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ThesisItem Open Access Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Viresh; KAU; Mini, CAn investigation on “Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani from 2017-2020 with the objectives to standardize the extraction procedure for maximizing the antioxidant, anti-cancerous and anti-hyperglycemic properties of fruit wastes from varikka and koozha jackfruit types, phytochemical profiling, encapsulation and commercial exploitation of encapsulated extracts for fortification of fruit juice beverages. Experiments were carried out in four parts. Standardization of extraction procedure was carried out in the first part by evaluating the extracts for antioxidant, anti-hyperglycemic and anti-cancerous properties. Both varikka and koozha types were harvested at optimum maturity and were utilized at ripe stage independently. Except bulb, seed and peel without horny portion, all other parts were dried in cabinet (D1) and freeze (D2) driers, pulverized to fine powders and extracts were prepared using solvents viz., methanol at 90 (S1), 80 (S2), 50% (S3) and ethanol at 60 (S4), 80 % (S5) with solid to solvent ratios of 1:30 (R1), 1:40 (R2) and 1:50 (R3). Extract of freeze dried varikka samples using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3) had highest Total flavonoid content (TFC) (15.66 mg QE 100g-1 ), Total phenolic content (TPC) (156.10 mg GAE 100g), DPPH scavenging activity (69.29 per cent inhibition) and α-glucosidase inhibition activity (90.24 per cent). The same extract, D2S4R3 from koozha also exhibited highest TFC (15.88 mg QE 100 g -1 ), TPC (164.63 mg GAE 100g), DPPH scavenging activity (68.64 per cent inhibition) and α-glucosidase inhibition activity (92.28 per cent). Freeze dried varikka samples extracted using 90 per cent methanol at 1:50 solid solvent ratio (D2S1R3) recorded the highest (45.88 mg 100g-1 ) ascorbic acid content and freeze dried koozha samples extracted using 90% methanol at 1:40 solid solvent ratio (D2S1R2) had the highest ascorbic acid content of 47.37 mg 100g-1 . 310 Based on the efficiency and economics, extraction of freeze dried samples using 60% ethanol at 1:40 solid to solvent ratio (D2S4R2), similar samples using 60% ethanol at 1:50 solid to solvent ratio (D2S4R3 ) and cabinet dried samples with 60% ethanol at 1:50 solid to solvent ratio (D1S4R3) were selected as three superior extraction methods . The MTT system which is a simple, reproducible and accurate means of measuring the activity of living cells via mitochondrial dehydrogenases was utilized to assess the anti-cancerous properties of the selected three extracts viz., D2S4R2, D2S4R3 and D1S4R3 on HeLa cell lines with doxorubicin as control. Freeze dried varikka and koozha samples extracted in 60 percent ethanol at 1:50 solid to solvent ratio (D2S4R3) had the lowest IC50 value of 129.30 and 157.60 µg mL-1 respectively whereas the IC50 value for doxorubicin (positive control) was18.85 µg mL-1 . When the three superior extracts were subjected to phytochemical profiling in the second part of the experiment using LCMS/MS (Waters UPLC H class system fitted with TQD MS/MS system) for sugars, organic acids, phenolic acids and flavonoids, they were significantly influenced by extraction methods and jack fruit types. Fifteen sugars, ten organic acids, eighteen phenolic acids and fifteen flavonoids were fractionated and identified from the extracts. Extract of freeze dried sample using 60% ethanol in 1:50 solid to solvent ratio (D2S4R3) had highest sugars, organic acids, phenolic acids and flavonoid content. The major sugars identified were fructose, glucose, mannose, sucrose and sorbitol and; organic acids were citric acid, malic acid, shikimic acid, succinic and hydroxycitric acid; phenolic acids were ferulic acid, p-coumaric acid, caffeic acid, benzoic acid, o - coumaric acid; myricetin, catechin, naringenin, quercetin and epicatechin were the major flavonoids. The three superior extracts selected were encapsulated independently by spray and freeze drying in the third part of the study. Two maltodextrin (MD) levels (10 and 20 dextrose equivalence, DE), three carrier to extract ratio (1:10, 1:15 and 1:20), two inlet- outlet temperature of spray drier (180 - 80º C inlet - 311 outlet and 190 - 90º C inlet - outlet) were the process variables for spray encapsulation, whereas for freeze encapsulation, maltodextrin (MD) levels and carrier ratio were selected as process variables. The extract D2S4R3 from varikka and koozha, spray encapsulated using MD 20 DE at 1:20 carrier to extract ratio (Cr3) at inlet and outlet temperature of 180 and 80º C (T1) recorded highest TPC of 115.47 and 117.92 mg GAE 100 g-1 respectively. Varikka and koozha extracts spray encapsulated using MD 20 DE at 1:10 carrier to extract ratio at 190 - 90ºC inlet - outlet temperature (C2Cr1T2) produced encapsulate with highest per cent recovery (83.77 and 82.09 % respectively). Lowest moisture content of 2.46 and 2.55 per cent were recorded by the extracts spray encapsulated using 10 DE MD at 1:20 carrier to extract ratio at inlet - outlet temperature of 190 - 90º C (C1Cr3T2) from varikka and koozha respectively. Based on the superior physico-chemical properties, spray encapsulate of freeze dried varikka and koozha extracts prepared using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature (C2T1Cr3), was selected for Part 4 of the experiment. D2S4R3 extract from varikka and koozha, when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TFC of 11.62 and 11.75 mg QE 100 g-1 respectively. Koozha extract, freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TPC of 134.38 mg GAE 100 g-1 DPPH scavenging activity of varikka and koozha extracts were highest when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio (per cent inhibition of 71.66 and 77.48 respectively). Ascorbic acid content and per cent recovery of encapsulates were not influenced by levels of MD or carrier to extract ratio. The extracts freeze encapsulated with MD 10 DE at 1:10 carrier to extract ratio had lowest moisture content of 2.22 and 2.51% respectively. Based on the superior physico-chemical properties, freeze encapsulate of the freeze dried varikka and koozha extract prepared with 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio, was selected for part 4 of the experiment. 