Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810127863
Authors: K.ARUNDATHI
Advisor: Dr. VEENA JOSHI
Title: STUDIES ON THE EFFECT OF GAMMA IRRADIATION AND DIFFERENT WRAPPING MATERIALS ON SHELF LIFE AND QUALITY OF PAPAYA (Carica papaya.L)Cv. TAIWAN
Publisher: College of Horticulture, Rajendranagar, HYD-30
Citation: Sri Konda Laxman Telangana State Horticultural University, Rajendranagar, Hyderabad-30
Language: en
Type: Thesis
Pages: 1-193
Agrotags: null
Keywords: GAMMA IRRADIATION AND DIFFERENT WRAPPING MATERIALS ON SHELF LIFE AND QUALITY OF PAPAYA
Abstract: A set of three experiments on the effect of gamma irradiation (0.2kGy, 0.4kGy, 0.6kGy, 0.8kGy, 1.0kGy, 1.2kGy), different wrapping materials (News paper, Tissue paper, Paddy straw, Shrink film, Foam nets and Corrugated Fibre Board) and combination of gamma radiation and wrapping materials on shelf life and quality of papaya cv.Taiwan stored at ambient temperature was conducted at College of Horticulture, Rajendranagar. In all the experiments, the design followed was Completely Randomized Design with three replications. Various physical parameters like PLW (%), Percentage of ripening (%), Fruit Firmness (kg.cm-2), Shelf life (in days), Browning, and Biochemical parameters like TSS (°Brix), Titrable acidity (%), Ascorbic acid (mg/100g), Sugars (%), Brix-acid ratio and ß-Carotene were estimated at an intervals of 3 days during storage in all the experiments. While Organoleptic evaluation done at end of the shelf life. Papaya fruits cv.Taiwan were first irradiated with different doses (0.2kGy, 0.4kGy, 0.6kGy, 0.8kGy, 1.0kGy, 1.2kGy ) and stored at ambient temperature 25 ± 1º C. Fruits irradiated with T4-0.8kGy gives significantly recorded lowest PLW(6.64%), spoilage(21.38%), browning(1.68), ripening(40.98%), acidity(0.14%) and highest levels of fruit firmness (3.16),TSS (12.31°B), brix-acid ratio(107.83), ascorbic acid(47.39mg/100g), ß-Carotene(0.54mg/100g) and Sugars, followed by the fruits irradiated with dose of T5- 1.0kGy. Highest organoleptic score was recorded with fruits treated with irradiation dose of T4-0.8kGy followed by T5-1.0kGy.The highest shelf life was noticed on T4-0.8kGy(12.25) followed by T5-1.0kGy(12.17) over control T7-control (7.37). In the second experiment, Papaya fruits were wrapped with different materials (News paper, Tissue paper, Paddy straw, Shrink film, Foam nets and Corrugated Fibre Board) and stored at ambient temperature 25± 1º C. Fruits wrapped in T3-Paddy straw recorded significantly lowest PLW(8.01%), ripening(41.15%),spoilage(20.38%), acidity (0.14%) and highest levels of fruit firmness(2.96),TSS(12.18°B), ascorbicacid (52.91mg/100g),ß-carotene (0.57mg/100g),brix acid ratio(103.8) ,sugars and recorded highest score for organoleptic evaluation followed by T1-News paper wrapped fruits. The fruits kept under T3-Paddy straw (11.83)recorded highest shelf life followed by T1- News paper (11.29) over T7-control (7.31) days . In the third experiment, Papaya fruits were treated with two best treatments of gamma irradiation doses (T4-0.8kGy and T5-1.0kGy) and then packed in two best of wrapping materials (T3-Paddy straw and T1-News paper) and stored at 25 ± 1º C. The treatments of T1-0.8kGy+ Paddy straw wrapped fruits recorded significantly lowest PLW (7.77%), ripening(38.71%), Browning(1.59),Spoilage(21.45%) ,acidity(0.14%) and Highest levels of ß-Carotene(0.52mg/100g), ascorbicacid(46.80mg/100g), TSS(12.19°B), Firmness(3.05), brix acid ratio(105.59), sugars and recorded highest score for organoleptic evaluation followed by T2-0.8kGy +News paper wrapped fruits. The fruits kept under T1-0.8kGy+ Paddy straw (13.54)recorded highest shelf life followed by T2- 0.8kGy+News paper (13.47) over T7-control (7.46) days . Hence it can be concluded that gamma irradiation doses (0.8kGy) and Paddy straw was found to be best among the treatments and the combination treatment of 0.8kGy + Paddy straw records highest score for parameters and followed by 0.8kGy + News paper increased the shelf life up to (13 days) at ambient temperature.
