Browsing by Author "K. S., THIPPANNA"
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ThesisItem Open Access DEVELOPMENT OF NOVEL PRODUCTS FROM PINEAPPLE (Anonas comosus L.) BY VACUUM IMPREGNATION TECHNIQUE(University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru)., 2017-11) K. S., THIPPANNA; R. B., TIWARI; K. N., SREENIVAS; K. S., SHIVASHANKARA; H. B., RAGHUPATHI; R., VENUGOPALANOptimization of processes variables on pineapple slices was carried out using different syrup concentrations (40, 50 and 60 °Brix), temperature (40, 50 and 60 °C) and duration of osmosis (1, 2, 3, and 4 hour). Optimum water loss (48.81%), solid gain (18.46%) and weight reduction (28.34%) was obtained for 50.82 °Brix at 45.91 °C with 238.25 minutes immersion. The pineapple slices were subjected to Atmospheric Osmotic Dehydration(AOD), Vacuum Osmotic Dehydration (VOD) at 200mbar and Vacuum (200mbar) with Pressure (2000mbar) Osmotic Dehydration (VPOD), prior to osmosis was carried out for 1, 2, 3, and 4 hours using 60 oBrix syrup containing 0%, 50% and 100% pineapple juice. Higher water loss (50.06%), weight reduction (29.44%) and optimum solid gain (20.62%) without pineapple juice (0%) in syrup under VPOD for four-hour of osmosis, as compared to osmotic solutions containing 50% and 100% pineapple juice. In both osmo-dehydro frozen and dehydrated slices, reducing sugars and total sugar contents were increased with increase in the duration of osmosis for 1 to 4 hours. Irrespective of pressure and percent juice in syrup not much variation was found in non-reducing sugar and titratable acidity, whereas, higher carotenoid content (942.6g/100g) was recorded in VPOD with 100% juice for 4 hours. Flavour profile in the novel products was mainly dominated by higher levels of esters (44.01%) in syrup containing 100% juice four hours in VPOD, while aldehydes and ketones dominated in VOD (23.58%). The slices subjected to VPOD for 4 hours had retained maximum calcium (1.09g/100g), while magnesium was higher with 0% juice for 1 hour (0.132g/100g) under VOD in dehydrated slices. VPOD treated slices with 100% pineapple juice containing syrup was recorded maximum sensory scores in dehydrated (85.65) and frozen (85.54) samples for four hours of osmosis.ThesisItem Open Access DEVELOPMENT OF NOVEL PRODUCTS FROM PINEAPPLE (Anonas comosus L.) BY VACUUM IMPREGNATION TECHNIQUE(University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru)., 2017-11) K. S., THIPPANNA; R. B., TIWARI; K. N., SREENIVAS; K. S., SHIVASHANKARA; H. B., RAGHUPATHI; R., VENUGOPALANOptimization of processes variables on pineapple slices was carried out using different syrup concentrations (40, 50 and 60 °Brix), temperature (40, 50 and 60 °C) and duration of osmosis (1, 2, 3, and 4 hour). Optimum water loss (48.81%), solid gain (18.46%) and weight reduction (28.34%) was obtained for 50.82 °Brix at 45.91 °C with 238.25 minutes immersion. The pineapple slices were subjected to Atmospheric Osmotic Dehydration(AOD), Vacuum Osmotic Dehydration (VOD) at 200mbar and Vacuum (200mbar) with Pressure (2000mbar) Osmotic Dehydration (VPOD), prior to osmosis was carried out for 1, 2, 3, and 4 hours using 60 oBrix syrup containing 0%, 50% and 100% pineapple juice. Higher water loss (50.06%), weight reduction (29.44%) and optimum solid gain (20.62%) without pineapple juice (0%) in syrup under VPOD for four-hour of osmosis, as compared to osmotic solutions containing 50% and 100% pineapple juice. In both osmo-dehydro frozen and dehydrated slices, reducing sugars and total sugar contents were increased with increase in the duration of osmosis for 1 to 4 hours. Irrespective of pressure and percent juice in syrup not much variation was found in non-reducing sugar and titratable acidity, whereas, higher carotenoid content (942.6g/100g) was recorded in VPOD with 100% juice for 4 hours. Flavour profile in the novel products was mainly dominated by higher levels of esters (44.01%) in syrup containing 100% juice four hours in VPOD, while aldehydes and ketones dominated in VOD (23.58%). The slices subjected to VPOD for 4 hours had retained maximum calcium (1.09g/100g), while magnesium was higher with 