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Storage characteristics of large cardamom {Amomum subulatum Roxb) and seeds in different packages

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1679/
JFST-06-08
 
Title Storage characteristics of large cardamom {Amomum subulatum Roxb) and seeds in different packages
 
Creator Sulochanamma, G.
Ramalakshmi, K.
Mohan Kumar, T. M.
Indiramma, A. R.
 
Subject 06 Preservation and Storage
30 Spices/Condiments
 
Description Quality changes in flue cured large cardamom capsules and seeds were monitored under 3 storage conditions: i) 90%
RH/38°C (accelerated-humid), ii) 30-40% RH/40°C (accelerated-dry), and iii) 65% RH/27°C (normal) in different packages. The samples were analysed for moisture content, volatile oil content and flavour composition every 30 days for condition (i)upto 120 days and for conditions (ii) and (iii) every 60 days up to 240 days. Capsules packed in unlined high density polyethylene (HDPE) woven sack material, polypropylene (PP) and ethylene terepthalate/polyethyiene (PET/ PE) and stored
under humid condition registered high moisture pick up. Loss in volatile oil was appreciable under dry condition in unlined woven sack. Under normal storage condition, capsules packed in PP and PET/PE registered marginal change in moisture and volatile oil contents. Also retention of major flavour component 1, 8 cineol, which contributes to 84.3% of volatile oil, was in the range of 93.9-97.4%. Seeds packed in PET, glass and HDPE jars and foil laminate exhibited 15-30% loss in volatile
oil over a period of 240 days under normal storage condition and moisture content was within the maximum permissible limit.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1679/1/J_Food_Sci_Technol_45_2__2008_183.pdf
Sulochanamma, G. and Ramalakshmi, K. and Mohan Kumar, T. M. and Indiramma, A. R. (2008) Storage characteristics of large cardamom {Amomum subulatum Roxb) and seeds in different packages. Journal of Food Science and Technology, 45 (2). pp. 183-186.