Evolution of the organoleptic characteristics of the kola nut (Cola nitida) depending on the packaging used in Côte d’Ivoire
1 Agronomic, Forestry and Environmental Engineering Department, Laboratory of Food and Bioproduct Processes, University of Man, P.O. Box 20, Man, Ivory Coast.
2 Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801, Abidjan 02, Abidjan, Ivory Coast.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 29(01), 255–264.
Article DOI: 10.30574/gscbps.2024.29.1.0374
Publication history:
Received on 29 August 2024 ; revised on 21 October 2024; accepted on 23 October 2024
Abstract:
In Ivory Coast, the conditions of conservation and storage of kola nut promote enormous losses during its marketing. Indeed, the nut is attacked by weevils, diptera and fungi which cause between 30 and 70% of losses during storage. The objective of this study is to propose good practices for post-harvest conservation of kola nut, in order to reduce these enormous losses. Containers made of rattan basket lined with Thaumacoccus daniellii leaves, cardboard with food bag and potato net and PVC (polyvinyl chloride) were used and stored at different temperatures of 26°C and 29°C±1°C. Organoleptic analyses were carried out on kola nuts after 0, 1, 2, 3, 6 and 10 months of storage. The organoleptic characteristics that deteriorate over time are color, brightness and texture. Of all the combinations, rattan baskets and PVC trays preserve kola nuts best for up to ten months of storage.
Keywords:
Cola nitida; Kola preservation; Storage; Kola packaging
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
