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Open Access
Consumer packaging of selected vegetables
(Department of Processing Technology, College of Horticulture,Vellanikkara, 1994) Sunil Kumar, G; KAU; Raju, V K
The present study on “Consumer packaging of selected vegetables” was conducted in the Department of Processing Technology, Kerala Agricultural University, Vellanikkara during June 1992 to October 1993. The study on standardization of precooling treatments to improve the postharvest life of the vegetables viz., amaranth, brinjal, chilli, cowpea, okra and tomato revealed that precooling the vegetables immediately after harvest reduced the physiological loss in weight (PLW) and enhanced the marketability both under ambient and refrigerated storage environments. The effect of precooling treatments was more pronounced when precooling was immediately followed by refrigerated storage. Among precooling treatments, contact icing and cold water treatments were found superior to tap water treatment in most of the cases. The study on precooling and packaging treatments on amaranth, brinjal, chilli, cowpea, okra and tomato revealed that precooling followed by immediate packaging of the vegetables in 100 or 200 gauge polyethylene or polypropylene bags reduced the PLW considerably. Moreover, packaged vegetables had better consumer acceptability and has remained marketable for longer periods both under ambient and refrigerated storage conditions. In most of the cases, contact icing and cold water treatments gave better results among precooling treatments. With respect to packaging, under ambient temperature storage, 100 or 200 gauge polyethylene or polypropylene bags with 0.5 per cent ventilation was found to be ideal except in okra where unventilated polybags was the best. In refrigerated storage for brinjal, chilli and tomato, polybags with 0.5 per cent ventilation was found to be ideal. For amaranth, cowpea and okra polybags without ventilation was found to be more efficient. Refrigerated storage enhanced the shelf life of packaged vegetables 3-4 times as compared to packaged vegetables kept under ambient temperature storage. The storage study on precooled portioned vegetables viz., ashgourd, elephant foot yam, oriental pickling melon, pumpkin and snakegourd packaged in polymeric films revealed that portion packaged vegetables had lower PLW and remained marketable for longer periods both under ambient and refrigerated storage environments. Wilting, shrinkage, shriveling, discolouration and microbial rotting were the common types of spoilage in packaged vegetables. Cost- wise, among precooling treatments, tap water treatment was the cheapest followed by cold water and contact icing. Among polybags polypropylene was cheaper compared to polyethylene.
Open Access
Evaluation of sapota (Manilkara achrar (Mill) Forberg) for postharvest qualities
(Department of Processing Technology, College of Horticulture,Vellanikkara, 1999) Maya, T; KAU; Jacob John, P
A study on the screening of post-harvest qualities of five varieties of sapota grown In the college orchard was conducted at the Department of Processing Technology, College of Horticulture, Vellanikkara during 1998-99. On screening varieties like 'Cricket Ball', 'Co-I', 'Co-2', 'PKM l' and 'Oval' for physical, chemical and sensory parameters, 'Co-2', 'PKM l ' and 'Oval' were rated best for table purpose, while 'Co-2' for distant marketing and 'Co-I' for processing qualities. Individually wrapping the fruits with cling film, or packaging fruits with 30 per cent moistened saw dust was evolved as the best storage technique to extend the shelf-life of sapota at ambient temperature. Saw dust being cheap, and less labour intensive can be suggested as an appropriate storage technique at field level without the involvement of any chemical, electricity or civil structure, while cling wrap can be aimed for retail marketing. Osmotic dehydration of sapota slices of thickness 0.5 to 1 cm using dry sugar containing 1500 ppm S02 and 0.3 per cent citric acid in a ratio of 1: 1 for eight hours followed by oven drying took only 16 hours to accomplish the drying unlike the reported 33 hours of osmo-air drying. Thus the technique developed can improve the quality of the product many fold and can reduce the energy consumption considerably.
