Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather

Main Article Content

L. Jeebit Singh
R. B. Tiwari
K. Ranjitha


Aims: To study the effect different packaging materials on shelf-life and quality of blended fruit leather.

Place of Study: The present investigation was carried out at the Department of Post-Harvest Technology and Agri. Engineering, Indian Institute of Horticultural Research (IIHR), Bengaluru.

Methodology: Guava variety ‘Allahabad Safeda’ and papaya variety ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratios of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Citric acid at 0.3% and KMS (Potassium meta-bisulphite) at 600 ppm was added to the blended pulp and TSS was adjusted to 20°B. The pulp according to treatments were then dried in a cabinet drier at 55 to 60°C till the desired moisture content (approx. 15%) was achieved.

Results: Blended guava-papaya (40:60) leather was found best among the treatments in terms of better nutritional and sensory characteristics at initial and also during the subsequent storage periods. The prepared fruit leathers that were packed in biaxially oriented polypropylene showed better results with better nutrient retention (ascorbic acid 90.1 mg/100 g and carotenoids 947.2 µg/100 g) and higher organoleptic score (70.03 overall acceptability out of 100) to those packed in punnets (ascorbic acid 73.2 mg/100 g, and carotenoids 893.0 µg/100 g) during the storage period of 4 months. The microbial examination also revealed that all the samples were found to be safe from the consumption point of view till the end of four months of storage. 

Conclusion: The blended fruit leather can be a good source of various heath promoting phytochemical nutrients with a unique taste and acceptability having a storage stability for safe consumption till 4 months.

Fruit leather, blending, punnet, BOPP, storage

Article Details

How to Cite
Singh, L. J., Tiwari, R. B., & Ranjitha, K. (2020). Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather. European Journal of Nutrition & Food Safety, 12(8), 22-32.
Original Research Article


Dwivedi SK, Mishra V, Saran S, Roy SK. Studies on preparation and preservation of fruit leather by blending indigenous fruits viz. bael and aonla pulp. Journal of Postharvest Technology. 2015;3(2):36-42.

Kumar AL, Madhumathi C, Sadarunnisa S, Latha P. Quality evaluation and storage study of papaya guava fruit bar. Journal of Pharmacognosy and Phytochemistry. 2017;6(4):2082-7.

Andress EL, Harrison JA, Reynolds S, Williams P. So easy to preserve. ed. Cooperative Extension/The University of Georgia, College of Family and Consumer Sciences, College of Agricultural and Environmental Sciences; 2006.

Sharma SK, Chaudhary SP, Rao VK, Yadav VK, Bisht TS. Standardization of technology for preparation and storage of wild apricot fruit bar. Journal of Food Science and Technology. 2013;50(4):784-90.

Association of Official Analytical Chemists AOAC. Official methods of analysis, 25th (Ed.); Washington: Association of Official Analytical Chemists; 2012.

Lee DS, Chung SK, Kim HK, Yam KL. Nonenzymatic browning in dried red pepper products. Journal of Food Quality. 1991;14(2):153-63.

Harrigan WF, McCance ME. Laboratory methods in food and dairy microbiology. Academic Press Inc. (London) Ltd.; 1976.

John PW. Statistical design and analysis of experiments. Society for Industrial and Applied Mathematics; 1998.

Ghimire R, Ojha P. Preparation and physiochemical evaluation of papaya-soy fruit leather. Golden Gate Journal of Science and Technology. 2016;1-6.

Okilya S, Mukisa IM, Kaaya AN. Effect of solar drying on the quality and acceptability of jackfruit leather. Electronic Journal of Environmental, Agricultural & Food Chemistry. 2010;9(1):101-11.

Basha SJ, Godghase Shivshankar N, Pande S, Shaziya V. Studies on development of guava leather as a novel product. International Journal of Chemical Studies 2018;6(6):1920-9.

Jeebit Singh L, Tiwari RB. Development of nutritious fruit leather by blending guava and papaya. International Journal of Current Microbiology and Applied Science. 2019;8(07):813-820.


Khan M, Ayub M, Durrani Y, Wahab S, Ali M, Ali SA, Shakoor A, Rehman Z. Effect of sucrose and stabilizer on the overall quality of guava bar. World Journal of Pharmacy and Pharmaceutical Science. 2014;3(5): 130-46.

Effah-Manu L, Oduro I, Addo A. Effect of Dextrinized Sweet potatoes on the physicochemical and sensory quality of infra-red dried mango leather. Journal of Food Process Technology. 2013;4:230.

DOI: 10.4172/2157-7110.1000230

Ekanayake S, Bandara L. Development of banana fruit leather. Annals Sri Lanka Department of Agriculture. 2002;4:353–358.

Ruiz NA, Demarchi SM, Massolo JF, Rodoni LM, Giner SA. Evaluation of quality during storage of apple leather. LWT. 2012;47(2):485-92.

