EFFECT OF PACKAGING MATERIALS ON RETENTION OF QUALITY CHARACTERISTICS OF SELECTED DEHYDRATED GREEN LEAFY VEGETABLES DURING STORAGE

Vasantharuba, S.; Premalatha, M.R.; Arumugam, T.; Banumathi, P.; Sundram, S.P.

dc.contributor.author	Vasantharuba, S.
dc.contributor.author	Premalatha, M.R.
dc.contributor.author	Arumugam, T.
dc.contributor.author	Banumathi, P.
dc.contributor.author	Sundram, S.P.
dc.date.accessioned	2018-01-25T06:03:24Z
dc.date.accessioned	2022-06-24T07:39:06Z
dc.date.available	2018-01-25T06:03:24Z
dc.date.available	2022-06-24T07:39:06Z
dc.date.issued	2012
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/1090
dc.description.abstract	Green leafy vegetables such as Alternathera sessilis and Amaranthus polygonoides were dehydrated in a cabinet drier at 50±2°C and ground to fine powder and packed in three different packaging materials {300 gauge high density poly ethylene (HDPE), 200 gauge polypropylene (PP) and 300 gauge metalized polypropylene (MPP)} and stored at room temperature (28-36°C) for a period of three months to evaluate the best packaging material for maximum retention of quality characteristics in the selected green leafy vegetables during storage. Among the three different packaging materials MPP was retained significantly(p<0.05) higher levels of chlorophyll, ascorbic acid, -carotene and rehydration ratio and absorb significantly(p<0.05) lower level of moisture in the both selected dehydrated green leafy vegetable powder samples whencompare to HDPE and PP during three months of storage period	en_US
dc.language.iso	en_US	en_US
dc.subject	Green leafy vegetables	en_US
dc.subject	Storage	en_US
dc.subject	Dehydration	en_US
dc.subject	Packaging Materials	en_US
dc.subject	Quality characteristics	en_US
dc.title	EFFECT OF PACKAGING MATERIALS ON RETENTION OF QUALITY CHARACTERISTICS OF SELECTED DEHYDRATED GREEN LEAFY VEGETABLES DURING STORAGE	en_US
dc.type	Article	en_US