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Effect Of Gamma Irradiation and Map On The Shelf Life and Quality Characteristics Of Tomato (Var. Madanapally) Under Optimum Low Temperature Storage Conditions

Aneesh, Mathew (2005) Effect Of Gamma Irradiation and Map On The Shelf Life and Quality Characteristics Of Tomato (Var. Madanapally) Under Optimum Low Temperature Storage Conditions. [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: <p align="justify">Present investigation was carried out to delay the ripening of tomato (Var.Madanapally) and to extent the shelf life using different post harvest treatments including MAP and gamma radiation treatments under optimum low temperature storage. Tomatoes (Madanapally) harvested at the breaker stage of maturity were pre-cooled, sorted and graded for uniform size, shape and colour. The selected tomatoes were then subjected to fungicide dip with Benomyl (500 ppm) for 5 minutes and allowed to surface dry under shade. The surface dried fruits were then packed in LDPE pouches and subjected to various doses of gamma irradiation (0,1,2,3 and 4 KGy). Changes in physical characteristics such as fruit colour, texture and PLW, chemical characteristics such as TSS, acidity, ascorbic acid, total sugar, reducing sugar and lycopene pigment content and physiological characteristics such as gas concentrations of MA packed tomatoes during storage under optimum LT conditions (13± 20 C, 85 - 900 RH) were recorded periodically on 0,7,14 and 21 days after LT storage. The results of the present study revealed that among the treatments the breaker tomatoes packed in LDPE film pouches and irradiated with lower doses of gamma irradiation (1KGy, 2KGy) were found to be most effective treatments in delaying the fruit ripening and extending the shelf life, with the maximum retention of fruit quality characteristics, fruit colour, fruit texture, higher levels of titrable acidity, lycopene pigments and ascorbic acid contents without significant losses of these fruit quality attributes and were on par and comparable with that of only MA packed tomatoes as well as openly kept control tomatoes stored under optimum low temperature conditions. The maximum shelf life achieved in both MA packed tomatoes as well as MA packed tomatoes irradiated with 1KGy and 2KGy doses of gamma irradiation and with only MA packed tomatoes under optimum LT storage conditions was 21 days as compared to seven days of openly kept control tomato fruits.</p>
Uncontrolled Keywords: Tomato Post Harvest Technology Shelf life Tomato
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/174

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