Enhancing the Shelf Life of Palak and Coriander through Modified Atmosphere Packaging under Diverse Storage Environments
P. S. Swetha
Department of Vegetable Science, HC&RI, TNAU, Coimbatore, India.
M. Kavitha *
Department of Vegetable Science, HC&RI, TNAU, Coimbatore, India.
S. Praneetha
Department of Vegetable Science, HC&RI, TNAU, Coimbatore, India.
G. Amuthaselvi
Department of Food Processing and Engineering, TNAU, Coimbatore, India.
P. Janaki
Department of Sustainable Organic Agriculture, TNAU, Coimbatore, India.
Balaji Kannan
Department of Physical Sciences and Information Technology, TNAU, Coimbatore, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: Green leafy vegetables are renowned for their rich vitamin and mineral content as well as their nutritional value. However, these vegetables are highly perishable due to their accelerated rates of respiration and transpiration. The process of packing and the choice of packaging materials play a crucial role in extending their shelf life. The main aim of this study was to prolong the shelf life of two prominent leafy greens, Palak (Beta vulgaris L. var. bengalensis) and Coriander (Coriandrum sativum L.), using Modified Atmospheric Packaging (MAP) and various packaging materials.
Study Design: The study employed an FCRD experimental design with 12 treatments and 3 replications.
Place and Duration of Study: This study was conducted at Department of Vegetable Science, HC&RI, TNAU, Coimbatore during the year 2023.
Methodology: Freshly harvested Palak and Coriander were collected, sorted, and prepared as 250-gram samples. Two packaging materials (LDPE and PP) and three gas compositions (G1, G2, G3) was employed. The vegetables were stored under both ambient (35±5°C) and refrigerated (5°C) conditions and their physiological loss in weight (PLW %) was monitored. The observations were taken every day up to the spoilage of the produce.
Results: According to the research findings, vegetables could remain fresh under ambient storage for up to 4 days and under refrigeration for up to 15 days. In ambient storage conditions, Palak exhibited the longest shelf life in treatment T3 - G3M1 (4% O2, 5% CO2, LDPE), followed by T5 - G2M2 (6% O2, 5% CO2, PP). Meanwhile, Coriander showed better shelf life in treatment T2 - G2M1 (6% O2, 5% CO2, LDPE), followed by T6 - G3M2 (4% O2, 5% CO2, PP). Under refrigerated storage conditions, Palak exhibited an extended shelf life in treatment T9 - G3M1 (4% O2, 5% CO2, LDPE), followed by T12 - G3M2 (4% O2, 5% CO2, PP). For Coriander, the best results were achieved with treatment T12 - G3M2 (4% O2, 5% CO2, PP), followed by T8 - G2M1 (6% O2, 5% CO2, LDPE).
Conclusion: Proper packaging and gas composition significantly increased the shelf life of these leafy greens, offering potential benefits for both producers and consumers. Palak had a longer shelf life when stored under refrigerated conditions, up to 14 days, while Coriander could be kept fresh for up to 12 days in the refrigerator. Gas composition G3 (4% O2, 5% CO2) was found to be effective and LDPE was generally the preferred packaging material in extending the shelf life of the vegetables.
Keywords: Ambient, refrigerated, modified atmospheric packaging (MAP), Green leafy vegetables and shelf life
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References
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