Effect of packaging material and storage conditions on physicochemical, microbial and organoleptic properties of blackcherry preserves in laminated flexible pouches

Document Type : Research Article

Authors

Fereshteh Hosseini ¹

Mohammad Bagher Habibi Najafi ²

Nasser Sedaghat ²

¹ Food Science and Technology Research Institute, ACECR, Khorasan Razavi, Iran

² Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v4i1.1780

Abstract

In this study, a flexible package comprises of three layers, polyethylene (100μ), aluminium foil
(9μ) and polyester (12μ) was used for packaging blackcherry preserves. All packed preserves were
kept up to three months at 4 different storage temperatures (4, 23, 35 and 40°C). Physicochemical,
microbial and organoleptical properties of all trials were determined monthly. As a result, the average
pH, °Bx, acidity, Fe and Pb content were 3.99, 17.49, 0.25, 3.16ppm and 387.98ppb. All
organoleptical properties of samples were acceptable. Temperature had statistically significant effect
on the physicochemical and organoleptical properties of samples. The samples stored at 4 and 23°c
were more acceptable due to their better quality. Flexible pouches have more advantages such as good
colour and constant level of heavy metal as well as low cost and..
Keywords: blackcherry, laminated flexible pouch, packaging, preserve

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