International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1611) Last page : (1616)
Article doi: http://dx.doi.org/10.18782/2320-7051.5726

Effect of Chemical Pretreatments and Packaging Materials on Quality of Pomace Powder and Its Storage Stability

P.  Mamatha¹*, K. Vanajalatha², Veena Joshi³ and S. Narender Reddy^4
1,2&3Department of Fruit Science, College of Horticulture, SKLTSHU, Rajendranagar, Telangana
⁴ Department of Crop Physiology, College of Agriculture, PJTSAU, Rajendranagar, Telangana
*Corresponding Author E-mail: mamatha.parevula@gmail.com
Received: 14.07.2017  |  Revised: 27.07.2017   |  Accepted: 29.07.2017  

 ABSTRACT

The grape pomace collected after processing of fully matured grape berries (var. Bangalore blue) was pretreated with T1 (KMS 1% + CaCl2 1%) and T2 (Citric acid 1% + KMS 0.5%) for 5 minutes then dried at 40-65°C for 15 hours in cabinet drier, milled into powder and packaged in Low density polyethylene (LDPE), Metallised polyester (MP) and the dehydrated grape pomace powder without packing was kept as control for three months under ambient condition. During storage, changes in quality composition of this treated grape pomace powder were recorded at every month. Among the treatments, pomace powder pre-treated with Citric acid 1% + KMS 0.5% (T2) and packed in metallised polyester (MP) had recorded highest quality. This preservation method could be used by the processing industries for bulk storage of grape pomace powder after processing of grapes during peak harvesting season for further end uses.

Key words: Grape, Pomace powder, Citric acid 1% + KMS 0.5%, Acidity, Moisture content

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Mamatha, P., Vanajalatha, K., Joshi, V. and Reddy, S.N., Effect of Chemical Pretreatments and Packaging Materials on Quality of Pomace Powder and Its Storage Stability, Int. J. Pure App. Biosci. 5(4): 1611-1616 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5726