One of the newest trends in horticultural produce-packaging is the shrink wrapping of individual produce item with polymeric film. Individual shrink wrapping has been studied to package peaches, citrus, tomato, pomegranate, papaya, guava and a variety of tropical and temperate fruits.
Shrink Wrapping is done in 3 or 4 stages, namely:
• wrapping (sleeve wrapping or over-wrapping)
• sealing (necessary only for over-wrapping)
• shrinking (with application of hot air), and
• cooling
Stretch wrapping is done only in two stages, namely, wrapping and sealing (most of the time even without a sealer).
Shrink wrapping with an engineered plastic wrap can reduce shrinkage, protect the produce from incidence of fungal disease, reduce mechanical damage and provide a good surface for stick – on labels. The use of shrink wrap with polymeric film has a major advantage in reducing moisture losses from the fruit. It also protects the fruit from some damage by abrasion during transport.
Shrink wrap film is available in a variety of types, thicknesses, clarities, strengths and shrink ratios, which can be employed alone or in conjunction with one another to create the precise type of layering and protection for your product.
Polyethylene is the most commonly used material for shrink and stretch wrapping because it is relatively cheap and can be produced in a range of different densities and modified with additives to perform many functions.
Shrink wrapping packaging
