Packaging of fruits and vegetables can be divided into primary, secondary and tertiary packaging (AESAN, 2023, OVAM, 2024, Morya & Sharma, 2019). Primary packaging (sale packaging) constitutes the sales unit offered to the final consumer and is the primary focus of this report. Secondary packaging (grouped packaging) groups one or more primary packages, for example to facilitate handling or retail display, while tertiary packaging is mainly used for transport and logistics, typically at pallet level. For fresh fruits and vegetables, primary packaging is generally of greatest relevance for quality preservation, although secondary and tertiary packaging contribute indirectly by reducing damage during distribution (AESAN, 2023, OVAM, 2024). Food packaging fulfils four main purposes which are summarised by OVAM (2024) and are here freely translated to protection of physical integrity, protection against quality deterioration, ease of use and communication.
Protection of physical integrity
Effective protection of physical integrity is a prerequisite for transporting and distributing food within modern logistics systems. Packaging (plastic or other material) enables fruits and vegetables to be handled, stacked and transported while being protected against mechanical damage such as shocks and compression. Protection of physical integrity is to ensure that products can be moved through the supply chain without unacceptable quality loss before reaching retailers and consumers (OVAM, 2024). Another aspect of this type of protection is the use of tamper-evidence on some pre-packaged products, which allows consumers to verify that the product has not been opened prior to sale (OVAM, 2024).
Protection against quality deterioration
Another role of packaging is to reduce biological and chemical processes that may lead to quality deterioration, in retail and at the consumer. The choice of packaging material and sealing system is critical to ensure adequate protection until the product reaches the consumer (OVAM, 2024). Important aspects of the protective function include control of gas exchange and moisture conditions, which influence respiration, ethylene production, ripening, senescence and spoilage processes (AESAN, 2023, OVAM, 2024, Hasan et al., 2024). These aspects are discussed further below. Exposure to light constitutes another protective concern for some products. Ultraviolet and short-wavelength visible light may initiate or accelerate degradation reactions, leading to discolouration and off-flavours in certain fruit and vegetable products. Some types of packaging can reduce such exposure and thereby limit light-induced quality deterioration (OVAM, 2024).
Ease of use
Many packaging solutions are introduced primarily for practical reasons. This function is for example linked to societal and consumption trends, including time constraints and demand for convenience (OVAM, 2024). Examples of applications are portioning and ease of opening and resealing (OVAM, 2024). For fruits and vegetables, ease-of-use functions also include practical aspects such as grouping multiple units into a single handling unit (e.g. 1 kg bags of produce), facilitating transport and weighing of produce sold loose (e.g. the use of produce bags), and supporting retail display (AESAN, 2023)
Communication
Communication is a central function of packaging in retail environments. Packaging enables the provision of mandatory and voluntary information, supports product identification and traceability, and allows differentiation between products, including brands or certified categories such as organic produce (AESAN, 2023, OVAM, 2024).