Influence of Type of Packaging and Storage Conditions on Tamarind (Tamarindus indica) Pulp Quality

Tamarind (Tamarindus indica) pulp subjected to vacuum sealing and normal sealing was stored at refrigerated (4(plus-minus)2°C) and ambient (25 (plus-minus)2°C) conditions. The pulp packed under vacuum sealing and stored under refrigerated temperature retained the brown colour (0.2540 OD value) upto 330 days of storage. Variations in other biochemical parameters were negligible from the initial values during the period of storage when stored under low temperature conditions after packing the pulp under vacuum.