Effect of packagings and ambient temperature on organoleptic observations of inshelled walnuts under different various storage periods

Abstract

Statistically significant effect of packaging materials and storage periods was observed on kernel on all the organoleptic parameters of whole4 walnuts. The highest and lowest mean kernel colour score of 3.43 and 3.26 was observed in HDPE [P3] and Gunny bag [P1] packed samples respectively. The mean shell colour score of 3.41 and 3.34 awarded to HDPE [P3] and cardboard [P2] packed samples proved superior to score of 3.29 awarded to Gunny bag [P1] packed samples. The mean taste score of 3.26 received by gunny bag samples was significantly lower than statistically at par scores of 3.36 and 3.43observed in samples packed in cardboard)and HDPE respectively. Storage periods showed significant effect on the taste of the packaged samples as the mean taste score of 3.60 (0 day), 3.42 (90 days), 3.12(180 days) and 2.86 (270 days) varied significantly from one another. The mean mouthfeel score of 3.24 received by HDPE packed samples was significantly higher than statistically at par scores of 3.18 and 3.11 observed in cardboard and Gunny bag packed samples respectively. Storage periods showed significant effect on the taste of the packaged samples as the mean taste score of 3.40 (0 day), 3.26 (90 days), 3.15(180 days) and 2.92 (270 days) varied significantly from one another.