm x 30cm) having capacity of 25 kg., Wooden crate (52cm x 21cm x 36cm) bamboo basket and plastic crate of capacity 10 kg each, filled with known quality of fruits which were tested for the simulated vibration study. Laboratory simulation vibration Laboratory vibration tester powered with 3 hp electric motor was used to provide amplitude and resonance frequency (frequency which caused maximum vibration to the fruits). This frequency was adjusted by the frequency adjusting knob which is situated in the control panel of the vibration tester. At same time, time was also adjusted by the time adjusting knob. Four types of packages were used for the simulation study. Two levels of time duration i.e., 3 and 6 hours and two levels of vibration 300 and 600 rpm were selected for simulation study. After carrying out the simulation vibration of 300 rpm for the duration of 3 hours, it was observed that all the fruits got seriously damaged (deep bruising) in all the packages and fruit lost their marketing value. Hence, the frequency of vibration was reduced to 150 rpm. The guava fruits were filled in the four type of packages (i.e. CFB box, plastic crate, wooden box and bamboo basket) with known quality of fruits. 542 All the packages were then put on the vibrating machine for testing the packages at the vibration level 150 rpm for 3 hours and 6 hours. Also the same procedure was repeated at 200 rpm for 3 hours and 6 hours respectively. Just after the treatments, fruits were selected randomly from the respective packages and tested for the following parameters with three replications. III. RESULTS AND DISCUSION The vibration frequency was selected at 150 rpm and 200 rpm for 3 hours and 6 hours each for a short and long distance transportation. The guava fruits after vibration were stored at room temperature in respective packages. The various physiological and bio-chemical parameters of fruits were observed just after vibration and storage including physiological loss in weight (PLW), firmness, mechanical injury, total soluble solids (TSS), acidity and ascorbic acid. All the parameters were recorded at 3 days interval at room temperature. The experimental results were statistically analyzed. The PLW percentage in fruits packed in CFB box was 0.47, 2.97, 4.93, 6.63% on 0, 3 rd, 6 th and 9 th day of storage respectively, after vibration treatment of 150 rpm for 3 hours.

3 Physiological loss in weight (%) [PLW] At the 9 th days of storage period, it was observed that the bamboo basket contribute to higher PLW of fruits followed by wooden box, plastic crates and CFB boxes. The effect of different durations and level of vibration treatments also gave the same results. Also, CFB boxes gave the best results when the fruits were packed with cushioning material (paper cuttings). Treatment The increase in weight loss of fruits with increase in duration of vibration may be attributing to the different time period of vibrations. Since, the fruits were vibrated at the ambient conditions in all the cases, hence except temperature and relative humidity (RH), it is only the duration of vibration, which results in more weight loss with the passes of time. Table 2. Firmness (kg) of guava fruits in different packages stored after vibration at 150 rpm Storage duration (Days) 0 days 3 days 6 days 9 days Mean Simulated vibration 3 hours CFB box Plastic crate Wooden box Bamboo basket Mean CD at 5% T=0.04 S=0.04 T x S = 0.09 Simulated vibration 6 hours CFB box Plastic crate Wooden box Bamboo basket Mean CD at 5% T = 0.02 S = T x S = 0.05 T = Treatment S = Storage TXS = Treatment x Storage Firmness (kg) value at 0 day =

4 Treatment Table 3. Firmness (kg) of guava fruits in different packages stored after vibration at 200 rpm Storage duration (days) 0 days 3 days 6 days 9 days Mean Simulated vibration 3 hours CFB box Plastic Crate Mean CD at 5% T = 0.03 S = 0.04 T x S = 0.06 Simulated vibration 6 hours CFB Box Plastic Crate Mean CD at 5% T = 0.04 S = 0.05 T x S = 0.07 T = Treatment S = Storage T X S = Treatment x Storage Firmness (kg) value at 0 day = 19.5 Fig. Firmness (kg) of guava fruits in different packages stored after vibration at 150 rpm for 3 hours Design Procedure The guava fruits were graded manually on the basis of diameter; the fruits were classified according to average diameter as large, having diameter greater than 65 mm, medium having diameter between the range of 55 to 64 mm and small having the diameter between 45 to 54 mm. 544 From the Table 4 the average weight of the guava fruits from each lot of large, medium and smaller sizes were 150, 140 and 130 gm respectively. The total number of fruits of each large, medium and smaller size in one box of capacity 4, 5, 6, 8 and 10 kg each was calculated from the observed data, which is shown in the Table 5.

