Effect of Packaging System and Storage Conditions on Quality Retention of Shelled Walnut

Abstract

Present study was carried out during 2017 and 2018 at Post-harvest laboratory of ICAR-Central Institute of Temperate Horticulture, Srinagar to assess the effect of packaging condition and storage period on shelled walnut Kernels for enhancing shelf life and retaining  quality of shelled walnut. A total of 6 treatments (Traditional air packaging+light, Traditional air packaging+dark, Vacuum packaging+light, Vacuum packaging+dark, Vacuum packaging+Oxygen absorber+light, Vacuum packaging+Oxygen absorber+dark) were applied on shelled walnut kernels. Various observation on sensory attributes, change in fat content, and changes in a physiological loss in weight, firmness, and colour coordinates (kernel L^*, a^*, b^*) was recorded at 0 days and 4 months, 8 months and 12 months. These sensory attributes and overall acceptability score revealed that the overall acceptability of walnut kernels was recorded as highest in T₅ and slightly astringent in T₆. The maximum decrease in fat content was also recorded in T₁ followed by T₂ and the least in T₆ as the storage period advances similarly firmness index decreases as the storage interval increases in a similar pattern. The maximum mean increase in physiological loss in weight was observed in T₁ followed by T₂ and least in T₆ as the storage period advances.The findings of this study revealed that at 12 months of the storage period, vacuum packaging+Oxygen absorber+Dark retained maximum shelf life and maintains the post-harvest quality as compared to traditional air packaging+light. Hence, walnut kernels could be stored in T₆-Vacuum packaging+Oxygenabsorber+dark storage condition for maintaining the quality of walnut kernels for up to 12 months.