312 The encapsulated extracts were utilized @ 0.01 to 0.1 per cent for development of fortified mango RTS beverages as per FSSAI standards and compared with commercial fortified beverage in the fourth part of study. Mango RTS beverage enriched with the freeze encapsulate of the extracts @ 0.05 per cent was found to be superior with respect to Total Soluble Solids, total phenolic content, antioxidant activity and total sugar content and these were on par with the beverage enriched with spray encapsulates @ 0.05 per cent and commercial fortified beverages. The highest TPC of 41.05 and 41.12 mg GAE 100 ml-1 were recorded in mango RTS beverage enriched with 0.05 per cent freeze encapsulate of varikka and koozha respectively which were found to be on par with the mango RTS beverage enriched with 0.05 per cent spray encapsulate. The highest scavenging activity (76.29 per cent inhibition) was noticed in RTS beverage enriched with 0.05 per cent freeze encapsulate, followed by the beverage mixed with 0.05 per cent spray encapsulate (73.21%). The lowest scavenging activity (55.19 per cent inhibition) was observed in control sample. From the study, it was proved that the extracts prepared from combined inedible parts of both varikka and koozha jackfruit types are potential source for bioactive compounds. Extraction of freeze dried varikka and koozha types using 60 per cent ethanol at 1:50 solid to solvent ratio was standardized as the best extraction method for retention of phytochemicals, antioxidant activity, antihyperglycemic and anti-cancerous properties. Phytochemical profiling of the superior extracts revealed the presence of 15 sugars, 10 organic acids, 18 phenolic acids and 15 flavonoids. Extracts from varikka and koozha spray encapsulated using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature and freeze encapsulated by using 20 DE maltodextrin at 1:20 carrier to extract ratio retained maximum phytochemicals and antioxidant properties. These spray and freeze encapsulates could be utilized for fortifying mango RTS beverage @ 50 mg 100 ml-1 without affecting the sensory parameters with an enhanced antioxidant activity of 13-16% compared to commercial fortified mango RTS beverage.ThesisItem Open Access Post harvest characterisation and management of avocado(Persea americana Mill.)(Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Geethu, M; KAU; Saji GomezAvocado is a subtropical fruit crop, belonging to the family Lauraceae, and is rich in proteins, vitamins, minerals and monounsaturated fatty acids such as oleic acid, contributing to its high nutritive and therapeutic value. Even though there are a large number of genotypes with widely varying characteristics, inadequate characterisation and identification result in the lack of awareness, improper utilisation and insufficient post harvest management of avocado. Hence, the present study titled, „Post harvest characterisation and management of avocado (Persea americana Mill.)‟ was carried out in the Department of Post Harvest Technology, College of Agriculture, Vellanikkara during 2018-2021. The main objectives of the study were to characterise avocado accessions collected from different parts of Kerala and to evaluate the effect of post harvest management practices to extend the shelf life of avocado fruits and to study the effect of food additives on the quality of frozen slices, fruit pulp, freeze dried fruit powder and subsequently to standardise an instant avocado fruit shake. For the characterisation of avocado genotypes, 27 accessions were collected, among which 14 accessions were from RARS, Ambalavayal in Wayanad and 12 from Kanthaloor in Idukki and one accession was collected from Thanniyam in Thrissur. Characterisation of avocado genotypes based on the horticultural and biochemical traits, accession 25 from Idukki had comparatively higher TSS, vitamin C, total carbohydrates, total flavonoids, oleic acid, calcium, potassium, iron, total ash and crude fibre content. Hence, accession 25 was selected for subsequent post harvest management studies. Antioxidant activity of the methanolic extract of fresh fruit of accession 25 was evaluated by DPPH, FRAP and ABTS assays. Greatest free radical scavenging activity was observed in ABTS assay with lowest IC50 value of 0.10 μg/mL. Fresh and mature avocado fruits, surface sanitised with 2 ppm ozone and pretreated with 2 % calcium chloride, followed by shrink packaging with 25 μ polyolefin film and subsequently stored in refrigeration (T8) as well as cool chamber (T9) were found to be the ideal storage conditions with longest shelf life of 27 days. Calcium chloride pre-treated fruits with shrink packaging, stored under refrigeration had lowest physiological lossin weight, respiration rate, ethylene evolution rate and decay per cent, with better retention of firmness. Fruits of this treatment retained significantly higher total carbohydrates, total protein and total phenols during storage. Avocado slices pre-treated with 40 % sucrose, ascorbic acid (0.5 %) and potassium metabisulphite (0.1 %), quick frozen to -20 ºCin 30 minutes followed by packing in 200 gauge LDPE pouches and held under frozen temperature (-18 0C) was the most ideal pre-treatment for storage. This treatment recorded significantly higher TSS, vitamin C, total carbohydrates, total protein and organoleptic acceptability throughout storage and lowest water activity, peroxide value and microbial population. For preparation and storage of avocado pulp, pre-treatments with ascorbic acid (0.5%) and KMS (0.1%) followed by vacuum packaging LDPE bags (T10) as well as in glass jars (T12), stored under refrigeration resulted in longest shelf life and better quality. Total protein, total phenols, total carbohydrate, total fat, viscosity and organoleptic scores were highest in these treatments with lowest water activity, polyphenol oxidase activity and microbial population during storage. For preparation of avocado fruit powder, addition of 5% maltodextrin, ascorbic acid (1%), tricalcium phosphate (0.15%), EDTA (0.05%) and potassium sorbate (0.05%) followed by freeze drying at -70 ºCand 100 mtorr vacuum for 36 hours followed by packing in LDPE laminated aluminium pouches (T14) and glass jars (T16) stored under refrigeration were the ideal methods with longest shelf life and quality. Significantly higher bulk density, solubility, colour value L*, TSS, vitamin C, total carbohydrates, total fat and organoleptic scores were recorded in these treatments during storage along with lowest hygroscopicity, colour value a* and b*, peroxide value, water activity and microbial population. An instant avocado shake was standardised by combining avocado fruit powder with skimmed milk powder, sucrose and water in the proportion of 1:2:1:2 with appealing appearance, light yellowish colour, unique blend of taste and flavour of avocado fruit and skimmed milk powder.ThesisItem Embargo Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Viresh; KAU; Mini, CAn investigation on “Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani from 2017-2020 with the objectives to standardize the extraction procedure for maximizing the antioxidant, anti-cancerous and anti-hyperglycemic properties of fruit wastes from varikka and koozha jackfruit types, phytochemical profiling, encapsulation and commercial exploitation of encapsulated extracts for fortification of fruit juice beverages. Experiments were carried out in four parts. Standardization of extraction procedure was carried out in the first part by evaluating the extracts for antioxidant, anti-hyperglycemic and anti-cancerous properties. Both varikka and koozha types were harvested at optimum maturity and were utilized at ripe stage independently. Except bulb, seed and peel without horny portion, all other parts were dried in cabinet (D1) and freeze (D2) driers, pulverized to fine powders and extracts were prepared using solvents viz., methanol at 90 (S1), 80 (S2), 50% (S3) and ethanol at 60 (S4), 80 % (S5) with solid to solvent ratios of 1:30 (R1), 1:40 (R2) and 1:50 (R3). Extract of freeze dried varikka samples using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3) had highest Total flavonoid content (TFC) (15.66 mg QE 100g-1 ), Total phenolic content (TPC) (156.10 mg GAE 100g), DPPH scavenging activity (69.29 per cent inhibition) and α-glucosidase inhibition activity (90.24 per cent). The same extract, D2S4R3 from koozha also exhibited highest TFC (15.88 mg QE 100 g -1 ), TPC (164.63 mg GAE 100g), DPPH scavenging activity (68.64 per cent inhibition) and α-glucosidase inhibition activity (92.28 per cent). Freeze dried varikka samples extracted using 90 per cent methanol at 1:50 solid solvent ratio (D2S1R3) recorded the highest (45.88 mg 100g-1 ) ascorbic acid content and freeze dried koozha samples extracted using 90% methanol at 1:40 solid solvent ratio (D2S1R2) had the highest ascorbic acid content of 47.37 mg 100g-1 . 310 Based on the efficiency and economics, extraction of freeze dried samples using 60% ethanol at 1:40 solid to solvent ratio (D2S4R2), similar samples using 60% ethanol at 1:50 solid to solvent ratio (D2S4R3 ) and cabinet dried samples with 60% ethanol at 1:50 solid to solvent ratio (D1S4R3) were selected as three superior extraction methods . The MTT system which is a simple, reproducible and accurate means of measuring the activity of living cells via mitochondrial dehydrogenases was utilized to assess the anti-cancerous properties of the selected three extracts viz., D2S4R2, D2S4R3 and D1S4R3 on HeLa cell lines with doxorubicin as control. Freeze dried varikka and koozha samples extracted in 60 percent ethanol at 1:50 solid to solvent ratio (D2S4R3) had the lowest IC50 value of 129.30 and 157.60 µg mL-1 respectively whereas the IC50 value for doxorubicin (positive control) was18.85 µg mL-1 . When the three superior extracts were subjected to phytochemical profiling in the second part of the experiment using LCMS/MS (Waters UPLC H class system fitted with TQD MS/MS system) for sugars, organic acids, phenolic acids and flavonoids, they were significantly influenced by extraction methods and jack fruit types. Fifteen sugars, ten organic acids, eighteen phenolic acids and fifteen flavonoids were fractionated and identified from the extracts. Extract of freeze dried sample using 60% ethanol in 1:50 solid to solvent ratio (D2S4R3) had highest sugars, organic acids, phenolic acids and flavonoid content. The major sugars identified were fructose, glucose, mannose, sucrose and sorbitol and; organic acids were citric acid, malic acid, shikimic acid, succinic and hydroxycitric acid; phenolic acids were ferulic acid, p-coumaric acid, caffeic acid, benzoic acid, o - coumaric acid; myricetin, catechin, naringenin, quercetin and epicatechin were the major flavonoids. The three superior extracts selected were encapsulated independently by spray and freeze drying in the third part of the study. Two maltodextrin (MD) levels (10 and 20 dextrose equivalence, DE), three carrier to extract ratio (1:10, 1:15 and 1:20), two inlet- outlet temperature of spray drier (180 - 80º C inlet - 311 outlet and 190 - 90º C inlet - outlet) were the process variables for spray encapsulation, whereas for freeze encapsulation, maltodextrin (MD) levels and carrier ratio were selected as process variables. The extract D2S4R3 from varikka and koozha, spray encapsulated using MD 20 DE at 1:20 carrier to extract ratio (Cr3) at inlet and outlet temperature of 180 and 80º C (T1) recorded highest TPC of 115.47 and 117.92 mg GAE 100 g-1 respectively. Varikka and koozha extracts spray encapsulated using MD 20 DE at 1:10 carrier to extract ratio at 190 - 90ºC inlet - outlet temperature (C2Cr1T2) produced encapsulate with highest per cent recovery (83.77 and 82.09 % respectively). Lowest moisture content of 2.46 and 2.55 per cent were recorded by the extracts spray encapsulated using 10 DE MD at 1:20 carrier to extract ratio at inlet - outlet temperature of 190 - 90º C (C1Cr3T2) from varikka and koozha respectively. Based on the superior physico-chemical properties, spray encapsulate of freeze dried varikka and koozha extracts prepared using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature (C2T1Cr3), was selected for Part 4 of the experiment. D2S4R3 extract from varikka and koozha, when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TFC of 11.62 and 11.75 mg QE 100 g-1 respectively. Koozha extract, freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TPC of 134.38 mg GAE 100 g-1 DPPH scavenging activity of varikka and koozha extracts were highest when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio (per cent inhibition of 71.66 and 77.48 respectively). Ascorbic acid content and per cent recovery of encapsulates were not influenced by levels of MD or carrier to extract ratio. The extracts freeze encapsulated with MD 10 DE at 1:10 carrier to extract ratio had lowest moisture content of 2.22 and 2.51% respectively. Based on the superior physico-chemical properties, freeze encapsulate of the freeze dried varikka and koozha extract prepared with 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio, was selected for part 4 of the experiment. 