**2. Functions of packaging**

It is essential to minimize physical damage to fresh produce to obtain optimal shelf-life. The use of suitable packaging is vital in this respect [9]. The most frequently used one is the fibreboard carton, however, they may vary depending on the product and its physical nature, for example, tissue paper wraps, trays, cups or pads, are required to reduce damage from abrasion. Individual packing of the product is most suitable as it ensures its microenvironment and also reduces physical contact with others which improves its texture and nature and prevents the spread of disease-causing pathogens. Molded trays may be used which physically separate the individual piece of produce. Packing plays a crucial role in enhancing the postharvest life of produce and ideal packing material should possess some characters:


When packaging is required at the source or when an extended storage life is desired, the packaging film should have high gas permeability and anti-fog properties.

The most commonly used packing material at local markets or for retail purposes is polyethylene (PE) bags. The packaging of fresh vegetables and fruit provides the largest single use of printed PE bags. But they do not have their presence in long-distance transport as they are not firm enough and may cause destruction to the product that results in decay and economic loss to the marketer. During packing the principal factor to be taken into consideration is free movement of air so that the temperature within the enclosure does not increase and shelf life is not affected. Light does not seem to be an essential factor for packing, however, some green leafy vegetables perform photosynthesis by absorbing carbon dioxide and release oxygen upon exposure to light. Vibrations and shock may cause damage to cells that leads to increased respiration rate and enzymes to be released that cause browning reaction to getting started.
