EFFECT OF SEVERAL PACKAGING MATERIALS ON STORAGE STABILITY OF DRIED PERSIMMON (Diospyros kaki L) FRUIT SLICES

A study was performed to assess the stability of sun dried persimmon (Diospyros kaki L) fruit slices during storage in various packaging materials viz wax paper, rice paper, aluminium foil and 150-gauge polypropylene bags and control sample in the Food Science and Technology division, SKUAST Jammu. Assessment was made for changes in chemical attributes of dried slices for 28 days at an interval of seven days of storage. pH, TSS (°brix), moisture (%), ascorbic Acid (%) were determined at seven days of interval during storage. Significant decrease in TSS (°brix) was seen in the rice paper package and increase moisture content was observed in all packaging materials. Ascorbic acid content was decreased in all the packaging materials during storage. Dried slices packed in aluminium foil were found to be best followed by 150-gauge polypropylene bags by resulting retention of various nutrients and organoleptic attributes when compared to the other packaging during storage.The sensory analysis also showed samples packed in 150 gauge Polypropylene bag and Almunium Foil Showed strong overall acceptance than the rest of the samples.Hence they prove to be the best packaging materials for the dried persimmon fruit slices.