Low Density Polyethylene Packaging Research Articles

Transcriptome analysis reveals the mechanism of polyethylene atmosphere packaging delaying browning of postharvest Pleurotus eryngii

To elucidate the mechanism of low-density polyethylene(LDPE) atmosphere packaging on delaying browning of Pleurotus eryngii under a postharvest low-temperature storage, this study focused on exploring the effects of two thicknesses (0.02 and 0.05 mm) LDPE packaging on some antioxidant enzymes, and stress markers in P. eryngii. The results showed that LDPE atmosphere packaging maintained the phenolic content and higher superoxide dismutase (SOD), ascorbate peroxidase (APX) and catalase (CAT) levels, reduced malondialdehyde (MDA) content, electrolyte leakage rate and polyphenol oxidase (PPO) levels in the mushroom. Also, transcriptome analyses showed that LDPE atmosphere packaging regulated the expression of enzymes PPO, POD, CAT and APX-related genes, inhibited the expression of lipoxygenases (LOX) and phospholipase D (PLD)-related genes and regulated the l-glutathione (GSH) antioxidant system. Overall, LDPE atmosphere packaging delayed the reduction of unsaturated fatty acids and energy loss by maintaining the integrity of cell membranes and regulating important genes involved in membrane lipid metabolism, energy metabolism, and respiratory metabolism of P. eryngii. In addition, it activated the expression of genes related to GSH synthesis and metabolism, thus enhancing the antioxidant capacity of mushroom body, reducing the accumulation of ROS and delaying browning.

NaCl treatment with low density polyethylene packaging bags can enhance the aroma of fresh-cut apple, not only inhibit its browning

NaCl is regarded as a low cost and effective anti-browning agent for fresh-cut apples, but is rarely discussed on keeping flavor. In this study, the anti-browning effect of 0.1 mol/L NaCl with low density polyethylene (LDPE) packaging bags for apple was verified by lower browning degree, the total phenolic content, polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL) activity and relative genes expression. The browning score and flavor evaluation of fresh-cut apples with NaCl treatment was 1.49 and 1.47 times that of the control on the 12th d, which showed NaCl treatment increased the business value of fresh-cut apples. Butanoic acid methyl ester, butanoic acid 2-methyl-, methyl ester and hexenoic acid methyl ester were markedly higher in NaCl treatment slices than the control. Additionally, the linolenic acid content increased with NaCl treatment, which was 2.3 times that of the control on the 12th day. Enzymes activity and relative genes expression in lipoxygenase (LOX) pathway including LOX, ethanol dehydrogenase (ADH), and alcohol-acyltransferase (AAT) was activated in apple slices with NaCl treatment. Among them, AAT1 expression changed the most, eight times that of the control on day 1. However, the activity and relative expression of pyruvate decarboxylase (PDC) related to ethanol synthesis was inhibited. Moreover, NaCl enhanced β‑glucosidase (BGL) activity of fresh-cut apples by 1.9 times on day 1 and its concentration in the reaction system was proportional to the BGL activity. The results indicate NaCl treatment with LDPE packaging is an effective method to maintain appearance and regulating flavor qualities of fresh-cut apples.

Box–Behnken design based statistical modelling to study the effects of spirulina (Arthrospira platensis) incorporation on nutritional standards of vegan snack product

The purpose of this research is to develop a Protein enriched Vegan snack product with high protein, low fat, high-fiber, and high fiber, which can boost the immune system. Adding Spirulina content to the snack food will increase the nutritional value of the food as Spirulina is one of the highest proteins containing organic foods in the world. Spirulina is well-known for its high protein content, which includes all the essential amino acids. Spirulina can be incorporated into snack foods to provide a plant-based protein source, making them suitable for people looking for protein-rich vegetarian or vegan snack options. Its anti-inflammatory and antioxidant properties make it a product of enormous benefits. The potential of Spirulina can be easily observed when used with finger millet flour (Ragi) and gram flour to prepare an extruded product. In this study, we used a four-factor Box–Behnken design to design the experiments. Design Expert 13.0 performed a statistical analysis of the following responses: frying time, moisture content, ash content, protein content, and fat content in terms of the effect of independent variables on responses. The output data for all responses were examined, and were maximum at 90 days storage time with finger millet at 10 gm, gram flour at 90 gm, and Spirulina powder at 8%. With the help of a manually operated extruder, samples were fried in soybean oil for a particular time and stored in Low-density Polyethylene packaging for 90 days for a shelf-life study. Ultimately the addition of Spirulina and finger millet resulted in positive outcomes and can be further improvised at the industrial level.

