Effect of Packaging on Quality and Shelf-life of Osmo-air Dried Apricot

Abstract

Osmotically dehydrated apricot with a good consumer acceptability were developed and evaluated for their quality in different packages during storage at 13-28^oC. The critical point for the storage of osmo-air dehydrated apricot was at 60 per cent relative humidity with 12.5 per cent equilibrium moisture content (EMC) whereas the optimum equilibrium relative

humidity (ERH) was found to be 48 per cent at 8.51 per cent EM C. The quality of dried fruit deteriorated significantly in polyethylene and glass jars during storage study of 6 months however, a minimum change in chemical composition and sensory attributes was observed in laminated pouches. At the same time laminated pouches were attractive and convenient to

handle which is beneficial for distribution and from marketing point of view.