Shelf-life Prolongation of Spring Groundnut Pods (Arachis hypogaea L.) using Packaging Systems

Abstract

Preservation of groundnut pods, especially spring varieties is a critical issue due to high moisture, ambient temperature and relative humidity. The dried groundnut pods of spring TG37A variety were packaged in high density polyethylene (HDPE), multilayer ethylene vinyl alcohol/polyethylene bags (EVOH/PE), vacuum, nitrogen flushed packaging, conventional plastic and gunny bags for 180 days at ambient conditions. There was significant (p<0.05) increase in moisture content, free fatty acids, headspace concentration of CO₂ and aflatoxins and decrease in oil content, protein content and headspace concentration of O₂ in all packages except for vacuum package. Vacuum packaged showed the highest oil (40.74%) and protein content (23.05%) and lowest change in moisture content (12.78 %), free fatty acids (21.26%), aflatoxins content (16.73 μg∙kg⁻¹), physiological loss in weight (0.24%) and colour change (7.64%) after 180 days of storage. Hence, this study facilitates a farmer friendly technique for post-harvest handling and enhancement of shelf life of groundnut