Abstract
Curry leaf, also known as Murraya koenigii Sprenge, is a member of the Rutaceae family and is an aromatic spice. In South India, leaves are primarily used for culinary purpose. An investigation was conducted to find the best packing material for the leaves of curry leaf in order to extend their shelf life and maintain their high-quality standards. In the present experiment, ply cardboard boxes with ventilation, sleeves of various gauges, jute cloth bags and polypropylene bags were used as treatments. Compressed packing in polypropylene bags performed well than other packaging materials in terms of least physiological weight loss, more shelf life, high chlorophyll, ascorbic acid and essential oil content and less percentage of senescence.
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