Shelf life of pomegranate juice concentrate as influenced by packaging materials and storage conditions

Dhumal, Sangram; Karale, A.R.; Masalkar, S.D.; Pawar, R.D.; Chavan, U. D.; Sarvade, S.A.

doi:10.17660/actahortic.2022.1349.75

Cited by 1 publication

(1 citation statement)

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“…The might be due to loss of moisture from the surface of sweet orange fruit packed in different packaging materials and stored under cold storage conditions showed a low reduction in juice content during storage as compared untreated control under room temperature where polyethylene acted as a barrier which had checked the losses of the moisture from the fruit surface (Dar and Nayik, 2022). The results of present findings are in parallel with results reported by Ahmad et al (2013) in sweet orange, Dhumal et al (2008) in aonla, Thapa et al (2020) in sweet orange and Isnaini and Purbiati (2021) in tangerine.…”

Section: Juice Content (%)supporting

confidence: 93%

Effect of Different Post-harvest Treatments on Shelf Life and Quality of Sweet Orange (Citrus sinensis Osbeck.) Fruit#

Virkar,

Garande

2023

AJDFR

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Background: Several post-harvest treatments are used for extension of storage life of sweet orange fruits. The present investigation was carried out at Department of Horticulture, MPKV, Rahuri, during 2019-20 and 2020-21 in order to study the effect of different packaging materials and storage conditions on quality and shelf life of fresh fruit of sweet orange cv. Phule Mosambi. Methods: The experiment consists of six types of packaging materials viz., P1- Plyethylene bags (150 gauge), P2- PE paper coating bags, P3- LDPE (200 gauge), P4- Cotton bags, P5- Aluminum foil bags, P6- Nano silver-based bags and untreated control under two storage conditions viz., S1- Room temperature (RT) and S2- Cold storage (CS, 12±2°C and 90% RH) in Factorial Completely Randomized Design (FCRD) with three replications. Result: The data revealed that, the sweet orange fruits packed in nano silver-based bags and stored at cold storage i.e. P6S2 recorded significantly lowest PLW (7.81%) and spoilage (4.18%) with highest firmness (10.87 N), juice content (46.59%) and overall acceptability (8.73) at the end of storage life of 60 days.

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Section: Juice Content (%)supporting

confidence: 93%