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“Effect of Fruit hardening treatments on Postharvest quality maintenance and Shelf life extension of Fig (Ficus carica L.)Fruits at low temperature storage condition

Muhammed Asif, C.C. (2010) “Effect of Fruit hardening treatments on Postharvest quality maintenance and Shelf life extension of Fig (Ficus carica L.)Fruits at low temperature storage condition. [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: Fresh figs are delicious and nutritious fruit, which contain almost all nutrients. It is highly perishable and has short shelf life (3-5 days) at room temperature conditions. Post harvest handling and storage of fig is a difficult task as its skin gets easily ruptured due to thin fruit skin and this result into rapid loss of moisture, nutritive contents and increased permeability for microbial entry. These fruits could not be stored during off seasons due to highly perishable nature and lack of appropriate post harvest technologies. Hence there is a need to improve the shelf-life of Fig fruits in low temperature conditions and maintain the initial fruit quality attributes of harvested fruit lots without losing the nutritional values. The available information on effect of surface coatings on the fruit quality and the storage life of Fig fruits under different storage conditions is very limited. Hence, the present study was proposed with the objectives to improve the fruit quality in terms of fruit texture of fresh figs treated with surface coating agents during low temperature storage. To evaluate the physico-chemical and microbiological quality attributes of fig pretreated with various fruit hardening agents at low temperature storage. To find out the most effective treatments that delays fruit ripening and extends the shelf life of fig fruit stored at low temperature. To check the effective treatments which reduces the microbial loads during low temperature storage.
Uncontrolled Keywords: figs; microbiological quality; shelf life; storage studiespost-harvest treatments
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 04 Fig
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2010 11:30
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9502

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