Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather

Abstract

Aims: To study the effect different packaging materials on shelf-life and quality of blended fruit leather.
 Place of Study: The present investigation was carried out at the Department of Post-Harvest Technology and Agri. Engineering, Indian Institute of Horticultural Research (IIHR), Bengaluru.
 Methodology: Guava variety ‘Allahabad Safeda’ and papaya variety ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratios of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Citric acid at 0.3% and KMS (Potassium meta-bisulphite) at 600 ppm was added to the blended pulp and TSS was adjusted to 20°B. The pulp according to treatments were then dried in a cabinet drier at 55 to 60°C till the desired moisture content (approx. 15%) was achieved.
 Results: Blended guava-papaya (40:60) leather was found best among the treatments in terms of better nutritional and sensory characteristics at initial and also during the subsequent storage periods. The prepared fruit leathers that were packed in biaxially oriented polypropylene showed better results with better nutrient retention (ascorbic acid 90.1 mg/100 g and carotenoids 947.2 µg/100 g) and higher organoleptic score (70.03 overall acceptability out of 100) to those packed in punnets (ascorbic acid 73.2 mg/100 g, and carotenoids 893.0 µg/100 g) during the storage period of 4 months. The microbial examination also revealed that all the samples were found to be safe from the consumption point of view till the end of four months of storage. 
 Conclusion: The blended fruit leather can be a good source of various heath promoting phytochemical nutrients with a unique taste and acceptability having a storage stability for safe consumption till 4 months.

Development of sweet potato (Ipomoea batatas L.) and mango (Mangifera indica L.) blended bar

“…The gain in moisture might be due to absorption of moisture from the atmosphere by the package. Identical findings were noticed by Aanchal et al (2019) [2] in guava-orange bar and Singh et al (2020) [31] in guava-papaya leather. The highest total soluble solid was observed at initial stage of storage and lowest at the end of 90 days of storage.…”

Development of Multifruit Bar

“…With the advancement of storage, the overall acceptability of Multifruit bar decreased. Similar trend for overall acceptability were mentioned by Chavan and Shaikh (2015) [5] ; Bhalerao et al (2017) [4] and Singh et al (2020) [23] .…”

“…~ 754 ~ [4] in mango papaya bar, Avhad et al (2019) [2] in fruit bar prepared from papaya and guava and Singh et al (2020) [23] in blended guava papaya fruit leather.…”

Physicochemical and Sensory Characteristic of Starfruit-Red Guava Fruit Leather as Affected by the Addition of Arabic Gum

“…Thus this fruit leather was expected to have a stable shelflife for several months. Similar results of microbial stability of fruit leather are also reported in guava papaya fruit leather, the growth of microorganism were also well within the safe limit for consumption till 4 months of storage period [42].…”