Quality Characteristics of Honey Pineapple (Ananas comosus (L.) Merr.) with Minimally Processed Based on the Effect of Packaging Type

Fresh fruit that is minimally processed is susceptible to damage due to loss of natural protection, including honey pineapple. One storage technique that can minimize damage to minimally processed fruit is low temperature storage using plastic film packaging. The purpose of this study was to examine the effect of the type of packaging on changes in the quality of minimally processed fruit. Storage was carried out at 5˚C, 10˚C, and 27˚C. The types of packaging used are stretch film (SF) and low density polyethylene (LDPE) packaging. Quality changes observed included weight loss, moisture content, hardness, and total dissolved solids. The results showed that changes in the quality of honey pineapple during storage were influenced by temperature and type of packaging. LDPE packaging is not highly recommended for minimally processed honey pineapple packaging. Based on observations of weight loss, moisture content, hardness, and total dissolved solids, the best packaging for minimally processed honey pineapple storage is stretch film packaging stored at 10˚C.

Low-Density Polyethylene Migration from Food Packaging on Cured Meat Products Detected by Micro-Raman Spectroscopy

Food packaging has been demonstrated as a crucial issue for the migration of microplastics (MPs) into foodstuffs, concerning human health risk factors. Polymeric materials called plastics are continuously utilized in food packaging. Polyethylene (PE) is commonly used as a food packaging material, because it offers easy handling during transportation and optimal storage conditions for food preservation. In this work, three types of cured meat products of different fat compositions and meat processing methods—bacon, mortadella, and salami—were studied using spectroscopic methods (Raman and FT–IR/ATR) to determine the migration of low-density polyethylene (LDPE) from plastic packaging to the surface of the meat samples. The experimental duration of this study was set to be 28 days owing to the selected meat samples’ degradation, which started to become visible to the human eye after 10 days of storage in vacuum LDPE packaging, under refrigerated conditions at 4 °C. Spectroscopic measurements were performed at 0, 3, 9, 12, 15, and 28 days of storage to obtain comparative results. We demonstrated that the Raman spectral peaks of LDPE firstly appeared as a result of polymeric migration on day 9 in Bacon, on day 15 in Salami, and finally on day 28 in Mortadella. On day 28, all meat samples were tainted, with a layer of bacterial outgrowth developed, as proven by bright–field microscopic observation. Food packaging migration to the surface of cured meat samples was validated using Raman vibrational spectroscopy. To ensure minimal consumption of MPs in cured meat products stored in plastic packaging, while at the same time maintaining good food quality, they should be kept in refrigerated conditions and consumed within a short period of time. In this work, the migration of MPs from food packaging to the surface of cured meat samples was observed using micro-Raman spectroscopy.

Extraction of transportation grade fuels from waste LDPE packaging polymers using catalytic pyrolysis

The recovery of liquid fuel from waste polymers through pyrolysis is an intelligent approach to minimize environmental impact and reduce fossil fuel demand in the future. Pyrolysis is an effective method to extract pyrolysis oil (PO) from waste polymers. The addition of catalysts during the pyrolysis process further improves the molecule cracking rate, oil yield and reduce the processing duration. This study investigates, the effect of magnesium bentonite catalysts on pyrolysis of low-density polyethylene (LDPE) with different percentages such as 1, 2, 3, and 4 by weight and analyse the quality and yield percentage of extracted liquid. During the experimentation, the pyrolysis is performed under different catalyst levels at a constant temperature of 340˚C. From the result, it is noted that the pyrolysis process with 1% and 2% of catalysts increased PO extraction rate with better fuel properties. The pyrolysis process with 1% of catalysts resulted with 77.97% of PO, 14.23% of residue and 7.79% of gas with average fuel properties which has higher PO extraction rate compared to other catalyst concentrations. The pyrolysis process with 2% of catalysis has resulted 69.6 % of PO, 24.01% of residue and 6.12% of gas with better fuel properties than other catalysts percentages and possess similar properties of petroleum diesel. It has high cetane number, heating value and low viscosity of 51.6, 43.421 MJ kg−1 and 2.73 m2 s−1 respectively compared to other catalysts percentage.

Estabilidade no armazenamento de pó liofilizado de fruto de jambolão (Syzygium cumini (L.)) em diferentes estádios de maturação e embalagens

Abstract Powder from jambolan fruit is rich in bioactive compounds, such as pigments, and they present the potential to be used as a food colorant. This study aims to evaluate color and total anthocyanin content (TAC) and stability in freeze-dried powder of jambolan fruits at four different degrees of maturity during storage in low-density polyethylene (LDPE) and metalized films at room temperature, thus simulating the storage after opening the package. The powder of fully mature fruits showed the highest anthocyanin content, evidenced by its intense purple color, as well as the highest anthocyanin degradation rate during storage after opening the package. The metalized film showed an anthocyanin concentration loss of 44%, however, the loss was 56% for the LDPE film. Immature fruits became darker, whereas the matured ones kept stable lightness within 90 days. The hygroscopicity increased with maturation, being related to the stability of anthocyanins with storage time. The metalized packaging assured stronger color and anthocyanin protection, besides enabling lower moisture gain in jambolan powders than LDPE packaging.

Formulation of crispy chicken burger patty batter: Properties and storage qualities

<abstract> <p>This study formulated the batter systems for crispy chicken burger patties using wheat flour-based batter and rice flour-based batter with the ratios of 2:2:1:1 and 2:1:2:1 (wheat flour/rice flour: corn flour: crispy flour: spicy flour). The crispy chicken burger patties were evaluated in terms of proximate compositions (moisture, ash, fat, protein, and carbohydrate contents) and sensory analysis. Crispy chicken burger patties made from rice flour-based batter with a formula ratio of 2:2:1:1 (RFBB1) were found to exhibit the lowest moisture and fat compositions but the highest protein composition. The sensory properties were evaluated using the 9-point hedonic scaling method in terms of overall acceptability, appearance, taste, crispness, juiciness, and color, which revealed that RFBB1 exhibited the best acceptability scores for all attributes. Then, the storage qualities of crispy chicken patties packed using different types of packaging materials (low-density polyethylene (LDPE), medium-density polyethylene, and high-density polyethylene) and stored at different temperatures (−18, 4, and 25 ℃) for 12 days were investigated in terms of color and texture. Regardless of the types of packaging materials and storage temperature, the hardness of crispy chicken burger patties decreased over time but crispness increased due to the reduction in moisture content. In terms of hardness and crispness, the RFBB1 was best packed in LDPE packaging material and stored at either cold or frozen temperatures.</p> </abstract>

Effect of Postharvest Application of Edible Coatings and Packaging on Acid Lime Fruit var. SunKagati 1 Quality at Ambient Storage Condition

Sunkagati-1 is one of the commonly grown acid limes recommended for terai region of Nepal with main season production from Shrawan to Poush. In recent year, area of acid lime is increasing while no appropriate technology of postharvest is available for it. An experiment was carried out with an objective to assess the influence of edible oil coatings and packaging on storage life of acid lime fruit. Fruits were harvested at physiologically mature stage with smooth and shiny appearance and treated with four edible oils (coconut oil, mustard oil, sesamum oil and castor oil), liquid paraffin 10% wax emulsion and 25 micron low density polyethylene (LDPE) packaging. The study was conducted in completely randomized block design (CRD) with seven treatments and three replications. Fruits were kept at ambient condition (20±1.55 ºC, 65±6.5 % RH) till 24 days and analyzed for various postharvest physical, chemical and physiological parameters after 8th, 16th and 24th days of storage. The result showed that LDPE packaging has significant effect on reduction of physiological loss in weight (1.69 %), spoilage loss (5.17 %), higher vitamin C content (60.11 mg/100g), Titratable acidity (6.71 %) and development of marketable color viz., 100% yellow color. Also, coconut oil showed significantly better postharvest quality retention with reduced physiological loss in weight (10.83 %) and spoilage loss (10.45 %). This study concluded that LDPE packaging and coconut oil coating are the appropriate method to extend the storage life of acid lime in ambient condition of mid hills situation.

Polyethylene Migration from Food Packaging on Cheese Detected by Raman and Infrared (ATR/FT-IR) Spectroscopy.

For multiple years, food packaging migration has been a major concern in food and health sciences. Plastics, such as polyethylene, are continuously utilized in food packaging for preservation and easy handling purposes during transportation and storage. In this work, three types of cheese, Edam, Kefalotyri and Parmesan, of different hardness were studied under two complementary vibrational spectroscopy methods, ATR-FTIR and Raman spectroscopy, to determine the migration of low-density polyethylene from plastic packaging to the surface of cheese samples. The experimental duration of this study was set to 28 days due to the degradation time of the selected cheese samples, which is clearly visible after 1 month in refrigerated conditions at 4 °C. Raman and ATR-FTIR measurements were performed at a 4–3–4–3 day pattern to obtain comparative results. Initially, consistency/repeatability measurement tests were performed on Day0 for each sample of all cheese specimens to understand if there is any overlap between the characteristic Raman and ATR-FTIR peaks of the cheese with the ones from the low-density polyethylene package. We provide evidence that on Day14, peaks of low-density polyethylene appeared due to polymeric migration in all three cheese types we tested. In all cheese samples, microbial outgrowth started to develop after Day21, as observed visually and under the bright-field microscope, causing peak reverse. Food packaging migration was validated using two different approaches of vibrational spectroscopy (Raman and FT-IR), revealing that cheese needs to be consumed within a short time frame in refrigerated conditions at 4 °C.

Modified atmosphere packaging of capsicum for extending shelf life under coolbot condition

Capsicum is one of the high value vegetable crops in Nepal. Its demand in kitchen is increasing due to urbanization and increased awareness on its health benefit. Its commercial cultivation has been started in protected as well as open field conditions. It fetches higher price in market but has very short storage life under ordinary storage condition. An experiment was carried out to evaluate the modified atmosphere packaging (MAP) on extension of shelf-life of capsicum fruit. Fruit were harvested at full mature stage with smooth and shiny appearance from farmer's field grown under protected condition at Chitwan, Nepal. The fruits were brought to postharvest laboratory of National Horticulture Research Centre, pre-cooled for 3-4 hours, cleaned with muslin cloth and packed in 25 micron Low Density Polyethylene (LDPE) packaging with different number of pinhole sized perforations viz. without pinholes, eight pinholes, sixteen pinholes, twenty four pinholes and control (without MAP). The study was conducted in completely randomized block design with five treatments and four replications. Fruits were kept at coolbot storage (9.8+2 ºC, 86+5% RH) till 30 days and analyzed for various postharvest physical, chemical and physiological parameters at every 10, 20 and 30 days of storage. The result showed that LDPE packaging influenced on reduction of physiological loss in weight (PLW), spoilage loss, ascorbic acid content, TA, freshness, firmness and shelf life. The modified atmosphere packaging (MAP) without pinholes showed the minimum PWL (1.71%) and the optimum fruit freshness (4.76) but the spoilage loss was the maximum (14%). Among the packaging, MAP with 8 pinholes maintained majority of postharvest quality retention with reduced physiological loss in weight (4.15 %), freshness (4.5) and spoilage loss (2%).

Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.