0% juice for 1 hour (0.132g/100g) under VOD in dehydrated slices. VPOD treated slices with 100% pineapple juice containing syrup was recorded maximum sensory scores in dehydrated (85.65) and frozen (85.54) samples for four hours of osmosis.ThesisItem Open Access ENCAPSULATION OF SOURSOP (Annona muricata L.) PULP USING SPRAY DRYING TECHNIQUE(University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru)., 2019-08) K. S., SHREYA; G. K., SADANANDA; G. J., SURESHA; RAMANNA, MANJUNATH; M. B., DARSHAN; K. S., THIPPANNASoursop is one of the tropical fruit with abundant health beneficial bioactive compounds. Encapsulation is one of the technique to protect bioactive components. Encapsulated soursop powder was developed by carrying out two experiments. In the first experiment, spray drying was carried out at three inlet temperatures (120, 140 and 170°C) and with two maltodextrin concentrations (10 and 30 %). Among different treatments, powder produced using 10 per cent maltodextrin at 170 ⁰ C had a maximum encapsulation efficiency (69.25 %), total antioxidant activity (73.07 mg AAE/ 100g), ascorbic acid (13.80 mg/100g), water solubility index (91.60 %), bulk and tapped density (0.31 and 0.35 g ml-1 respectively) and minimum moisture (1.34 %), water activity (0.15), colour (L*-94.46, a*-1.81, b*-0.80). In the second experiment, spray drying of enzyme treated soursop pulp was carried with three wall materials viz., Maltodextrin 10 DE, Whey protein isolate and Gum arabic with different combinations, powder produced were packed in metalized polyester pouches and stored at ambient condition for 90 days. The encapsulated soursop powder produced using 20 per cent WPI has retained maximum encapsulation efficiency (85.78 %), 90.51 mg AAE 100 ml¬-1 total antioxidants activity, 14.16 mg 100 g-1 ascorbic acid, 5.68 per cent moisture, 0.37 water activity, 85.25 per cent water solubility index, hygroscopicity (10.80 %),colour values (L*-85.70, a*-2.43, b*-12.36), bulk and tapped density (0.38 and 0.52 g ml-1 respectively) and microbially safe for consumption upto 90 days of storage. It is concluded that the powder produced with 10 per cent maltodextrin at 170 ⁰ C shows superior physico-chemical properties and among different wall materials tried 20 per cent WPI is effective treatment with maximum encapsulation efficiency and superior physico-chemical propertiesThesisItem Open Access EVALUATION OF PRE AND POST HARVEST TREATMENTS AND PACKAGING FOR IMPROVEMENT OF SHELF LIFE IN GUAVA (Psidium guajava L.)(University of Horticultural Sciences, Bagalkot (KRC College of Horticulture, Arabhavi)., 2020-11) REVANKAR, VIVEK ANANT.; JHOLGIKER, PRAVEEN.; NAIK, RAMACHANDRA K.; KUKANOOR, LAXMAN.; K. S., THIPPANNA; PATIL, GANESHGOUDA I.An experiment entitled “Evaluation of pre and post-harvest treatments and packaging for improvement of shelf life in guava (Psidium guajava L.)” was carried out in the department of Post Harvest Technology, KRCCH Arabhavi and Department of Fruit Science, COH, Bidar, Karnataka during the year of 2018-19. Fruits harvested from pre harvest sprayed guava trees with various compounds viz., calcium nitrate (0.5 and 1%), n-Propyl gallate (200 and 300ppm), salicylic acid (0.4 and 0.6%) and hexanal (1 and 2%) were analyzed for various physical, physiological and biochemical qualities under ambient storage condition. Among the treatments, fruits under T5 (300 ppm n-Propyl gallate) recorded minimum physiological loss in weight (5.09%), respiration rate (43.46 mgCO2/kg/hr) and maintained maximum mean firmness (17.14N), total soluble solids (10.26 oB), ascorbic acid (184.79 mg/100g), total sugars (7.38%) and extended the shelf life up to 8 days. Whereas, fruits under T7 (0.6% salicylic acid) recorded minimum marketability (22.69%), shelf life (1.69) and obtained lowest score for overall acceptability (3.50) than compared to other treatments. Guava fruits of uniform size, harvested at firm mature stage were washed with clean water and dipped in aqueous solutions of different compounds viz., calcium nitrate (0.5 and 1%), Carboxymethyl cellulose (0.5 and 1%) and hexanal (1 and 2%) and assessed for physical, physiological and