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ThesisItem Open Access STUDIES ON STORAGE AND PROCESSING OF SAPOTA (Manilkara achras (Mill.) Fosberg ) FRUITS(University of Agricultural Science, Dharwad, 2001) Patil, Yashwanth R; Rokhade, Ashok R"The studies to investigate the effect of storage conditions and storage behaviour of sopata hybrids (DHS-1 86 DHS-2) and varieties (Cricket Ball 85 Kalipatti) on shelf-life and also to standardize the protocol for preparation of dehydrated sapota slices and preparation of sapota juice were conducted at Kittur Rani Channamma College of Horticulture, Arabhavi, during 2000 - 2001. Storage of sapota fruits in zero energy cool chamber (ZECC) after treating with 500 ppm sodium benzoate was found to extend the shelflife up to 13 days compared to 9 days in fruits packed in polyethylene bag containing paper shreds impregnated with saturated KMn04 solution and 7 days in fruits under ambient condition (ASC). Storage of fruits in ZECC was most effective in reducing the PLW and maintaining optimum TSS and sugar compared to fruits in polyethylene bag under ASC. The maximum shelf-life of 11 days was recorded in DHS-1 as compared to 10 days in DHS-2 and 9 days in Kalipatti and Cricket Ball. The maximum recovery of dehydrated slices (30.46 %) and lowest dehydration ratio (3.28) were recorded in sapota slices exposed to sulphuring at 4 g per kg of slices for two hours, whereas, minimum recovery was observed in steeping of sapota slices in 0.25 per cent KMS solution for 30 minutes (24.46 %). Sulphuring of sapota slices at 2 g per kg for four hours recorded highest organoleptic scores for colour and appearance (3.85) and texture (3.30) and reducing and total sugars (34.22 % and 62.92 %, respectively). The sapota juice obtained from the pulp treated with Pectinase-B enzyme at 0.3 per cent for four hours had maximum recovery (59.93 %) with highest TSS, titratable acidity and sugars, while the least recovery (48.33 %), TSS, titratable acidity and sugars were recorded in untreated control."ThesisItem Open Access STUDIES ON PROCESSING OF SAPOTA FRUITS (Manilkara achras (Mill.) Fosberg)(University of Agricultural Science, Dharwad, 2002) Lakkond, Basavaraj R; Rokhade, A K"The investigation entitled ""Studies on processing of sapota (Manilkara achras (Mill.) Fosberg) fruits"" was carried out at the Kittur Rani Channamma College of Horticulture, Arabhavi, University of Agricultural Sciences, Dharwad during the year 2001-2002 with an objective to standardize juice extraction techniques and preparation of dehydrated slices. The highest recovery of sapota juice (73.15 per cent) was obtained by treating the pulp with 0.0075 per cent Pectinase-B enzyme for four hours with better quality parameters viz., TSS 20.21 per cent, total titrable acidity 0.258 per cent, reducing sugar 8.43 per cent, nonreducing sugar 6.74 per cent, total sugar 15.39 per cent and nonenzymatic browning (OD value) 0.219. The organoleptic scores (out of 5.00) for juice were 3.55 for colour and appearance, 3.38 for taste, 3.55 for flavour and 3.51 for over all acceptability. The organoleptically acceptable good quality dehydrated sapota slices were obtained when the slices were pre-treated by steeping in 50° Brix sugar syrup containing 0.1 per cent KMS and 0.5 per cent citric acid for 12 hours. The organoleptic scores (out of 5.00) were 4.03 for colour and appearance, 3.64 for taste, 4.00 for texture, 3.39 for flavour and 3.80 for overall acceptability. The recovery of dehydrated sapota slices was 32.02 per cent with a dehydration ratio of 3.18 and final moisture content of 13.66 per cent. The time required for drying of sapota slices was 25.2 hours in electric cabinet drier, 27.6 hours in solar drier and 31.0 hours in sun drying. The sapota slices can be dried either in open sun or in a solar drier to produce a better quality product readily acceptable by the consumers."ThesisItem Open Access STUDIES ON STORAGE OF TURMERIC SEED RHIZOMES(University of Agricultural Science, Dharwad, 2001) Gorabal, Kirankumar; Rokhade, A K"The investigation entitled ""Studies on storage of turmeric seed rhizomes"" was carried out to find out suitable method of storage and to reduce the storage losses due to diseases and insect pests at Kittur Rani Channamma College of Horticulture, Arabhavi, University of Agricultural Sciences, Dharwad during the year 2000 and 2001. The influence of different storage methods, viz., storage in pits lined with sand, sugarcane trash, wheat straw, dry turmeric leaves, storage in ZECC, polyethylene bag with 0.5 per cent vents, gunny bag and heap method and also the effect of pre-treatment of rhizomes with chemicals, viz., Carbendazim, Captan, Mancozeb, Contaf, Monocrotophos, single or in combination and biological antagonist, viz., Trickoderma harzianum on the storage losses, recovery of healthy rhizomes and germination percentage in the field were studied. Among the different methods, storing in ZECC was found to be the best method with least per cent PLW (12.31%), sprouting (18.61%), rotting (1.91%) and insect damage (0.00%) and maximum recovery of healthy rhizomes (95.86%) at the end of storage period (90 days) and highest percentage of germination (99.38%) in the field, followed by storing in polyethylene bag with 0.5 per cent vents and pits lined with wheat straw. The recovery of healthy rhizomes and per cent germination in the field were 90.39 per cent and 96.09 per cent in polyethylene bag and 89.89 per cent and 87.31 per cent in pits lined with wheat straw as compared to 57.73 per cent, 46.92 per cent in control (Heap method), respectively. The