VATIS UPDATE Article

In a recent study, conducted by the University of Bologna, Italy, researchers have found that contamination by spoilage bacteria is significantly lower when fruits are packed in corrugated trays. Researchers calculated that the shelf-life of fruits packed in corrugated fruit trays is between one to three days longer than the shelf-life of fruits packed in returnable plastic crates (RPCs). During the study, Professor Rosalba Lanciotti and her team packed hundreds of sterilised peaches into an equal number of corrugated trays and plastic crates that they had deliberately contaminated with microorganisms, including the spoilage bacteria.

The researchers measured the peaches’ microorganism levels at the ‘time of sale’, then again after 48 and 72 hours. They analysed the data collected to determine how long it would take for the fruits to deteriorate to a level where they would no longer be fit for consumption. Factors such as storage temperature, time on shelf and superficial damages also affect fruit shelf-life. However, the study determined that the shelf-life of fruits packed in corrugated trays is between one to three days longer than for those packed in returnable plastic crates.

With such an important role in reducing levels of spoilage bacteria levels, turning to corrugated packaging instead of returnable plastic crates to slow the deterioration and increase the shelf-life of their fresh produce should be a clear priority for companies looking to increase consumer satisfaction, sustainability credentials and, ultimately, profitability.