Corrugated trays keep fruit fresher and safer than reusable plastic crates (RPCs) and can significantly reduce contamination from pathogenic and spoilage microorganisms, according to scientific research.
The research by the highly-respected University of Bologna found that corrugated trays ensured better quality packed fruits and a longer shelf-life, reducing fruit microbial cross contamination. This decreases the risk of foodborne illnesses and increases fruit shelf life, contributing to the fruit’s freshness, scent, appearance and taste.
Microbiological contamination of fruit and vegetables is a major concern for retailers. Contamination can have two characteristic effects. In case of pathogen bacteria, food safety is at risk. In the case of spoilage bacteria, it will have an impact on shelf life. In both cases, the role of packaging can be critical.
The research was led by Professor Rosalba Lanciotti at the University of Bologna’s Department of Agricultural and Food Sciences. It looked at the exchange of microbes between produce and packaging and vice versa. The study was particularly interested in how differences in packaging materials can influence the cross contamination.
The results revealed statistically significant differences in the microbiological quality between produce packed in (RPCs) and corrugated trays.
