Effect of packaging materials on the storage life of jackfruit (artocarpus heterophyllus) leather

Abstract

Abstract : An experiment was conducted to study the effect of packaging materials on the storage life of oven dried jackfruit leather. Jackfruit leather was prepared from fully ripe fruit. Freshly prepared leather scored between 2 (Like very much) and 3 (Like moderately) while organoleptically evaluated. Three types of packaging materials (poly propylene, high density poly propylene, and laminated aluminum foil) were used. The samples in all packaging did not show much change in colour compared to freshly prepared samples for a period of 30 days but showed higher rate of moisture gain. The pH value decreased with the increase of storage period. Leather kept in laminated aluminum foil (LAF) performed better than those kept in poly propylene and high density poly propylene pouch.