Nacl Treatment with Low Density Polyethylene Packaging Bags Can Enhance Aroma of Fresh-Cut Apple, Not Only Inhibit its Browning

Nacl Treatment with Low Density Polyethylene Packaging Bags Can Enhance Aroma of Fresh-Cut Apple, Not Only Inhibit its Browning

Modified Atmosphere Packaging Reduces Pericarp Browning and Maintains the Quality of ‘Huong Chi’ Longan Fruit (Dimocarpus Longan) Pretreated with Citric Acid

Longan ‘Huong Chi’ (Dimocarpus longan Lour.) is one of the most favorite and widely exported fruits in Vietnam, but the trading of longan faces considerable challenges due to rapid pericarp browning and decay. Our study aimed to determine the effects of modified atmospheres generated by low-density polyethylene (LDPE), polypropylene bag (PP), and LifeSpan L201 films on the quality and pericarp browning of ‘Huong Chi’ longan fruit pre-treated with 3.0 % citric acid and stored at 5oC. The results showed that LifeSpan L201 and LDPE packaging created an equilibrium atmosphere of 10.66 ± 0.78% O2, 4.44 ± 0.64% CO2, and 15.04 ± 0.89% O2, 2.96 ± 0.61% CO2, respectively. The modified atmospheres generated by LifeSpan L201 and LDPE delayed pericarp browning, maintained the total soluble solids (TSS) and vitamin C content, and reduced decay in longan fruit. Meanwhile, the PP packaging resulted in an improperly modified atmosphere which led to severe decay and browning in cold storage conditions.

Life Cycle Analysis of Plastic Packaging

Due to the increasing demand of plastic usage all around the world, the production and disposal of plastic packaging have a significant increase in amount. This study is aimed to analyze the environmental impacts throughout the life cycle of Low-Density Polyethylene (LDPE) plastic packaging by using life cycle analysis (LCA) method which implemented as in ISO 14040 and ISO 14044. The system is designed to study the cradle-to-grave process of LDPE plastic packaging which included the production of polymers, manufacture of packaging, distribution of packaging, overall transportation, and the end-of-life treatments, with the functional unit of 1000 kg, using GaBi LCA software and TRACI 2.1 method, to assess the significant environmental impacts throughout the processes which were the global warming (climate change), acidification, smog formation, eutrophication, and particulate matter emission. The findings show that climate change is the most significant impact (43% contribution) while the most relevant unit process is the manufacture of LDPE packaging (52% contribution). Landfill has found to be the best option within end-of-life treatments, with the least pollutant emissions. However, the design of landfill had to be enhanced to cope with the long-lasting effects of plastic in landfill.

Impact of sulphur dioxide generating pads and liners on enhancing market acceptability and post-harvest life of grapes

Aim: To identify most suitable packaging material combination consisting of sulphur dioxide (SO2) generating pads for cold storage of grapes cv. Perletteto achieve longer storage life. Methodology: Treatments included packing of grape bunches in low density polyethylene (LDPE) film with single sheet of SO2 generating pad, LDPE with double sheet of SO2 generating and LDPE without SO2 generating pad and all these were further placed in Corrugated Fibre Board (CFB) boxes. In case of control, fruits were kept in CFB lined with newspaper only.? Results: The use of SO2 pads on berries of Perlette grapes stored under varying cold storage environments with different packaging showed significant improvements in post-harvest life. LDPE packaging with single and double sheet of SO2 generating pad expressed the lowest berry shattering and spoilage. The said combination had profound impact on prevention of stem browning of bunches. Physiological loss of weight of stored berries was minimum for LDPE packaging with single sheet of SO2 generating pads (1.56%). No differences were observed among the treatments with respect to other physico-chemical evaluations. Interpretation: The present investigations implicated that the detrimental effects on physico-chemical attributes of grape berries under cold storage can be lessened by synergistic utilization of single sheet of sulphur dioxide generating pads and low-density poly-ethylene packaging.

Refrigerated storage of pitombas subjected to different packaging

This study aimed to verify the effect of the association between refrigeration and packaging on the preservation of postharvest quality of pitombas during storage. The fruits were harvested, transported to the laboratory, where they were selected, washed with neutral detergent and drinking water, and left to dry. Subsequently, the fruits packed in polypropylene (PP), low-density polyethylene (LDPE), polyethylene terephthalate (PET), polyvinyl chloride (PVC) + expanded polystyrene (EPS), and no packaging (Control). After this process, they were stored at temperatures of 6, 8, 10, 12, and 14±1 °C at 75±5% relative humidity (RH). The fruits were evaluated during 12 days for postharvest preservation, firmness, soluble solids content, pH, hue angle and chroma of the peel, with three replications of 10 fruits each, using a completely randomized design in a 5 × 5 × 7 factorial scheme (5 temperatures × 5 packages × 7 days of analysis). The results were subjected to analysis of variance (P≤0.05) and, when significant, the means were compared using the Scott-Knott test and regression at a 5% significance level. The use of LDPE packaging associated with refrigeration at 6 °C can be used to store pitombas for 12 days, as these conditions preserved the evaluated parameters, guaranteeing fruit quality.

Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage

The objective was to estimate quality changes in Chilean sea cucumber (Athyonidium chilensis) using sun drying (SD), freeze-drying (FD), and combined electrohydrodynamic and FD (EHD-FD) at 30°C, packaged in low-density polyethylene packages and stored at 30%, 50%, 70%, and 90% relative humidity (RH) for 3 mo. Water activity (Aw) content, moisture content (MC), total volatile base nitrogen (TVBN), hardness, and springiness were monitored. The Weibull model was applied to determine kinetics and predict shelf life. Initially, SD exhibited lower quality. All indicators increased over time at 70% and 90% RH, regardless of the drying treatment. The Weibull model was well fitted with all TVBN data, the indicator selected for shelf life. The shortest shelf life during storage was for SD. As for FD and EHD-FD, the most important difference occurred at 50% RH with 52 and 44 days, respectively. Practical applications Chilean sea cucumber (A. chilensis) has a high nutritional value. Its properties are reduced when it is sun-dried. Therefore, other drying methods such as freeze-drying and electrohydrodynamics as pretreatment combined with freeze-drying are used to improve its quality and nutritional parameters and durability. The study of accelerated shelf life at different levels of relative humidity of Chilean sea cucumber offers tools for producers given that the Weibull model can predict the durability of the product and the preservation conditions of dry products over time.

Influence of postharvest treatments and storage conditions on the quality of Hass avocados

The purpose of this study was to investigate the influence of postharvest treatments on the shelf life of avocado. The experimental design consists of pre-packaging (hot water and wax), packaging (low-density polyethylene and biodegradable films), and storage temperatures (ambient and cold storage), which was arranged in a randomized complete block design with three replications. The effects of combined postharvest treatments on the changes in the physical, chemical, and sensory quality of ‘Hass’ avocados during a 28-day cold chain simulation were evaluated. The quality parameters evaluated included puree viscosity, moisture content, dry matter, pH, total soluble solids, total titratable acid and subjective quality attributes. Storage conditions significantly (P ≤ 0.05) affected the measured parameters. Cold chain conditions (5.5 °C for two days, 5 °C for six days and 4.5 °C for 20 days at 95% relative humidity) offered the most significant benefit in maintaining higher fruit quality. The combination of a wax coating, low-density polyethylene packaging, and cold chain conditions was beneficial in delaying ripening by approximately two weeks with minimum changes in moisture content (9.5%) and TSS (19.0%) and viscosity. Cold storage is essential in improving the shelf life and maintaining the quality of avocado fruits during export.

Transition in quality attributes of potato under different packaging systems during storage

The suitability of different packaging materials i.e. jute, nylon, polypropylene, cotton, low density polyethylene, medium density polyethylene and high density polyethylene were studied along with the control on the premium potato variety “Lady Rosetta”. After the harvest potato tubers were washed, sorted, graded, cured and subsequently stored in different packaging materials at ambient temperature (25±2 o C). Transition in quality attributes of potato tubers under different packaging materials were studied on the basis of their physico-chemical and functional parameters. Overall results revealed that packaging materials had significant (p ≤ 0.05) effect on most of the quality attributes studied. In general weight loss, glucose, glycoalkaloids, polyphenol oxidase, peroxidase, increased while ascorbic acid contents decreased with the increase of storage time. Total phenolic contents and radical scavenging activity showed a sort of parabolic trend during the storage period. Amongst different packaging employed potato stored in polypropylene and low density polyethylene packaging presented best overall retention of vital quality attributes during 63 days storage however, tensile strength of polypropylene packaging made it advantageous for prolonged potato storage coupled with easy transit operations during marketing.