5 Table 4. Dimensions of the vehicles used for transportation of guava fruits Sl. No. Name of the vehicle Dimensions (mm) Length Width Height Vehicles for short distance transportation 1 APE Cargo D 600 (3W) Mahindra pickup Vikram Auto (3W) Utility Vehicle Tractor Trolley Vehicles for short distance transportation 1 Tata Tata ACE Table 5. Total number of fruits in one box Weight (kg) Grade of fruit Large Medium Small Design of packages For the design of CFB box, the average size guava fruits were selected. Also, the dimensions of the CFB box for capacities of 5, 6 and 10 kg fruits each were calculated. IV. CONCLUSIONS The fruits were packed in four types of packages such as corrugated fibre board (CFB) box, plastic crate, wooden box and bamboo basket. The CFB box was punched with 0.1% of total area of package to make it perforated. All the four packages were tested for the simulated vibration at 150 rpm and 200 rpm vibration level for 3 hours and 6 hours each. The guava fruits were stored at room temperature (20 ± 2 C) and relative humidity 50 to 75% and the different quality parameters were evaluated during the storage period up to 9 days with an interval of 3 days to optimize and develop the suitable package for guava among all the four packages. Duration of vibration, packaging material and cushioning material were found to affect the quality of fruits during storage at ambient conditions. 545

6 Fruits packed in corrugated fibre board (CFB) box found minimum physiological loss in weight whereas, the maximum loss in weight was recorded in fruit packed in bamboo basket. The firmness of the fruits subjected to simulated vibration was maintained for longer time when packed and stored in CFB box. However, maximum reduction in firmness during storage was observed in wooden box and bamboo basket. There was significant difference in firmness in the fruits packed in all four types of packages when the duration and intensity of vibration was increased. Fruits packed in corrugated fibre board box was best in terms of firmness, colour retention and in keeping fruits more fresh and healthy after vibration and during storage period. The total soluble solids content of fruits was not affected after vibration but during storage period it was increased. During storage, higher amount of total soluble solids were observed in fruits packed in bamboo basket. There was a significant effect of package on acidity and ascorbic acid content during storage. A decrease in acidity and ascorbic acid content was noted during storage period. The CFB box was found most effective in reducing the mechanical injury. The maximum mechanical injury was observed in fruits packed in bamboo basket. The fruit showed the higher mechanical injury when the duration of vibration and the level of intensity of vibration was increased. Among the various packages used, bamboo basket and wooden box may be cheapest for packaging of fruits but were not found suitable for packaging for transportation as the losses were more in these packages. The corrugated fibre board box is superior over other three packages i.e. plastic crate, wooden box and bamboo basket by reducing the losses in weight, loss in firmness, loss in colour and also by keeping the fruit quality acceptable Cushioning material play a vital role in improving fruits quality during simulated vibration. As it absorbs the shocks during vibration while transporting the fruits. REFERENCES [1] Chundawat, B S, Gupta, O P and Singh, H K (1976). Investigation on physico-chemical qualities of rainy and winter season guava fruit. Haryana J. Hort. Sci. 5: [2] Mahajan B V C, Dhatt A S and Sandhu K S (2004). Effect of post-harvest application of ethephon and calcium carbide on the ripening behaviour and quality of guava fruits. Progr. Hort. 36 (2): [3] Prasanna-vishnu, K.N.; Rao-Sudhakar, D.V. and Shantha, Krishnamurthy. (2000). Effect of storage temperature on ripening and quality of custard apple (Annona Squamosa L.) fruits J. Hort. Sci. and Biotech. 75 (5): [4] Selvaraj, Y.; Pal, D.K.; Edward, Raja, M. and Rawal, R.D. (1999). Changes in chemical composition of guava fruits during growth and development. Indian J. Hort. 56: [5] Sobac, Diaz R, Cruz De L A J, Iuna Alma, Beristain C L and Garcia H S (1997). Eraluation of softening and associated enzyme activities during the ripening of coated Manila Mangoes. J. Hort. Sci. 72 (5): [6] Srivastava H C (1967). Creating storage and marketing in The Mango. A handbook chapter 5, pp 99. Indian Council Agri. Res., New Delhi. [7] Srivastava H C, Kapoor N S, Dala V B, Subramanyam H S, Danza S D and Rao K S (1962). Storage behavior of skin cooled guava under modified atmosphere. J Food Sci. 11: [8] Steen C V, Jacxsens L, Devlieghere F, Debevere J and Dersteen C V (2002). Combining high oxygen atmospheres with low oxygen modified atmospheres to improve the keeping qualities of strawberries and raspberries. Post-harvest Bio. Technology 26: