Effect of packaging materials on mango oil pickle during storage.
Hussain S. Z., Gowda S. J., Mandhar S. C.
Author Affiliation: Department of Agricultural Engineering, University of Agricultural Sciences, GKVK, Bangalore (Karnataka), India.
Crop Research (Hisar) 24 : 328-331
Abstract : Mango oil pickle prepared and stored at room temperature (30±5°C) for the period of three and six months in four types of packaging materials (LDPE bags, HDPE containers, glass jars, and plastic cans) was analysed for its biochemical changes and organoleptic values. The pH, acidity, total, and reducing sugar showed an increasing trend with the increase in storage period, while the parameters like protein content, ascorbic acid and nonreducing sugar decreased with the increase in storage period. Maximum rancidity was noticed in LDPE bags, comparatively a strong off flavour was observed in HDPE containers. In the case of plastic canes, mashy texture was observed after six months of storage. However, the pickles stored in glass jars were of superior quality over other packaging materials and got the total organoleptic score of 15 (of good quality even after six months of storage).