Modified atmospheric packaging of fried bitter gourd

Abstract

Bitter gourds are vegetables which contain enumerable health benefits and healing properties. Due to its perishability in nature, it has to be processed to extend the storage period. Preethi variety of bitter gourd was used for the study. Bitter gourd slices of about 3 mm thickness was subjected to drying after frying and they were packed in LDPE (400 and 200 gauges), PP (250and 100 gauges) and aluminium laminates. Quality parameters in terms of crispness, overall acceptability and microbial analysis were done in every 20 days interval. The study concluded that aluminium laminates and LDPE 400 gauge were more suitable for the packaging of fried bitter gourd. The study also revealed that bitter gourds fried in palm oil showed better stability compared to that fried in coconut oil.