Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810000855
Authors: PANPATIL, NITENDRA VASANT
Advisor: Munjal, Dr.S.V
Desai, Dr.B.B
Kute, Prof.L.S
Kaulgud, Prof. S.N
Title: EFFECT OF POST-HARVEST CALCIUM TREATMENT ON PROXIMATE COMPOSITION AND SHELF-LIFE OF BER (Zizyphus mauritiana Lamk) FRUITS
Publisher: MAHATMA PHULE AGRICULTURAL UNIVERSITY, RAHURI - 413 722, DBT. AHMEDNAGAR, MAHARASHTRA, INDIA
Language: en
Type: Thesis
Agrotags: sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas
Abstract: The present investigation entitled, "Effect c post-harvest calcium treatment on F"*«Vr **}*• ontf&sMo') i shelf-life ( ber (Zizyphus mauritiana Lamk.) fruits" was conducted at tl ambient conditions (temperature 12.26 to 30.88 °C and I 34.74 to 78.90 %) in the Department of Biochemistry durii January-February, 1996 with an objective of extending the shelf-life of Umran and Kadaka fruits, harvested at the matui green stage. The compositional changes in the fruits, viz.TSS, titratable acidity, ascorbic acid, reducing and totesugars and tannins were assessed at an interval of 3 days ove a 12-day storage period. The colour score observed visual] and percentage physiological loss in weight (PLW) was al£ recorded.XVAbstract cond N.V. Panpatil The fruits of Umran and Kadaka varieties wer>dipped in the solution of calcium chloride and calcium nitrat'at calcium concentration, of 1.7 g/litre with 0.1 % teepol a surfactant for 5 min. After the dip, the fruits were draine* off surface-dried and packed in perforated olyethylene bagswith 0.2 % vent and stored at ambient conditions. The result obtained indicated the progressive increase followed by later decrease in the contents of TSS, increase in reducing and total sugars and a continuous decrease in titratabl acidity, ascorbic acid and tannins during the 12-day storage period. However, the rate of change in the colour score percentage PLW and the biochemical nstituents was rapid I the untreated fruits of both Umran and Kadaka varieties thatreated with calcium chloride and calcium nitrate. The visuaobservations showed that the process of colour change durinthe 12-day storage period was slowed down by the treatment ofruits with calcium chloride and calcium nitrate, as thesfruits of Umran and Kadaka appeared light brown in colour o the 12th day of storage. The treatment of Umran and Kadakfruits with calcium chloride and calcium nitrate dip appeare to extend the shelf-life by 3 more days.The studies revealed that the mature green fruit of Umran and Kadaka can be stored at ambient conditions up XVIAbstract cond N.V. Panpatil12 days by treating them with calcium compound (Calcium, l.'g/1) with 0.1 % Teepol as a surfactant to improve th(marketability of Umran and Kadaka ber fruits at ambieni conditions by extending their shelf-life at least for 3 mor<days.
Subject: Agricultural Biochemistry
Theme: Agricultural Biochemistry
These Type: M.Sc
Issue Date: 1998-07-04
Appears in Collections:Thesis

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