Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature

Abstract

Leafy vegetables (curry leaves and drumstick leaves) were dehydrated in cabinet drier at 58±2°C and packed in four

packaging materials (200 gauge and 400 gauge LDPE, 200 gauge HDPE and 150 gauge PP) and stored at room temperature (RT)

and low temperature (LT) for 3 months to evaluate best package and storage temperature for maximum retention of nutrients in

leafy vegetables during storage. HDPE (200 gauge), followed by storage at LT (7±1°C), was found to be good for higher

retention of <img src='/image/spc_char/beta.gif' border=0>-carotene, ascorbic acid, chlorophyll content, rehydration ratio, sensory score and less moisture and non-enzymatic

browning (NEB) in dehydrated vegetable leaves during 3 months of storage.