269 

 

Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XVI, Issue 4 - 2017, pag. 269  - 275 

 

 

SUSTAINABLE PACKAGING SOLUTIONS FOR ORGANIC FRESH BERRIES  

 

*Elisabeta Elena TĂNASE1, Adina Alexandra BAICU1, Vlad Ioan POPA1, Amalia Carmen MITELUȚ1, 
Mihaela DRAGHICI

1
, Andreea STAN

1
,  Paul Alexandru POPESCU

1
, Mona Elena POPA

1 

 

University of Agronomic Sciences and Veterinary Medicine of Bucharest,  

59 Marasti Blvd, District 1, Bucharest, Romania, elena.eli.tanase@gmail.com  

* Corresponding author  
Received 30th October 2017, accepted 8th December 2017 

 
Abstract: Climate changes and particularly global warming are topics carefully treated by specialists 
already since decades. The most pregnant factor that influences climate change is pollution, namely 

the high level carbon dioxide emissions. Besides other substances used by the most of the industries 

(oil, charcoal, fertilizers, etc.), plastics are not to be ignored when talking about pollution. Plastic 
waste affects animals and humans, as well as their habitat.  

In this respect, food industry engages in preserving the good functioning of the environment by 

developing and using biodegradable and bio-based resources for food packaging.  

The aim of this literature review was to identify the optimal sustainable packaging solution used for 
berries. The results of the study pointed out that the most used environmentally friendly packaging 

technique is the one that involves modified atmosphere. In terms of packaging materials, the literature 

is limited when it comes to biodegradable/bio-based solutions. However, active packaging gains 
popularity among researchers, considering the endless possibilities to include sustainable compounds 

in a biopolymer based matrix, in order to prolong the shelf-life of berries or fruits in general. 

 

Keywords: organic fresh berries, sustainable packaging, biodegradable/bio-based materials 

 

 

1. Introduction 
 

Over the last few years, consumers started 

to appreciate the advantages of 

convenience food in general, and of fresh 

fruits and vegetables in particular. This 

trend comes together with a series of 

challenges for the food business operators 

that try to stay on the market by offering 

the desired attributes of fresh produce and 

seek for better post-harvest solutions to 

avoid operating at a loss [1].  

It became common knowledge that fruits 

and vegetables are rich in components that 

sustain human health and wellbeing, and, 

as a results, they are promoted to be 

consumed in a daily basis. The benefits of 

consuming fresh fruits and vegetables are 

highlighted by the correlations between 

specific compounds of the produce and 

their favorable effects in the fight against 

cancer, neurodegenerative diseases, 

obesity, inactivity, poor diet or even 

erectile dysfunctions. The recent scientific 

evidence in that respect acts as an engine 

for promoting consumption of fresh fruits 

and vegetables and it leads to a market 

growth of such products [2], [3], [4].  

The perks of having a larger part of the 

population interested in this kind of goods 

come with the reality of producing enough 

marketable harvest. The most coming to 

the forefront challenge of fresh fruits and 

vegetables producers is the fast decline of 

the quality characteristics, as well as the 

short shelf-life. 

An important role in the changes that occur 

on the quality of fresh fruits and vegetables 

is played by the metabolism of the 

products, as well as by the mechanical 

http://www.fia.usv.ro/fiajournal
mailto:elena.eli.tanase@gmail.com


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Elisabeta Elena TĂNASE, Adina Alexandra BAICU, Vlad Ioan POPA, Amalia Carmen MITELUȚ, Mihaela DRAGHICI, Andreea 

STAN,  Paul Alexandru POPESCU, Mona Elena POPA, Sustainable packaging solutions for organic fresh berries, Food and 

Environment Safety, Volume XVI, Issue 4 – 2017, pag. 269 – 275 

 

 

 

270 

swelling or physiological defects. These 

undesired changes can lead to depreciation 

of the nutritional value, taste, color, 

texture, and make the products less 

attractive to the consumers. In addition, 

they can lead to the deterioration of the 

quality attributes and in financial loss for 

the food business operator, [1], [5], [6], 

[7].  

