Effect of packaging and storage on the physicochemical and antioxidant properties of quince candy

Quince (Cydonia oblonga Mill.) is a highly nutritious fruit of the sub-Himalyan regions, which has great economic and medicinal potential. Candy was developed from quince, packaged in three different packaging materials viz. polyethylene pouch, laminate, and plastic jar and was analyzed at three storage intervals (0, 60 & 120 days). With laminate showing significantly (p a parts per thousand currency signaEuro parts per thousand 0.05) higher acceptability among various packages, the overall acceptability of quince candy decreased significantly (p a parts per thousand currency signaEuro parts per thousand 0.05) during storage. Laminate showed a significant (p a parts per thousand currency signaEuro parts per thousand 0.05) protective effect on the ascorbic acid content of quince candy. Total phenolic and flavonoid contents showed a significant (p a parts per thousand currency signaEuro parts per thousand 0.05) decrease with storage time. However, laminate showed significantly (p a parts per thousand currency signaEuro parts per thousand 0.05) better retention of these components. The antioxidant properties as analyzed by DPPH radical scavenging activity, FRAP, reducing power, lipid peroxidation, and metal chelating ability decreased significantly (p a parts per thousand currency signaEuro parts per thousand 0.05) with storage time and were significantly (p a parts per thousand currency signaEuro parts per thousand 0.05) better preserved in laminate. It can be concluded that laminate is comparatively better packaging material for candies.