Open Access
Scope of banana and plantain pseudostem sheaths for fibre extraction and its utilisation
(Department of Processing Technology, College of Horticulture,Vellanikkara, 2005) Gopinath, N; KAU; Raju, V K
Studies were conducted. at College of Horticulture, Department of Processing Technology, Kerala Agricultural University, Vellanikkara from February 2003 to August 2004 to asses the "Scope of banana and plantain pseudo stem sheaths for fibre extraction and its utilization". The fibre extracted under hand method of extraction recorded less wet weight (10.53g), less dry weight (4.24g) and percentage of recovery (0.43per cent). In mechanical extraction comparable values with wet weight (11.02g), dry weight (4.69g), percentage recovery (0.51 per cent) were obtained. The visual quality of fibre was rated as maximum under hand extraction. In retting method of fibre extraction, among different retting agents sodium hydroxide (two per cent) produced maximum wet fibre (12.22g) and dry fibre (6.50g) followed by hydrogen peroxide (two per cent). In regard to wet fibre yield, varieties Red Banana and Palayankodan yielded maximum fibre under both methods of extraction (16.5g and 15.8g and 25.7g and 14.5g respectively). Dry fibre yield was also maximum (6.3g and 13.0g respectively) under both the methods of extraction in Red Banana. The recovery percentage results revealed that Nendran, Red Banana and Palayankodan were showing higher percentage due to increase in sheath weight. Length of fibre was maximum (94.2cm) in Red banana. In visual quality assessment Palayankodan and Poovan (Rasthali) varieties recorded the superiour quality fibres. Palayankodan exhibited maximum value .for fibre wall thickness (4.4J..lm), fibre thickness (47.7 um) and lumen width (38.P9J..lm). Among the varieties, Robusta recorded the maxunum tensile strength (76.8), which was 25 per cent more Clan Nendran, 32 per cent more than I PaJayankodan, 29 per cent more than Red Banana and 10 per cent more than Poovan (Rasthali). The variety Red Banma recorded the maximum elongation (6.38 per cent) followed by Nendran (5.21per cent) and minimum (1.56 per cent) was recorded by Robusta. The density of fibre was directly proportional to elongation and inversely proportional to tensile strength. The density was maximum (2.05g/cm3) for Nendran and minimum (1.78 g/cm ') for Palayankodan. Irrespective of varieties, fibre stored in HDPE cover without vacuum recorded the maximum storage stability for tensile strength and minimum of elongation and density in Robusta. Irrespective of storage method tensile strength, elongation and density of fibre varied significantly over a period of five months in respects of varieties viz., Robusta, Palayankodan, Poovan, Red Banana and Nendran. The stability of tensile strength, elongation and density were maximum during first and second month. The water absorbability in banana fibre plait was maximum ranging from 169.62 per cent to 168.25 per cent, whereas in case of rope the water absorbability was lesser than the plait ranging only from 133.97 per cent to 133.10 per cent. Tensile strength was maximum n the plait of variety Robusta (675.77 cN/tex) and elongation was observed to 1 -e maximum in Kanchikela (23.09 per cent).
Open Access
Postharvest management practices in papaya (carica papaya L) for improving shelf life
(Department of Processing Technology, College of Agriculture,Vellayani, 2014) Jayasheela, D S; KAU; Sreekala, G S
The present investigation entitled “postharvest management practices in papaya (carica papaya L) for improving shelf life” was conducted at department of processing technology, College of Agriculture, Vellayani to determine the stage of harvest maturity of papaya for local and distant market and to standardize postharvest practices for improved shelf life with minimum nutritional loss. The study was carried out in three different continuous experiments. For local market, papaya fruits harvested at ¼ yellow (144.37 DFFB – Days From Full Bloom) and ½ yellow (146.12 DFFB) stages revealed ¼ maturity as the best stage of harvest due to increased shelf life. For distant market, the fruits were harvested at one stripe yellow (142.00 DFFB) and fully mature green (139.38 DFFB) and fruits harvested at fully mature green stage had more shelf life and hence selected as best stage of harvest for distant market. Investigation on the efficacy of different sanitizing agents on surface decontamination revealed that papaya fruits harvested at ¼ yellow for local market and fully mature green fruits for distant market, washed and treated with hot water at 50% C for 20 minutes and warm sodium hypochloride at 150 ppm was effective in reducing bacterial and fungal population. The effect of waxing and ethylene absorbent was studied on papaya fruits harvested for local and distant markets, sanitized with the two best sanitising agents. For local market, fruits harvested at ¼ maturity and sanitised with hot water at 500 C for 20 minutes followed by cooling, waxing and packing with ethylene absorbent (KMnO4 – Potassium permanganate) 8.0/kg fruit as sachet in corrugated fibre board boxes recorded highest shelf life (11.00 days), lowest physiological loss in weight (1.84 per cent ), lowest loss in membrane integrity (58.18 percent leakage), lowest respiration rate (30.33 mg CO2 /kg/hr), highest total soluble solids (12.660 Brix), least microbial population and less mechanical damage. For distant market, fruits harvested at fully mature green stage sanitised with hot water at 500C for 20 minutes followed by cooling , waxing and packed in corrugated fibre board boxes with ethylene absorbent in sachet (KMnO4 8.0g/kg fruit) improved the shelf life (12.33 days) of fruits and showed lowest physiological loss in weight (2.08 per cent), lowest loss in membrane integrity (57.82 percent leakage), lowest respiration rate (35.00 mgCO2/kg/hr) higher total soluble solids (11.330 Brix), microbial population and less mechanical damage. Further studies are required for the refinement of the technology for reducing postharvest losses in papaya fruits for transport to distant market.