Food is a dynamic system [8] and it is 

subject of both chemical and biological 

spoilage. Chemical spoilage can occur as a 

result of the oxidation process, but the 

most widely spread type of spoilage is the 

biological one. It can be caused by 

enzymatic degradation, contamination 

(with protozoa, parasites, or viruses), or 

microbial contamination. In the case of 

microbial spoilage, the nature of the food 

(pH, texture, water activity, amount/type of 

nutrients and oxygen contained), plays a 

vital aspect with regards to the 

microorganism that can cause spoilage – 

be it bacteria, yeast or moulds [9]. In the 

case of fruits, as they are mostly acid 

products, their resistance to bacteria is 

higher than to fungi [10], [11].   

In order to reduce post-harvest waste and 

loss, as well as to prolong the timeframe in 

which the fruits meet the consumer 

demands and expectations, post-harvest 

technologies are being developed and 

optimized accordingly. In this respect, 

optimal methods and techniques are still 

being investigated, having the purpose of 

maintaining high quality of fruits and to 

extend their shelf-life. Amongst the most 

recognized and successfully applied 

chemical or physical techniques are: the 

use of ozonized water, sanitizers, heating, 

UV light treatments and irradiating [1], 

[12], [13]. 

Food packaging in general and also of 

fruits in particular, has the primary 

function of protecting them from 

mechanical injuries to maintain quality and 

to delay microbial growth [9], [14]. The 

most widely spread material used in 

packaging is plastic, which is known to 

have negative effects on the environment. 

Plastic waste affects animal and humans, 

as well as their habitat. The United Nations 

draws attention that before 2050, plastics 

will exceed the fish in the oceans if people 

keep using plastic at the same rate [15]. 

This research proposes to point out 

possible suitable methods for sustainable 

packaging for berries. 

 

2. Materials and methods 
 

This study consists of a literature review. It 

aims to identify optimal solutions for 

sustainable packaging for organic fresh 

berries. In order to deliver our statements 

and arguments, 53 articles in English have 

been taken into our attention. After being 

analyzed, 38 out of 53 articles proved to be 

relevant for our investigation.  

 

3. Overview of available, promising 

packaging options 

 

Antimicrobial packaging 

The concept of active packaging is fairly 

new, but the research in this field knows a 

rapid development and the directions taken 

within the subject are multiplying [15], 

[16]. The main purpose of the active 

packaging technology consists of creating 

a mutual action between food and the 

package itself, at the same time as assisting 

the microenvironment generated within the 

unit. Active packaging should provide 

microbial safety, maintain the quality of 

the product, its nutritional value and 

prolong its shelf-life [17].  

Antimicrobial packaging can drag out the 

time frame of realistic usability by 

deterring the development of target food 

spoilage microorganisms either by 

broadening their lag-phase or by reducing 

their growth rate [9], [16]. The mechanism 

used for designing active packages roots in 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Elisabeta Elena TĂNASE, Adina Alexandra BAICU, Vlad Ioan POPA, Amalia Carmen MITELUȚ, Mihaela DRAGHICI, Andreea 

STAN,  Paul Alexandru POPESCU, Mona Elena POPA, Sustainable packaging solutions for organic fresh berries, Food and 

Environment Safety, Volume XVI, Issue 4 – 2017, pag. 269 – 275 

 

 

 

271 

introducing antimicrobial agents (in this 

case, chemical) into the packaging 

structure. Later on, however, edible 

coatings are available, as well as emitting 

sachets, sheets, films or gases. In addition, 

it is also possible to induce vacuum, which 

does not only inhibit the oxidation process 

of foods, but it also has antimicrobial and 

antifungal characteristics, targeting aerobic 

bacteria [9]. 

Having in mind the actual need of 

environmentally friendly options, to avoid 

plastic and food waste, a dynamic film 

based on methylcellulose and maqui berry 

(Aristotelia chilensis) extract was 

challenged against microorganisms and 

oxidative reactions. Because 

methylcellulose’s availability to bind with 

water, it was cross-linked with 

glutaraldehyde at various concentrations. 

The glutaraldehyde concentration added 

proved to be proportional with the amount 

of the antioxidant agent released [18].  

Similarly, extruded recycled PET was 

enriched with potassium sorbate in two 

concentrations (2,5 and 4,0 wt%). The rate 

of the Botrytis cinerea growth was 

proportional to the quantity of potassium 

sorbate added as antifungal agent. After 

the migration tests were performed for 

potassium sorbate, it was found that the 

results were within the legal limits [19].   

Another successful experiment done on 

wild berries was performed by adding a 

naturally occurring volatile compound, 2-

nonanone to an equilibrium modified 

atmosphere package [20]. 

