Research develops packaging fruit anatomical

Family farmers of Nova Friburgo, in the mountainous region of Rio de Janeiro, tested this new packaging system for strawberry. "This package is more practical and hygienic, as it prevents the entry of insects. Also protects more the fruit, which is very sensitive, "says Dacir Condak, responsible for the Association of Farmers of Strawberry Producers of Nova Friburgo (-CHERISH, YOU SEE). Tests conducted with 20 producers in the Association identified the need for elevation of packing to house the larger fruits without causing kneading, which was incorporated into the product. While this new packaging adapted to markets is not enough, the Dacir producer Condak, who for 35 years grows fruit, still using the open packaging covered with PVC film. "Really, it''s not the most appropriate, but is that all producers use," he says.
Similarly, wooden boxes currently used in food distribution Centers (CEASA) and free fairs are still widely used in conjunction with plastic returnable boxes of supermarkets. "The problem is that the boxes used are the same, regardless of the shape and size of the fruit, causing great losses and economic losses for the entire production chain, especially for the consumer, who pays more for the product," Antonio Garcia, a researcher at Embrapa.
The studies have shown that the use of these new anatomical packaging generates less mechanical impact (shock) appearance and increased durability. According to the researchers, papaya, post-harvest losses observed were of only 2% instead of 25%, as typically occurs.
As for the persimmon, the result was also significant: "the new packaging has extended the useful life of the persimmon fruit between four and six days in relation to the wood box; and between two and three days compared to the cardboard box. The study also pointed out the consumer preference for persimmon fruit transported in new packing ", informs the researcher from Embrapa Marcos Fonseca that guided and accompanied the study of new packaging for transport and marketing of persimmon, conducted by Maristella Majumder, graduate program in Food Science from UFRJ.
In addition to reducing post-harvest losses, anatomical boxes also generate the work efficiency of packing for host fruits of varying sizes. The classification of the product by size, color and format can be performed directly by the producer on the field and go straight to the marketing. If you go to the "packing house" (House of packaging), the time spent in the filling process of fruits is 50% less with the new technology, according to the researchers.
These are also based on environmental preservation, using as raw natural fibres, which were developed in the core of excellence in recycling and Sustainable Development (NERDES) of the Institute of UFRJ Macromolecules. The laboratory team works for the development of technologies that prioritize the economy of raw materials and of energy with less environmental impact.
"For these packages, we have developed a polymer-based composite and fiber waste lignocelulósicas. It is totally brazilian technology to meet national demand, which is the minimization of losses of farming. In addition to this environmental, social and economic justification, has that part of the material used for the manufacture of packaging is a residue; in other words, would go to the trash, "says Professor Elen Pacheco, of the UFRJ.
This new packaging development project was financed by the Banco Nacional de Desenvolvimento Econômico e Social (BNDES), involving the three public institutions, with the participation of the private sector in the industrial validation phase. Initially, two national industries have worked on drafting prototypes validated by the productive sector. And the cost? "We tried to balance the needs of each fruit, within a system of packaging that could be as standardized as possible. We observe the reality of production, transportation and marketing in national and international markets, so that manufacturing costs of packaging were accepted by the main actors in the process, "said Gil Brito, the Industrial Design Division of the National Institute of technology.