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Quality Attributes of Fresh Chickpea (Cicer arietinum) Sprouts Stored under Modified Atmospheric Packages

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Title Quality Attributes of Fresh Chickpea (Cicer arietinum) Sprouts Stored under Modified Atmospheric Packages
Not Available
 
Creator Ranjeet Singh, Ashok kumar, Jarnail Singh
 
Subject Chickpea Sprouts, MAP, Quality attributes
 
Description Not Available
Chickpea sprouts could be sold in markets in a wide range of presentations, from without any kind of packaging until “ready‐to‐eat” packages in polymeric film to attractive shrink cup or box packs. The aim of this research was to analyze and quantify the effect of two pre‐designed polymeric films package on quality loss of chickpea sprouts in modified atmospheric packaging (MAP) at constant temperature and relative humidity. Shelf life could be extended by limiting storage temperature variations and respiration rates. Weight loss, discoloration, texture and microbial changes appear to be the primary symptoms for deterioration in quality. Chickpea sprouts were packed in perforated polypropylene (PP) and low‐density polyethylene (LDPE). Samples were kept in modified atmospheric temperature at 10 ± 1C, 75% relative humidity for 7 days; using unpacked chickpea sprouts as control. Physiological weight loss, pH, hardness, ascorbic acid, seed and hypocotyl color, and yeast and mold counts were determined. The results showed that color intensity and hardness decreases during storage; physiological weight loss in PP packed chickpea sprouts was lower than 1.5%. Modified atmosphere may restrict the spoilage problems caused by molds and yeast. So it may be considered the most suitable packaging material for extending shelf life of chickpea sprouts
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Date 2020-04-27T07:03:02Z
2020-04-27T07:03:02Z
2012-12-28
 
Type Research Paper
 
Identifier 9
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/35134
 
Language English
 
Relation Not Available;
 
Publisher Wiley-Blackwell