Impact of packaging material and storage period on nutritional attributes of osmotic dehydrated ripe sapota slices

Abstract

The experiment was carried out with the aim to study the changes in nutritional composition of osmotic dehydrated ripe sapota slices during storage. This investigation was carried out in the College of Horticulture, Dr. Y.S.R. Horticultural University, Hyderabad, India, during the year 2014-2015. Sapota were packed in two different packaging materials (aluminium foil covers and 150-gauge polypropylene bags) and stored at two conditions (ambient and refrigerated) for the period of four months. The experiment was laid out in CRD with factorial concept with four replications. Dehydrated sapota slices packed in aluminium foil covers and stored at refrigerated condition were found to be best followed by 150-gauge polypropylene bags and stored at refrigerated condition in retaining various nutrients and quality attributes like minimal TSS, acidity, ascorbic acid, carotene, calcium and phosphorus loss and lesser microbial growth when compared to the other packaging materials and storage conditions during the four months storage period.