Effect of modified atmosphere packaging on shelf life and quality of curry leaves and Moringa leaves

Fresh curry leaves (Murraya koenigii L.) and Moringa leaves (Moringa oleifera L.) are prone to rapid spoilage. This study assessed modified atmosphere packaging (MAP) using various gas compositions, packaging materials and storage temperatures to enhance the quality and stability of these leaves. The experiment utilized three gas mixtures (a. 2% O₂, 4% CO₂, 94% N₂; b.4% O₂, 6% CO₂, 90% N₂; c. 6% O₂, 8% CO₂, 86% N₂) and different packaging films (using low-density polyethylene (LDPE), polypropylene (PP) and aluminium laminate films) with leaves stored at ambient and refrigerated temperatures. The most effective treatment was LDPE packaging with a C₁ gas composition, extending shelf life up to 20 days under refrigeration with minimal weight loss (7.68% in curry leaves and 10.87% in Moringa leaves) and maintained nutrient quality ( higher ascorbic acid retention-2.47 mg/100 g and 177.67 mg/100 g). The study indicates that using MAP with LDPE in a low O₂ and moderate CO₂ environment is effective for prolonging the freshness of curry and Moringa leaves.