Journal of Scientific and Industrial Research

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Shelf-life Prolongation of Spring Groundnut Pods (Arachis hypogaea L.) using Packaging Systems


Affiliations
1 Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141 004, India

Preservation of groundnut pods, especially spring varieties is a critical issue due to high moisture, ambient temperature and relative humidity. The dried groundnut pods of spring TG37A variety were packaged in high density polyethylene (HDPE), multilayer ethylene vinyl alcohol/polyethylene bags (EVOH/PE), vacuum, nitrogen flushed packaging, conventional plastic and gunny bags for 180 days at ambient conditions. There was significant (p<0.05) increase in moisture content, free fatty acids, headspace concentration of CO2 and aflatoxins and decrease in oil content, protein content and headspace concentration of O2 in all packages except for vacuum package. Vacuum packaged showed the highest oil (40.74%) and protein content (23.05%) and lowest change in moisture content (12.78 %), free fatty acids (21.26%), aflatoxins content (16.73 μg∙kg−1), physiological loss in weight (0.24%) and colour change (7.64%) after 180 days of storage. Hence, this study facilitates a farmer friendly technique for postharvest handling and enhancement of shelf life of groundnut.
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  • Shelf-life Prolongation of Spring Groundnut Pods (Arachis hypogaea L.) using Packaging Systems

Abstract Views: 92  | 

Authors

Ramandeep Singh
Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141 004, India
Gagandeep Kaur
Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141 004, India
Gurjeet Kaur
Department of Processing & Food Engineering, Punjab Agricultural University, Ludhiana 141 004, India

Abstract


Preservation of groundnut pods, especially spring varieties is a critical issue due to high moisture, ambient temperature and relative humidity. The dried groundnut pods of spring TG37A variety were packaged in high density polyethylene (HDPE), multilayer ethylene vinyl alcohol/polyethylene bags (EVOH/PE), vacuum, nitrogen flushed packaging, conventional plastic and gunny bags for 180 days at ambient conditions. There was significant (p<0.05) increase in moisture content, free fatty acids, headspace concentration of CO2 and aflatoxins and decrease in oil content, protein content and headspace concentration of O2 in all packages except for vacuum package. Vacuum packaged showed the highest oil (40.74%) and protein content (23.05%) and lowest change in moisture content (12.78 %), free fatty acids (21.26%), aflatoxins content (16.73 μg∙kg−1), physiological loss in weight (0.24%) and colour change (7.64%) after 180 days of storage. Hence, this study facilitates a farmer friendly technique for postharvest handling and enhancement of shelf life of groundnut.