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VOL. 8, ISSUE 3 (2023)
Improvement of post-harvest life of coriander leaves through modified atmosphere packaging and storage
Authors
P G Thenmozhi, S Alagudurai
Abstract
Coriander leaves belongs to umbelliferous
family. It occupies the next important place to curry leaf in our daily food
stuff as a spicy green adjunct. The tender leaves and stem are not only used as
spicy green in cooked product but as an important ingredient in salad too along
with onion, tomato, cucumber, carrot, radish, green chilli and acid lime. About
20-25 days after sowing, the first thinning can be done. Again on 30th
day and 40th day two more harvests as green can be taken up and the
yield is about 6-8 tones /ha. The remaining plants can be allowed to flower and
set seeds. Post harvest losses the use of modified Atmosphere storage has 20-25 days after sowing, the first thinning can be done
increased for bulk storage and also for consumer sized packages. More over
Modified Atmosphere Packages complies with recent trends in the use of healthy
convenient foods that are minimally processed and less heavily preserved as
compared with traditionally processed foods. The main objective of this study
was to assess the impact of refrigerated modified atmosphere storage conditions
on the chemical, nutritional, micro biological and organoleptic qualities of
minimally processed curry leaves. A slightly modified version of modified
atmosphere packaging unit was fabricated and erected. The vegetables were
minimally processed in the form of pretreated in one percent citric acid,
potassium metabisulphite and salt for 30 seconds. The pretreated curry leaves
were stored under modified atmospheres (oxygen, carbon dioxide and nitrogen) in
500 ml bottles at refrigeration temperature (12°C.) During storage period,
there was a gradual reduction in moisture PH, fiber, total sugar and ascorbic
acid contents, an increase was observed in acidity, total soluble solids and
reducing sugar continents in curry leaves. (Yadav, 1999) The pretreatment T2 (MAP)
and T3 (MAP+ citric acid) were the best followed by others. A decreasing trend
was observed during storage of curry leaves. During storage the moisture, total
sugar and ascorbic acid decreased to 60.10.g and 3.90 mg per cent from its
initial values. A gradual increase was found in fiber (7.8g) total soluble
solids (7°brix) and reducing sugar (0.07 g) per cent after 22 days of storage respectively.
The bacterial and fungal counts increased to 8.50x 10-6 cfu/g and 5.60x10-3
cfu/g respectively. The organoleptic evaluation showed that there was no change
in the chutney and other products. (Gorrir and Pepelenbos, 1993).
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Pages:73-76
How to cite this article:
P G Thenmozhi, S Alagudurai "Improvement of post-harvest life of coriander leaves through modified atmosphere packaging and storage". International Journal of Food Science and Nutrition, Vol 8, Issue 3, 2023, Pages 73-76
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