Optimisation of packaging and storage of jamun (Syzygium cumini L.) fruits

Abstract

An experiment has been carried out to evaluate the suitability of packaging materials for extending the shelf life of jamun fruit which is highly perishable in nature. The fruits were packed in the packaging materials LDPE, HDPE, PP and stored at ambient (28 to 42 °C), 3 °C, 6 °C and 9 °C temperatures for 0, 2, 4, 6 and 8 days after harvest with 3 replications and the control being that without packaging. The best suited packaging material depending on the biochemical, microbial and physiological changes observed at different days of storage and different temperatures was found to be LDPE at 3 °C for 6 days after harvest. The fate of vitamin C among all the treatments decreased continuously during storage where at 3 °C in LDPE it had minimal loss. Also the rotting and weight loss were lower in LDPE upto 6 DAH. Due to low gas (GTR) and water vapor transmission rates (WVTR) in LDPE, the losses were lower than in HDPE and PP. The fruits were not suitable to be stored at 6 or 9 °C due to their high degree of susceptibility to infection by Botrytis cineria and Saccharomyces sps. Hence, the best storage temperature for jamun was 3 °C with LDPE (50 μ) as packaging material.