Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/69253
Authors: Mr. VENKATRAM AMBOTU
Advisor: Dr. A. BHAGWAN
Title: STUDIES ON MODIFIED ATMOSPHERIC PACKAGING AND ANTIOXIDANTS ON SHELF LIFE OF CUSTARD APPLE (Annona squamosa L.) cv. BALANAGAR
Publisher: ANDHRA PRADESH HORTICULTURAL UNIVERSITY
Language: en
Type: Thesis
Agrotags: antioxidants,MAP,polypropylene bags ,spoilage and correspondingly
Abstract: A set of three experiments on the effect of MAP (fruits packed in polypropylene bags with 3% O2 + 5% CO2 or 3% O2 + 10% CO2 or 5% O2 + 5% CO2 or 5% O2 + 10% CO2 or air), antioxidants (500, 1000 ppm of sodium benzoate and ascorbic acid and 50, 100 ppm of benzyl adenine) and combination of MAP (first two best of MAP) and antioxidants (three best antioxidants) on shelf life and quality of custard apple fruits cv. Balanagar stored at 15 ±1˚C, was conducted at Fruit Research Station, Sangareddy, APHU, A. P. In all the experiments the design adopted is completely randomized design with factorial concept with three replications per treatment. Various physical parameters like PLW (%), Firmness (kg cm-2), Spoilage (%), Ripening (%), Days taken for ripening and Shelf life (days) and biochemical parameters like TSS (˚Brix), Acidity (%), Brix-acid ratio, Sugars (%) and Ascorbic acid (mg/100 g) were estimated at an interval of 2 days during storage in all the experiments. Custard apple fruits cv. Balanagar were packed in polypropylene bags with different concentrations of O2 and CO2 or air and stored at 15 ±1˚C. Fruits packed in polypropylene bags with 3% O2 + 10% CO2 recorded significantly lower PLW than control fruits. Significantly the highest firmness was recorded in fruits packed in polypropylene bags with 5% O2 + 10% CO2. Maximum days taken for ripening was recorded in fruits packed in polypropylene bags either with 5% O2 + 10% CO2 or 5% O2 + 5% CO2 or 3% O2+10% CO2. Fruits packed in polypropylene bags with air or 3% O2 + 5% CO2 recorded significantly lower spoilage and correspondingly increased the shelf life upto 12.28 and 12 days, respectively. Fruits packed in polypropylene bags with air were superior for appearance and overall acceptability. The control fruits recorded a shelf life of 8.5 days only. Biochemical parameters like TSS, brix-acid ratio and sugars (reducing and total) were significantly lower in fruits packed in polypropylene bags with 3% O2 + 10% CO2 than control fruits indicating delayed ripening. Significantly the highest acidity was recorded in fruits packed in polypropylene bags irrespective of concentration of O2 + CO2 or air. Significantly the lowest non-reducing sugars and highest ascorbic acid were recorded in fruits packed in polypropylene bags with 3% O2 + 10% CO2 or 5% O2 + 5% CO2 or 5% O2 + 10% CO2 or 3% O2 + 5% CO2. Custard apple fruits cv. Balanagar were dipped in different concentrations of antioxidants and stored at 15 ±1˚C. Fruits treated with benzyl adenine 100 ppm recorded significantly lowest PLW than control fruits. Significantly highest firmness was recorded in fruits treated with benzyl adenine 100 ppm. Fruits treated with benzyl adenine 100 ppm were superior for appearance and overall acceptability. Maximum days taken for ripening was recorded in fruits treated with benzyl adenine with both concentrations (50 ppm and 100 ppm) and sodium benzoate 500 ppm. Fruits treated with benzyl adenine 100 ppm or sodium benzoate 500 ppm or ascorbic acid 1000 ppm recorded significantly lower spoilage and correspondingly increased the shelf life upto 11, 10.5 and 10 days, respectively. The control fruits recorded a shelf life of 8.5 days only. Biochemical parameters like TSS, brix-acid ratio and sugars (reducing and total) was recorded the lowest and ascorbic acid recorded the highest in fruits treated with benzyl adenine 100 ppm. The treated fruits recorded significantly the highest acidity and the lowest non-reducing sugars irrespective of antioxidants and their concentrations. Custard apple fruits cv. Balanagar were treated with three best antioxidants (benzyl adenine 100 ppm or sodium benzoate 500 ppm or ascorbic acid 1000 ppm) and then packed in two best treatments of MAP (fruits packed in polypropylene bags with air and fruits packed in polypropylene bags with 3% O2 + 5% CO2) and stored at 15 ±1˚C. Fruits treated with benzyl adenine 100 ppm and then packing in polypropylene bags with 3% O2 + 5% CO2 recorded significantly lowest PLW and highest firmness than control fruits. Fruits treated with benzyl adenine 100 ppm and then packed in polypropylene bags with air were superior for appearance and overall acceptability. Fruits treated either with benzyl adenine 100 ppm or sodium benzoate 500 ppm or ascorbic acid 1000 ppm and then packed in polypropylene bags with air recorded significantly lowest spoilage and maximum days taken for ripening and correspondingly increase the shelf life upto 13.33 days. The control fruits recorded a shelf life of 8.9 days only. Biochemical parameters like TSS, brix-acid ratio and reducing sugars were recorded the lowest and ascorbic acid recorded the highest in fruits treated either with benzyl adenine 100 ppm or sodium benzoate 500 ppm or ascorbic acid 1000 ppm and then packed in polypropylene bags with 3% O2 + 5% CO2. Significantly lowest non-reducing sugars, total sugars and highest acidity were recorded in treated fruits irrespective of antioxidants and then packed in polypropylene bags with 3% O2 + 5% CO2 or air. The combination of MAP and antioxidants enhanced the shelf life of 1.33 and 2.83 days over the MAP or antioxidants used alone, respectively.
Issue Date: 2011-06
Appears in Collections:Thesis

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