Shelf-life extension of sugarcane (Saccharum officinarum L.) bites: effect of pretreatments, packaging materials, and frozen storage

The presence of enzymes in sugarcane that induce browning has been identified as the primary factor contributing to the deterioration of the crop's storage longevity. Therefore, to enhance the ability of canes to be stored for longer periods, it is necessary to suppress the activity of these naturally occurring enzymes through the application of pretreatment techniques such as thermal and chemical methods. The aim of the current research was to determine the effect of pretreatment, packaging material and storage (-18 degree celsius) on extending the shelf-life of sugarcane bites. Sugarcane bites were subjected to different treatments i.e., T-1: Autoclave blanching, T-2: 0.2% citric acid + autoclave blanching, T-3: 100 ppm potassium metabisulphite + autoclave blanching, T-4: 0.1% citric acid + 50 ppm potassium metabisulphite + autoclave blanching. A significant (p < 0.05) effect of pretreatments on the reduction of enzyme activity was observed. Further, pretreated sugarcane bites were packed into two different packaging materials (Laminates and polypropylene) and were frozen using air blast freezer prior to storage at -18 degree celsius for 6 months. Storage studies revealed that significant (p < 0.05) decrease in phytochemicals retention irrespective of the pretreatments; however, colour attributes and overall acceptability were maintained. Thus, the study concludes that developed sugarcane bites provide better storage life and improved convenience for consumers.