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M. Sc. Dissertations

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20111
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Subject: Food Science and Technology × Author: Anand × End date: 2012 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Use of active packaging to enhance the shelf life of guava (psidium guajava L.)
    (2011) Anand; Siddiqui, Saleem
    The present investigation entitled “Use of active packaging to enhance the shelf life of guava” was carried out with uniform size fruits of guava (Psidium guajava L.)” cv. L- 49. The healthy and uniform size fruits from rainy season crop were harvested at green mature stage and packed The fruits of guava cv. L-49 were harvested from rainy season crop at green mature stage and packed in sealed imperforated polythene bags (LDPE) of thickness 300 gauge (~75 μm), with or without scrubbing material viz., alkaline pyragallol for active O2 scrubbing, CaO for active CO2 scrubbing and potassium permanganate for active ethylene scrubbing. The polybags with scrubber served as active packaging, while without it were simple modified atmosphere packaging (MAP). Control fruits were packed directly in corrugated fibre board (CFB) boxes with news paper lining. The fruits under all the treatments were stored at room temperature (32± 2º C; 63 ± 3 % RH). The sampling was done on every alternate day up to 10 days of storage for various parameters. The fruits packed in various active packaging showed lower PLW, ripening percentage and decay loss than control fruits. The fruits remained green and firm during storage, showing high incidence of cricket ball syndrome under active packaging. There was higher retention of chlorophyll content, ascorbic acid, phenols and antioxidant activity in fruits packed in various active packaging. The fruits under active packaging were better than control and MAP in terms of their TSS, acidity and ascorbic acid contents. The organoleptic scores for colour, taste, aroma and overall acceptability of fruits remained higher for fruits under various active packaging. The MAP fruits showed minimum organoleptic quality, while for other active packaging, the scores were at par with each other. The use of active packaging with oxygen scrubber has been found to be the most effective treatment showing better nutritional and organoleptic quality during storage.