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Effect of different packaging treatments on some chemical constituents of Anardana Sharma Anshu*, Thakur NS Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan-173230, HP, India *Email for correspondence: anshufst1989@gmail.com
Online published on 25 July, 2018. Abstract A study was conducted to screen out best packaging treatment to retain some chemical attributes of dried wild pomegranate arils (Anardana) during storage. The fruit arils were pre-treated to check the browning reactions in mechanical cabinet drier at a temperature of 60 ± 2°C. Different packaging treatments with or without humectants (NaCl or sucrose powder sachets) were given to store dried arilsunder ambient conditions (18 to 25°C) for six months. Among all packaging treatments aluminium laminated package containing NaCl as moisture absorber retained better total soluble solids, total solids, pH and residual SO2 during storage. No significant differences were seen in starch and ash content of arils during storage as well as among different packaging treatments. Putting of moisture absorber (humectant) along with the arils inside the primary package will also be a better choice to retain the good quality of dried wild pomegranate arils during storage. Top Keywords Wild pomegranate, dried arils, drying, storage, packaging. Top | |
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