Studies on the effect of different packaging techniques to improve shelf life and quality of curry leaf (Murraya koenigii Sprenge) was taken up with different packaging materials viz., HDPE, LDPE and aluminium foil with (1% vent) and without vent at two different conditions i.e., ambient condition (28±2ºC) and refrigerated condition (5±2ºC). The results revealed that HDPE packaging with 1% vent @ refrigerated condition (5±2ºC) performed well in terms of least physiological loss in weight, with maximum retention of chlorophyll content, beta-carotene content and ascorbic acid content. The colour value declined slowly in HDPE packaging with 1% vent at refrigerated condition (5±2ºC).

Murraya koenigii, HDPE, LDPE, aluminium foil

The present investigation revealed that HDPE packaging of curry leaf with 1% vent @ refrigerated condition (5±2ºC) performed well in terms of least physiological loss in weight, maximum retention of chlorophyll content, beta-carotene content and ascorbic acid content. The colour value declined slowly in HDPE packaging with 1% vent at refrigerated condition (5±2ºC). This finding can be recommended for commercial packaging of curry leaf.

T. Glory Thansuya, B. Senthamizh Selvi, P. Irene Vethamoni, K. Venkatesan, M. Mohanalakshmi and D. Mastan Vali (2023). HDPE Packing of Curry Leaves (Murraya koenigii) Retains its Quality Parameters with a Long Shelf Life. Biological Forum – An International Journal, 15(12): 200-205.