Performance of Packaging on Shelf Life and Quality of Fenugreek at Different Storage Conditions in Kharif Season

Abstract

Aims: The research work was carried out to study the effect of different packaging materials on quality of fenugreek and to study the shelf life of fenugreek at different storage conditions in kharif season. Study Design: The fresh fenugreek samples were packed with 100 g weight in different polyethylene (100, 200 and 400 gauge) and butter paper bags with 2, 4 and 6 per cent vents and without vents. Sixteen treatment combinations comprising of polyethylene and butter paper bags. The experiment was laid in Completely Randomized Design (CRD) with three replications. Place and Duration of Study: The present research work was carried out in the Post Harvest Technology Centre, Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri during the year 2014-2015. Methodology: The fresh fenugreek packed samples were further stored in cold storage (CS), zero energy cool chamber (ZECC) and room temperature (RT). The effect of packaging and storage on moisture content, ascorbic acid, chlorophyll content, iron content, physiological loss in weight and rotting was studied. Results: The findings of the present study revealed that the composition of fresh fenugreek was found to be 89.08 per cent moisture content, 393 mg/100 g ascorbic acid, 62.72 per cent chlorophyll content and 52.38 mg/100 g iron content in kharif season. All samples of fenugreek packed in different packaging materials showed decreasing trend of moisture content, ascorbic acid content, chlorophyll content and iron content. However, they showed increasing trend of rotting and physiological loss in weight. Conclusion: It may be concluded that Fenugreek packed in 400 gauge polyethylene bags without vents were found to be the best packaging material for extending the shelf life upto 10 days in CS followed by 4 days in ZECC and upto 2 days at RT in kharif season.