Modified Atmospheric Packaging (MAP) of Trichosanthes Dioica (Parwal) Sweet and Effect of Storage Temperature on the Physicochemical, Microbial and Sensory Characteristics

Brij Bhushan Mishra^1*, Rajendra Kumar Pandey², Avinash Singh Patel^{1, 3}, Rama Chandra Pradhan⁴

¹Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.

²Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.

³Division of Food Science and Post-Harvest Technology, ICAR – Indian Agricultural Research Institute, New Delhi, India.

⁴Department of Food Process Engineering, National Institute of Technology, Rourkela Rourkela, Odisha, India.

Corresponding Author Email: bhushanmishra909@gmail.com

Trichosanthes dioica (Parwal) sweet was packed under air and modified atmospheric packaging (MAP) with a gas composition of 98% N2 (2% O2 impurity), and 70% N2 : 30% CO2, respectively. The samples were stored at 5, 10 and 25oC and evaluated for various microbial count, nutritional analysis (moisture, fat and protein), titratable acidity (TA), total carotenoids, vitamin C, DPPH inhibition activity, total phenolic content, hydroxymethylfurfuraldehyde (HMF), thiobarbituric acid (TBA), free fatty acid (FFA), Textural profile analysis and sensory attributes. Results showed that a combination of 70 %N2+30% CO2 had most significant effect to arrest the microbial growth followed by 100% N2 and fresh. Similarly this combination of N2 and CO2 retained the proximate and textural quality of the products concluded that the MAP conditions of 70% N2: 30% CO2 and storage at 5°C, were the most suitable conditions for preserving the Parwal sweet up to 50 day.

Trichosanthes Dioica (Parwal) Sweet; Modified Atmospheric Packaging (MAP); Microbial Count; Antioxidant; Physicochemical; Sensory Properties

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