Studies on packaging and storage of osmotically dehydrated aonla (Emblica officinalis L.)

Abstract

Indian gooseberry (Emblica officinalis L.), an important fruit crop, is being grown on commercial scale in different parts of India. There is a great demand for aonla fruits and its products owing to their nutritional, medicinal properties and delicacy. The osmo dried aonla has tendency to become brown during storage. The present investigation aimed at finding out the suitable packing material and storage condition for maintaining the colour and quality of osmo-air dried aonla segments during storage. Different kinds of packages viz., 200 gauge high density polyethylene (HDPE) bag, punnet and polyethylene terpthalate (PET) jar were used to pack the osmo-air dried aonla segments. Packed samples were stored at room temperature (20-30 oC, 53-76% RH) under light and dark conditions, and at low temperature (15 oC, 55-60% RH) for six months. Product was analyzed for changes in their chemical constituents and organoleptic qualities at two months intervals up to the end of storage period. Studies revealed that samples packed in PET jar and stored at low temperature retained highest ascorbic acid and acidity. Furthermore, there was an increase in reducing sugar, total sugars, and partial reduction in non-reducing sugar content in aonla segments during storage. Significantly low nonenzymatic browning was recorded in case of PET jar stored under low temperature. Highest overall acceptability was observed in samples packed in PET jar and stored under low temperature. In contrast, lowest sensory score was recorded in case of samples stored at room temperature under dark condition. Thus, it can be concluded that, packing samples in PET jar and storing them under low temperature is a promising way to improve the storage life of osmo-air dried aonla segments.