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). Beauty' (6.66 pe r cent) and lowest in 'Michal ' (4.96 Bhardwaj and Lal '.J have reported increase of 6.80 per per cent). The e ffect of vari ety and package was cent in dehydrated apple rings packed in polyethylene hi ghl y significant having average mean value of 7 .20 pouches. per cent for polyethylene pouches and 6.37 pe r cent The in crease in reduc in g sugars mi ght be due to for laminated pouches. A lmost similar trend of breakdown of non-reducin g sugar with passage of change in moisture content in different packaging o time. Total sugars among different va ri e ti es varied materials has been reported by Khurdiya and Roi .in from 5 I . 14 to 62.08 per cent. Total sugars decreased ll guava powder, Ambrose and Sreenarayana in garlic by 2.08 per cent in polyethylene pouc hes and 1.36 per '2 powder and Sharma et al. in dried apples. The cent in laminated pouches during 6 months of storage, significant moisture absorption in polyethylene respectively. Among the varieti es 'Tropical Beauty' pouches stored samples might be due to the ir (6 1.2 1 per cent) had significantl y hi gher mean total permeability to air and moisture while in laminated sugars followed by 'Cox's Orange Pippin' (60. 17 per pouches, onl y minor changes were observed. cent) wh il e lowest in Michal' (50.87 pe r cent). Aruna Titratable acidi ty for 9 varieties varied from 1.6 1 to et all s have also reported a lmost similar trend in 3.84 per cent with lowest and hi ghest in 'Tropical papaya powder upon storage. This may be due to th e Beauty' and 'Cox's Orange Pippin', respectively. utilization of sugars in Non e nzy matic browning Laminated pouc hes retained more acid on storage for (NEB) reaction occurrin g during storage. 6 months as compared to polyethylene pouches in all Data in Table 3 for sulphur di ox ide, non­ the nine cultivars. enzymati c browning, ascorbic acid and overall T he average decrease in acidity was found hi ghl y significant with the mean value decreased to acceptabi lity showed that the sulphur di oxide 2.48 and 2.40 per cent after 3 and 6 months of storage decreased in both packages but mo re in polyethylene from their initial value of 2.66 per cent. On the basis pouches as compared to lamin ated pouc hes. In of variety, 'Cox's Orange Pippin' had significantly polyethylene pouches it decreased from 2 10.8 ppm, hi gher acidity retention (3.63 per cent) followed by initially, to 172.0 and 129.9 ppm after 3 and 6 ' Red Baro n' (3 .23 per cent). When the packages were months, respective ly, while in laminated pouches it compared, it was revealed that powder in decreased to 198.2 and 189. 1 ppm corresponding to polyethylene pouches packed samples had 3.56 per the same period. Variety 'Chahla' had s ignificantl y cent average acid content while in lamin ated pouches higher retention of S02 in lami nated pouc hes (222.6 it was 3.70 per cent. Similar results have been ppm) as compared to polyethylene pouc hes ( 188.7 obtained by Dabhade and Khedkarl.l during the ppm). The S02 content reported in our study was l6 storage of mango powder. The loss of acid may be around 10 per cent or lower compared to FPO due to utilization of acids for conversion of non­ specifications where the maximum limit is 2000 ppm reduc ing sugars to reducing sugars and in non­ in dried apple. The retention or degradation of SOl enzymatic browning reaction during storage. during storage may be attributed to differe nt dryi ng Reducin g sugars in 9 varieties varied from 35.0 to times and packaging materi als in our study. 6 12 J SC I INO RES VOL 62 JUNE 2003

