Influence of packaging materials and storage temperature on quality of osmo-vac dehydrated aonla segments.

摘要

Osmo-vac dehydrated Indian gooseberry (aonla) (Emblica officinalis) segments of good quality could be prepared from firm and matured aonla fruits after blanching in boiling alkali (2% NaOH) for 8 min followed by cooling in cold water and osmo-dehydration of segments in vacuum drier at 40+or-2 degrees C with an atmospheric pressure of 640 mm Hg. Among the 3 packaging materials viz., 200 gauge high density polyethylene (HDPE), 200 gauge aluminium laminated polyethylene (ALPE) and 250 gauge co-extruded (COEX) pouches with 2 modes of pack viz., in air and in nitrogen, the packaging material COEX with nitrogen was the best for storage of osmo-vac dehydrated aonla segments. Low temperature (7+or-1 degrees C) storage was good for storage of osmo-vac dehydrated aonla segments up to 6 months as compared to room temperature as the former resulted in higher ascorbic acid, sugar content, rehydration ratio, sensory score and less moisture, tannin and non-enzymatic browning in the finished product.