Effect of anti-browning agents on shelf life extension and color parameters of tamarind (Tamarindus indica L.) pulp

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Published

2025-06-30

DOI:

https://doi.org/10.58993/ijh/2025.82.2.17

Keywords:

Tamarind pulp, anti-browning agents, shelf-life, color values
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Vol. 82 No. 02 (2025): Indian Journal of Horticulture

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Research Articles

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Copyright (c) 2025 Raveendra Reddy Mallela, Prabhakar Butti, Kaleemullah Shaik

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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Authors

  • Raveendra Reddy Mallela Post Harvest Engineering & Technology, Regional Agricultural Research Station, Tirupati Acharya NG Ranga Agricultural University, Andhra Pradesh 517502, India
  • Prabhakar Butti Post Harvest Engineering & Technology, Regional Agricultural Research Station, Tirupati Acharya NG Ranga Agricultural University, Andhra Pradesh 517502, India
  • Kaleemullah Shaik Post Harvest Engineering & Technology, Regional Agricultural Research Station, Tirupati Acharya NG Ranga Agricultural University, Andhra Pradesh 517502, India

Abstract

Major challenge in tamarind storage is prevention of blackening or browning of tamarind at tropical conditions. The pulp of tamarind fruit has tartaric acid, which renders it acidic in taste, and hence, is widely used for domestic and industrial purposes. It also rich in reducing sugars, pectin, proteins, fiber, and cellulosic materials. Reaction of sugars with amino acids (especially lysine) through Maillard reaction is responsible for the non-enzymatic browning of tamarind pulp. In this study fresh tamarind pulp was treated with anti-browning agents such as ascorbic acid added @ 0.34 g/100 g, sodium chloride (NaCl) added @ 0.58 g/100 g, ethylenediamine tetra acetic acid (EDTA) added @ 0.5 g/100 g and potassium metabisulphite (KMS) added @ 0.125 g/100 g of tamarind and were analysed for and total reducing sugar and colour values to assess extent of the browning reaction. The tamarind pulp was treated with anti-browning agents such as ASC added @ 0.34 g/100 g, NaCl added @ 0.58 g/100 g, EDTA added @ 0.5 g/100 g and KMS added @ 0.125 g/100 g allowed for six months storage and were analysed for reducing sugars and colour values to assess extent of the browning reaction. The results showed that the treatment T11 (combination of anti-browning agents such as ASC, KMS and NaCl) showed lowest color change (23.84) and preserving the natural color of tamarind pulp during six months of storage.

How to Cite

Mallela, R. R., Butti, P., & Shaik, K. (2025). Effect of anti-browning agents on shelf life extension and color parameters of tamarind (Tamarindus indica L.) pulp. Indian Journal of Horticulture, 82(02), 240–246. https://doi.org/10.58993/ijh/2025.82.2.17

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