312 The encapsulated extracts were utilized @ 0.01 to 0.1 per cent for development of fortified mango RTS beverages as per FSSAI standards and compared with commercial fortified beverage in the fourth part of study. Mango RTS beverage enriched with the freeze encapsulate of the extracts @ 0.05 per cent was found to be superior with respect to Total Soluble Solids, total phenolic content, antioxidant activity and total sugar content and these were on par with the beverage enriched with spray encapsulates @ 0.05 per cent and commercial fortified beverages. The highest TPC of 41.05 and 41.12 mg GAE 100 ml-1 were recorded in mango RTS beverage enriched with 0.05 per cent freeze encapsulate of varikka and koozha respectively which were found to be on par with the mango RTS beverage enriched with 0.05 per cent spray encapsulate. The highest scavenging activity (76.29 per cent inhibition) was noticed in RTS beverage enriched with 0.05 per cent freeze encapsulate, followed by the beverage mixed with 0.05 per cent spray encapsulate (73.21%). The lowest scavenging activity (55.19 per cent inhibition) was observed in control sample. From the study, it was proved that the extracts prepared from combined inedible parts of both varikka and koozha jackfruit types are potential source for bioactive compounds. Extraction of freeze dried varikka and koozha types using 60 per cent ethanol at 1:50 solid to solvent ratio was standardized as the best extraction method for retention of phytochemicals, antioxidant activity, antihyperglycemic and anti-cancerous properties. Phytochemical profiling of the superior extracts revealed the presence of 15 sugars, 10 organic acids, 18 phenolic acids and 15 flavonoids. Extracts from varikka and koozha spray encapsulated using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature and freeze encapsulated by using 20 DE maltodextrin at 1:20 carrier to extract ratio retained maximum phytochemicals and antioxidant properties. These spray and freeze encapsulates could be utilized for fortifying mango RTS beverage @ 50 mg 100 ml-1 without affecting the sensory parameters with an enhanced antioxidant activity of 13-16% compared to commercial fortified mango RTS beverage.ThesisItem Embargo Evaluation of banana (Musa spp.) cultivars for dietary fibre(Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Anjali, C; KAU; Pushpalatha, P BBanana is grown under a wide range of environment in the tropical and subtropical regions of the world. Since the plant as a whole is useful for its fruits, peel, fibre, rhizome, male bud and pseudostem, it is also called as ‘Kalpatharu’. After harvesting bunches, the biomass left out are reported to be rich source of dietary fibre. Nowadays, the development and use of functional ingredients is widely exploited in the food industry, principally those with high dietary fibre levels. Dietary fibres are plant derived complex carbohydrates, which have immense health beneficial effects. These plant parts, which are rich in dietary fibre could be used as a potential source of dietary fibre in food products. In this context, the present study was carried out in the Department of Post-Harvest Technology, College of Agriculture, Vellanikkara and Banana Research Station, Kannara, with the objective to evaluate the quantity and quality of dietary fibre from various parts of banana cultivars and to utilize the dietary fibre enriched powder for product development. The cultivars, belonging to different genomes (Grand Naine (AAA), Kunnan (AB), Nedunendran (AAB) and Pisang Lilin (AA)) were planted in the field of Banana Research Station, Kannara. The plant parts such as male bud, peel, inner core of pseudostem and rhizome were collected and estimation of biomass and dietary fibre yield were carried out. The rhizome of cultivar Kunnan recorded the highest biomass content (6955.56 g) and male bud of Pisang Lilin recorded the lowest (190.68 g). Among different cultivars, the Kunnan recorded the highest biomass content (3989.25 g), which was on par with the Grand Naine (3920.64 g) and Pisang Lilin recorded the lowest biomass content (1400.61 g). When plant parts are taken separately irrespective of the cultivars, the rhizome recorded the highest biomass content (5031.94 g) and male bud recorded the lowest (421.79 g). The dietary fibre content was recorded as highest in the rhizome of Pisang Lilin (72.10 %) and lowest in the inner core of pseudostem of Grand Naine (22.96 %). With respect to each cultivar, highest dietary fibre content was recorded in the rhizome of Pisang Lilin (72.10 %) and male buds of Kunnan (54.24 %), Nedunendran (42.43 %) and Grand Naine (38.82 %), followed by the rhizomes of Kunnan (50.83 %) and Grand Naine (37.19 %). These plant parts were powdered and the quality evaluation of dietary fibre for antioxidant activity, total phenols, lignin, cellulose, carbohydrate, swelling power and solubility was done. The male bud powder of Kunnan recorded the lowest phenol content (0.63 mg/g) and rhizome powder of Pisang Lilin recorded the highest phenol content (3.64 mg/g). The highest lignin content (17.05 %) and solubility (15.30 %) was recorded in the male bud powder of Kunnan. The cellulose content (22.50 %) as well as antioxidant activity (0.18 μg/ml) was recorded as highest in the rhizome powder of Grand Naine whereas, the carbohydrate (20.35 g/100g) content was highest in the male bud powder of Grand Naine. The swelling power was highest in the rhizome powder of Kunnan (5.03). As the male bud powder of Kunnan recorded the highest values for most of the quality attributes, it was selected for the product development. Thus, cookies