Vol. 7, Special Issue 6 (2019)
Changes in sensory quality taste in Dashehari mango fruits by use of different biodegradable wrapping and packaging materials during storage
Author(s): Arun Kumar Tiwary, CP Singh, Rahul Kumar, Varsha Rani, Suresh Mehta and Mintu Job
Abstract: Use of biodegradable and eco-friendly packaging materials not only play important role in maintaining the keeping qualities but, these are also easy to use and economically feasible for mango growers. The application of this type of modified or Controlled Atmosphere packaging helps in extending shelf life with retaining the other qualities without deteriorations in taste and other qualities for longer period. Considering the same, CFB box, Wooden box and Bamboo basket were taken as containers and ;Tissue paper, Blotting paper and News paper were taken as wrapping materials. The experiment was conducted at Patharchatta farm of GBPUA&T, Pantnagar. The experiment was laid out in Factorial Completely Randomized Design having total 12 treatments and three replications. In case of different packaging materials, fruits were also scored maximum point (7.82) on 6th day on 9 point hedonic scale. Among packaging containers, highest sensory score for taste (7.25) was recorded of CFB box fruits and the lowest score for taste (6.14) was obtained of the fruits kept in bamboo basket. The maximum sensory score for taste (7.57) was recorded of fruits wrapped with tissue paper and minimum sensory score for taste (4.72) was obtained under control i.e. fruits without wrapping. This might be happened because there may be slow rate of senescence of wrapped fruits. Interactions among container, wrapper and storage intervals also showed similar results for better performance in the treatment where fruits were kept in CFB box after wrapping with Tissue paper on 8th day of storage period.
Pages: 609-612 | 398 Views 51 Downloads
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How to cite this article:
Arun Kumar Tiwary, CP Singh, Rahul Kumar, Varsha Rani, Suresh Mehta and Mintu Job. Changes in sensory quality taste in Dashehari mango fruits by use of different biodegradable wrapping and packaging materials during storage. International Journal of Chemical Studies. 2019; 7(6): 609-612.
