Effect of different packaging materials on quality potato

28 April 2016

Researchers at the University of Haripur in Pakistan studied the suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low density polyethylene, medium density polyethylene and high density polyethylene along with the control on the premium potato variety “Lady Rosetta”.
They found that potato stored in polypropylene and low density polyethylene packaging presented best overall retention of vital quality attributes during 63 days storage However, tensile strength of polypropylene packaging made it advantageous for prolonged potato storage. An article about the research is published in the Journal of Applied Botany and Food Quality.
Click here for an abstract of the article.
Click here for more information about the NVC Course Food Packaging.

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