Open Access
Standardisation of techniques for cashew apple wine production and development of wine based products
(Department of Processing Technology, College of Horticulture,Vellanikkara, 2001) Maria Glenda Rose, Carvalho; KAU; Raju, V K
The present study on the 'Standardization of techniques for cashew apple wine production and development of wine based products' was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara during 1999-2001. The evaluation of the efficiency of three strains of wine yeast in the preparation of cashew apple wine revealed that strain MICC 180 was superior to the other strains. It produced wine of high alcohol content and low acidity. Jaggery proved to be a better ameliorant than cane sugar in case of all three strains, as the musts resulted in wines of high alcohol and high TSS and total sugar content. Gelatin (1%) was found to be superior to the other clarifying agents, viz., PVP, pectin and rice gruel, as it produced wine of good quality with regard to all the sensory attributes. Rice gruel and PVP (0.4%) also served as good clarifying agents, but due the high cost of PVP, its use may not be economical. The cost of gelatin being considerably low and rice gruel, available in all house-holds of Kerala in plenty, these two could be used for clarification of cashew apple juice to produce good quality wine. The varietal evaluation of cashew apples for wine making revealed that the varieties, Madakkathara-l and Dhana were superior to the other varieties studied. Wine from Madakkathara-I had high alcohol content, good flavour and overall acceptability, while that from Dhana recorded low astringency and possessed a favourable sugar-acid blend. Wines kept for a storage period of six months showed a general improvement in its quality and acceptability over the fresh wines. Plain as well as coloured glass bottles and steel containers were found to be superior to pet jars and china clay jar, for storage of wines. Bamboo containers and clay pots, due to their highly porous nature were not suited for wine storage. Storage of wines in dark, rather than open or refrigerated condition was found superior in terms of quality and acceptablity. Cashew apple wine blended with wines from that of grape, banana and pineapple was found to result in products of better acceptability. Similarly, cashew apple wine mixed with fresh fruit juices like those of orange, pineapple, tomato, grape and cashew apple as well as tender coconut water produced wine coolers of high consumer acceptance. Hence, preparation of these two products from cashew apple wine can be recommended to increase the consumption of the wine. Besides, wine coolers due to its constituents also possess several nutritional as well as medicinal properties and can be popularised as a health drink. These wine based products, viz., blended, wines and wine coolers can bring additional income to farmers through utilization of the otherwise wasted cashew apple.
