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Packaging and storage studies on commercial varieties of Indian chillies (Capsicum annum L.).

Pura Naik, J. and Nagalakshmi, S. and Balasubrahmanyam, N. and Dhanaraj, S. and Shankaracharya, N. B. (2001) Packaging and storage studies on commercial varieties of Indian chillies (Capsicum annum L.). Journal of Food Science and Technology, 38 (3). 227-230, 15 ref..

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Abstract

Effects of packaging materials (HDPE and metallized polyester polyethylene (MPP)), moisture content and storage conditions on colour, capsaicin content, microbiological quality and shelf life of dried whole chillies (Capsicum annum) were investigated. 2 chilli var., Guntur and Byadigi, were used in packaging and storage experiments. Sorption isotherm studies indicated that initial moisture contents of 10.45% (at 64% RH) for Guntur and 9.6% (at 57% RH) for Byadigi chillies were sufficient for safe storage of packaged products under ambient conditions. At moisture contents of >14% (Guntur) and >11.2% (Byadigi), fungal spoilage of packaged samples occurred during storage. Colour retention of samples during refrigerated storage was higher with MPP pouches than with HDPE pouches, irrespective of chilli var. Capsaicin content declined with storage in all samples, irrespective of packaging material or var. Under identical packaging and storage conditions, dried chillies from var. Guntur had a longer shelf life than Byadigi chillies.

Item Type: Article
Uncontrolled Keywords: AMIDES-; CAPSICUMS-; COLOUR-; FLAVOUR-COMPOUNDS; MICROBIOLOGICAL-QUALITY; PACKAGING-MATERIALS; SHELF-LIFE; STORAGE-; CAPSAICIN-; CHILLIES-; VAR-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Packaging Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jun 2011 10:55
Last Modified: 10 Jun 2011 10:55
URI: http://ir.cftri.com/id/eprint/7640

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