Studies on effect of different packaging materials on the quality of wood apple fruit powder

The present investigation was carried out to know the effect of different packaging materials Viz., 100, 200 and 300 gauge polyethylene, 25, 50 µ aluminium laminated pouches, 3 layer co-extruded film pouch and PET jars on storage behavior and quality parameters of wood apple powder under ambient storage. Significant differences with respect to moisture content, water activity, total sugars, ascorbic acid, acidity and colour values were observed among the different packaging materials used. Whereas, TSS and total carbohydrates were not influenced by the packaging materials used. Irrespective of packaging materials, the moisture content and water activity were found minimum and were within the safe limit ranging from 6.72 to 7.14 and 0.291 to 0.324 respectively, throughout the storage period. At the end of 6 MAS, the maximum retention of total sugars (10.09%), ascorbic acid (2.59 mg/100 g), acidity (7.23%) was found in powder packed in 3 layer co-extruded films. The mean organoleptic score decreased significantly from an initial value of 8.33 to 7.79 for color and appearance, 7.95 to 7.49 for flavor, 8.29 to 7.92 for taste, 8.04 to 7.94 for texture and 8.15 to 5.91 for overall acceptability with the increasing storage period. The results of the organoleptic evaluation signify that the wood apple powder stored in 3 layer co-extruded film found superiority in their acceptability compared to other treatments throughout the organoleptic study.