Effect of Storage Period with Different Packaging Materials on Physico Chemical Parameters and Shelf Life of Osmotically Dehydrated Pineapple Cubes (Ananas comosus. var. Queen)

Abstract

The present study was carried out to determine the suitable packaging material for osmo dehydrated pineapple product and also to assess quality of the product during storage. Pineapple slices were steam blanched for 2 min, followed by immersion in osmotic solution containing sucrose syrup of three concentrations i.e of 50°Brix, 60ºBrix and 70°Brix in combination with 0.1% KMS + 0.3% citric acid + 0.1 % sodium benzoate followed by drying in two methods i.e. cabinet tray drying and hot air oven drying at 60ºC until the moisture content of the product attained equilibrium. The physico-chemical properties and evaluated for the four months of storage period. During storage period, moisture%, reducing sugars and pH showed an increasing trend while other parameters like TSS ºBrix, non-reducing sugars %, total sugars%, acidity%, ascorbic acid%, organoleptic properties showed a decreasing trend. Among the packaging materials, osmo-dehydrated pineapple cubes packed in Aluminum laminated polyethylene of 200 gauge stored at ambient temperature were found to be the best followed by high density polyethylene packaging of 200 gauge in retaining various attributes like minimal moisture gain, better retention of TSS ºBrix, acidity%, ascorbic acid% and organoleptic properties when compared to the other packaging material during the four months storage period.