Table 2 - Effect of package on moistu re, titratable ac idi ty and suga rs or apple powder during storage Parametcr Stoage, mo Variety Mean Mean (S: Azi za Michal Chahl a EC- 16 1286 EC-38727 Parlin's Red Cox 's Tropi cal beauty baron orange beauty pippin

Moisturc, per cent Polyeth yle nc 0 5.98 4.59 5.53 4.68 6.20 5.73 4.98 5.26 6.10 5.45 5.45 pouches 3 7. 35 5.39 6.70 5.62 7.5 8 6.97 6.02 6.34 7.34 6.59 6.12 6 7.68 5.72 7.07 5.87 7. 84 7. 17 6.27 6.60 7.70 6.88 6.30 Mean 7.00 5.23 6.43 5.3 9 7.20 6.62 5.75 6.06 7.04 6.30 Lam in ated 0 5.98 4.59 5.53 4.68 6.20 5.73 4.98 5.26 6. 10 5.45 pOllches :1 6.19 4.70 5.85 4.80 6.42 6.04 5.10 5.46 6.~3 565 6 6.25 4.80 5.89 4.90 6.5 1 6.09 5.22 5.52 6.40 5.80 Mean 6. 14 4.69 5.75 4.80 6.37 5.95 5. 10 5.41 6.27 5.62 Grand mean 6.57 4.96 6.09 5.09 6.78 6.28 5.42 5.73 6.66 Titratable acidity, per cent Polyeth ylene 0 2.62 2.64 2.6 1 2.26 2.65 2.37 3.39 3.84 1.6 1 2. 66 2.66 pouches 3 2.34 2.37 2.33 2.03 2.48 2.18 3. 13 3.49 1.47 2.42 2.48 6 2.26 2.25 2.28 1.90 2.35 2.06 3.02 3.35 1.39 2.31 2.40 Mean 2.40 2.42 2.40 2.06 2.49 2.20 3. 18 3.56 1.49 2.46 Laminated 0 2.62 2.64 2.61 2.26 2.65 2. 37 3.39 3.84 1. 6 1 2.66 pouches 3 2.50 2.52 2.49 2. 17 2.53 2.26 3.24 3.67 1. 53 2. 54 6 2.45 2.48 2.43 2.10 2.48 2.22 3. 19 3.60 1.50 2.49 Mean 2.52 2.54 2.5 1 2.18 2.55 2.28 3.27 3.70 1. 54 2.56 Grand mean 2.46 2.48 2.45 2.1 2 2.52 2.24 3.23 3.63 I. '- I Reducing sugars, per cent Polyethylene o 43.18 34.99 4 1.5 2 42.53 42.6 1 36.31 46. 18 53.43 50.03 43.42 43.42 pouches 3 45.3 1 39.07 43 .70 45.73 45.9 1 39.27 49.57 56.63 53. 52 46.52 45 .51 6 47.63 40.89 45.69 47.54 48 .27 4 1. 80 51.08 58.51 55 .16 48. 51 46.65 Mean 45.37 38.32 43.64 45.27 45.60 39. 13 48.94 56. 19 52.90 46.15 Lami nated o 43. 18 34.99 4 1. 52 42.53 42.6 1 36.3 1 46.18 53.43 50.03 43.42 pouches 3 44.04 35.78 42.40 43.53 43.57 36.99 46.94 54.16 51 . 11 44.50 6 44.50 36. 10 42.99 43 .85 43.98 37.45 47.85 54.54 51.85 44.79 Mean 43.91 35 .62 42.30 43 .30 43.39 36.92 46.99 54.7 1 51 .00 44.24 Grand mean 44. 64 36.97 42.97 44.28 44.49 38.02 47.97 55.45 51.95 Total suga rs, per cent : Polyethy lene 0 59.09 51. 14 55.05 55.84 58.42 5 1. 88 60.33 60.65 62.08 57 .16 57.16 pouches 3 58.65 50.85 54.55 55 .34 57.4 1 51.05 58.48 59.73 60.9 1 56.32 56.54 6 58. 12 50.57 54.28 55. 12 57.22 50.90 58. 14 59.60 59.86 55.97 56.18 Mean 58.62 50.85 54.63 55.43 57 .68 51.28 58.98 59.99 60.95 56.48 La min ated 0 59.09 51.14 55 .05 55 .84 58.42 51.88 60.33 60.65 62.08 57. 16 pouches 3 58.77 50.90 54.76 55.65 58.09 51 .63 59.13 60.43 61.60 56.77 6 58.37 50.67 54.44 55.47 57 .64 61.48 58.62 60.01 60.76 56.38 Mean 58.74 50.89 54.75 55.65 58.05 5 1.66 59.35 60.36 61.48 56.77 Grand mcan 58.68 50.87 54.69 55.44 57.86 5 1.47 59.16 60.17 61 .2 1 COoo, Moisture: Vari ety (V) = 0.12, Storage (S) = 0.07, Package (P) = 0.06, VxS = 0.20, VxP = 0.17, SxP = 0.16, VxS xP = 0. 29 Titratahle ac idity: Variety (V) = 0.0 1, Storage (S) = 0.02, Package (P) = 0.0 1, VxS = 0.02, VxP = 0.02, SxP = 0.01, VxSxP = 0.03 Rcdu cin g sugars: Vari ety (V) = 0.32, Storage (S) = 0.19, Package (P) = 0. 15, VxS = 0.55 , VxP = 0.45. SxP = 0.30, VxSxP = 0.78 Tot al suga rs: Variety (V) = 0.02, Storagc (S) = 0.0 I, Package (P) = 0.0 I, VxS = 0.04, VxP = 0.03. SxP = 0.02, VxSxP = 0.05 SHARMA el al.: QUALITY OF APPLE POWDER 613