were prepared by incorporating the male bud powder of Kunnan at different concentrations (10 %, 20 %, 30 %, 40 % and 50 %) to the banana flour. The cookies under control were prepared using 100 % banana flour. The cookies were evaluated for their biochemical and sensory attributes. The biochemical parameters such as protein, total minerals, calcium, potassium, dietary fibre and fat content increased with the level of incorporation of male bud powder of Kunnan and were highest for the cookies incorporated with 50 % Kunnan male bud powder. The carbohydrate, starch, total sugars and energy value decreased with the level of incorporation of Kunnan male bud powder, and were highest for the cookies under control. The sensory evaluation of the cookies was carried out using 9-point hedonic scale. The cookies incorporated with 10 % male bud powder of Kunnan adjudged as the best with respect to different sensory attributes analyzed, resulting in better overall acceptability. Hence, the cookies with 10 % incorporation of Kunnan bud powder was selected as the best treatment. The male bud powder of ‘Kunnan’ was proved to be the best among the different parts of cultivars studied, with respect to the quality attributes of dietary fibre such as phenol content, lignin content and solubility as well as for acceptability. Hence, there exist immense scope for Kunnan bud powder in the area of production of dietary fibre enriched products.ThesisItem Open Access Technology refinement for wine production from under exploited fruits(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2021) Aiswarya, S; KAU; Mini, CThe present study entitled “Technology refinement for wine production from under exploited fruits” was conducted at Department of Post Harvest Technology, Kerala Agricultural University, College of Agriculture, Vellayani during the year 2019-2021 with the objective for technology refinement for wine production from under exploited fruits based on quality parameters and storage stability. Fruit wines were prepared from three under exploited fruits viz., jamun, papaya and rose apple independently by varying the process parameters viz., fruit: water ratio, fruit: sugar ratio, nitrogen source and clarification methods. Fruit: water ratio was tried at 1:1, 1:2 and 1.0.07; fruit: sugar ratio at 1:1, 24° brix and at 20% sugar, with or without nitrogen source and subjected to clarification by pectinase enzyme and by settling, thus forming 36 different wines under each fruit and were analysed for physical, chemical, nutritional and sensory quality parameters. The study was conducted as four continuous steps viz., fruit wine preparation, quality analysis, selection of superior wines and evaluation of storage stability. Jamun wines were attractive dark purple, had good flavour with 71.8 to 95.4 per cent yield. Papaya wines were light yellowish, papaya flavoured and had 42.2 to 90.7 per cent yield. Rose apple wines were creamy white with 82.24 to 93.33 per cent yield. Three wines with high yield, antioxidant activity and total sensory score with low alcohol content (<7%) were selected from each fruit. Jamun wine prepared using 1:1 fruit: water ratio, 1:1 fruit: sugar ratio, without nitrogen source and clarified by pectinase had 3.52% alcohol, 93.03% antioxidant activity and 253.29 mgg-1 polyphenol content with the highest total sensory score (18.5). When nitrogen source was added, the wine had highest (95.4%) yield, 3.52% alcohol content and high antioxidant activity (92.5%). The highest antioxidant activity (95.64%) was obtained for the wine produced using 1:2 fruit: water ratio, 1:1 fruit: sugar ratio, with nitrogen source and clarified by pectinase. This wine had 92.8% yield, 5.85% alcohol content and 125.92mgg-1 polyphenol content. Papaya wine produced with 1:1 fruit: water ratio, 1:1 fruit: sugar ratio, with nitrogen source and clarified by settling had 87% yield, 4.39% alcohol, 50.19mgg-1 polyphenol and 86.93% antioxidant activity. Addition of nitrogen source and clarification by pectinase had resulted in wine with highest total mean sensory score (17), 3.52% alcohol, 83.65mgg-1 polyphenol and 86.54% antioxidant activity. Wine prepared with 1:2 fruit: water ratio, 1:1 fruit: sugar, with nitrogen source and clarified by pectinase had high yield (90.7%), 5.13% alcohol, 56.55mgg-1 polyphenol and 82.95% antioxidant activity. 186 Rose apple wine prepared with 1:1 fruit: water ratio, 1:1 fruit: sugar, without nitrogen source and clarified by settling had 92.33% yield, 3.52% alcohol, 112.34mgg-1 polyphenol and 75.12% antioxidant activity with highest total mean sensory score (16). Preparation of wine with 1:1 fruit: water ratio, 1:1 fruit: sugar, with nitrogen source and clarified by pectinase had resulted in wine with 91.33% yield, 3.52% alcohol, 151.65mgg-1 polyphenol and 80.13% antioxidant activity. The wine produced using 1:2 fruit: water ratio, 1:1 fruit; sugar ratio, without nitrogen source and clarified by settling had 93.33% yield, 4.39% alcohol, 108.66mgg-1 polyphenol, high antioxidant activity (83.33%) and highest total sensory score (16). When the superior wines selected from each fruit were stored in amber coloured glass bottles and analysed for storage stability, it was seen that the polyphenol content decreased during storage. All the wines were microbiologically safe till the end of two moth storage. In general, utilization of pectinase for clarification, addition of nitrogen source and clarification by pectinase or by doubling the water content in addition to nitrogen source and use of pectinase can improve yield, antioxidant property and sensory score of jamun wine. Addition of nitrogen source, use of pectinase and nitrogen source or doubling the water content with nitrogen source and use of pectinase can improve yield and sensory score of papaya wine. But alcohol content and antioxidant activity were significantly reduced by doubling water in addition to use of nitrogen source and pectinase. By doubling the water content or usage of a nitrogen source and pectinase enzyme, no significant improvement could be made in yield or alcohol content of rose apple wine; instead the antioxidant activity could be significantly improved. The study clearly points out the relevance of selecting process parameters based on the quality