Description: A set of three experiments on the effect of gamma irradiation (0.2kGy, 0.4kGy, 0.6kGy, 0.8kGy, 1.0kGy, 1.2kGy), different wrapping materials (News paper, Tissue paper, Paddy straw, Shrink film, Foam nets and Corrugated Fibre Board) and combination of gamma radiation and wrapping materials on shelf life and quality of papaya cv.Taiwan stored at ambient temperature was conducted at College of Horticulture, Rajendranagar. In all the experiments, the design followed was Completely Randomized Design with three replications. Various physical parameters like PLW (%), Percentage of ripening (%), Fruit Firmness (kg.cm-2), Shelf life (in days), Browning, and Biochemical parameters like TSS (°Brix), Titrable acidity (%), Ascorbic acid (mg/100g), Sugars (%), Brix-acid ratio and ß-Carotene were estimated at an intervals of 3 days during storage in all the experiments. While Organoleptic evaluation done at end of the shelf life. Papaya fruits cv.Taiwan were first irradiated with different doses (0.2kGy, 0.4kGy, 0.6kGy, 0.8kGy, 1.0kGy, 1.2kGy ) and stored at ambient temperature 25 ± 1º C. Fruits irradiated with T4-0.8kGy gives significantly recorded lowest PLW(6.64%), spoilage(21.38%), browning(1.68), ripening(40.98%), acidity(0.14%) and highest levels of fruit firmness (3.16),TSS (12.31°B), brix-acid ratio(107.83), ascorbic acid(47.39mg/100g), ß-Carotene(0.54mg/100g) and Sugars, followed by the fruits irradiated with dose of T5- 1.0kGy. Highest organoleptic score was recorded with fruits treated with irradiation dose of T4-0.8kGy followed by T5-1.0kGy.The highest shelf life was noticed on T4-0.8kGy(12.25) followed by T5-1.0kGy(12.17) over control T7-control (7.37). In the second experiment, Papaya fruits were wrapped with different materials (News paper, Tissue paper, Paddy straw, Shrink film, Foam nets and Corrugated Fibre Board) and stored at ambient temperature 25± 1º C. Fruits wrapped in T3-Paddy straw recorded significantly lowest PLW(8.01%), ripening(41.15%),spoilage(20.38%), acidity (0.14%) and highest levels of fruit firmness(2.96),TSS(12.18°B), ascorbicacid (52.91mg/100g),ß-carotene (0.57mg/100g),brix acid ratio(103.8) ,sugars and recorded highest score for organoleptic evaluation followed by T1-News paper wrapped fruits. The fruits kept under T3-Paddy straw (11.83)recorded highest shelf life followed by T1- News paper (11.29) over T7-control (7.31) days . In the third experiment, Papaya fruits were treated with two best treatments of gamma irradiation doses (T4-0.8kGy and T5-1.0kGy) and then packed in two best of wrapping materials (T3-Paddy straw and T1-News paper) and stored at 25 ± 1º C. The treatments of T1-0.8kGy+ Paddy straw wrapped fruits recorded significantly lowest PLW (7.77%), ripening(38.71%), Browning(1.59),Spoilage(21.45%) ,acidity(0.14%) and Highest levels of ß-Carotene(0.52mg/100g), ascorbicacid(46.80mg/100g), TSS(12.19°B), Firmness(3.05), brix acid ratio(105.59), sugars and recorded highest score for organoleptic evaluation followed by T2-0.8kGy +News paper wrapped fruits. The fruits kept under T1-0.8kGy+ Paddy straw (13.54)recorded highest shelf life followed by T2- 0.8kGy+News paper (13.47) over T7-control (7.46) days . Hence it can be concluded that gamma irradiation doses (0.8kGy) and Paddy straw was found to be best among the treatments and the combination treatment of 0.8kGy + Paddy straw records highest score for parameters and followed by 0.8kGy + News paper increased the shelf life up to (13 days) at ambient temperature.
