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Quality of Apple Powder As Affected by Packaging Material During Storage Journal of Scientitic & Industrial Research Vol. 62, June 2003, pp 609-6 15 Quality of Apple Powder as Affected by Packaging Material During Storage K D Sharma' , Alkesh and B B Lal Kaushal Department of Pos th arvest Techn ology, Un iversity of Horti culture and Forestry, Solan 173 230, India Received: 26 September 2002; rev recd: 24 March 2003 ; accepted: 01 April 2003 Rin gs of nine varieties of appl e fruit (Maills x DOllleslica Borkh.) were dehyd rated in a cab in et dryer, ground into line powder and packed in polyet hylene and laminated pouches to study quality changes upon storage at amb ient temperature. Signilicant decrease in ascorbic ac id , titratable ac idity, total sugars and sulphur dioxide was noti ced in polyet hylene pouches packed sa mpl es over 6mol1lhs storage whereas, during the period reducin g sugars and non-e nzymati c browning in creased considerably. Optimum relati ve humidity for the storage of apple powder was 54 per cent (a w = 0.54) at 17-25"C. Changes in different ph ysico-chemical and senso ry allributes were minimal in lam in ated pouches packed powder or different va ri eties. The powder qual it y of variety 'Cox 's Orange Pippin ' was adjudged th e best followed by ' Red Baron ' after a 6 month s storage. These varieti es can commerciall y be explored for the production of good quali ty powder. Key words: Quality, Apple powder, Polyeth ylene, Laminated pouches, Storage Introduction might be a valu able adjunct to hyper-cho lesterolaemic 4 Apple is the most important fruit of temperate therapy'. Mastrocola et al studied the utility of zones of world. In India, it is commercia ll y grown in freeze- or air-dried apple for increasing the states of Himachal Pradesh, Jammu and Kashmir concentrati on of yoghurt. A good quality in stant and Uttaranc ha l. Himachal Pradesh produces 0.38 chutney powder mix from apple powder of 'Golden Mt of apple from an area of 88,673 ha/y (ref. I ). Delicious' and 'Red Gold ' vari eti es has been 5 This fruit occupies a significant place in the reported . Hence, the present in vestigati ons were horti cultural produce of these states and plays a vital carried out to evaluate the quality of apple powder ro le in the economy of the people. The culti vars from nine different vari eties of apple of lower grown at hi ghe r e levations are considered of good elevations and to study the effect of package upon quality both for table and processing purpose, storage peri od of six months. however the fruit varieti es grown at lower Materials and Methods elevati ons are comparative ly less suitable as a dessert ite m and suc h fruits when sent to the Raw Material marke ts fetch un-remune rati ve returns to the The fruits of nine culti vars (,Aziza', ' Michal', growers. Therefore, suc h fruits can economicall y be 'Chahl a', 'EC-161286, 'EC-38727' , 'Parl in ' s Beauty, utili zed by de hyd rati on into powde r. 'Cox's Orange Pippin' and 'Tropi cal Beauty') Apple powder tS a good source of harvested at optimum stage of maturity were procured carbohydrates, pectin and ma li c acid besides from the orchard of University of Horticulture and containing potassium. The powder can be utilized in Forestry, Solan. differe nt ways e.g. extending the freshness and 2 flavour of bread . Apple powder is useful in lowerin g Processing and Packagin.g the blood cholestrol level and it has been suggested Fruits were sorted, washed, peeled and cored th at a palatable preparation containing apple powder and sli ced to a thickness of about Y2 cm. The slices were steam bl anched for 3 min followed by dipping * Corresponding auth or in potassium metabisulphite (2500 ppm) for I h. The e-mail: krishansilarmakd@rediffmai l.com sli ces thus treated were spread uniforml y on 6 10 J SCI INO RES VOL 62 JUNE 2003 aluminium tray ( I kg s li ces/tray of size 65x45 cm). judges for overall acceptabil ity on the basis of score S li ces were dried in cabin et drier at 60+2 °C to for colour, flavour and textu re and on nine-point moisture level of 4-6 per cent and then ground in a Hedoni c scales. The data were analysed stati sti call y grinder, packed in polyeth ylene and laminated