QUALITY AND STORAGE STABILITY OF PACKAGE BLACK PLUM PULP EXTRACT

This study evaluated the effect of packaging materials (plastic and polyethylene) on the nutritional, physicochemical, microbiological, and sensory properties of black plum (Vitex doniana) pulp extract during storage. Proximate composition showed moisture values of 29.81–30.60%, ash 9.27–10.92%, crude fat 0.10–0.11%, crude protein 0.29–0.47%, crude fibre 6.12–7.21%, carbohydrates 50.93–54.22%, and energy 205.35–219.74 kcal/100 g. Mineral composition revealed stable levels of potassium (1.90%), calcium (1.08–1.30%), sodium (0.27–0.33%), magnesium (0.28%), phosphorus (0.23–0.31%), zinc (0.31–1.11%), and iron (78.25–78.40%). Vitamin A ranged from 11.03–22.50 mg/100 mL, while vitamin C ranged from 69.74–122.56 mg/100 mL, both showing initial declines followed by slight increases. Physicochemical properties recorded pH (4.67–5.22), titratable acidity (0.68–0.80%), total dissolved solids (11.40–21.90 mg/L), and stable total solids (5.00%). Colour parameters varied with storage: L* (22.26–38.85), a* (17.01–25.62), b* (29.01–34.59), chroma (35.75–39.06), and hue angle (48.97–63.81). Sensory evaluation showed aroma (6.40–7.75), colour (6.35–7.85), taste (7.65–8.20), and overall acceptability (8.00–8.95), with polyethylene performing better in mid-storage acceptability while plastic preserved taste longer. Microbiological analysis indicated initial loads of 8.0 × 10³–1.25 × 10⁴ CFU/mL (TPC) and 2.15 × 10⁴–5.50 × 10⁴ SFU/mL (fungi), with bacteria increasing more in plastic and fungi proliferating more in polyethylene during storage. The findings demonstrate that polyethylene packaging retained more protein, carbohydrates, energy, and vitamins, while plastic favored fibre and ash retention. Both packaging materials showed progressive changes in physicochemical and sensory qualities, with polyethylene performing better in the early weeks and plastic performing comparably at extended storage. Overall, polyethylene is recommended for commercial storage of black plum pulp extract due to its superior performance in nutrient and sensory preservation.