Open Access
Evaluation of postharvest quality attributes of cabbage and cauliflower grown in plains and higher altitude
(Department of Processing Technology,College of Horticulture,Vellanikkara, 2011) Elavarasan, K A; KAU; Pushpalatha, P B
The studies on “Evaluation of postharvest quality attributes of cabbage and cauliflower grown in plains and higher altitude” was carried out in the Department of Processing Technology, College of Horticulture, Vellanikkara during 2009 - 2011. The study was undertaken with the objective of evaluating the postharvest quality attributes and shelf life of cabbage and cauliflower grown in plains and higher altitude. The study was conducted at ARS, Mannuthy (plains) and Orange and Vegetable farm, Nelliyampathy (hill station). Four genotypes each in cabbage (NS183, NS160, NS 35 and Tropical Sun Plus) and cauliflower (NS 60 N, NS133, Pusa Meghna and Basant) were evaluated both in plains and higher altitude. Significant differences were observed in yield of cabbage which ranged from 22.6 – 29.3 kg /16m2 in hills and 1.27 – 22.06 kg /16m2 in plains. Among the cabbage genotypes, NS 183 was found to be the best for hilly region in earliness, yield and yield attributes. The cabbage genotype Tropical Sun Plus exhibited better performance in plains in terms of high head yield (22.06 Kg /162m), head weight (729.6 g) and head height (11.1 cm). Harvest maturity was delayed by 39 – 45 days in the plains as compared to higher altitudes. The cauliflower genotypes NS 60N took lesser days to attain harvest maturity in hills (83.88 days) and Pusa Meghna in the plains (128.16 days). Significant variation was observed in curd yield of cauliflower which ranged from 21 – 26.4 kg /16 m2 in hills and 0.78 – 1.43 kg /16 m2 in plains. NS 133 was found to be the best among the cauliflower genotypes in high altitude region as it recorded high curd yield (26.4 Kg /162m), curd weight (800g), curd height (13.93 cm), curd solidity, early maturity and better adaptability. Cauliflower genotypes NS 60 N, NS133, Pusa Meghna and Basant produced firm and uniform curds in hilly region, but in plains, curds were thicker and non uniform. In the case of cabbage, no significant difference was noticed in terms of head solidity for both the regions. The cabbage and cauliflower genotypes which exhibited superior performance in hills and plains were selected for further sensory, biochemical and storage studies. The cabbage genotype Tropical Sun Plus recorded superior organoleptic qualities (colour, taste, flavour, texture and overall acceptability) when grown in plains than hilly region. However in the case of genotype NS 183, the differences in sensory qualities between produce from hills and plains were not significant. The biochemical constituents (moisture, acidity, ascorbic acid, protein and minerals) of the best performing genotypes identified from hills and plains both in cabbage and cauliflower were analysed. The cabbage genotype NS 183 recorded comparatively higher values for biochemical constituents like acidity (0.144%), ascorbic acid (51.8 mg/100g), protein (0.73 g/100g), phosphorus (26 mg/100g) and potassium (200 mg/100g). Significant variation was noticed in biochemical constituents between the cauliflower genotypes and higher values were recorded in NS 133 for acidity (0.119%), ascorbic acid (38.85 mg/100g), protein (0.89 g/100g) and potassium (320 mg/100g). The whole cabbage and cauliflower were wrapped with cling film and stored under three different temperature regimes (0 to -1oC, 4 to 6oC and ambient condition). Longest shelf life in cabbage genotypes Tropical Sun Plus (21 days) and cauliflower genotype NS 60N (22.5 days) was obtained in cling film pack stored at 0 to -1o C. PLW% was highest and shelf life the shortest under ambient condition in unpackaged produce of cabbage and cauliflower. The influence of packaging material (high density polyethylene, semi rigid metallised aluminum tray over wrapped with cling film and polypropylene) and storage conditions (0 to -1oC, 4 to 6oC and ambient condition) on minimally processed produce of cabbage and cauliflower were evaluated. The shelf life was significantly extended in HDPE packaged produce stored at 0 to -1oC in cabbage genotype Tropical Sun Plus (20.75 days) and cauliflower genotype NS 60N (22.5 days).