and means compared at 5 per cent level of 9 pouches and stored at ambient temperature for 6 signi ficance . months. Results and Discussion Alia lysis Physico-chemical evalu ation of fresh fruits of Ph ys ico-chemical and sensory parameters of nine va ri eties (Table I) revealed that the fruits of fresh fruit and powder were determined by following 'Tropical Beauty' were larger in size whil e the standard procedures. Fresh fruit weight, size and vari ety 'Red Baron' had maximulll ed ible portion. firmness were determined by a pan balance. vernier The firmness of the fruits of different va ri eti es varied caliper and fruit pressure tester, respectively. from 7-22 psi. Highest and lowest moisture were Moisture and titratable acidity were determined by observed in variety 'Aziza' and 'T ropical Beauty', 6 the standard methods . Sugars (reducing and total), respectively. Highest acidity as malic acid was S02 and ascorbic acid were estimated, as detailed by recorded in 'Cox's Orange Pippin' . Total sugars were 7 Ranganna . Non-enzymatic browning of powder was the highest in variety 'Tropical Beauty' and the determined at 440 nm (Spectroni c-20) with 60 per lowest in 'Chahla'. Variety 'Cox's Orange Pippin' cent aqueous alcohol serving as a blank. Sensory and 'Red Baron' were rated the best in overall evalu ation was carried out by a panel of semi-trained acceptability. These parameters for fresh apple fruit Table 1- Ph ys ico-chemical and sensory ch aracteristi cs of fresh ap ple fruit Para meter Variety COli II> Azi za Mi chal Chahla EC- 161286 EC-38727 Parlin's Red Cox's Tropical beauty baron orange beauty pippin Size 45.54 57.98 46.32 58.4 1 47.43 46.45 42.36 48.07 57 .98 6.25 Length , mm Breadth , mm 64.63 63.34 62.57 64.83 64.83 65.59 57.52 65.06 68 .03 3.45 Weight, g 80.25 85.25 82.00 78.25 76.50 75 .50 72.00 88.25 98.25 12.72 Specific gravity 0.83 0.89 0.75 0.79 0.81 0.80 0.85 0.79 0.9 1 0.05 Firmness, psi 7.52 9.05 8.10 15.00 8.50 22.00 10.72 12. 22 16.75 \.39 Edibl e portion, 70.00 68 .62 73 .00 75.87 67.50 74.00 82.50 73.75 76.00 3.0 1 per cent Moisture, per cent 86.27 84.35 85.94 84.46 85.48 84.27 84.48 85.06 83.70 2.99 Total soluble solids, 12.72 13.00 10.07 12.05 12.60 12. 17 12.97 10.75 13.07 0.25 per cent Titratabl e aci dity, as 0.45 0.50 0.45 0.43 0.47 0.43 0.59 0.67 0.33 0.01 mali c ac id, per cent Sugars per cent 5.62 4.96 5.48 6.16 5.87 5.27 6.77 7.68 7.87 0.08 Reducin g Total 9.54 9. 50 8.25 9.18 9.60 9.45 9.58 9.01 10.50 0.04 Ascorbic ac id , mg/ I OOg 6.00 3.50 6.10 3.20 5.76 5.44 4.63 5.44 5.47 0.2 1 Sugar/acid ratio 21.10 18.96 18.25 21.10 20.47 22.08 16.36 11. 96 3 1.63 2.64 Overall acceptability. 6.50 6.30 7.52 6.60 6.40 6.00 7.50 8.00 6.50 0.9 1 ' On nine point Hedonic scale SHARMA el al.: QUALITY OF APPLE POWDER 61 1 put togeth er indicated that the fruits were of optimum 53.4 per cent with lowest and hi g hest va lu es in maturity and met the requirements of dehydration. 'Michal' and 'Cox's Orange Pippin', respecti vely. Data for moisture, titratable acidity and sugars Significant in crease was observed in a ll the varieties presented in Table 2 revealed that the moisture stored both in polyethylene and lamin ated pouc hes. content varied from 4.59 ~o 6.20 per cent with a The reducing sugars increased fro m 43.42 to 46.65 minimum and maximum value for 'Michal' and 'EC- per cent irrespecti ve of variety and package after 6 38727', respectively. Significant moisture absorption months of storage. The effect of storage and package in polyeth ylene pouches was observed upon storage. revealed that there was significant in crease in The average mean value of 6.12 per cent during first reducing sugars in polyeth yle ne pouches, whereas in 3 months and 6.30 per cent after 6 months from an lamin ated pouc hes th e in crease was no n significant initial value of 5.45 per cent was noticed . When the (p>0 .05). Vari ety and package effect was al so hi ghl y vari eti es were compared, it was observed that the significant when powde r of 'Cox,s Orange Pippin' highest average moisture content was in 'EC-38727' was stored in polyethyle ne pouches (56.19 per cent) (6.78 per cent) whic h was at par with 'Tropical as compared to laminated pouches (54.7 1 per cent).
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