of raw material used for wine making.ThesisItem Open Access Standardisation of processing methods for production of jackfruit seed flour with functional properties(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Sreelekshmi, S Kumar; KAU; Geetha Lekshmi, P RThe present study entitled “Standardisation of processing methods for production of jackfruit seed flour with functional properties” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2019-2021 with the objective of quality evaluation of jackfruit seeds of varikka and koozha types, standardisation of processing methods for jackfruit seed flour with functional properties and assessment of storage stability. Jackfruit seeds of varikka and koozha types were subjected to different processing methods viz., Pan roasting, Pressure cooking, Lye peeling and Oven drying for the development of jackfruit seed flour. The jackfruit seed flour obtained through different processing methods were subjected to analyses for biochemical, functional and physical qualities. The processing methods for jackfruit seed flour influenced the biochemical, physical and functional qualities of the seed flour. The moisture content of jackfruit seed flour ranged from 6.15% to 10.59% and the highest moisture content of 10.59% was observed for jackfruit seed flour processed by the methods of pressure cooking, pressure cooking+ lye peeling of varikka and koozha seeds. The lowest moisture content of 6.15% was recorded for the treatment Pan roasting + Manual removal of spermoderm of koozha seeds. The highest protein content of 21.13% was observed for Pan roasted koozha as well as varikka seed flour. The highest fat content of 0.76% was reported for Lye peeled varikka and koozha seed flour and fibre content was the highest (3.93%) for Pressure cooking and Pressure cooking + Manual removal of spermoderm of varikka and koozha types. The highest ash content of 3.45% was observed for varikka and koozha seed flour obtained through Pan roasting+ Manual removal of spermoderm. Vitamin C content of jackfruit seed flour ranged from 18.32 mg 100g-1 to 22.32 mg 100g-1 and the highest Vitamin C content of 22.32 mg 100g-1 was observed for the treatment oven drying with spermoderm for varikka and koozha seeds. The highest starch content of 69.07% was observed for pressure cooking method of varikka as well as koozha seed flour. The highest TSS content of 3.03ºBrix and carotenoid content of 5.64 µg 100g-1 was observed for the treatment Oven drying with spermoderm for varikka and koozha seed flour and the treatment Pressure cooking+ Manual removal ofspermoderm for koozha seeds recorded the highest acidity of 0.34%. The highest total sugar of 5.59% and reducing sugar of 0.92% was observed for varikka and koozha seed flour obtained through pan roasting. Functional qualities of jackfruit seed flour viz., water absorption capacity was the highest (180 mL 100g-1 ) for pan roasted seeds whereas oven dried seeds recorded the highest oil absorption capacity (96.67 mL 100g-1 ) and swelling power (5.44 g g-1 ). The highest yield of 64.24% was recorded for oven dry method of jackfruit seed flour for both the types (varikka and koozha) and the highest bulk density (0.82 g cm-3 ) and tapped density of 0.98 g cm-3 were recorded for pressure cooked varikka seed flour. Pan roasting method recorded the highest value of Hausner factor and the processing methods did not show any significant difference for carr’s index. Jackfruit seed flour obtained through lye peeling of varikka and koozha seeds recorded more whitish flour with highest mean score and oven dried method with spermoderm recorded the lowest score indicates the brownish colour of the flour. Jackfruit seed flour did not show any quality changes during a storage period of two months. During storage, there was no significant changes in biochemical and functional parameters of jackfruit seed flour except moisture content and reducing sugar which showed a slight increase, whereas titrable acidity and vitamin C slightly decreased with the storage. No microbial load was detected during the storage period and the storage studies revealed good storage stability of jackfruit seed flour. Tags from this library: No tags from this library for this title.ThesisItem Open Access Determination of optimum maturity stage in mango (Mangifera indica L.) for fruit quality(Department of Post Harvest Technology, College Of Agriculture, Vellanikkara, 2021) Janmitha Shetty; KAU; Meagle Joseph, PMango (Mangifera indica L.), the national fruit of India is nutritionally rich in carbohydrates, proteins, vitamins and minerals such as calcium, iron, and phosphorus and hence known as the “King of fruits”. Mangoes are popular in markets worldwide because of unique flavour, appealing aroma, colour and taste (Arauz, 2000). In Indian subcontinent flowering of mango starts from November in Kerala and extends to February – March in Northern India. Mangoes from Kerala fetch higher price in the main markets at other parts of the country due to earliness. But commercial cultivation of mango in Kerala is limited to a few pockets in Palakkad district and the national varieties such as Alphonso, Banganapalli, Amrapali, Ratna and Mallika are occasional. The adaptation of different varieties to the climatic conditions prevailing fruiting and yielding behaviour of the varieties, production and post-harvest management practices followed by the growers, prevailing marketing system, are some of the problems of mango cultivation in Kerala. Mango fruits gain acceptance and popularity among consumers when it is served with the correct ripeness. Mangoes harvested at full maturity had a shorter shelf life, but those harvested early had a higher weight loss but improved storability (Shahjahan et al., 1994). Maturity standards in relation to the quality of important commercial varieties have not been studied when grown under humid tropical conditions of Kerala. Hence a study on the “Determination of optimum maturity stage in mango (Mangifera indica L.) for fruit quality” was carried out at the Department of Post-Harvest Technology, College of Agriculture, Vellanikkara, Thrissur, Kerala during 2019- 21 with the objective to find out the ideal harvesting stage of two important mango varieties viz. Ratna and Mallika for good