4. Conclusion
Proper selection of packaging materials is necessary to prevent absorption of moisture, microbial growth, peroxide and free fatty acid formation which influence the overall product quality and safety. This research was undertaken to study the effect of different types of packaging on the moisture, peroxide, free fatty acid con- tents and microbial growth, fatty acid composition, sensory attributes of fresh raw pistachio samples during storage at 4 o C for 30 days. Three types of packaging materials, namely CP, VP and MAP were tested for their convenience for pistachio packaging. No sig- nificant differences were observed between moisture contents of the samples. All the packaging materials except for normal delayed the microbial growth, peroxide and free fatty acid formation of the product. In conclusion, the most favorable packaging material for maintaining the overall quality and safety of the fresh raw pistachio were found to be MAP, which was followed by VP and CP. In consequence, packaging type and storage conditions were taken into account for the nut quality. Unsuitable packaging and storage condition influences the quality and acts as an obstacle for the export. The results are important for producers who wants to export to other country. Consumers who like to consume fresh raw pistachio could store it for one month in MAP without quality loss.
4. ConclusionProper selection of packaging materials is necessary to prevent absorption of moisture, microbial growth, peroxide and free fatty acid formation which influence the overall product quality and safety. This research was undertaken to study the effect of different types of packaging on the moisture, peroxide, free fatty acid con- tents and microbial growth, fatty acid composition, sensory attributes of fresh raw pistachio samples during storage at 4 o C for 30 days. Three types of packaging materials, namely CP, VP and MAP were tested for their convenience for pistachio packaging. No sig- nificant differences were observed between moisture contents of the samples. All the packaging materials except for normal delayed the microbial growth, peroxide and free fatty acid formation of the product. In conclusion, the most favorable packaging material for maintaining the overall quality and safety of the fresh raw pistachio were found to be MAP, which was followed by VP and CP. In consequence, packaging type and storage conditions were taken into account for the nut quality. Unsuitable packaging and storage condition influences the quality and acts as an obstacle for the export. The results are important for producers who wants to export to other country. Consumers who like to consume fresh raw pistachio could store it for one month in MAP without quality loss.
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