Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Studies on Packaging Requirements for Osmo Dehydrated Products of Banana and Papaya

M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

Dr. Md. Shahjahan
Ex Principle scientific officer
Postharvest Technology Division BARI, Joydebpur

DR. M. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division BARI, Joydebpur

M.G. F. Chowdhury
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

Abstract/ Executive Summary:

This experiment was conducted to determine the suitable package prepared from metalex foil, high density polyethylene and polypropylene for the osmotic dehydrated products of banana and papaya for its storage in room conditions. The physico-chemical parameters of the products were determined and taste panel evaluated the organoleptic quality of the products after every two months of storage period. The total acid, vitamin C and total sugar retention was found better in the metalex foil followed by high density polyethylene and polypropylene. The products stored (4 months) in metalex foil at room temperature secured highest score in organoleptic evaluation and were ranked 'like very much' for banana and from 'like moderately' to 'like very much' for papaya.

Keywords: Banana, papaya, osmo-dehydrated products, physico- chemical parameters etc.

Location: Post Harvest Technology Division, Joydebpur, Gazipur

Start Date: 01-10-2007

End Date: 30-12-2008

Program Area: Postharvest and Agro-processing

Commodity:

Objectives:

• To identify the packaging materials and standardize the packages for storage/keeping of osmo-dehydrated products of banana and papaya

Methodology:

Fresh banana (Meher sugar) and papaya (Shahi) were collected and cut into suitable pieces. Then, the slices were dipped into 450 Brix sugar syrup containing 0.5% citric acid and 1000 ppm potassium metabisulphite (KMS). The samples were then kept for soaking for 1 hr, heated at 80° C for half an hour and finally kept again for soaking for 3 hours, respectively. The materials were then transferred to drying trays and dehydrated at 50-55° C in a dryer for 2 days. After dehydration the materials were packed in packets prepared from metalex foil, high density polyethylene and polypropylene, respectively. The products then stored at ambient temperature. The physico-chemical parameters and organoleptic evaluations of the processed products after every two months stages of storage were studied. Treatments T1 = Packet prepared from metalex foil T2 = Packet prepared from high density polyethylene T3 = Packet prepared from polypropylene. All the treatments have six replications.

Source of Information: Salunkhe, D.K. and Desai, B.B. 1984. Postharverst biotechnology of fruits. CRC Cr. Rev. Food Sci. Nutr. 2, 90. Torreggiani, G. 1993. Osmotic dehydration in fruit and vegetable processing. Food Res. Int. 26, 59-68.

Article Link (Online Journal):

Funding Source:

1.	Budget: 50000

Total Budget (Tk.) : 50000

Achievement/Findings:

It could be concluded from the above experiment that metalex foil is being suitable for long term storage of osmotic dehydrated banana and papaya at room temperature.

Knowledge Management: Report/Proceedings