Effect of Packaging Materials on Quality Characteristics of Osmotically Pretreated Microwave Assisted Dried Sweet Pepper (Capsicum annum L.)Sachidananda Swain1*, D. V. K. Samuel2 and Abhijit Kar3
- *Corresponding Author:
- Sachidananda Swain
Division of Natural Resource Management
Central Agricultural Research Institute
Port Blair-744101, India
E-mail: [email protected]
Received date: June 20, 2013; Accepted date: August 29, 2013; Published date: September 05, 2013
Citation: Swain S, Samuel DVK, Kar A (2013) Effect of Packaging Materials on Quality Characteristics of Osmotically Pretreated Microwave Assisted Dried Sweet Pepper (Capsicum annum L.). J Food Process Technol 4:264. doi:10.4172/2157-7110.1000264
Copyright: © 2013 Swain S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The present study was under taken to investigate the effect of packaging materials and storage conditions on quality of capsicum (red and yellow) dried using microwave drying. The samples were heat sealed and packaged in: polypropylene (PP), Laminated Aluminum (Al) and High density polyethylene (HDPE). Then, these were stored at ambient atmosphere for four month and at every fifteen days, the quality parameters such as browning index (BI), total color difference (TCD), water activity (Aw), moisture content (MC), total carotenoid (Tc) and Sensory Score (SS) were measured. The result indicated that storage period had significant effect (P<0.05) on response variables after 45-60 days of storage except sensory score. Laminated Aluminum (Al) was least affected by the ambient environment followed by HDPE and PP having low water vapor transmission rate (WVTR).