Changes in Colour and Sugar Profiles During Storage of Shallot (Allium ascalonium) Puree In Modified Atmosphere Bulk Packaging

Author

Noor Azizah A., Abdul Rahman R., Osman A., Razali M. And Madzlan K.
Malaysian Agricultural Research and Development Institute, G.P.O. Box 12301 Kuala Lumpur
Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Selangor
Tel: 603-89437400 E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Language

English

Title

Changes in Colour and Sugar Profiles During Storage of Shallot (Allium ascalonium) Puree In Modified Atmosphere Bulk Packaging

Proceeding

Medicinal and Aromatic Plants Seminar (MAPS 2010)

Date

3rd August - 4th August (2010)

Place Held

Forest Research Institute Malaysia(FRIM)

Abstract

The changes in colour and sugar profiles of shallot (Allium ascalonium) puree packed with 10% CO2 in bulk packaging form were Investigated. Freshly processed shallot puree was packed in unprinted pouches 45 x 35 cm made from Ony/LLDPE of 0.07 mm thickness as packaging material. The packed samples were then put into telescopic carton box, flute B type of size 59 x 38 x 11.9 cm3 as a secondary packaging. Both control and treated samples were stored at 5±1°C and 85-90 % relative humidity for 3 months. Samples were observed every two weeks Interval to determine the changes of colour and sugar profiles (glucose, fructose and sucrose). The results showed that L value (*L) and hue angle (Hab) were increased during the storage period, whilst the chroma value (C*) was decreased. There was significant (p<0.05) decrease in fructose content of shallot puree during storage period. However, the rate loss of fructose was somewhat higher in control than in treated sample. The content of glucose and sucrose in shallot puree showed significant decrease (p<0.05) throughout the storage period. Modified atmospheric bulk packaging containing 10% CO2 in Ony/LLDPE provided better storage conditions for preserving the colour and sugar profiles of shallot puree for up to 12 weeks at 5±1°C.

Keywords

Shallot puree; modified atmosphere bulk packaging; colour; sugar profiles; storage

Session

Poster Abstracts: P14

Topic

Harnessing the Tropical heritage: Recent Advances in R&D and commercialization