Studies on the effect of different packaging materials and storage conditions on the shelf life of tamarind pulp (Tamarindus indica L.) variety no-263

Abstract

The present investigation was undertaken to assess the storage behavior and shelf life of deseeded tamarind pulp (Tamarindus indica L.) variety No-263 packed in different packaging materials and stored under varying temperature conditions for a period of six months. The experiment was laid out in a Factorial Completely Randomized Design (FCRD). Three packaging materials (P1-Polypropylene, P2-Silver Foil, P3-Vacuum) were combined with three storage conditions (C1-Ambient, C2-Refrigerated (10 °C), C3-Deep Freeze (4 °C)) to form nine treatment combinations (T1 to T9). Observations were recorded at monthly intervals for six months for various quality parameters. The quality of the tamarind pulp declined progressively over the storage period. Treatment T9 (Vacuum + Deep Freeze) consistently retained the highest pH (2.81) and Total Soluble Solids (TSS) (19.50%), while showing the minimum increase in acidity (8.60%). Conversely, T1 (Polypropylene + Ambient) recorded the most rapid deterioration, with the lowest final pH (2.24), lowest TSS (15.80%), and maximum acidity (12.80%). In sensory evaluation, T9 received the highest score (8.20), indicating excellent acceptability, compared to the lowest score of 6.20 for T1. It can be concluded that combination of vacuum packaging and deep freeze storage T9 proved significantly superior in preserving the physicochemical and sensory properties, providing maximum shelf-life extension and quality retention for tamarind pulp.