Studies on effect of minimal processing on shelf life of drumstick (moringa oleifera) pods
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Date
2019-08-16
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
In view of the perishable nature and less shelf life of drumstick pods, the present research project has been planned to enhance the storage life of pods with different pretreatment and packaging materials and also to evaluate the quality of pods during storage period. The chemical pretreatments are necessary to inhibit bacterial action. Pretreatment is not only a way to extend shelf life and visual appearance of food, but a way to inhibit all enzyme and substrate released by disrupted cells, consequently reducing microbial spoilage, excessive tissue softening and tissue browning. The two chemical treatments i.e. calcium chloride 1 per cent and bavistin 0.1 per cent were given to drumstick pods. After pretreatments, the treated drumstick pods were packed in different packaging material such as HDPE, LDPE, paper wrapping and aluminium foil and then further stored under ambient condition (25±5ºC, 45-50% RH) and also at under refrigerated condition (8±2ºC, 80-85 per cent RH). The quality of drumstick pods at 0, 3, 6, 9, 12 and 15 days of interval. Finally it can be concluded that drumstick pods contain promising macro and micro nutrients in good proportion. It was concluded that drumstick pods treated with 1 per cent calcium chloride and packed in HDPE (200 gauge) which were stored at ambient and refrigerated conditions showed better results for moisture loss, physiological loss in weight, firmness, nutritional retention, colour characteristics and microbial qualities, and the shelf life and wholesomeness of drumstick pods was increased up to 15 days. The overall quality of drumstick pods was found similar to fresh drumstick pods.
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