Outstanding results were also obtained by 

using a combination of modified 

atmosphere packaging and eugenol or 

thymol. Grapes were stored in said 

conditions for 56 days. After the 

observations, it was concluded that losses 

caused by sensorial, functional, nutritional 

and fungal decay were significantly lower 

on the samples where eugenol or thymol 

was used [21].  

Biomaterials 

Biomaterials, besides being 

environmentally friendly and highly 

demanded by consumers, can be cheap to 

procure, as they can be by-products from 

other industries or the materials can be 

easily found in nature [22], [23].   

Pectin, a resource that is available in 

apples and citrus fruit, is biodegradable, 

non-toxic and renewable. It is already used 

in biomedicine and films made with pectin 

proved to extend shelf-life of foodstuffs 

and can be used in drug delivery systems 

[23]. Polylactic acid (PLA) is synthetized 

from corn and it is also a widely used 

material as an alternative to conventional 

plastics [24]. Almenar et al. (2008) 

recommend PLA to be used in packaging 

for fresh berries – it prolonged the post-

harvest life of blueberries at different 

temperatures and suggests sensory tests to 

be performed concerning flavour 

discrepancies [25]. A combination of rice 

starch, fish protein and oregano essential 

oil proved to be worth considering in the 

development of active, biodegradable 

packaging [26]. Aloe vera gel was also 

used for an edible coating on grapes, 

proving to have the capacity of inhibiting 

microbial (yeast and moulds) growth [10].  

Chitosan is another remarkable biomaterial 

used for extending the post-harvest life of 

fresh fruits and vegetables. It was 

effectively used to extend the shelf-life of 

apples, litchi fruits and peaches [22]. In an 

interesting experiment carried out on 

strawberries stored at 7oC, chitosan beads 

supplemented with lavender essential oil 

extended the fruits’ shelf-life to 8 days, 

comparing to the control sample that after 

2 days of storage was already mouldy [27].   

Sodium alginate was also used in edible 

coatings for apples and for sweet cherries 

delaying their ripening time outstandingly 

[28].  

 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Elisabeta Elena TĂNASE, Adina Alexandra BAICU, Vlad Ioan POPA, Amalia Carmen MITELUȚ, Mihaela DRAGHICI, Andreea 

STAN,  Paul Alexandru POPESCU, Mona Elena POPA, Sustainable packaging solutions for organic fresh berries, Food and 

Environment Safety, Volume XVI, Issue 4 – 2017, pag. 269 – 275 

 

 

 

272 

Essential oils (EOs) 

With respect to natural antimicrobials, 

scientific literature suggests that the most 

common methods to apply the treatments 

are by spraying, rinsing, washing, vaporing 

or edible coatings [29]. Essential oils 

continue to prove efficiency in fighting and 

inhibiting spoilage microorganisms in both 

fresh fruits and fresh vegetables. Thyme, 

oregano and lemongrass EOs in 

combination with MAP were successfully 

used to extend the shelf-life of cabbage 

[30]. In strawberries, Botrytis cinerea was 

inhibited or delayed using thyme or 

lavender EO [30], [31], [32]. 

In order to avoid the disadvantage of EOs, 

they can be introduced into a polymer 

matrix, so the release is done gradually. A 

study of Jurmkuwan et al. (2016) showed 

that by encapsulating thyme and lavender 

essential oils into a chitosan matrix, 

inhibited the growth of B. cinerea and 

maintained the quality of strawberries, 

without interfering with their taste [32]. 

The concentrations of EOs used in food 

packaging are being optimized, as the taste 

resulted after the treatments can be 

unacceptable by the consumers. 

Consequently, studies with panels are 

organized and it can be remarked that the 

right concentration of EO can be both 

effective in prolonging the post-harvest life 

of food and adequate for the consumers 

[20]. 

 

Modified atmosphere packaging  
Modified atmosphere packaging (MAP) 

has been used already since the first half of 

the previous century, when New Zealand 

shipped lamb and beef to the UK stored 

under CO2 conditions [33]. Ever since 

then, methods and gas concentrations are 

being optimized and perfected. As a result 

of its relatively long history, the 

technology of MAP has been largely 

approached in literature too. However, we 

will bring to bear on recent research done 

on the use of MAP to extend the shelf-life 

of fruits and vegetables and particularly, of 

berries.  