Open Access
Evaluation of pickling mangoes for processing quality
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Zeenath, K. K; KAU; Jyothi, M L
Mango (Mangiferaindica Linn.), popularly known as the “King of fruits”, is cherished for its flavour, succulence and delicious taste. In India the fruit is cultivated in an area of 2,312 ha and the production is around 15.03 million tons, contributing 40.48% of the total world production of mango.Raw fruits of local varieties of mango trees are used for preparing various traditional products like raw slices in brine, amchur, pickle, murabba, chutneye/c. In Kerala, commercial cultivation of mango is however limited and Palakkad district ranks first in mango cultivation. Due to the proximity to Western Ghats, the state has a wealth of local varieties which are valued for its pickling quality. Tender mango pickle, commonly known as Kadumanga,and cut mango pickles are popular in Kerala. Many of these land races are juicy types. However, studies on their suitability for preparation of different products are limited. Attempts are made at RARS, Pattambi and RARS, Pilicode under Kerala Agricultural University to conserve pickling varieties. Evaluation of these collections for product development is yet to be done. The study on “Evaluation of pickling mangoes for processing quality.” was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur, during 2014-2016 with the objective of assessing processing quality of pickling mango collections maintained at RARS, Pattambi and RARS, Pilicode. The experiment was conducted in CRD with three replications. Twenty one accessions (8 from RARS, Pilicode and 13 from RARS, Pattambi) were selected for the study out of which one was Chandrakaran. The programme was divided into two major experiments. Experiment I was “Evaluation of the accessions for quality” and experiment II “Evaluation of accessions for product development”. Fruits were collected at tender, mature and ripe mango stage. Quantitative and qualitative attributes of the selected accessions at the three stages were studied in experiment I. In experiment II fruits of these selected accessions were used for making tender mango pickle, cut mango pickle and RTS beverages. Organoleptic evaluation of these products was made at monthly intervals for three months. Microbial load was also observed in pickles at monthly intervals for three months. Results of the first experiment showed that there was significant difference between the accessions in both quantitative and qualitative characters at all three stages viz. tender, mature and ripe.Biochemical parameters such as titrable acidity increased from tender to mature stage and decreased on ripening. Polyphenol content was higher at tender stage, which decreased during maturation and ripening. Acidity of mangoes ranged from 1.91 to 5.01 per cent at tender stage,2.74 to 6.71 per cent at mature stage and from0.28 to 1.4 per cent at ripe 1.58 per cent in tender mango stage,0.61 to 3.63 per cent in mature stage and 0.7 to 3.7 per cent in ripe stage. TSS of ripe fruits varied from 12.5 to 22.2 0 brix and juice content from 20.52 to 61.63 per cent. Organoleptic evaluation of the products was conducted based on hedonic scale. Total score for tender mango pickle increased with the increasing storage time and that of RTS beverage decreased. Accessions 15 and 17 (Chandrakaran) were the best for tender mango pickling followed by Accessions 2, 3, 6, 8, 10 and 12. Acc. 4, 8, 9 and 21 were the best for cut mango pickling. Accessions 21, 17, 1, 2, 6, 7, 8, 11, and 13 were good for RTS beverage preparation. Microbial population was negligible in tender mango pickle compared to cut mango pickle. Accession 8 was suitable for all the three products. Accessions 6, 8 15 and 17 were good for both tender mango and cut mango pickle preparation. Accessions 8 and 21 were good for cut mango pickle and RTS beverage. Accessions 16 and 21 were least acceptable for tender mango pickling; 16, 19 and 20 for cut mango pickling and 9, 10, 14, 16 for RTS beverages.
Open Access
Effect of pre treatments and curing methods on the quality characters of processed cardamom (Elettaria cardamom (L) Maton
(Department of processing technology, College of horticulture, Vellayani, 2012) Sonia, V; KAU; Sreekala, G S
The research on “Effect of pre treatments and curing methods on the quality characters of processed cardamom (Elettaria cardmomum (L.)Maton” was undertaken at Department of Processing Technology, College of Agriculture, Vellayani with the objective of developing a pre treatment for cardamom which can retain good quality green colour having better flavour, texture, appearance and acceptability. The experiment was done at Cardamom Research Station Pampadumpara and the analysis was carried out at Department of Processing Technology, College of Agriculture, Vellayani. The experiment was laid out in factorial completely randomised design with three replications. The cardamom capsules were treated with different chemicals and dried under two curing methods. Pre treatments consisted of 1% of sodium carbonate, potassium carbonate, sodium hydroxide, sodium bicarbonate, magnesium sulphate, copper acetate and 0.1% of ascorbic acid, citric acid, polyethylene glycol and 500 ppm of naphthalene acetic acid. An untreated control was also included in the experiment. These cardamom capsules were then dried under conventional and modern drier and evaluated for physical, chemical and sensory qualities. The effect of pre treatments and curing methods on physical qualities of cardamom was evaluated. The boldness, bulk density and instrumental measurement of texture were not affected by the pre treatments as well as by curing methods. The greenness and total colour difference were influenced by the pre treatments. The