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Response of White flesh Guava (Psidium guajava L.) fruits to pretreatments and storage conditions for its post harvest quality maintenance and shelf life extension

Sravan Kumar, B. (2011) Response of White flesh Guava (Psidium guajava L.) fruits to pretreatments and storage conditions for its post harvest quality maintenance and shelf life extension. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The present investigation on “Response of white flesh Guava fruits to pretreatments and storage conditions for its post harvest quality maintenance and shelflife extension” was undertaken with a view to prolong the storability of Guava fruits by maintaining the initial fruit quality attributes using different levels of calcium salts under LT storage condition.Optimally matured Guava fruits were sorted and graded for uniform size, colour and were dip treated with different levels of Calcium salts which include 3% Calcium chloride(T2), 4.5% Calcium Chloride(T3), 0.4% Calcium Propionate(T4) , 0.8% Calcium Propionate(T5) and were stored at LT storage (7±1°C, 90-95% RH) condition. Changes in physical characteristics like (texture and colour), chemical characteristics (like titratable acidity, pH, total sugars, reducing sugars, ascorbic acid and carotenoids), physiological characteristics (like PLW) during LT storage (7±1°C, 90-95% RH) condition were periodically (on 0th , 8th , 16th and 24th day) recorded. The results of the present study revealed that Guava fruits treated with 3% Calcium Chloride and 0.8% Calcium Propionate were effective in extending the shelf life with maximum retention in fruit colour , texture and also maintained the quality parameters close to the initial values. At initial stage Guava fruits have reported the following quality attributes- 28.29 N penetration force, 0.59% acidity, 4.89% total sugars, 10.93oBx TSS, 119.77oHue angle. After 24days of LT storage 3% Calcium Chloride & 0.8% Calcium Propionate recorded 29.85 N & 25.89 N penetration force, 0.58% & 0.57% acidity, 5.51% & 5.59% total sugars, 11.87 & 12.01oBx TSS and 118.36 & 118.6oHue angle. The results of the present study showed that 3% Calcium Chloride and 0.8% Calcium Propionate were effective in extending the shelflife with maximum retention in colour, texture, titratable acidity and most other quality attributes stored at LT storage conditions(7±1oC). Shelf life of the treated Guava fruits was extended up to 24 days against 16days of untreated control stored at same LT conditions.
Uncontrolled Keywords: Guava fruits, shelf life, post harvest dip treatments
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2011 09:58
Last Modified: 28 Dec 2011 10:22
URI: http://ir.cftri.com/id/eprint/10011

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