organoleptic qualities and shelf life. The varieties of mango grown in the college orchard were utilized for the study. Flowers were tagged at the time of fruit set and observations on external appearance, peel, pulp colour, stone characters and biochemical changes were taken at 90, 100,110 120 and 140 days after fruit set (DAFS) as per the IPGRI descriptor. Heat unit requirements for maturity were also studied, for determining optimum days for maturity. In case of mango cv. Ratna, 90, 100 and 110 DAFS are the three stages of growth and in cv. Mallika, 90, 110,120 and 140 DAFS are four stages of growth. Physical and biochemical characters were studied at different stages of growth. In mango cv. Ratna fruits harvested 110 DAFS with accumulation of 1107.75 HU recorded good quality attributes. Fruits harvested at this stage had attractive length (10.44 cm), diameter (26.1 cm), weight (358.8 g), firmness (1.40 kg/cm2 ), specific gravity (1.03), stone length (7.49 cm), stone weight (10.68 g), TSS (21.12 ⁰brix), acidity (0.30 %), ascorbic acid (33.48 mg/100g), total sugar (19.04 %), total phenol (32.06 mg/100g), total carotenoid (14.65 mg/100g), β-carotene (0.88 mg/100g), crude fibre (2.59 %) and total chlorophyll (0.01 mg/100g) with a score of 8.00 in overall acceptability in sensory evaluation. In mango cv. Mallika fruits harvested 140 DAFS with accumulation of 1507.00 HU was found to be good in quality attributes. Fruits harvested 140 DAFS had good length (14.80 cm), diameter (28.03 cm), weight (623.95 g), firmness (0.73 kg/cm2 ), specific gravity (1.05), stone length (11.83 cm), stone diameter (12.63 cm), stone weight (66.73 g), TSS (20.18 ⁰brix), acidity (0.73%), ascorbic acid (61.21 mg/100g), total sugar (17.00 %), total phenol (47.5 mg/100g), total carotenoid (7.56 mg/100g), β-carotene (0.03 mg/100g), crude fibre (3.44 %) and total chlorophyll (0.01 mg/100g) with a score of 8.25 in overall acceptability in sensory evaluation. Study on effect of maturity on ripening was done in the variety cv. Ratna at their mature stage. Fruits harvested at the optimum maturity stage (100 DAFS) and ten days prior to maturity stage (90 DAFS) were kept for ripening after giving five different pre-treatments, viz., control (T1), ethrel spray (T2), hot water dip with ethrel spray (T3), sanitization with ethrel spray (T4) and ozonisation with ethrel spray (T5). Treated fruits packed in ventilated CFB boxes were kept under ambient condition and observations were recorded at 3 days interval. PLW increased with increase in storage period resulted in decrease in shelf life because of more loss in weight but the TSS and sugar increased however storability was less. High ethylene evolution on 3 days after storage indicates that it is tending towards maturity and it lowers after 6 days of storage resulting in complete ripened stage. Thus it can be concluded that the fruits of mango cv. Ratna harvested 10 and 20 days prior to ripe mature stage can be stored for 6 days under ambient conditions after giving pre-treatment consisting of Ozonization @ 200 ppm and ethrel spray @ 200 ppm.ThesisItem Open Access Protocol development for minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs(Department of Post Harvest Technology, College of Agriculture,vellayani, 2020) Gayathri, G S.; KAU; Mini, CThe study entitled “Protocol development for minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs” was carried out in Department of Post-Harvest Technology, College of Agriculture, Vellayani with the objective to standardize an efficient and economic protocol for development of minimally processed jackfruit bulbs with extended shelf life. The work was carried out as four different continuous experiments, viz., evaluation of sanitizing agents, evaluation of pre-storage treatments, development of packaging system and assessment of acceptability. Fresh, good quality optimum mature fruits of the jackfruit cultivar Muttom varikka were harvested, allowed to ripe and were subjected to four different sanitization treatments viz., immersion in water (400C), 100 ppm sodium hypochlorite solution, 120 ppm sodium hypochlorite solution and 2 ppm ozonized water for 15 minutes each. Untreated fruits were kept as absolute control to evaluate the efficacy of sanitization treatments in controlling total microbial load on the fruit surface. All the sanitization treatments resulted in reduction in microbial load on the fruit surface. Sodium hypochlorite at both concentrations, 120 and 100 ppm, were equally effective in reducing both the bacterial and fungal load. Untreated fruits had the maximum microbial count, which was comparable with the fruits treated with water at 400C. Considering the efficiency and economics, the lower concentration of sodium hypochlorite, 100 ppm, was selected as the best surface sanitizing treatment and used for the second part of the experiment. In the second part of the study, after surface sanitization of the fruits with 100 ppm sodium hypochlorite solution, bulbs were extracted and after removal of the seeds, dipped in three different pre-treatment solutions viz, 0.1% ascorbic acid, 0.1% citric acid, 1% calcium chloride for 10 minutes. Untreated bulbs were kept as absolute control and both treated and untreated bulbs were stored under refrigerated conditions in aluminium foil trays wrapped with cling film to analyse the efficacy of pre-storage treatment solutions. All the pre-storage treatments resulted in better physiological, chemical and sensory quality parameters of the bulbs compared to the untreated ones. However, all the bulbs except the ones treated with 1% calcium chloride solution had to be discarded by 5th day of storage owing to deterioration. Pre-storage treatment of the bulbs with calcium chloride (1%) resulted in maximum shelf life (5.00 days), TSS (20.200B), ascorbic acid (23.69) and total carotenoid content (0.83), lowest physiological loss in weight (2.03), percent leakage (79.24), acidity (0.36%) and total phenol content (39.77), after three days of storage, with best sensory scores and hence selected as the best pre-treatment for minimally processed jackfruit bulbs. In the third part of the study, fruits and bulbs that received the best treatments mentioned above were kept under four different packaging systems viz., laminated