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ThesisItem Open Access Studies on effect of 1-MCP and chitosan coating on storage life and quality of sweet orange(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2012-06-11) Sulemana Alhassan; Khandare, V. S.Sweet orange ( cv. ‘nucellar’) fruits were harvested at physiological stage of maturity. Fruits were treated with 1-methylcyclopropene (1-MCP) at two exposure duration (6 and 12 h ours) and coated with chitosan at different concentrations 0.5%, 1.0% and 1.5%. Treated fruits were subsequently packed in corrugated fibre board boxes and stored for 70 days at 7°C temperature and 28 days at ambient temperature. Results indicated that the 1-MCP 250 ppb for 6 hours and 1.0 % of chitosan combination were effective for extending storage life of sweet orange as compared to control. Fruits treated with the combination of 1-MCP and chitosan coating showed better retention of total soluble solids, ascorbic acid and total sugars, and delayed PLW, respiration rate, and decay incidence. While the fruits of sweet orange treated alone with 1-MCP increased decay incidence at both storage temperatures. The findings showed that the treatment with the combination of 1-MCP and chitosan coating may be uitilized commercially to minimize the postharvest losses of sweet orange and fungicidal toxic health hazards.ThesisItem Open Access Studies on effect of polyamines on storability and quality of pomegranate fruit (Punica granatum L.) Cv. Bhagwa(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2012-05-16) Shelke, Priyanka Sahebrao; Waskar, D. P.The present investigation was carried out on “Study the effect of polyamines on storability and quality of pomegranate fruit” (Punica granatum L.) Cv. Bhagawa the fresh and matured fruits of cultivar Bhagawa were used for poiyamines treatments. To study on effects of polyamines (Putrescine and spermidine) and storage temperatures on extending shelf life of pomegranate fruits Cv. Bhagawa to study physio-chemical changes and quality of pomegranate fruits Cv. Bhagawa during storage at various temperature. The treatments of pomegranate fruits were puterscine (ImM, 2mM, and 4mM) and spermidine (0.5mM, ImM, 1.5mM) and also kept control. The fruits were stored at ambient condition and low temperature 5°C and 8°C. The pH, TSS, physiological loss in weight (PLW %) and reducing sugars of the fruits were found to increase in all treatments during storage period, while acidity, chilling injury, juice recovery and respiration rate showed decreasing trend in all treatments irrespective of polyamines treatments and storage conditions. The rate of increasing pH, TSS, physiological loss in weight reducing sugars, and organolptic evaluation of fruits as well as decrease in acidity, respiration rate, chillirig injury, juice recovery, and total sugars contents was higher in ImM putrescine and spremidine at 5°C temperatures shelf life up to 75 days was followed by 8°C temperatures and room temperatures. Overall shelf life of fruits gradually decreases in all treatments during storage up to 75 days at 5° C temperatures. The minimum shelf life of fruits was due to fermentation .The colour appearance, and texture of fruits was acceptable up to 60 days 5°C temperatures than room temperatures. The highest shelf life of pomegranate fruit found in ImM Putrescine and spermidine at 5°C shelf life up to 75 days followed by 8°C temperature and followed by room temperature shelf life up to 45 days. The pomegranate treated fruit stored satisfactorily at 5° C and 8° C i.e. low temperature and ambient temperature but better shelf life recorded in 5° C temperature. Non treated fruit developed chilling injury, with main symptoms skin browning, increasing weight loss. During storage losses of colour and increasing total soluble solids concentrations, reducing sugars, pH, etc and decreasing acidity, juice recovery, total soluble solid concentrations, total sugars and respiration rate were observed in ImM Putrescine and Spermidine treated fruits storage at 5°C is superior over other storage temperatures. All these changes were significantly delayed by polyamines treatment, with immersion bing effective. The reduction in Cl severity was correlated with increased level of free endogenous Put And Spd. in the skin, which might induce acclimation of pomegranate to cold temperature and a mechanism of Cl, with a net increase in shelf life.ThesisItem Open Access Studies on preparation of guava (Psidium Guajava L.) beverage blended with black carrot juice(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2012-05-16) Panpatil, Smita Motiram; Khandare, V. S.Guava (Psidium guajava) is a nutritious fruit rich in vitamin C, pectin and minerals. Guava fruits are also processed and preserved in the form of a variety of products such as pulp, puree, jam jelly, beverages, juice and canned products. The effect of ceil wall degrading enzymes, namely pectinase, on the physicochemical composition of guava juice was investigated in the present study. Enzyme assisted processing significantly improved the juice yield, total soluble solids, acidity pH, ascorbic acid and sugars. After blending of guava RTS with black carrot juice, then there was significant increase in total anthocyanin 20.91 mg/L, 24.44 mg/L, 26.45 mg/L and 29.83 mg/L, respectively and decreased physicochemical composition of blended RTS along with treatment. There was 22.97% increase in guava juice yield extracted with enzyme over control juice. Results indicated the enzyme assisted processing and blending of guava RTS with black carrot juice can significantly improve the functional properties of the guava RTS.ThesisItem Open Access Studies on development of carbonated beverage from sweet orange(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2011-09-21) Popat, Pathan Javed; Kapse, B. M.