TAILIEUCHUNG - Studies on effect of different packaging materials and storage temperature on total chlorophyll content of amaranthus (Amaranthus viridis)

The investigation was undertaken with the effect of packaging materials and storage temperature on the total chlorophyll content of amaranthus. | 2020 9 10 716-719 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 10 2020 Journal homepage http Original Research Article https Studies on Effect of Different Packaging Materials and Storage Temperature on Total Chlorophyll Content of Amaranthus Amaranthus viridis M. S. Marichamy S. Harini J. Jyothsna V. Bhuvaneswari Devi B. Rajapriya A. Rajalakshmi and R. Ahaljith Department of Horticulture Pandit Jawaharlal Nehru College of Agriculture and Research Institute Karaikal . of Puducherry India Corresponding author ABSTRACT Amaranthus is the most important leafy vegetables inSouth India. It is an excellent source Keywords of calcium magnesium potassium vitamin C vitamin B 6 folate vitamin A and an Amaranthus incredible source of vitamin K. The experiment was conducted to standardize the effect of Packaging different packaging materials and storage temperature on the chlorophyll content of materials Plastic Amaranthus. The present study 100 g of freshly harvested tender green leaves along with Crates ZECC roots were weighed and packed in different packing materials viz. plastic crates 200 and Ambient storage 300 gauge polyethylene bag without and 1 per cent perforation followed by stored under Total Chlorophyll ambient storage 25oC 2oC and - RH and Zero Energy Cool Chamber at Content - and - RH. The total chlorophyll content was recorded at 1 DAS 2 DAS 3 DAS and 4 DAS Days after Storage . In general the total chlorophyll Article Info content of amaranthus gradually decreased as the storage period increased from 1 DAS to 4 DAS. Among the different treatments the treatment T 1 Amaranthus packed in 200 Accepted gauge polyethylene bag without perforation and stored under ZECC which recorded 07 September 2020 maximum total chlorophyll content even end of the 4 DAS. It was followed by amaranthus Available

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• Packaging materials
• Plastic crates
• Ambient storage
• Total chlorophyll content
• Total chlorophyll content of amaranthus
• Cushioning materials
• Waxing during storage
• Enhancing firmness
• Nutritional quality of ber fruit
• Suitable packaging materials
• Postharvest life
• Post harvest life
• Effect of packaging materials
• Temperature on post harvest life
• Packaging materials and equipment
• The sterilization process
• The requirements towards sterile packaging material
• Terminally sterilised medical devices
• Allow aseptic presentation
• Towards sterile packaging material
• Packaging material
• Hybrid maize cultivar seeds stored
• Different packaging materials
• Ambient conditions
• Different seed coatings
• Storage temperature and Tuberose
• Storage life of Tuberose
• Polianthes tuberosa L
• White cheese
• Quality characteristics of white cheese
• Quality characteristics
• White cheese in different packaging materials
• Packing materials
• Surface coatings
• Packaging materials on quality
• Apple ber Zizyphus mauritiana
• Different storage conditions
• Cold storage
• Shelf life
• Storage and Tuberose strings
• Storage duration
• Polianthes tuberosa
• Storage and seed quality
• Seed quality
• Chickpea (Cicer arietinum L ) seeds
• Storability of chickpea
• Enteral formula
• High protein
• Storage temperature
• Storage temperature on shelf life attributes
• Chickpea grain
• Storage life
• Seed quality parameters of chickpea
• Influence of seed treatments
• Seed quality parameters during storage
• Buck wheat
• Buckwheat genotypes during storage
• Ambient condition
• Low temperature
• Microbial load
• Quality of banana burfi during storage
• Shelf life of marigold
• Different harvesting seasons
• Acceptable marketable quality
• Ambient temperature
• Various packaging materials
• Waxing on quality traits of kinnow
• Waxing on quality traits
• Positive mode of applicability
• Sapota fruit
• Shelf life of sapota fruits
• Fruit shape index
• Specific gravity was observed
• Physico chemical analysis
• Microbial analysis
• Sensory quality of thirattupal during storage
• Physiological loss in weight of amaranthus
• Physiological loss in weight
• Modification of the atmosphere LDPE
• Polypropylene and cling
• Shelf life of sapota
• Developing physiological disorders
• Ceylon spinach
• Microbial counts
• Peracetic acid
• Quality changes of ceylon spinach
• Foxtail millet
• Physical properties
• Biological properties
• Insect infestation
• Dehusked foxtail millet
• Different retail packaging materials
• Romi cheese
• Microbial contents
• Chemical composition
• Microbiological quality of Romi cheese
• Vegetable soybean
• Trypsin inhibitor
• Vegetable soybean during storage
• Seed quality attribute
• Plant essential oil
• Cinnamon oil
• Storage study