pouch, shrink wrapping, cling film wrapping and aluminium tray wrapped with cling film were compared under refrigerated (5-70C) conditions. Jackfruit bulbs packaged in laminated pouches recorded the maximum shelf life (7 days), TSS (18.920B), total sugar (37.28%), reducing sugar (16.75%), non-reducing sugar (20.53%), vitamin C (27.43 mg100g-1), total carotenoid (0.83) content with maximum sensory scores. They also had least PLW (1.17), percent leakage (65.90), acidity (0.31%) and phenol content (39.50). Shrink wrapping was the second best in maintaining quality with 6 days shelf life, and bulbs wrapped in cling film showed the least quality parameters with a shelf life of 4 days only. All jackfruit bulbs except those packed in laminated pouch and shrink wrap were found to be spoiled and had to be discarded by 6th day of storage. Minimally processed ripe jackfruit bulbs of cv. Muttom varikka can have a shelf life of seven days if surface sanitization of fruit are done using 100 ppm sodium hypochlorite for 15 minutes, followed by pretreating de-seeded bulbs with 1% calcium chloride for 10 minutes and stored under refrigerated conditions after packaging in laminated pouch of PP/LDPE. Minimally processed jackfruit bulbs prepared as per the standardized technology above had acceptable sensory scores for appearance (7.10), colour (6.96), texture (7.26), taste (6.90), flavour (6.60) and overall acceptability (7.43) even at the end of shelf life period. Cost of production of 1 kg minimally processed jackfruit bulbs was estimated to be Rs. 206.89/-.ThesisItem Open Access Post harvest management practices in pineapple (Ananas comosus (L.) Merr.)(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Elso Remya, Rajan.; KAU; Mini, CThe experiment entitled “Postharvest management practices in pineapple (Ananas comosus (L.) Merr.)” was conducted at the Department of Post Harvest Technology, College of Agriculture, Vellayani, during the year 2018-2020, with the objective to standardize the post-harvest management practices in pineapple for improved fruit quality. The experiment was conducted separately for two maturity stages viz., stage1 (0- 25% eyes predominantly yellow) and stage 2 (25-50% eyes predominantly yellow) meant for distant and local markets respectively. The study was conducted as two continuous experiments. In the first part, harvested pineapple fruits were subjected to four different pre-treatments viz., dipping in hot water of 50±20C for 1 minute, hydro cooling for 5 minutes, sanitization with 30 ppm sodium hypochlorite solution for 10 minutes and ozonisation with 2 ppm ozone for 15 minutes. The treated fruits along with untreated fruits were evaluated for the effects of pre-treatments on shelf life, physiological loss in weight and microbial load of pineapple fruits for selection of the best pre-treatment. All the pre-treatments resulted in enhanced shelf life, reduced physiological loss in weight and low microbial load on pineapple fruit surface. Pineapple fruits of stage1 and stage 2 maturity, when subjected to hot water dip at 50±20C for one minute had maximum mean shelf life of 15.2 and 12.6 days respectively, with least physiological loss in weight and microbial count. Sanitization using 30 ppm sodium hypochlorite solution for 10 minutes was equally effective as hot water dip at 50±20C, whereas ozonization was effective as hot water treatment in stage 2 pineapple alone. Based on efficiency and economics in maintaining the extended shelf life with least PLW and microbial load, hot water dip at 50± 20C for one minute was selected as the best pre-treatment for both maturity stages and was selected for the second part of the experiment. In the second part of the experiment, harvested pineapple fruits of two maturity stages were independently subjected to hot water dip at 50± 20C for one minute and stored under low (240C) and ambient (320C) temperature conditions along with untreated fruits and the stored fruits were subjected to evaluation of physiological, chemical and sensory quality parameters. Untreated pineapple fruits of stage 1 maturity stored under ambient temperature had least shelf life (12 days), highest physiological loss in weight (12.29 %) and had to be discarded after 12 days due to spoilage. Fruits treated with hot water and stored under low temperature conditions had maximum shelf life (21.25 days), least PLW (4.53%), minimum TSS (14.26 °B), total sugar (10.45%) and reducing sugar (4.36%), highest acidity (0.91%), non-reducing sugar (6.09%) and vitamin C (22.85%) after 12 days of storage. In case of fruits of stage 2 maturity, untreated pineapple fruits stored under ambient temperature had least shelf life (10.5 days) and highest physiological loss in weight (8.40%). Fruits treated with hot water and stored under low temperature had maximum shelf life (18.25 days), least PLW (2.48%), minimum TSS (15.78°B), total sugar (11.15%) and reducing sugar (4.13%), highest acidity (0.81%), non-reducing sugar (7.02%) and vitamin C (22.91%) after 9 days of storage. All the treatments were effective in maintaining high sensory quality parameters viz., appearance, flavour, texture, taste, flesh colour and over all acceptability, of which hot water dip treatment followed by low temperature storage had the highest mean score while untreated fruits stored under ambient temperature recorded the lowest scores in both maturity stages. In general, fruits treated with hot water when stored under low temperature conditions had better physiological and chemical quality parameters and the same were reflected in acceptability scores of the commodities. Hot water treatment alone gave better quality pineapple fruits compared to untreated ones, and a combination of hot water treatment and low temperature storage further improved the quality and shelf life of fruits of both maturity. It can be concluded that pineapple fruits (var. Mauritius) harvested with crown and two cm stalk at stage1 maturity when subjected to hot water treatment at 50±20C for 1 minute followed by low temperature storage (240C) could extend the shelf life of pineapple meant for distant markets up to 21.25 days. Same management practice resulted in extension of shelf life to18.25 days for stage 2 maturity stage pineapple fruits meant for the local market.
