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Studies on Effects of Storage and Packaging Materials on Papaya Flake

M. Easdani
Quasem Food Products Ltd., Baimail, Gazipur

M. A. Haque
Department of Food Technology and Nutritional ScienceMawlana Bhashani Science and Technology University, Tangail-1902

M. N. Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

P. Karmoker
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The storage studies revealed that the papaya flakes stored in metalized polyester pouch at refrigeration temperature had better quality in terms of colour, taste and crispiness and also the better retention of vitamin C. The various constituent of papaya flakes such as moisture, acidity, ascorbic acid, protein, fat, ash, pH, total sugars, reducing sugars and non reducing sugar were determined of papaya flakes. After 60 days of storage mould was found in papaya flakes stored in double layer polythene bags at room temperature. Sample S3 showed the highest colony and sample S1 showed the lowest colony. The better shelf life of the papaya flakes was found in 60 days at 4 °C temperature when the product was packed in metalized polyester pouches.

Keywords: Papaya, Flakes, Storage, Package

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. To investigate to develop suitable inexpensive method for processing and preservation of papaya.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fully ripe healthy and fresh papaya fruits were procured from the local market. The pulp from ripe papaya was used in the experiment. Wheat flour, sucrose, glucose, pectin, calcium carbonate, citric acid, metalized polyester pouch, double layer polythene, equipments and other materials were used from the local market and laboratory stock. The fresh papayas and processed papaya products were analyzed for moisture, ash, fat, protein, acidity, vitamin-C, pH, total soluble solids (TSS), reducing sugar, non-reducing sugar and total sugar.

Source of Information: J. Environ. Sci. & Natural Resources, 4(1): 29 - 38, 2011; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The storage studies revealed that the papaya flakes stored in metalized polyester pouch at refrigeration temperature had better quality in terms of color, taste and crispiness and also the better retention of vitamins as compared to the flakes stored in double layer polythene bags at refrigeration temperature, metalized polyester pouches at room temperature and double layer polythene bags at room temperature. After 60 days of storage mould was found in papaya flakes stored in double layer polythene bags at room temperature.

Knowledge Management: Journal