Vol. 9, Special Issue 11, Part L (2025)

The present investigation was undertaken to assess the storage behavior and shelf life of deseeded tamarind pulp (Tamarindus indica L.) variety No-263 packed in different packaging materials and stored under varying temperature conditions for a period of six months. The experiment was laid out in a Factorial Completely Randomized Design (FCRD). Three packaging materials (P₁-Polypropylene, P₂-Silver Foil, P₃-Vacuum) were combined with three storage conditions (C₁-Ambient, C₂-Refrigerated (10 °C), C₃-Deep Freeze (4 °C)) to form nine treatment combinations (T₁ to T₉). Observations were recorded at monthly intervals for six months for various quality parameters. The quality of the tamarind pulp declined progressively over the storage period. Treatment T₉ (Vacuum + Deep Freeze) consistently retained the highest pH (2.81) and Total Soluble Solids (TSS) (19.50%), while showing the minimum increase in acidity (8.60%). Conversely, T₁ (Polypropylene + Ambient) recorded the most rapid deterioration, with the lowest final pH (2.24), lowest TSS (15.80%), and maximum acidity (12.80%). In sensory evaluation, T₉ received the highest score (8.20), indicating excellent acceptability, compared to the lowest score of 6.20 for T₁. It can be concluded that combination of vacuum packaging and deep freeze storage T₉ proved significantly superior in preserving the physicochemical and sensory properties, providing maximum shelf-life extension and quality retention for tamarind pulp.