Effect of drying and packaging on storability of stevia leaves (Stevia rebaudiana Bertoni)

Abstract

Fresh stevia leaves (Stevia rebaudiana Bertoni) were dried by open sun drying, mechanical drying at 50, 60 and 70°C and green house (simple and with north wall reflection) drying methods. The dried samples were packaged in airtight high density polyethene (HDPE) and polyethylene terephthalate (PET) jars and stored at ambient conditions. The effect of drying and packaging on storability were evaluated on the basis of quality parameters such as colour, total soluble solids (TSS), total sugar, ash and moisture content. It was observed from the study that the fresh stevia leaves dried by mechanical drying at 60o for 210 min, packaged in HDPE package can be stored under ambient condition for more than three months as the quality was maintained with moisture content (9.43%); total sugar (8.88%); ash content (6.76%); total soluble solids (9.79%) and overall acceptability (78±2.49%). Packaging material, storage period, storage condition and drying method had a significant effect on the different quality parameters and shelf life of stevia leaves.