McEvily AJ, Iyengar R, Otwell WS. Inhibition of enzymatic browning in foods and beverages. Critical Reviews in Food Science & Nutrition. 1992;32(3):253-73.

Van den Broeck I, Ludikhuyze L, Weemaes C, Van Loey A, Hendrickx M. Kinetics for isobaric−isothermal degradation of l-ascorbic acid. Journal of Agricultural and Food Chemistry. 1998; 46(5):2001-6.

Kaushal M, Sharma PC, Sharma R. Formulation and acceptability of foam mat dried seabuckthorn (Hippophae salicifolia) leather. Journal of Food Science and Technology. 2013;50(1):78-85.

Sharma SK, Chaudhary SP, Rao VK, Yadav VK, Bisht TS. Standardization of technology for preparation and storage of wild apricot fruit bar. Journal of Food Science and Technology. 2013;50(4):784-90.

Guarte RC, Pott I, Mühlbauer W. Influence of drying parameters on β-carotene retention in mango leather. Fruits. 2005; 60(4):255-65.

Rao VS, Roy SK. Studies on dehydration of mango pulp. I: Standardization for making mango sheet/leather. Indian Food Packer. 1980;34(3):64-71.

Krishnaveni A, Manimegalai G, Vennila P, Saravanakumar R. Storage stability of jack fruit bar in different packaging materials. Indian Food Packer. 1999;53(6): 67-71.

Manimegalai G, Krishnaveni A, Saravana Kumar R. Processing and preservation of jack fruit (Artocarpus heterophyllus L.) bar (Thandra). Journal of Food Science and Technology (Mysore). 2001;38(5):529-31.

Mir MA, Nath N. Storage changes in fortified mango bars. Journal of Food Science and Technology-Mysore. 1993; 30(4):279-82.

Jeebit Singh L, Tiwari RB, Ranjitha K. Storage stability of guava leather in two type of packaging. International Journal of Current Microbiology and Applied Science. 2019;8(07): 2465-72.


Vijayanand P, Yadav AR, Balasubramanyam N, Narasimham P. Storage stability of guava fruit bar prepared using a new process. LWT-Food Science and Technology. 2000;33(2):132-7.

Kuchi VS, Gupta R, Tamang S. Standardization of recipe for preparation of guava jelly bar. Journal of Crop and Weed. 2014;10(2):77-81.

Narayana CK, Shivasankar S, Mustaffa MM, Sathiamoorthy S. Effect of different treatments on quality of dehydrated banana (Banana fig). Indian Food Packer. 2003;57(5):66-8.

Hemakar AK, Tomar MC, Singh UB. Studies on blending of guava pulp with mango pulp for dehydration (mango-guava sheet). Indian Food Packer. 2000;54(4):45-50.

Sreemathi M, Sankaranarayanan R, Balasubramanyan S. Sapota-papaya bar. Madras Agricultural Journal. 2008;95(1-6):170-3.

Sagar VR, Suresh Kumar P. Processing of guava in the form of dehydrated slices and leather. InI International Guava Symposium 735. 2005;5:579-589.

Irwandi J, Man YC, Yusof S, Jinap S, Sugisawa H. Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of the Science of Food and Agriculture. 1998;76(3):427-34.

Cherian B, Cheriyan S. Acceptability study on blended papaya leather. Journal of Food Science and Technology. 2003;40(3):293-5.

Anju B, Kumari KR, Anand V, Anjum MA. Preparation, quality evaluation and storage stability of peach-soy fruit leather. SAARC Journal of Agriculture. 2014;12(1):73-88.

Sandhu KS, Singh M, Ahluwalia P. Studies on processing of guava into pulp and guava leather. Journal of Food Science and Technology. 2001;38(6):622-4.

Kalsi H, Dhawan SS, Singh R. Studies on the extraction and concentration of guava juice. Crop Research Hisar. 2002;24(1):184-7.

Srinivasan G. Food Safety and Standards Authority of India (FSSAI). Ministry of Health and Family Welfare, New Delhi; 2010.

Garg N, Verma AK, Singh MD. Effect of solar dehydration and preservative treatment on microbial load of raw mango slices. Agricultural Engineering Today. 2003;27(5-6):76-80.

Leistner L. Food preservation by combined methods. Food Research international. 1992;25(2):151-8.

Babalola SO, Ashaye OA, Babalola AO, Aina JO. Effect of cold temperature storage on the quality attributes of pawpaw and guava leathers. African Journal of Biotechnology. 2002;1(2):61-3.

Azeredo HM, Brito ES, Moreira GE, Farias VL, Bruno LM. Effect of drying and storage time on the physico‐chemical properties of mango leathers. International Journal of Food Science & Technology. 2006;41(6): 635-8.