[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Influence of Pretreatments and Storage Quality on the Processed Products Quality of Guava (Psidium Guajava L.) Fruit

Shivaraj, Kumar (2011) Influence of Pretreatments and Storage Quality on the Processed Products Quality of Guava (Psidium Guajava L.) Fruit. [Student Project Report]

[img] PDF
842-10.pdf
Restricted to Repository staff only

Download (2MB)

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 was carried out to study the “Influence of pretreatments and storage quality on the processed quality of white flesh guava (Psidium guajava.L) fruit”. Optimally matured fruits (TSS 10-110Bx) of „Allahabad safeda‟ variety were harvested, sorted, graded for uniform size ,colour and texture and were given the dip treatment with various Calcium salts solutions which includes T1-untreated fruits ripened in farm,T2- untreated LT stored control,T3- calcium chloride (3.0%), T4- calcium chloride (4.5%), T5-calcium propionate (0.4%) and T6- calcium propionate (0.8%).The above treated guava fruits were stored at LT condition (7+10C, 90-95% RH). During LT storage, these fruits were analysed for changes in various physico-chemical and physiological quality characteristics(Weight loss, Texture, Colour, TSS, titratable acidity, pH, ascorbic acid, total sugars, reducing sugars and Total caroteniods) on 0, 8,16 and 24 days of LT storage. After effective storage life and maintaining the postharvest quality at LT (7+10C, 90-95% RH) fruits of untreated control (after 16days of LT) and the fruits of pretreated ones (after 24days of LT) were allowed to ripen at RT(28-320C,60-75% RH) for 3 and 5 days respectively. Then fruit pulp is processed into processed products like jam and RTS beverage and these processed products were stored at room temperature(28-320C,60-75% RH) for their storability and products quality evaluation.The result of present study revealed that changes in physico-chemical characteristics (Colour, TSS, titrable acidity, pH, ascorbic acid, total sugars, reducing sugars and non enzymatic browning(NEB))of all treated guava fruits(var.Allahabad safeda) converted into processed products such as jam and RTS beverage were found to be on par with the control during 4 months of RT storage. Finally, it is concluded from the present investigation that the initial storage quality of 3% calcium chloride (T3) treated white flesh guava fruits (after 24 days of LT) was found excellent compared with other calcium treated white flesh guava fruits and on par with the untreated farm ripened control (T1) and untreated LT stored control fruits(T2).The jam and RTS beverage are the two processed products prepared from those LT stored fruits and their product quality(Colour, TSS, titrable acidity, pH, ascorbic acid, total sugars, reducing sugars and non enzymatic browning(evaluated during RT storage upto 120 days was on par with those prepared from untreated fruits ripened in farm(T1) . Both the shelf life and the quality of jam and RTS beverage from the pretreated ones and stored white flesh guava fruits were maintained effectively upto 120 days at RT storage (28-320C, 60-75% RH).
Uncontrolled Keywords: guava fruits, processed quality, dip treatment
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2011 10:05
Last Modified: 28 Dec 2011 10:22
URI: http://ir.cftri.com/id/eprint/10012

Actions (login required)

View Item View Item