Table 3 - Effect 01" package on sulphur dixide, non-enzymatic browning, ascorbic acid and overall acceptability of apple powder during storage Parameter Storage, Variety Mean Mean no. Aziza Michal Chahla EC-161286 EC-38727 Parlin's Red Cox's Tropical (S ) beauty baron orange beauty pippin Sulphur dioxide, ppm Polyethylene 0 223.7 197.7 234.6 194.0 220.9 212.3 199. 1 209.4 205.6 2 10. !; 210.8 pouches 3 185.7 162. 1 190.7 157.2 180.2 174.1 161 .3 170.7 166.5 172.0 185. 1 6 140.9 120.6 140. 8 122.2 139.2 13 1.8 120.1 128. 1 125.5 129.9 159.4 Mean 183.4 160. 1 188.7 157.8 180.1 172.7 160.1 169.4 165.9 170.9 Laminated 0 223.7 197.7 234.6 194.0 220.9 212.3 199.1 209.4 205.6 2 10. 8 pouches 3 213.7 184.8 222.2 180.3 208.0 201.4 185.1 196.0 192.4 19 8.2 6 202.9 178.6 210.8 172.5 195.7 190.4 178.2 189.4 183.2 189.1 Mean 213.5 187.0 222.6 182.3 208.2 201.4 187.5 198.3 193.7 198. 1 Grand 198.4 173.6 205.6 170.0 194.2 187.0 173.8 18 3.8 179.8 Mean Non-enzymatic browning, OD at 440 nm: Polyethylene 0 0.012 0.018 0.010 0.019 0.013 0.015 0.018 0.016 0.017 0.0 15 0.015 pouches 3 0.110 0.145 0.100 0.165 0.115 0. 130 0. 137 0.132 0. 135 0.129 0.080 6 0.285 0.347 0.274 0.363 0.287 0.295 0.327 0.3 10 0.318 0.311 0.1 80 Mean 0.135 0. 170 0.127 0.182 0.138 0.146 0. 160 0.152 0.156 0. 152 Laminated o 0.012 0.018 0.010 0.019 0.013 0.015 0.018 0.016 0.017 0.015 pouches 3 0.018 0.037 0.015 0.045 0.026 0.Q28 0.035 0.031 0.033 0.029 6 0.034 0.057 0.030 0.068 0.046 0.050 0.059 0.053 0.054 0.050 Mean 0.021 0.037 0.018 0.044 0.028 0.031 0.037 0.033 0.034 0.031 Grand 0.Q78 0.103 0.072 0.113 0.084 0.088 0.098 0.093 0.095 Mean Ascorbic acid, mgll OOg: Polyethylene 0 20.92 12.80 22.17 11.78 18.59 16.30 14.17 17 .27 15 .68 16.63 16.63 pouches 3 17.15 10.13 18.17 9.24 15.17 13. 18 11.46 14.02 12.64 13.46 14.46 6 14.53 8.21 15.29 6.24 11.80 10.24 8.70 10.90 9.81 10.63 12.49 Mean 17 .53 10.38 18.54 9.08 15 .19 13 .24 11.47 14.06 12.71 13.57 Laminated 0 20.92 12.80 22.17 11.78 18.59 16.30 14.17 17.27 15 .68 16.63 pouches 3 19.50 11.90 20.61 10.83 17.19 15.26 13.3 1 16.06 14.55 15.47 6 18.40 11 .00 19.28 10.24 15.25 14.28 12.32 14.8 5 13.48 14.34 Mean 19 .62 11.90 20.69 10.95 17 .01 15.28 13 .27 16.06 14.57 15.41 Grand 18 .57 11.14 19.61 10.01 16.10 14.26 12.37 15.06 13.64 Mean Overall acceptability score: Polyethylene 0 7.40 6.42 7.54 6.52 7.50 6.87 7.60 7.95 6.70 7.16 7.16 pouches 3 6.20 5.43 6.43 5.51 6.30 5.65 6.58 6.76 5.45 6.03 6.20 6 4.80 4.12 4.90 4.20 4.87 4.37 4.96 5.17 4.34 4.63 4.99 Mean 6.13 5.32 6.29 5.41 6.22 5.63 6.38 6.62 5.50 5.94 Laminated o 7.40 6.42 7.54 6.52 7.50 6.87 7.60 7.95 6.70 6. 16 pouches 3 6.56 5.63 6.76 5.71 6.66 5.95 6.92 7. 34 5.8 1 6.37 6 5.50 4.83 5.73 4.86 5.60 5.13 5.63 5.93 4.99 5.35 Mean 6.48 5.62 6.67 5.69 6.58 5.98 6.73 7.07 5.83 6.29 Grand 6.30 5.47 6.48 5.55 6.40 5.80 6.55 6.85 5.66 Mean CDIIII ~ Sulphur dioxide: Variety (V) = 5.19 Storage (S) = 2.99, Package (P) = 2.44, VxS = 8.99, VxP = 7.34, SxP = 4.24, VxSxP = 12.72 Non-enzymatic browning: Variety (V) = 0.002, Storage (S) = 0.001 , Package (P) = 0.001 , VxS = 0.004, VxP = 0.003, SxP = 0.002, VxSxP = 1.005 Ascorbic acid : Variety (V) = 0.02, Storage (S) = 0.01, Package (P) = 0.01 , VxS = 0.03, VxP = 0.02, SxP = 0.0 1, VxSxP = 1.04 Overall acceptabi lit y: Variety (V) = 0.18, Storage (S) = 0.07, Package (P) = 0.06, VxS = 0.20, VxP = 0.17, SxP = 0. 10, VxSxP = 0.29 ' Score based on colour, tl avour and texture on 9 point Hedonic scale 6 14 J SC I IND RES VOL 62 JU NE 2003

In crease in optical density was about 95 per cent Table 4 - Equilibrium relat i ve humidity of dehydrated apple (0.0 15 to 0.311 ) in polyethylene pouches while in powder

