Vacuum packaging application- extending the storability and quality of seeds
Vacuum packaging application- extending the storability and quality of seeds
Post Time: 09 November 2020
The various seed quality related findings of researchers have been suggested that vacuum packaging is better over conventional packaging and extending the storability & quality of same are listed in the following
| SL.No/ | Researchers | Crops | Seed Quality Parameters |
| 01 | Pandiarajan et al | Banana | Bunches could be stored in a vacuum pack at room temperature for up to 3 weeks |
| 02 | Ada et al | Potato | The physical qualities of minimally processed potatoes (Desiree variety) stored for 7-10days under vacuum packaging |
| 03 | Sharma et al | Cashew kernels | Vacuum packaging of fried cashew kernels treated with antioxygenic salt extended the shelf life and acceptability up to one year, irrespective of frying medium under ambient conditions |
| 04 | Gorris and Peppelenbos | Unripe Banana | It was found that vacuum packing of green unripe banana could prolong the shelf life of banana to more than 40days |
| 05 | Rouziere | Peanuts | No changes in physico-chemical properties occurred during high vacuum storage at any temperature or quality of peanuts during nitrogen compensated vacuum storage at ambient temperature, over a period of 18months |
| 06 | Beirne and Alison | Potato | Enzymatic discolouration in potato strips could be reduced considerably by vacuum packaging with dipping in ascorbic acid based antioxidant solutions and storing at 5ºC. Vacuum packaged strips had retained excellent colour for at least 14days either without antioxidant or with 1 per cent or 5 per cent ascorbic acid. |
| 07 | Steinbuch et al | Green Vegetables | Vacuum packaging also contributed to a prolonged maintenance of original flavour of the leaves of herbs. Both the flavour and colour of the sliced celeriac was preserved by vacuum packing for one month. |
| 08 | Sheik et al | Groundnut | Vacuum and nitrogen gas replacement treatments in packaging of peanuts inhibited rancidity development. They also reported that the use of free oxygen absorbers produced anaerobic conditions for about 90days and thus inhibited fungal growth and rancidity. |
| 09 | Balasubramanyam et al | Peanuts | Vacuum packaging extending shelf life up to 180days normal conditions |
| 10 | Slay et al | Peanuts | The shelf life of peanuts in plastic packages could be increased from a few weeks to several months by purging the packs with nitrogen gas under vacuum. |
| 11 | Dull and Kays | Pecan kernel | Vacuum packaging maintained colour and greatly reduced the mechanical damage in pecan kernels |
| 12 | Achour et al | Date palm | The application of partial vacuum packaging increased shelf life from 3.8 to 9months compared to simple sealing |
| 13 | Severini et al | Almonds | Vacuum conditions were necessary for the successful preservation of roasted almonds, but the effectiveness of vacuum was apparent only if it is combined with a good oxygen barrier provided by the selected packaging film |
| 14 | Chiu et al | Sweet corn | Primed sweet corn seeds were vacuum-packed and stored at 25°C up to 12months |
| 15 | Barzali et al | Rye seeds | Vacuum packed seeds gave the highest values for shoot dry weight, seedling dry weight, shoot length, root length, and seedling length |
| 16 | Sanjeev et al | Packaged food | Although vacuum or gas packaging can be used to extend the shelf life and keeping quality of food |
| 17 | Ellis et a | Sesame | The deleterious effect of oxygen on seed longevity increases as seed moisture content decreases and confirmed that hermetic(Vacuum) packaging is preferable for long-term seed storage |
| 18 | Rao et al | Sorghum & Bajara | There was a gradual loss in germination rate under vacuum packed bags under all the storage conditions |
| 19 | Paakkonen et al | Dill | Freeze dried dill was better preserved in vacuum packages at room temperature compared to glass jars and paper bags and was found to have higher intensity of odour and taste |
| 20 | Mohamed et al | Chiku | The ascorbic acid content was highest in vacuum packed fruits |
| 21 | Meena MK et al | Onion | The vacuum packed onion seeds indicating better seed quality parameters over conventional packed seeds up to 18months of storage |
| 22 | Chetti MB et al | Onion, cotton, Peanut & soybean | Results of the study revealed that there was a gradual decline in seed quality parameters of all crops during entire storage period of 18months with respects to vacuum packed seeds. |
Source:
Meena MK, Chetti MB, Nawalagatti CM, M Chandra Naik, Vacuum packaging technology: a novel approach for extending the storability and quality of agricultural produce
Ref to: Vacuum Packaging Machine, Vacuum sealer