Studies on Effect of Packaging Material and Irradiation on Storage Stability of Jaggery

摘要

Jaggery was packed in low density polyethylene (LDPE) pouches and paper bags and subjected to irradiation at 3, 5 and 7 kGy. Irradiated and non irradiated samples were stored at room temperature up to 90 days. Effect of irradiation and packaging was found to be statistically non significant (P > 0.05) on reducing sugars, sucrose, viable bacterial, yeast and mold count and orga-noleptic properties of jaggery except that of moisture content which showed a significant increase (P > 0.05) on irradiation in jaggery. On the other hand, during storage moisture content, reducing sugars, viable bacterial count and yeast and mold count were found to be increased significantly (P > 0.05) in jaggery. Decrease in sucrose content was observed during storage. No significant changes (P > 0.05) were noticed in scores for colour, taste, flavor, texture and overall acceptability during storage period. Jaggery irradiated at 7.0 kGy stored in low density polyethylene (LDPE) pouches was found to be best till the end of the storage period when compared to 3 and 5 kGy treated samples.