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Plant Science Today (PST)

Research Articles

Vol. 11 No. 4 (2024)

Effect of different packaging methods and storage conditions on postharvest quality and shelf-life of Manila Tamarind (Pithecellobium dulce (Roxb.) Benth.) var. PKM2

DOI
https://doi.org/10.14719/pst.4880
Submitted
30 August 2024
Published
04-11-2024 — Updated on 10-11-2024
Versions

Abstract

Manila tamarind (Pithecellobium dulce (Roxb.) Benth.), is a dry land fruit crop that belongs to the Fabaceae family commonly known Camacchile or Jungle jilebi. Pithecellobium dulce (Roxb.) has the potential to become productive under harsh climatic and edaphic conditions of dry land areas but its pods have a shorter shelf life. The most important objective was to use proper packaging methods to reduce moisture loss, slow down physiological and biochemical changes and prevent spoilage. The study evaluated 8 packaging methods, including different combinations of CFB (Corrugated Fiberboard) lined with 100-gauge polythene film with 0 %, 5 % and 10 % vents, CFB with 0 %, 5 % and 10 % vents, vacuum packing and a control, under cold storage (13-15 °C) and ambient conditions (26 ± 2 °C). On the 15th day of cold storage conditions, vacuum packing showed minimum physiological loss of weight (19.82 %), titratable acidity (0.68 %), ascorbic acid (77.20) and total sugar (8.36 %). Maximum total soluble solids (15.32 ?Brix), Anthocyanin (22.72 mg 100 g-1 m), shelf life (15 days) followed by CFB with 10 % vent. On the 12th day of ambient storage condition, vacuum packing recorded minimum physiological loss of weight (16.42 %), titratable acidity (0.42 %), ascorbic acid (76.13) and total sugar (8.53 %). Maximum total soluble solids (14.93 ?Brix), Anthocyanin (21.83 mg 100 g-1 m) and shelf life (11.5 days) followed by CFB with 10 % vent. In this study, the overall results indicated that both vacuum packaging and CFB with 10 % vent at cold storage had synergistic effect in manila tamarind fruit pods, not only in extending the shelf life but also maintained the physiological and biochemical attributes of manila tamarind.

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