Thumbnail Image

Theses

Browse

20072
Reset filters
Subject: Food Technology × End date: 2007 × Start date: 2007 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    Microbiological quality of fresh fruits and vegetables
    (CCSHAU, 2007) Jain, Garima; Yadav, B. S.
    Fruits and vegetables constitute a group of perishable agricultural commodities and during harvesting, post harvest handling, processing and distribution; these are contaminated with a considerable number of micro-organisms. Grapes, strawberry, guava, tomato, cucumber and long gourd were collected from different vendors of main vegetable market and Yeast and Mold Count on Potato Dextrose Agar, Staphylococcal Count on Baird Parker Agar Base and Coliform Count on Mac Conkey’s Broth Purple and by MPN method were investigated. Pour Plate Technique was followed in all the plate counts. Vegetables were found to contain high coliform count while fruits were found to contain high yeast and mold plate count. Staphylococcal count also found considerably high in all the samples which is directly related to unhygienic handling and storage practices. However there was a considerable reduction in microbial count of samples after washing with tap water (almost 1 log cycle reduction) except for coliform count of vegetables. Therefore washing the fruits and vegetables prior to consumption is desirable.
  • Thumbnail Image
    ThesisItemOpen Access
    Modified atmosphere packaging of guava fruits in polymeric films
    (CCSHAU, 2007) Gupta, Meenakshi; Garg, M. K.
    The study on modified atmosphere packaging of guava fruits was undertaken to evaluate the effect of different types of polymeric film, thickness, perforation level on the shelf life of guava fruits under different storage environments. Guava fruits were packed in Low Density Polyethylene (LDPE) and Polypropylene (PP) of 100 gauge (25 micron) and 150 gauge (37.5 micron) thickness each. LDPE and PP film of 100 and 150 gauge with 0.5% level of perforation were also used. The quality of guava fruits was observed in terms of Physiological Loss in Weight, firmness, Total Soluble Solids, oxygen and carbon dioxide concentration, acidity and ascorbic acid. In all the treatments given, Physiological Loss in Weight increased with storage duration where as fruit firmness and ascorbic acid decreased with increasing storage period. O2 and CO2 , decreased and increased respectively with storage time. Based upon above parameters, among perforated and non perforated LDPE 100 and 150 and PP 100 and 150 films, non perforated LDPE 150 was found to be the best packaging film for extending shelf life of guava fruits upto 18 days at room temperature storage conditions and upto 24 days at low temperature storage conditions with the minimum losses. A perforation level of 0.5 percent was found to provide no significant benefit when compared with the fruits packed in non-perforated film. The thickness of the film had positive correlation with quality parameters. Film packaging was found to result in reduction of losses over control fruits. During the period of study non-perforated packages were found to give lesser deterioration of quality as compared to the perforated ones and control fruits. And among non-perforated packages, LDPE 150 was found to be most effective in reducing the changes in quality parameters.