Optimization of packaging material for shelf-life enhancement of wood apple syrup

An experiment was carried out to enhance the shelf life of wood apple syrup by optimizing suitable packaging material at various laboratories in Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. Three types of packaging material i.e., glass bottle, polyethylene terephthalate (PET), and spouted stand-up pouch were used to store the syrup for 90 days. Various quality parameters like acidity, ascorbic acid, pH, water activity, colour, total soluble solids (TSS) and sensory evaluation were observed throughout the storage period at an interval period of 15 days. The sample was kept in refrigerated condition (10 ⁰C). Wood apple syrup when evaluated with sensory parameters i.e. colour, flavour, taste, texture and overall acceptability, the values determined were 8.1, 8.0, 8.1, 8.7, 8.5 respectively. PET bottle gave best results in many quality parameters. For acidity, the CD (α=5%) came out to be non-significant. The CD (α=5%) value for ascorbic acid was 0.104. The values came out to be significant for ascorbic acid. The CD at 5% level of significance for pH was 0.013 and was found significant. In case of colour the value of CD (α=5%) was 0.053 and was significant. The value of CD (α=5%) for water activity parameter was 0.004 and the values for water activity was significant. For TSS the value of CD (α=5%) was 0.322 and was significant. The packaging material PET bottle showed best results when compared with glass bottle and spout stand up pouch. Thus, from the study it is concluded that, wood apple syrup when stored in PET bottles could be consumed till 45 days of storage.