Vol. 12, Issue 9 (2023)

Author(s):
Pranathi B, Sudha Vani V, Tanuja Priya B, Venkata Satish K and Naveen Kumar M

Abstract:
The present investigation was carried out with an objective to study the effect of packaging materials on quality of dried coriander greens during storage under ambient conditions. Fresh coriander greens of two different varieties viz., Sudha and Suguna, were dried using tray drier at 50 ℃ and packed in different packaging materials namely low density polyethylene, PET containers, polythene lined paper covers and aluminium pouches. The changes in quality attributes of dried coriander greens in different packaging materials were recorded at monthly interval up to 3 months. There was a decrease in the rehydration ratio, chlorophyll and ascorbic acid as the storage duration progressed. Dried greens prepared from Sudha variety showed maximum rehydration ratio, chlorophyll and ascorbic acid throughout the storage. Among packaging materials, PET containers showed better results for rehydration ratio and ascorbic acid retention whereas aluminium pouches showed better retention of chlorophyll by the end of storage period.