lami nated pouches it was onl y 69 per cent (0 .015 to Equi librium Relati ve Time required R e m ark~ 0.050) afte r 6 months storage. Among the varieties, moistu re, humidity. to reach max imum optical de nsity was record ed in 'EC- per cent pe r ce nt equilibri um. 161 286' (0. 11 3) followed by 'Michal' (0 . 103) while d lowest in 'C hahla' (0.072). Similar trends were 4. 18 10 17 Good texture and observed by Bolin and Stee le l7 in dried apples and no change in co lour Sharma el ({l l ~ have observed minimum changes in 4.65 20 17 Colour and texture NEB in laminated pouches for osmo-vac dried apples. normal In crease in NE B is contributed by the interacti on 4.84 30 16 -do- among several factors such as temperature, oxygen, 5.04 40 IS -do- moisture, sugars, and organi c ac id . Ascorbic acid decreased during storage in both packages; it 5. 14 50 13 Browning started decreased to 13.46 and 10.63 mg/ I OOg after 3 and 6 6.52 60 10 Extremely brown month s storage, respectively, in polyeth ylene pouches and cak ing also from the initial valu e of 16.63 mg/IOOg, while in noticed laminated pouc hes corresponding values were 15.47 8.23 70 9 -do- and 14 .34 mg/ IOOg. 'Chahla' variety had significantly 9.39 80 8 -do- hi gh ascorbic acid content in both the packages after 11 .9G 90 7 Fungus growth 6 months sto rage. Ramastri 19 has also reported the ob~erved aftcr similar observati o n in different fruit powders. Loss of 19 d ascorbi c acid may be due its oxid ation during storage 23.97 100 6 Fungus growth at ambient storage te mperature. ob served aftcr The initial overa ll acceptabi lity score was IS d 6.4-8.0, whi ch s ignificantl y decreased in both packages during storage. The decrease was mo re 6.50 pe r cent equilibrium moisture conte nt. pronounced in polyethylene pouc hes (7 .2 to 4.6) as However th e optimum re lati ve humidi ty was found compared to Iam inated pouc hes (7.2 to 5.4) afte r 6 to be 54 per cent. months of storage. 'Cox 's Orange Pippin ' scored At hi gher re lati ve humidity the fruit powders the hi g hest points (6.8) followed by ' Red Baro n' have tendency to absorb moisture and with the (6.6), ' Chahl a' (6.5) and lowest in ' Michal' (5.5). additi onal moisture pick up th e powders turn dark The decrease in score may be due to the reduction brown. This change may be attribu ted to oxidation of o f SO} resulting in NEB to some exte nt, c hanges in ascorbic acid to dehydro-ascorbic acid and tannins to c he mi cal compos ition a nd loss o f colour and gal li c acid that increased browning. In our study, fl avour due to oxidat ion during a storage pe riod of powder became susceptible to mou ld (Aspergillus 6 mo nths. sp.). The water acti vity of apple po\.vde r was 54 per l 3 The equilibrium re lative humid ity data, cent Caw 0.54) at 17-25 "e. Dabhacle and Khedkar present ed in Table 4, fo r the best variety for powder have reported optimum re lative humidity of 40-43 per cent for mango powder. purpose revealed that the moisture absorption in apple powder he ld at different re lati ve humidity ( 10- Conclusions 100 pe r cent) caused the dete ri o ration of the From the present study, it may be concluded that product. The powder with initiall y having attractive apple powder can successfull y be stored for a peri od colour and cri sp texture turned dark, soft and of six months after packing in laminated pouches mouldy w ith the increase in re lati ve humidity. without much change in physico-chemical parameters Beyond some limit, caking of powde r was al so and sensory qua lity. The variety 'Cox's Orange observed. The criti cal point during storage of Pippin' was adjudged more suitable for the powde r was at 60 per cent re lative humidity with production of apple powder. SHARMA el al.: QUALITY OF APPLE POWDER 615

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