Influence of Different Packing Materials on Quality Parameters of Jackfruit Based Blended Fruit Leasther during Storage
M Susmitha Reddy, K Swarajya Lakshmi, M SivaPrasad, M Balakrishna
European Journal of Nutrition & Food Safety · pp. 229–239 · Published 17 Apr 2025
10.9734/ejnfs/2025/v17i41694Abstract
The primary goal of this study was to assess various packaging materials for their effectiveness in preserving the quality of jackfruit based blended fruit leather throughout storage. Jackfruit, Guava and Pineapple blended fruit leather was prepared by blending their pulp at ratio 60:20:20. During storage, 0.1% potassium meta-bisulphite (KMS) was incorporated into the pulp. The jackfruit based blended fruit leather (60:20:20) was packed in different packing materials i.e., butter paper, aluminium foil, low density polyethylene, polypropylene with and without vacuum packaging up to 90 days. The blended fruit leather packed in aluminium foil with vacuum packaging showed better results in quality attributes with TSS, pH, moisture content, titratable acidity, ascorbic acid, total sugars and total phenols during the storage period.
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