organoleptic qualities under ambient storage condition. Fruits dipped in 2 per cent hexanal (T7) maintained maximum mean firmness (13.57 N), total soluble solids (10.19 oB), total sugars (7.50), color and appearance (7.63) and recorded maximum marketability of fruits and extended shelf life up to 8.00 days. Whereas, control fruits remained fresh and lasted for 4 days. Freshly harvested guava fruits were washed in clean water and packed in different packaging materials namely; crates (control), LDPE (150gauge) bags, CFB boxes, Cling wrap and cling wrap+ CFB were assessed for physiological and organoleptic qualities under ambient and cold storage condition. Fruits wrapped in cling film and then packed CFB box (T5) was found to be superior over other treatments in both the storage conditions. Fruits under T5 registered minimum physiological loss in weight (3.25 and 2.72 %), respiration rate (40.85 and 30.18 mgCO2/kg/hr) and maintained maximum mean values of firmness (14.59 and 13.38), total soluble solids (9.80 and 10.04 oB), ascorbic acid (186.05 and 185.15 mg/100gm), obtained highest score for overall acceptability (6.97 and 6.87) and remained fresh up to 8.3 and 14.67 days in ambient and cold storage condition respectively.ThesisItem Open Access EVALUATION OF RED FLESHED GUAVA (Psidium guajava L.) VARIETIES FOR GROWTH, YIELD, QUALITY, SHELF LIFE AND PROCESSING POTENTIAL UNDER NORTH-EASTERN TRANSITIONAL ZONE OF KARNATAKA(University of Horticultural Sciences, Bagalkot, 2018-06) G. K., RAVI; JHOLGIKER, PRAVEEN; PATIL, S. N.; N., SRINIVAS; PATTEPUR, SATEESH; NAIKODI, PRAVEEN KUMAR B.; K. S., THIPPANNAAn experiment entitled ‘Evaluation of red fleshed guava (Psidium guajava L.) varieties for growth, yield, quality, shelf life and processing potential under northeastern transitional zone of Karnataka’was conducted at Department of Fruit Science, College of Horticulture, Bidar during 2017-18. The experiments were laid out in a randomized block design and observations on growth, yield, quality, shelf- life and processing potential of promising red fleshed guava varieties were evaluated. Among the different accessionsevaluated, the H-17-16 was found to be significantly superior in plant height (2.36 m) and number of quaternary branches (76.45).While, the variety Arka Kiran was significantly superior in stem girth (6.21 cm), plant spread (EW-3.06 m and NS-2.52 m) and canopy volume (13.85 m3) which was statistically on par with H-17-16. The performance with respect to yield pointed out that the accession H-17-16 had recorded the maximum percent fruit set (90.47%), maximum number of fruits harvested per plant (104.67) and thehighest yield (11.45 kg/plant and 12.72 t/ha) which was followed by Arka Kiran. With respect to fruit quality parameters, the maximum fruit length (7.45 cm) and TSS (15.20 0B) was found in H-17-16, whereas the maximum ascorbic acid (243.47 mg/100 g) andtotal sugars (12.37 %), was observed in SRD-HYD-1. The lycopene content was maximum in Arka Kiran (5.14 mg/100 g). The organoleptic scores on overall acceptability was highest for fruits of Arka Rashmi followed by H-17-16 and Arka Kiran. Studies on effect of pre harvest spray on selected red pulp varieties revealedthe minimum physiological loss in weight in fruits of Punjab Pink (Day 1 – Day 8) when sprayed with Ca(No3)2-0.5% and n-Propyl gallate-300ppm. The treated fruits alsoretained the maximum firmness and shelf life.The investigation on quality, storability and organoleptic assessment of processed products prepared from different red fleshed varieties revealed that the squash, RTS and jelly prepared from fruits of H-17-16 and Arka Rashmi recorded high scores while the lycopene retention was maximum in Arka Kiran in all the three products respectively.ThesisItem Open Access EVALUATION OF SEEDLING PROGENIES OF CHAROLI (Buchanania lanzan Spreng) FOR THEIR YIELD AND QUALITY UNDER NORTH EASTERN TRANSITIONAL ZONE OF KARNATAKA(University of Horticultural Sciences, Bagalkot, 2019-08) KOLUR, SHASHANK S.; N., SRINIVAS; HIPPARAGI, KULAPATI; JHOLGIKER, PRAVEEN; GOLLGI, S. G.; K. S., THIPPANNAThe investigation entitled “Evaluation of seedling progenies of charoli (Buchanania