Quality characteristics of dehydrated leafy vegetables influenced by packaging materials and storage temperature

Leafy vegetables (curry leaves and drumstick leaves) were dehydrated in cabinet drier at 58±2°C and packed in four packaging materials (200 gauge and 400 gauge LDPE, 200 gauge HDPE and 150 gauge PP) and stored at room temperature (RT) and low temperature (LT) for 3 months to evaluate best package and storage temperature for maximum retention of nutrients in leafy vegetables during storage. HDPE (200 gauge), followed by storage at LT (7±1°C), was found to be good for higher retention of β-carotene, ascorbic acid, chlorophyll content, rehydration ratio, sensory score and less moisture and non-enzymatic browning (NEB) in dehydrated vegetable leaves during 3 months of storage.