Study of Bulk Packaging for Black Mustard [Brassica nigra (L.) W.D.J. Koch] and Assessment of Shelf Life for Export

Abstract

Mustard is a shelf-stable product with suspended respiration processes, though biochemical, microbial, and other decomposition activities can persist depending on storage conditions. To address these challenges, a study was undertaken to develop effective bulk packaging solutions for mustard. This involved testing various packaging materials, analyzing shelf life, and setting specifications for export packaging. The spice samples were packed in ten different packaging materials and subjected to accelerated climatic conditions (38±1°C and 90±2% RH) for six months. All physico-chemical parameters were measured in triplicate. During the exposure period, the moisture content and water activity of mustard exhibited a gradual increase. Notable changes in colour, aroma, and microbial growth were observed in samples packaged in PP and paper woven bags without liners. However, no damage to the packaging materials was detected during the transport worthiness test. The maximum recorded shelf life was for both the PP woven bag and the paper woven bag with Liners. Experimental results elaborate that the various packaging materials can efficiently obstruct the ingress of moisture and oxygen, consequently extending the shelf life of mustard.