Packaging technology for extending shelf life of jasmine ( Jasminumsambac CV. Mysuru Mallige) flowers

Abstract

A research on standardization of method of packaging to extend shelf life of Jasminumsambac Cv. Mysuru Mallige was conducted in College of Horticulture, Mysuru during 2016-17. Effects of different packaging material and storage condition on physiological loss of weight, freshness score, fragrance score, colour retention index and shelf life were studied. The flowers treated with 4% boric acid, packed in 60 micron polyethylene bags without ventilation and stored in thermocole box with aluminium foil lining in gel – ice pad cold condition shows effective in extending shelf life of Mysuru Mallige flowers up to 48hrs with minimum physiological losses in weight of 0.034%, high freshness score of 4.96, fragrance score of 4.65 and colour retention of 4.53 when compare to shelf life of 24hrs in control with physiological losses in weight of 11.94, high freshness score of 1.000, fragrance score of1.667 and colour retention of 2.80.