cardamom capsules treated with 1% sodium hydroxide and sodium carbonate were superior in imparting greenness to the capsule colour. The result of total colour difference also substantiates this. The chemical parameters such as moisture, chlorophyll and essential oil content were significantly influenced by different pre treatments. The curing methods did not influence the chlorophyll and essential oil content of cardamom capsules. Flavour profiles of essential oil content of small cardamom were analysed using Gas Chromatography Mass Spectrometry. The major ten chemical components (1,8-cineole, α -terpinyl acetate, limonene, linalool, sabinene, trans nerolidol, α-terpineol, linalyl acetate, myrcene, α- pinene) present in essential oil of small cardamom were statistically analyzed. Cardamom capsules treated with 1% sodium hydroxide and 1% sodium carbonate showed better flavour profile with respect to α-terpinyl acetate, linalool and linalyl acetate in essential oil of small cardamom compared to other chemical pre treatments. The moderate content of 1,8-cineole with higher α -terpinyl acetate, linalool and linalyl acetate might have resulted in better flavour as noticed by sensory evaluation of cardamom capsules pre treated with 1% sodium hydroxide and 1% sodium carbonate. Conventionally cured cardamom capsules showed better retention of flavour compared to modern curing method with respect to 1,8-cineole, α - terpinyl acetate, limonene, linalool, α-terpineol and linalyl acetate. The pre treated cardamom capsules were analysed to find the residue content of the pre treated chemicals. The residue of sodium, potassium, magnesium, ascorbic acid and citric acid analysed were below the toxic level and would not cause any harm since they are needed in trace amounts in human body. The presence of heavy metal copper was also below the maximum residual level. The naphthalene acetic acid (NAA) content was a bit slightly above the normal level recommended for apple, pear, quince and pineapple. A significant level of residue of polyethylene glycol (PEG) was noted compared to control. The sensory tests carried out revealed better colour, flavour, texture, appearance and overall acceptability for the cardamom capsules treated with 1% of sodium carbonate and sodium hydroxide compared to other pre treated capsules as well as control. The flavour, texture and overall acceptability was superior in cardamom capsules dried under conventional curing compared to modern curing. The study concludes that the pre treating cardamom capsules with 1% sodium carbonate or 1% sodium hydroxide for two minutes gave better colour, flavour and overall good acceptability of cardamom. Both curing methods were ideal with regard to the general colour and texture as indicated by instrumental measurements. However the flavour profile of essential oil of small cardamom and sensory qualities were scored in favour of conventional curing method.
Open Access
Value addition in banana (Musa spp.)
(Department of Processing technology,College of Agriculture, Vellayani, 2005) Jasmin L, Rasheed; KAU; Philipose Joshua
The present investigation entitled 'Value addition in banana (Musa spp.)' was carried out to explore the possibility of value addition in banana through development of different food products and to evaluate the suitability of three cultivars viz., Nendran, Red Banana and Palayankodan. Five products namely squash, RTS, puree, fig and fruit bar had been prepared and evaluated. The biochemical, organoleptic and microbiological qualities were observed at the time of preparation as well as during storage. TSS of all the four products were found to be increasing except in puree. In puree TSS decreased with increase in storage period. Acidity of the products increased with increase in storage period except in the case of fig. The total sugars, reducing sugars and non reducing sugars increased during storage in squash, puree, fig and fruit bar while in RTS only reducing sugars were increased during storage. Moisture content in products like puree and fig were found increasing and that in fruit bar was found decreasing during storage.' Other biochemical parameters like vitamin C and total carotenoids were always decreased during storage for all the five products. In the case of carotenoid content there was marked difference in the products made from cultivar Nendran with those of other cultivars. Nendran products had very high total carotenoids compared to the products of other two cultivars. Regarding the organoleptic quality, Red Banana' products were more acceptable with regard to taste and flavour in most of the products. The exceptions were puree and RTS which were prepared with Nendran cultivar. Nendran products maintained an appreciable colour for the products especially in puree. The organoleptic qualities decreased during storage. Bacterial and fungal colonies were found during the later stages of storage. Only fruit bar remained intact for the full term of six months of storage. The lowest shelflife was for R TS. From the above study it is concluded that banana can be utilized to make many value added products like squash, RTS, puree, fig and fruit bar'. The suitability of the cultivar for making different products was also found. Red Banana found to be highly acceptable for most of the products prepared. With regard to taste and flavour it stands first but shelf life was less compared to Nendran. Nendran was found very much suitable for puree. It had a very attractive colour. Nendran stands next to Red Banana in case of taste and flavour. But was highest in nutritive quality. Palayankodan was not found good for these products with regard to taste. Both Red Banana and Palayankodan products had shorter shelf life.

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