The effect of MAP was tested on 

pomegranate seed pods. After being 

flushed with low O2 atmosphere, the seeds 

were suitable for consumption for up to 6 

and 9 days (depending on the tray they 

were placed in). Differently, when the 

pomegranate arils were flushed with high 

O2 atmosphere, their accepted quality was 

prolonged to over 9 days. The authors of 

this experiment (Banda et al., 2015) 

recommend optimization of gas levels, and 

to avoid introducing low levels of O2 in 

trays sealed with high barrier polymeric 

films, since this combination leads to off-

odours [34]. Thus, it can be observed that 

failing to create appropriate environment 

may and in shortening the shelf-life of the 

foodstuffs [35].  

Table grapes have also been taken into 

research, results showing that MAP was 

effective in extending the period in which 

the rachises kept their green color. This 

attribute is directly correlated with the 

quality of the grapes after harvest. This 

study suggests, however, that are still 

elements to be optimized for assuring a 

stable potential technology [36].  

When storing blueberry under MAP, it was 

found to be more effective when the 

sample kept in perforated bag was 

fumigated with SO2. Differently, the 

blueberries placed under MAP only, were 

subject of weight loss, decay, softening 

and dehydration [37].  

Another experiment performed on table 

grapes tested whether proper MAP can 

have beneficial effects on the sugar, 

anthocyanin and organic acid content, as 

well as on the antioxidant activity. The 

fruits were stored for 3 months at 0oC 

either in perforated polyethylene bags or in 

ZOEpac MAP bags, with or without 

sachets emitting ethanol vapours 

(Antimold®30, Antimold®60 or 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Elisabeta Elena TĂNASE, Adina Alexandra BAICU, Vlad Ioan POPA, Amalia Carmen MITELUȚ, Mihaela DRAGHICI, Andreea 

STAN,  Paul Alexandru POPESCU, Mona Elena POPA, Sustainable packaging solutions for organic fresh berries, Food and 

Environment Safety, Volume XVI, Issue 4 – 2017, pag. 269 – 275 

 

 

 

273 

Antimold®80) or pads emitting SO2. It was 

observed that SO2 was effective in 

maintaining the sugar and organic acid 

levels, as well as preserving the 

anthocyanin content, but it transferred an 

off-taste to the grapes [38].  

 

 

4. Conclusions 

 

After reviewing the relevant scientific 

literature, it can be concluded that many 

options are potentially effective in 

extending the post-harvest life of berries. 

However, not much information is 

available on suitable biodegradable 

materials. From what recent literature 

provides, we can observe that science 

knows various directions with regards to 

shelf-life prolongation of fresh fruits and 

vegetables, but are still many details to be 

polished before we can benefit from 

technologies that can represent the 

knowledge transfer from laboratory level 

to industry scale.  

In addition, aside the need adjust the said 

details, it should be considered researching 

for further solution regarding convenient 

biodegradable materials to be combined 

with technologies intended to assist shelf-

life and quality of fresh fruits and 

vegetables. 

 

5. Acknowledgments 

 

Financial support for this project is 

provided by funding bodies within the 

CORE Organic Plus FP7-ERA-NET-

618107 Ensuring quality and safety of 

organic food along the processing chain 

and with cofounds from the European 

Commission UEFISCDI - ERA NET for 

Romanian Partner USAMVB - “Innovative 

and eco-sustainable processing and 

packaging for safe and high quality organic 

berry products with enhanced nutritional 

value” EcoBerries. 

 

 

 

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Volume XVI, Issue 4  – 2017 

Elisabeta Elena TĂNASE, Adina Alexandra BAICU, Vlad Ioan POPA, Amalia Carmen MITELUȚ, Mihaela DRAGHICI, Andreea 

STAN,  Paul Alexandru POPESCU, Mona Elena POPA, Sustainable packaging solutions for organic fresh berries, Food and 

Environment Safety, Volume XVI, Issue 4 – 2017, pag. 269 – 275 

 

 

 

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Volume XVI, Issue 4  – 2017 

Elisabeta Elena TĂNASE, Adina Alexandra BAICU, Vlad Ioan POPA, Amalia Carmen MITELUȚ, Mihaela DRAGHICI, Andreea 

STAN,  Paul Alexandru POPESCU, Mona Elena POPA, Sustainable packaging solutions for organic fresh berries, Food and 

Environment Safety, Volume XVI, Issue 4 – 2017, pag. 269 – 275 

 

 

 

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