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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2017 , Volume 5, Issue 4
Page No. : 1611-1616
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 Reddy4
1,2&3Department of Fruit Science, College of Horticulture, SKLTSHU, Rajendranagar, Telangana
4Department 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.
Keywords: Grape, Pomace powder, Citric acid 1% + KMS 0.5%, Acidity, Moisture content
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782/2320-7051.5726
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
