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Effect of modified atmosphere storage on the shelf life and quality of black pepper and turmeric

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Title Effect of modified atmosphere storage on the shelf life and quality of black pepper and turmeric
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Creator T J Zachariah, E Jayashree & K N Shiva1
 
Subject black pepper, modified atmospheric storage, quality, shelf life, turmeric
 
Description Not Available
Abstract
Modified atmosphere packaging and storage of black pepper (var. Panniyur I) and turmeric (var.
Prathiba) were studied for a period of 16 months under ambient storage conditions. Whole dry
samples of black pepper and turmeric were packaged in three layered metalized polyester covers (12
µ polyester + 12 µ metalized polyester + 80 µ LDPE) under three modified storage atmospheres viz.
100% vacuum, 100% N2 , 90% N2 + 10% CO2 and the control samples were stored in small size jute
gunny bags. Results indicated that maximum retention of quality in terms of its essential oil and
oleoresin contents of black pepper and turmeric was obtained when stored under nitrogen packaging
(100% N2), followed by vacuum packaged (100% vacuum) and modified atmosphere storage of 90%
N2
+ 10% CO2
. The essential oil content of stored black pepper reduced from 2.42% to 2.22% (dry
weight basis, dwb) in all the three modified atmosphere storage with a loss of 8.26% while control
recorded a loss of 16.53% during storage. The oleoresin content decreased from 7.79% to 7.44%,
7.38% and 7.32% in case of black pepper stored in 100% N2 packaged, 100% vacuum packaged and
90% N2 + 10% CO2 packaged storage atmospheres. The quality loss for turmeric in terms of essential
oil, oleoresin and curcumin content at the end of storage, when packaged in 100% N2 atmosphere
were 36.60%, 16.12% and 9.48%, respectively while the corresponding reduction in control samples
were 40.49%, 20.27% and 19.39%.
Not Available
 
Date 2021-08-10T04:43:39Z
2021-08-10T04:43:39Z
2019-04-01
 
Type Article
 
Identifier Zachariah T J, E. Jayashree and K. N Shiva. 2019. Effect of Modified atmosphere storage on the shelf life and quality of black pepper and turmeric. Journal of Spices and Aromatic Crops, 28(1): 20-26.
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/54183
 
Language English
 
Relation Not Available;
 
Publisher Indian Society for Spices