Effect of Different Packaging Materials on the Preservation of Juice and Gur of Date Palm

Abstract

The purpose of this research is to evaluate packaging materials and technologies for preserving date palm juice and gur for longer periods of time. It is necessary to develop a method for preserving juice that has a long storage life. Three different jars, including a clay pot (T1 ), stainless steel jars with insulation and an ice-cooling system (T2 ), and a stainless steel jar without insulation and an ice-cooling system (T3 ), were used to collect and preserve the juice. Gur samples were packaged in a variety of materials, including newspaper, earthen pot, painted earthen pot, and brown paper. Gur samples were collected from a variety of sources, including gur prepared by SAU-designed machines, contact growers by traditional method, Jashore and Khulna local markets. The findings revealed that juice collected in stainless steel jars with insulation performed better than the other juice collectors in terms of shelf life and quality. Gur prepared by SAU designed machine had the highest total soluble solid and ascorbic acid content, while gur collected from Jashore and Khulna markets had the lowest. However, gur procured from markets (Jashore and Khulna) showed the highest levels of microbial activity and reducing sugar, while gur produced by machine showed the lowest levels of microbial activity. Among all packaging materials, the painted earthen pot effectively extends the shelf life of gur.