Tomato Paste Packaging

Tomato paste packaging comes in various different shapes and forms. Some of these include: flexible pouches, glass, tin cans, and postharvest handling techniques. All of these can be used in order to protect the product while it is in transit.

Glass

The market for tomato products is growing but it is also becoming increasingly important to ensure that the packaging maintains the quality of the product. Depending on the type of product, there are a wide variety of packaging styles.

In fact, there are six packaging segments that are largely based on the material used. For example, there are glass containers, card packs, paper-based products, rigid plastics, flexible pouches, and tin cans. Each has a different purpose and requires a different type of packaging.

There is a lot of innovation in this field. For example, manufacturers have introduced corn-zein coatings that delay the development of tomato colors. These treatments create a more balanced environment and reduce respiratory gas emissions.

In addition, new materials and technologies are contributing to the advancement of tomato products. Some of these include aseptic processing, which allows for pre-sterilized liquid products.

Packaging is a key component in the success of a product range. Moreover, it is important to keep in mind that packaging does not only help to protect a product from damage, but it can also serve as a point of contact between the consumer and the product.

While most of the products available in the tomato industry are packaged in plastic and tin cans, there are many other options. For example, the jar of tomatoes paste, made from Turkish original tomatoes, is perfect for homes and restaurants. It adds a touch of color to any dish and offers a great taste.

Interestingly, a large part of the sauces segment is conditioned in glass containers. However, this has not been the case in the peeled tomato segment. This is due to the fact that flexible pouches are not widely used for the retail sale of purees and pastes.

Tin cans

The tomato paste and purees market is a huge segment in the food industry. This category is dominated by tin cans. It is one of the most common and highly consumable foods around the world.

The most recent developments in the field have led to the development of a variety of innovative packaging solutions. Some of these include glass and paper based packaging.

In the past, the only major form of packaging for tomato paste was a tin can. However, the growth of the canned tomato market has prompted the use of alternative packaging solutions.

Initially, the tin can was created for tomato paste packaging food storage. In the early days, the cans were sealed by soldering with a tin lead alloy. Today, it is used primarily for marketing purposes.

The tin can is still a very important packaging solution for many products. It is not only an effective form of preservation, but it also prolongs the shelf life of the product.

Metal cans are less expensive than tin-plated steel and offer similar corrosion resistance. They have greater malleability and are easier to manufacture.

Rigid plastic packaging is not suited for the storage of liquids. Cardboard and flexible pouches have been more popular in recent years. These types of packs have grown substantially over the last decade.

Other packaging types include carton packs. Cardboard packaging occupied a large portion of the pastes and sauces segment in 2014.

Glass containers are also gaining popularity. They have a small share of the total sales. Nevertheless, they offer convenience and re-use capabilities for consumers.

Tin cans and rigid plastics are the only two packaging types to lose market share in recent years. Paper-based packs, meanwhile, have experienced modest growth.

Flexible pouches

Flexible pouches have steadily gained market share as a better alternative to rigid plastic containers and glass. The advantages include low energy consumption, less space in landfills, and resealability. In addition, they are cheaper than alternative packaging materials and provide consumers with an eco-friendly option.

When choosing a pouch, make sure to research the material used. Some options include PE-EVOH, PP, and MDOPE. Also, be sure to discuss the printing and packaging line with representatives. Usually, a technical data sheet will be provided once the order is confirmed.

Hunt’s Recipe Ready tomato paste pouch earned four awards from the Flexible Packaging Association in 2017. It was awarded a Silver Award for Printing and the Highest Achievement Award. This innovative package offers consumers a mess-free alternative to traditional 6-oz cans of tomato paste.

With the help of a specialized contract packer, the pouch is filled and sealed on a horizontal form/fill/seal machine. The process includes gas flushing, ultrasonic sealing, and hot-filling.

In addition to saving money and energy, flexible pouches also reduce food waste. A study from Fres-co found that when a #10 can of tomato paste is compared to tomato paste packaging a pouch, the pouch was more efficient at reducing the amount of waste left in the garbage.

These pouches can also be printed with full color graphics and edge to edge graphics. Consumers also like the aesthetic of these packages.

Bemis, Inc., is a company that converts flexible film to different formats. They recently earned a Gold Award in Extending Use of Flexible Packaging. Their Lidocare(tm) pain relief patch pouch also received a Silver Award in Shelf Impact.

In addition to these benefits, flexible pouches offer a lower carbon footprint. By requiring a single-use bag, they require less energy to manufacture and dispose of.

Postharvest handling techniques

It is well-known that the quality of tomatoes depends on the proper postharvest handling techniques. In this study, we will look at how these techniques can extend the shelf life of the fruit. We will also give some recommendations to handlers.

To determine the impact of the various postharvest handling techniques on the quality of the tomato, a lab experiment was carried out. The results showed that heat treatment could improve the quality of the tomato and extend its shelf life.

Another laboratory experiment was performed to test the effect of different varieties of tomato on its quality attributes. Tomatoes were grouped based on their color, firmness, peel color, total soluble solids, pH and disease severity. Some were dipped in boiling water for a few minutes.

Tomatoes were observed for their chemical and physical characteristics every two days during storage. On average, the control treatment yielded the best results. However, the post-harvest treatments had significant effects on the tomato’s overall quality.

A postharvest heat treatment of tomatoes in conjunction with refrigeration storage could extend its shelf life. Interestingly, the rate of color change decreased significantly when the temperature was reduced to 10 degC.

One method to prevent losses of fruits and vegetables is to use the right packaging materials. For instance, corrugated fiberboard cartons with anti-moisture barriers would be ideal for products exposed to water during the process.

Furthermore, wrapping the tomatoes in plastic film or wrapping papers will help control physiological weight loss. Lastly, the incorporation of calcium chloride (Cl2) into the precooling water will help reduce the physiological weight of the fruit.

Optimal postharvest handling practices involve the maintenance of the optimal temperature, relative humidity, cold chains and storage conditions. These are essential for preventing damage to the tomato.

Perishability of tomatoes

When tomatoes are stored, they are at risk of spoilage. These losses can be minimized by proper postharvest handling. Several postharvest techniques are now being investigated. This article explores the effectiveness of various treatment methods for reducing the rate of ripening and decay in tomato fruits.

The study found that postharvest treatments had a significant effect on the firmness, moisture content, color, and weight of the fruit. The study also revealed the presence of bacteria and fungi in tomato fruits.

Tomatoes were placed in different packaging materials for 12 days. After storage, the fruits were subjected to organoleptic tests. They were evaluated for flavour, sweetness, sourness, texture, and overall acceptability.

Tomatoes were stored at temperatures of 4 and 17 degrees Celsius. They were observed for physical and chemical characteristics every two days. The results indicated that the fruit were firmer when they were stored at 4 degrees Celsius. However, when stored at 17 degrees Celsius, they were softer.

The temperature of storage played a significant role in the decline of firmness. Unperforated LDPE bags showed the least amount of pink color at 16th day of storage. It was estimated that the tomato was softened by the enzymatic degradation of pectin in the fruit.

Temperature is also important in controlling the growth of microorganisms. Heat may be responsible for the accelerated degrading of enzymes that are necessary for the ripening process. In addition, it is important to store ripe tomatoes in clean green leaves.

Another factor that plays a critical role in the perishability of tomato fruits is the bacterial population. Bacillus and Candida are two species of spoilage microorganisms that are common in tomato fruits.

There is a need for further studies to examine the effects of different quality and shelf life parameters. For instance, it is important to identify the impact of the use of promising varieties of tomatoes on their quality and shelf life.