Packaging is an essential condition for storing quick-frozen fruits and vegetables. Its functions are: to prevent fruits and vegetables from drying out due to the evaporation of surface moisture; to prevent oxidation and discoloration of products in storage due to contact with air; to prevent air pollution (dust, slag, etc.), and to keep products hygienic; Easy to transport, sell and eat.
There are many packaging containers, usually tinplate cans, cardboard boxes, cellophane, plastic film bags, and large barrels. After loading, it should be sealed, and vacuum-sealed packaging is ideal.
Packaging method and requirements.
- The product should be packed according to the standard grade.
- The product should be packaged in a relaxed environment to avoid wind, sun, and rain.
- The product packaging method should be positioned according to the characteristics of vegetables, packed in bulk or bundled, and the amount of packaging should be moderate to prevent damage caused by overfilling or underfilling.
- When packing vegetables that are not pressure-resistant, supports or liners should be added to the packaging container to reduce the vibration and collision of the product. For products prone to dehydration, plastic lining and various liners should be added to the packaging.
- The weight of each package depends on the way of handling and operation, generally at most 20kg.
- Packaging, loading, and unloading vegetables should be handled with care to avoid mechanical damage.
- The product name, specification, place of origin, weight (net weight), packer, and packing date should be marked on the package.
- Stacking of packages.
- Stacking packages should make full use of the space and be stable. There should be gaps between boxes and stacks to facilitate ventilation and heat dissipation.
- The stacking method should be easy to operate, and the stacking height should be determined according to product characteristics, packaging container quality, and stacking mechanization degree.