Subject: Fruit Science
Theme: A set of three experiments on the effect of gamma irradiation (0.2kGy, 0.4kGy, 0.6kGy, 0.8kGy, 1.0kGy, 1.2kGy), different wrapping materials (News paper, Tissue paper, Paddy straw, Shrink film, Foam nets and Corrugated Fibre Board) and combination of gamma radiation and wrapping materials on shelf life and quality of papaya cv.Taiwan stored at ambient temperature was conducted at College of Horticulture, Rajendranagar. In all the experiments, the design followed was Completely Randomized Design with three replications. Various physical parameters like PLW (%), Percentage of ripening (%), Fruit Firmness (kg.cm-2), Shelf life (in days), Browning, and Biochemical parameters like TSS (°Brix), Titrable acidity (%), Ascorbic acid (mg/100g), Sugars (%), Brix-acid ratio and ß-Carotene were estimated at an intervals of 3 days during storage in all the experiments. While Organoleptic evaluation done at end of the shelf life. Papaya fruits cv.Taiwan were first irradiated with different doses (0.2kGy, 0.4kGy, 0.6kGy, 0.8kGy, 1.0kGy, 1.2kGy ) and stored at ambient temperature 25 ± 1º C. Fruits irradiated with T4-0.8kGy gives significantly recorded lowest PLW(6.64%), spoilage(21.38%), browning(1.68), ripening(40.98%), acidity(0.14%) and highest levels of fruit firmness (3.16),TSS (12.31°B), brix-acid ratio(107.83), ascorbic acid(47.39mg/100g), ß-Carotene(0.54mg/100g) and Sugars, followed by the fruits irradiated with dose of T5- 1.0kGy. Highest organoleptic score was recorded with fruits treated with irradiation dose of T4-0.8kGy followed by T5-1.0kGy.The highest shelf life was noticed on T4-0.8kGy(12.25) followed by T5-1.0kGy(12.17) over control T7-control (7.37). In the second experiment, Papaya fruits were wrapped with different materials (News paper, Tissue paper, Paddy straw, Shrink film, Foam nets and Corrugated Fibre Board) and stored at ambient temperature 25± 1º C. Fruits wrapped in T3-Paddy straw recorded significantly lowest PLW(8.01%), ripening(41.15%),spoilage(20.38%), acidity (0.14%) and highest levels of fruit firmness(2.96),TSS(12.18°B), ascorbicacid (52.91mg/100g),ß-carotene (0.57mg/100g),brix acid ratio(103.8) ,sugars and recorded highest score for organoleptic evaluation followed by T1-News paper wrapped fruits. The fruits kept under T3-Paddy straw (11.83)recorded highest shelf life followed by T1- News paper (11.29) over T7-control (7.31) days . In the third experiment, Papaya fruits were treated with two best treatments of gamma irradiation doses (T4-0.8kGy and T5-1.0kGy) and then packed in two best of wrapping materials (T3-Paddy straw and T1-News paper) and stored at 25 ± 1º C. The treatments of T1-0.8kGy+ Paddy straw wrapped fruits recorded significantly lowest PLW (7.77%), ripening(38.71%), Browning(1.59),Spoilage(21.45%) ,acidity(0.14%) and Highest levels of ß-Carotene(0.52mg/100g), ascorbicacid(46.80mg/100g), TSS(12.19°B), Firmness(3.05), brix acid ratio(105.59), sugars and recorded highest score for organoleptic evaluation followed by T2-0.8kGy +News paper wrapped fruits. The fruits kept under T1-0.8kGy+ Paddy straw (13.54)recorded highest shelf life followed by T2- 0.8kGy+News paper (13.47) over T7-control (7.46) days . Hence it can be concluded that gamma irradiation doses (0.8kGy) and Paddy straw was found to be best among the treatments and the combination treatment of 0.8kGy + Paddy straw records highest score for parameters and followed by 0.8kGy + News paper increased the shelf life up to (13 days) at ambient temperature.
Research Problem: STUDIES ON THE EFFECT OF GAMMA IRRADIATION AND DIFFERENT WRAPPING MATERIALS ON SHELF LIFE AND QUALITY OF PAPAYA (Carica papaya.L)Cv.TAIWAN
These Type: M.Sc
Issue Date: 2018-01-04
Appears in Collections:Thesis

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