Effect of Different Packaging Materials on Quality Characteristics of Vacuum-freeze Dried Bayberry

This investigation was aimed to study the effect of packing materials namely,aluminum foil bag,PET plastic can,glass container on the quality of vacuum-freeze dried bayberry as indicated by moisture content,color,TPA,the contents of V_C,total phenols and anthocyanins. Results indicated that vacuum-freeze dried bayberry preserved by aluminum foil bag had the lowest moisture content(6.52%),color(a^* value 24.05),hardness 20.08 N,the highest content of V_C,polyphenols and anthocyanin(49.36 mg/100 g,25 μg/g and 44.23 mg/l00 g)preserved after 90 days. Taking into consideration of product quality and cost,aluminum foil bag was selected as the most suitable packing material for potential applications in the vacuum-freeze dried bayberry processing industry,even for other dried fruit products than glass container and PET plastic can.