Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing

This research evaluated the storage characteristics of dried pumpkin packed in two different films: polylactic acid (PLA) and polyethylene (PE) by accelerated shelf-life testing (ASLT) at three storage temperatures: 30, 40, and 50 °C. Weight loss, pH, water activity, color, and total microbial count of the samples were monitored at fixed times during the experiments. After 2 days of storage at 50 °C, the weight loss for the PLA and PE packaging reached its maximum value at 9.15 ± 0.8