Packaging is mostly done by the community in general is done directly by using certain packaging materials. This process is done by paying attention to the packaging itself. According Kitinoja (2003), the packaging requires ventilation but should be strong enough to prevent damage due to the load. If the product is packaged for easy handling of types of packaging such as cartons, wooden crates or rigid plastic containers have better results better than kandengan bags or open baskets, since bags and baskets provide no protection to the produce when stacked.
Packaging cardboard, wooden crates and plastic containers, while more expensive, but more efficient cost if used for the domestic market. The storage containers are reusable and can withstand high relative humidity in the storage environment. The addition of a layer of cardboard or a simple cardboard sheet against the crates can reduce abrasions on the product.
Packaging should not be filled too little or too much or too dense to obtain good results.
The products are packed too loose can lead to vibration at other unitproduk resulting in bruising, while if excessively packed resulting in bruises because of the pressure. In order to avoid the space between the pieces kerta material can be added as a filler of space in the box. Packaging should enable rapid handling on the overall distribution and marketing and can minimize collisions due to rough handling.
The products can be packaged by hand directly to produce products in attractive packaging with due regard to the size of the packaged material. Packaging materials such as trays, bowls, wrapping, insulation and cushioning materials can be added to help deter the movement of products. Most chargers are designed using heavy volume as an estimate of the volume, and the final adjustment is done by hand (Mitchell in Kader, 2002).
On certain types of materials can be put small bags of ethylene absorbent placed in the packaging in which it is packaged in ethylene sensitive products so as to reduce the speed ripening fruits, de-greening of vegetables or floral wilting. Packaging can also be done by modifying the atmosphere around the product inside the packaging (modified atmosphere packaging or modified atmosphere packaging or MAP).
MAP generally restricts air movement, allowing normalproduk respiration processes to reduce oxygen content and increase the carbon dioxide content of the air in the packaging. The main advantage is the additional use of plastic film reduces water loss. MAP can be used within a shipping container and within consumer packaging units. Atmospheric modification can be actively generated by creating a slight vacuum in sealed packaging. (such as polyethylene bags that are not ventilated), and then enter the desired mix of atmospheric composition jadidari already outside.
In general, a decrease in oxygen concentration and increased konsentrasikarbondioksida will be beneficial for most commodities. Selection of the best polymeric film for each commodity / package size combination depends upon film permeability and the respiration rate on the conditions of time / temperature during handling. Absorber of oxygen, carbon dioxide or ethylene can be used in packaging or containers to help maintain the desired atmospheric composition.
With modified atmosphere packaging should always be viewed as an adjunct to the management of temperature and relative humidity are good. The difference between beneficial and harmful concentrations of oxygen and carbon dioxide for each type of product is relatively small, so great care should be taken when using this technology.
Principles and objectives storing agricultural produce and fisheries
According to the Regulation of the Minister of Agriculture of the Republic of Indonesia Number 44 / Permentan / OT.140 / 10/2009 on guidelines for post-harvest handling of agricultural products of plant origin are good (good handling practices), storage is an activity to secure and extend the use of the product. Storage is done in a room with the temperature, pressure and humidity according to the nature and characteristics of the agricultural products of plant origin.
Based on such understanding can be concluded that the storage can be done for fresh material and material handling has been carried out. Storage effort is expected to maintain the quality of the stored commodities. Understanding of the storage process is closely linked to the characteristics of the material / commodity stored. Some things you need to understand the storage process is assembled with the physiological properties of materials / commodities stored.
By understanding the characteristics of these materials, then the storage process can be controlled in various ways so that the quality of the material being deposited is maintained. Wisnuwati (2011) states that the storage of agricultural products before marketed intended to extend the shelf life of the product is fixed either by slowing down the physiological activity of the product, the development of microbial destroyer, and minimize evaporation of the product.
Storage products basically can not improve the quality of the product but only trying to maintain product quality in order not to decrease (Wisnuwati, 2011). Opinion is not entirely true, because in practice, some farmers make the process of temporary storage and also make efforts to increase the quality of the stored commodities. One example of these commodities is bananas.
Temporary storage of bananas sometimes also performed at the same time for ripening, when it aims to immediately market the product in a condition ready for consumption. However, storage of bananas can also be done in a certain way to inhibit the process of maturation, when aiming to be distributed in a relatively far distance, so that the condition of bananas was not damaged in transit.