lanzan Spreng) for their yield and quality under North Eastern transitional zone of Karnataka” was carried out at Kolar village of Bidar district during 2018-19. Among the 50 seedling progenies selected for the study, all the genotypes are early bearing in nature except KCS-6. The maximum fruit yield per tree was recorded in KCS-43 (6.39 kg). The maximum fruit weight (1.48 g) and pulp weight (1.10 g) were recorded in KCS-22. The maximum shelling percentage of charoli nuts was recorded in KCS-34 (34.87 %) while, the maximum kernel weight was recorded in KCS-2 (0.10 g). Regarding the quality parameters of charoli, the maximum TSS (24.00 °B) and total sugars (15.87 %) were recorded in KCS-16 while, the maximum titrable acidity was recorded in KCS-15 (0.68 %). With respect to kernel quality parameters, the maximum protein percentage in kernel was recorded in KCS-27 (20.69 %) and the maximum fat content in kernel was recorded in KCS-7 (40.69 %). Yield attributing characters viz., number of panicles per plant, number of fruits per panicle and kernel weight had shown significant and positive correlation with yield per tree (0.746, 0.647 and 0.320 respectively) and there is no significant correlation between plant spread (East-West and North-South), leaf area, fruit weight and nut weight (-0.161, 0.003, 0.033, 0.074 and 0.098 respectively). Quality parameters viz., TSS, titrable acidity, protein, fat and total sugars didn‟t show any significant correlation for yield. There is positive and significant correlation between TSS and total sugars (0.714) and protein and number of fruits per panicle (0.372). KCS-27, KCS-33, KCS-43 and KCS-46 seedling progenies were found superior for yield and quality attributes. They can be utilized in the future crop improvement programme.ThesisItem Open Access STUDIES ON ZEOLITE-LDPE AND ZEOLITE-BIO DEGRDEABLE COMPOSITE BAGS TO EXTEND SHELF LIFE OF FRESH CORIANDER AND FENUGREEK LEAVES(University of Horticultural Sciences, Bagalkot, 2019-08) K. V., KAVANA; S. L., JAGADEESH; MESTA, RAGAVENDRA K.; JAVADAGI, RAVEENDRA; G., BHUVANESHWARI; D. L., RUDRESH; K. S., THIPPANNAAn experiment entitled “Studies on zeolite-LDPE and zeolite-biodegradable composite bags to extend the shelf life of fresh coriander and fenugreek leaves” was conducted in the Department of Post-Harvest Technology, College of Horticulture, University of Horticultural Sciences, Bagalkot during the year 2018-19. In this experiment, six packaging treatments (T1-Zeolite-LDPE composite bag, T2-Silver-zeolite-LDPE composite bag, T3-Chlorine-zeolite-LDPE composite bag, T4-Zeolite-Biodegradable composite polybag, T5-Normal polyethylene bag and T6-Paper wrapping) were compared with control (T7) to know their efficacy in extending shelf life of coriander and fenugreek leaves under ambient (30±1 °C, 41±1 % RH and 33±1 °C, 36±1 % RH, respectively) and refrigerated (7 °C, 85-90 % RH) conditions. Under ambient conditions, coriander leaves packed in T3 showed significantly minimum PLW (15.00 %), respiration rate (153.68 ml CO2/kg/hr), instrumental colour values L* (50.67), a* (-7.13), b* (29.68), spoilage index (0.12) and maximum moisture content (71.24 %), texture value (9.12 N), chlorophyll content (1.61 mg/g), shelf-life (3.33 days) and higher sensory scores. While under refrigerated condition, coriander leaves packed in T3 showed significantly minimum physiological loss in weight (PLW) (20.32 %), instrumental colour values L* (49.68), a* (-7.43), b* (35.96), spoilage index (0.59) and maximum moisture content (68.42 %), texture value (14.28 N), chlorophyll content (1.33 mg/g), shelf-life (11.33 days) and higher sensory scores. Under ambient conditions, fenugreek leaves packed in T3 showed significantly minimum physiological loss in weight (PLW) (9.57 %), respiration rate (193.26 ml CO2/kg/hr), instrumental colour values L* (49.60), a* (-8.69), b* (36.44), texture (28.65 N), spoilage index (0.13) and maximum moisture content (71.65 %), chlorophyll (1.73 mg/g), shelf-life (3.00 days) and higher sensory scores. While under refrigerated condition fenugreek leaves packed in T3 showed significantly minimum physiological loss in weight (PLW) (20.65 %), instrumental colour values L* (52.31), a* (-7.15), b* (41.48), texture (32.66 N), spoilage index (0.58) and maximum moisture content (69.54 %), chlorophyll (1.49 mg/g), shelf-life (9.33 days) and higher sensory scores. Respiration rate, under refrigerated condition, did not show significant differences among the treatments both in coriander and fenugreek during storage period of 16 and 12 days respectively. Zeolite-LDPE and zeolite-biodegradable composite bags were not found to be economically viable to extend shelf-life of coriander and fenugreek leaves under ambient conditions prevailed during the course of study. But, under refrigerated condition, the treatment T3 yielded an additional shelf-life of 9 days and 7 days over control in coriander and fenugreek respectively.ThesisItem Open Access STUDIES ON ZEOLITE-LDPE COMPOSITE BAGS TO EXTEND THE SHELF LIFE OF GREEN CHILLI AND OKRA(University of Horticultural Sciences, Bagalkot, 2019-08) HEGDE, VEENITH; JHALEGAR, MD. JAMEEL; K. S., THIPPANNA; METI, SHANKAR; A. G., BABU; PADASHETTI, BASAVARAJThe investigation entitled “Studies on zeolite-LDPE composite bags to extend the shelf life of green chilli and okra” was carried out to find out the effective packaging materials to extend the shelf life of green chilli and okra at the Department of Post-harvest Technology, College of Horticulture, Bagalkot during the year 2018-19. In this experiment, seven packaging materials (T1-Zeolite-LDPE composite bag, T2-Silver-zeolite-LDPE composite bag, T3-Chlorine-zeolite-LDPE composite bag, T4- Zeolite-LDPE composite bag + CFB, T5-Silver-zeolite-LDPE composite bag + CFB, T6-Chlorine-zeolite-LDPE composite bag + CFB and T7-Normal polybag) were compared with control (T8) to know their efficacy in extending shelf life of green chilli and okra under ambient (Green chilli-33±1 °C and Okra-28±1 °C ) and refrigerated (Green chilli-7 °C and Okra-10 °C) conditions. Under ambient conditions, green chilli packed in T3 showed significantly minimum physiological loss in weight (15.33 %), respiration rate (72.44 ml CO2/Kg/hr), better colour values [L* (45.33), a* (-7.06), b* (31.83)] and maximum chlorophyll (40.26 mg/100g), ascorbic acid (39.61 mg/100g), texture (24.16 N), shelf-life (10 days) and highest sensory scores among the treatments during storage period of 10 days. While under refrigerated condition green chilli packed in T6 showed significantly minimum physiological loss in weight (16.00 %), respiration rate (76.15 ml CO2/Kg/hr), better colour values [L* (49.56), a* (-5.89), b* (38.05)] and maximum chlorophyll (37.98 mg/100g), ascorbic acid (38.46 mg/100g), texture (30.56 N), shelf-life (36 days) and highest sensory scores during storage period of 36 days. With respect to okra under ambient conditions, pods packed in T6 showed significantly minimum physiological loss in weight (19.48 %), respiration rate (112.03 ml CO2/kg/hr), better colour values [L* (37.95), a* (-6.58), b* (29.64)] and maximum chlorophyll (76.27 mg/100g), texture (28.69 N), shelf-life (8 days) and highest sensory scores among the treatments during storage period of 8 days. While under refrigerated condition pods packed in T6 showed significantly minimum physiological loss in weight (20.42 %), respiration rate (83.64 ml CO2/Kg/hr), better a* values (-6.84) and maximum chlorophyll (65.29 mg/100g), texture (27.61 N), better colour values [L* (30.76), b* (25.61)], shelf-life (27 days) and highest sensory scores during storage period of 27 days. From this investigation, it can be concluded that the fresh green chilli and okra can be packed in zeolite based composite bags with CFB boxes for better shelf life. Green chilli packed in chlorine-zeolite-LDPE composite bag (T3) were able to extend shelf life by 6 days (10 days storage life) in ambient storage and chlorine-zeolite-LDPE composite bag + CFB (T6) by 18 days (36 days storage life) in refrigerated storage compared to control. Similarly in okra the pods packed in chlorine-zeolite-LDPE composite bag + CFB (T6) were able to extend shelf life by 5 days (8 days storage life) in ambient and 14 days (27 days storage life) in refrigerated storage compared to control.