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Biochemical and Microbiological quality attributes of Cauliflower (Brassica oleraceae cv botrytis) during Storage

S.Mohamed, Azarudeen (2009) Biochemical and Microbiological quality attributes of Cauliflower (Brassica oleraceae cv botrytis) during Storage. [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: Vegetables like chilies, cauliflower, brinjal and bhendi are infested with a number of insect pests and if left uncontrolled may cause heavy damage. The study has revealed that chemical control is the principal pest control method followed by the farmers in the study area. Biopesticides and botanical pesticides are applied by a limited number of growers, while application of weedicide has been observed absent. On an average, cauliflower and brinjal crops are each given 15 sprayings, chilli is given 13 and bhendi is given 12 applications of pesticides. Cauliflower is extremely perishable. The storage temperature should be between 0-4°C. Storage at high temperature rapidly causes deterioration of cauliflower quality and shelf life. The study has revealed that for reducing pesticideuse, farmers need to be educated about different non-chemical control methods and encouraged to adopt Integrated Pest Management (IPM) practices. Also, there is need of in-depth research on non-chemical management of pests in vegetables wherein pest infestation is relatively high. It was found that cauliflower could be stored for a period of 3 weeks in a good and marketable conditions and also in microbiologically safe condition, when packed in LDPE bag of 150 guage thickness and stored at 2±2°C. Yellowing and browning of the heads were the only physiological disorders detected. Yellowing is a disorder developed in the inflorescence due to the solar radiation. Browning or black spots can be due to bruises and pressure points. Later the affected points turn dark brown to black. When the senescence symptoms progress, a fungal attack is seen. At the end of cold storage, a slight increase in the severity of yellowish and brownish spots was observed in all the heads wrapped with cling film. After 4 weeks of storage, decay started to appear as a very small black stain on the inflorescence, which may be due to the high relative humidity within the packs.
Uncontrolled Keywords: cauliflower storage Postharvest handling biochemical microbiological
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 10:53
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8948

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