Vol. 12, Issue 7 (2023)

Author(s):
Bhuvaneshwari, Annu Verma and Reecha Sahu

Abstract:
The present study entitled “Effect of packaging material on Physico- chemical properties of Minimally Processed shredded cabbage stored under refrigerator condition” was conducted in the Laboratory of Vegetable Science of Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.) during the year 2022-23. A study was conducted to examine the physico-chemical attributes of minimally processed shredded cabbage when packed in three different packaging materials, such as a 200-gauge, 400-gauge polyethylene bag and punnet box with 0% and 0.5% ventilation. For this study, Brassica oleracea var. capitata L was shredded, packed in different packaging material then kept under refrigerator conditions at an interval of 5 days over a 25 days storage period. The physico-chemical analysis of Minimally Processed shredded cabbage samples revealed an increasing trend in PLW (0 to 1.99%) Titrable acidity (0.118-0.167%) and decreasing trend in TSS (4.36-4%), pH (5.67 to 5.74) and ascorbic acid content (42.50-38.07 mg/100 gm). It is evident from the present findings that all the parameters are significant with the advancement of storage period. At the end of the experiment it is revealed that treatment T5 having punnet box with 0% ventilation was preferred for up to 25 days at refrigerator condition.