M.M.Rahman
Senior 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
M.H.H.Khan
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur
The experiment was conducted to evaluate the effect of packaging technique on the quality and shelf life of ridge gourd (Luffa acutangula) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Ridge gourd packaging in 1.5% perforated polypropylene packet resulted substantial reduction in losses due to weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of ridge gourd could be extended up to 9 days at ambient condition as compared to vegetables kept without packaging.
Ridge gourd, shelf life, perforated packages, physico- chemical analysis etc.
Post Harvest Technology Division, Joydebpur, Gazipur
Postharvest and Agro-processing
• To select the packaging materials and size of the packages for transport of Ridge gourd to the supper
market.
• To standardize the packages for storing Ridge gourd in the supper market.
• To reduce the postharvest losses.
Fresh ridge gourd (Luffa acutangula) was collected from the producers’ field. The ridge gourds were sorted out to remove the pest affected, over matured and damaged ones in the laboratory of Postharvest Technology Division. Polypropylene of thickness 33 micron was used as packaging material and the packets were modified with different perforation (0%, 0.5%, 1.0% and 1.5% perforation) to restrict the respiration of the gourds. The experiment was laid out in CRD with three replications. Each replication of the treatments consisted of about one kilogram of ridge gourds. After packing, the ridge gourds were stored in ambient temperature. Temperature and humidity were recorded and close observations were made to record the physicochemical parameters like moisture content, rotting/decay, marketability, vitamin C and ß-carotene of the ridge gourd.
Package perforation (%): The perforations on the packets were made by using a puncher machine.
Shelf life (day): Shelf life of the Ridge gourds was determined by observing and judging the quality parameters like rotting, shriveling, incidence of disease, etc. with respect to storage days.
Decay/Rotting (%): It is the percentage of the damaged ridge gourds.
Physico-chemical analysis: Vitamin C, ß-carotene and moisture content were determined for the fresh ridge gourds at 6th to 9th days of storage.
Treatments:
T1 = Packet with zero perforation (sealed)
T2 = Packet with 0.5% perforation
T3 = Packet with 1.0% perforation
T4 = Packet with 1.5% perforation
T5 = Control (without packet)
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50000
Ridge gourd packed in 1.5% perforated polypropylene is the best for quality and shelf life for 9 days of storage at ambient temperature considering its marketability and physiological changes.
Report/Proceedings