Effect of packaging and storage on the quality of ginger, onion and garlic (GOG) mix powder

Ginger, onion and garlic (GOG) mix powder could be prepared successfully by mixing them in the ratio of 1:4:1 and treated with spraying of 1% potassium meta bisulphite (KMS) solution with the help of hand spryer, and drying in a cabinet dryer at 60°C for 10 h, followed by grinding in a laboratory powder mill and sieving with 30 mesh sieve. The powder could be stored up to 6 months in 200 gauge high density polyethylene (HDPE) pouches at low temperature (7°C) and 3 months at ambient condition with better pungency and other nutrient contents. Retention of colour and pungency as pyruvic acid was found to be more in the samples packed in 200 gauge HDPE pouches stored at 7°C, followed by 200 gauge low density polyethylene (LDPE) pouches. For storage of the product having 3.85% moisture, the optimum RH was found to be 47.5% and the critical and danger point as 9.14 and 6.75% moisture, respectively. The product was stable at low temperature as compared to high temperature in respect of colour, flavour and texture.