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Storage Studies of Fig Fruits (Ficus Carica, L.) for Shelf Life Extension and Quality Maintenance

Irfan, P. K. (2009) Storage Studies of Fig Fruits (Ficus Carica, L.) for Shelf Life Extension and Quality Maintenance. [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 study on the topic “Investigation on storage studies of fig fruits (Ficus carica L.) for shelf life extension and quality maintenance” was undertaken with a view to improve the storability and maintain its fruit quality characteristics of Fig fruits (Var- Poona) stored at LT conditions under the influence of postharvest chemical treatments. Optimally matured Fig fruits (15-180Bx, var. Poona) were sorted and graded for uniform size, colour and were treated with different levels of Calcium treatments and sodium benzoate which includes T2- 2%Calcium chloride, T3- 4%Calcium chloride, T4- 2%Calcium lactate,T5 – 2% sodium benzoate and T6 – 4% sodium benzoate. T1 is the untreated control, all treatments were stored at LT conditions (2±10C; RH 90-95%) including untreated control. Changes in physical characteristics such as fruit colour (in terms of hue angle and chroma values) and fruit texture in terms of penetration force, chemical characteristics such as Titrable acidity, Ascorbic acid, TSS, Total sugar content, reducing sugar and non reducing sugar content and microbiological characteristics during LT storage conditions (2±10C; 90-95% RH) were recorded periodically on 0th, 7th and 14th days. The results of present study revealed that among the treatments, Fig fruits (var. Poona) treated with Calcium lactate (2%) and Calcium chloride (4%) were found to be most effective treatments in extending shelf-life with maximum retention of fruit colour, texture & all other physical and chemical quality attributes stored at LT storage conditions. But Studies on microbial quality of fig fruits indicated that 4% sodium benzoate was found to be most effective in checking the growth of yeast and mold followed by 4%CaCl2. SUMMARY Page 68 . Finally it is concluded from the present investigation that among the treatments (T4) Calcium lactate (2%) and (T3) Calcium chloride (4%) can be considered as the best and most effective treatments for thickening of fruit skin and the shelf life extension of fig fruits (Var. Poona) up to 14 days as compared to untreated control fruits for 7 days stored under LT storage (2±10C; 90-95% RH) conditions. The treated fruits could be used for short term storage, transportation, distribution and marketing for long distance domestic markets of India.
Uncontrolled Keywords: Fruits Figs surface coatings shelf life extension storage
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: 23 Sep 2009 04:13
Last Modified: 01 Oct 2018 08:53
URI: http://ir.cftri.com/id/eprint/9190

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