Effect of packaging film of different thicknesses on shelf life and quality of minimally processed onion S.BHUVANESWARIScientist Division Of Post Harvest.

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Presentation transcript:

Effect of packaging film of different thicknesses on shelf life and quality of minimally processed onion S.BHUVANESWARIScientist Division Of Post Harvest Technology Indian Institute Of Horticultural Research Bangalore

INTRODUCTION  Fruits and vegetables consumption plays a key role in healthy diet A daily intake of 400g of fruits and vegetables by a normal adult.(WHO) A daily intake of 400g of fruits and vegetables by a normal adult.(WHO)  In urbanized living, where time is a limiting factor, this minimally processed products is available in easy to use form with minimal waste.  Minimally processed onion is a ready- to- use product which offers consumer a 100 percent usable product with increased shelf life and without much change in its freshness.  Packaging film thickness plays an important role in the shelf life of minimally processed products.  Hence, an investigation was undertaken to study the effect of packaging film thickness on the shelf life and quality of minimally processed onion

MATERIALS AND METHODS RAW MATERIAL Onion Cv. Arka Sona CUTTING Plain sharp knife DIP TREATMENT Calcium lactate (2%) PACKAGE  Polypropylene (PP) bags  Size: 250 x 125mm  Thickness: 25µm & 50µm

STORAGE CONDITION  10±1°C, 83 % Relative Humidity (RH) OBSERVATIONS RECORDED  Shelf life  Weight loss  Firmness  Bio chemical parameters

WHOLE ONIONPEELED AND CUT ONION ONION DIP TREATMENT SURFACE DRYING POUCH PACKAGING

RESULTS  Samples packed in 50 µm was found better than 25µm in terms of  Shelf life of the sample - 12 days  Intact rings and less dryness   Lesser weight loss (3.99%)  Higher firmness (1.42 kg f /cm²)  Lower respiration rate  Higher pyruvic acid content (6.48 µmol/g)

Effect of packaging and storage on the physico chemical qualities minimally processed onion at the end of the storage period. Parameters PP 25 µ mPP 50 µ m Weight loss (%) Firmness (kg f /cm²) TSS ( o Brix) Acidity (%) Pyruvic acid (µmol/g) Reducing Sugars (%) Total Sugars (%)

CONCLUSION  Onion cultivar Arka Sona sliced with plain sharp knife, pre- treated with 2% calcium lactate, surface dried and packaged in polypropylene bag of size 250 x 125 mm of 50 µm thickness and stored at 10± o C with 83% RH retained better quality, freshness and nutritive value upto 12 days.