pretreatment of rhizomes with Captan (0.3%) or Mancozeb (0.3%) along with Monocrotophos (0.1%) were found to be effective in minimising the storage diseases (3.20-3.65%) and insect pests (5.30- 7.15%) as compared to untreated control (14.75% and 34.60%, respectively)."ThesisItem Open Access PROCESSING OF BER (Zizyphus mauritiana Lamk.) FRUITS(University of Agricultural Science, Dharwad, 2001) Devaraju, K R; Rokhade, A K"The investigation to standardise the protocol for preparation of ber juice and dehydrated ber slices from ber fruits Cv. Umran was carried out at the Department of post-harvest technology, Kittur Rani Channamma College of Horticulture, Arabhavi during the year 2000-2001. The recovery of the clarified ber juice was maximum (55.37%) in treatment of pulp with pectinase - III at 0. Ig per kg pulp for 4 hours, followed by pectinase - 1 at 4g per kg pulp for 24 hours (46.39%), while the least juice recovery (19.03%) was obtained in untreated control. The treatment of ber pulp with pectinase - III enzyme at O.1g/kg pulp for 4 hours also resulted in highest levels of TSS (14.97%) reducing, non reducing, and total sugars (7.14, 3.35 and 10.49% respectively). The non-enzymatic browning (expressed as O.D) was found to be minimum. The treatments of ber pulp with different pectinase enzymes however did not affect the organoleptic quality of the juice. The dehydration percent of the ber slices was maximum (31.75%)) in treatment of blanching + slicing + steeping in 60° Brix syrup for 24 hours, followed by blanching +slicing+ steeping in 40° Brix syrup for 24 hours (29.40%), while the least dehydration percent (13.63%)) was in control. The highest mean dehydration ratio was noticed (3.00:1) in control, followed by slicing + steeping in 40° Brix sugar syrup for followed in sHcing +steeping in 600 Brix sugar syrup for 24 hours (2.53:1). The maximum level of reducing and total sugars were recorded in blanching +slicing+ steeping Brix sugar syrup for 24 hours (9.50 and 17.02% respectively). The scores for organoleptic characters like colour and appearance, texture, taste, flavour and overall acceptability did not show any significant differences due to the treatments."ThesisItem Open Access PROCESSING OF BANANA FRUITS(University of Agricultural Science, Dharwad, 2002) Patil, Dattatray; Kanamadi, V C"The investigation entitled processing of banana fruits was carried out at the Kittur Rani Channamma College of Horticulture, Arabhavi, University of Agricultural Sciences, Dharwad during the year 2001-2002 with an objective to standardise the juice extraction technique and to study the suitability of different varieties of banana for preparation of banana figs. The highest recovery of banana juice (84.86%) was obtained by treating the pulp with 6 g per kg of Pectinase-A enzyme for six hours with better quality parameters viz., TSS 20.50 per cent, total titrable acidity 0.347 per cent, reducing sugar 7.54 per cent, non-reducing sugar 6.57 per cent, total sugar 14.47 per cent, pectin 0.598 per cent and non-enzymatic browning (OD values) 0.087. The organoleptic scores (out of 5) for juice were 413 for colour and appearance, 3.94 for taste, 3.99 for flavour and 3.99 for overall acceptability. The organoleptically acceptable good quality dehydrated banana figs were obtained from the variety Sakkarebale. The organoleptic (scores out of 5) were 4.03 for colour and appearance, 3.32 for taste, 3.33 for texture, 3.33 for flavour and 3.96 for overall acceptability. The recovery of dehydrated banana figs was 34.52 per cent with a dehydration ratio of 2.97. The time required for drying of banana figs was 25.25 hours."ThesisItem Open Access STANDARDISATION OF PROCESSING TECHNOLOGY FOR JUICE AND DEHYDRATED PRODUCTS OF BER FRUITS(University of Agricultural Science, Dharwad, 2002) Nagaraju, L M; Rokhade, A K"An investigation to standardize the protocol for preparation of ber juice, juice based beverages (RTS, squash, sjrup) and dehydrated ber slices from ber fruits cv. Umran was carried out at the department of post-harvest technology', Kittur Rani Channamma College of Horticulture, .Aabhavi during the year 2001-2002. Treatment of ber fruit pulp with pectinase B enzyme (4 g/kg pulp) gave 70 per cent juice yield as against 56 per cent in control. The (quality of the juice obtained through enzynocie treatment was found to be acceptable wdth higher organoleptic scores (3.67). The recover^'^ of juice v/as higher (71%) in microorganism-II treated pulp with the organoleptic scores of 3.15. The RTS containing 14% ber juice + aonla juice + ginger + sugar adjusted to 15° Brix + Spices was acceptable with organoleptic scores (out of 5.0) of 3.14 for taste, 3.17 for flavour and 3.14 for overall acceptability. The squash containing 30% ber juice + aonla juice + ginger + sugar adjusted to TSS of 50° Brix was acceptable with organoleptic scores of 3.88 for colour and appearance, 3.63 for taste, 3.54 for flavour and 3.64 for overall acceptability. The s>Tup containing 55% ber juice + aonla juice + ginger + TSS adjusted to 68° Brix was acceptable with organoleptic scores of 3.61 for taste and 3.16 for flavour. For obtaining good quality' dehydrated ber fruit slices, steeping in 70° Brix sugar s>Tup for 15 hours and diying in an electric drier was found to be best with an organoleptic scores of 3.20 for overall acceptability with minimum time for dehydration (24.73 hours) lowest final moisture content (5.62%) and highest total sugars (16.95%). But highest recovery' of dehydrated slices (27.84%) and minimum dehydration ratio (3.60) were observed in treatment of slicing + steeping in 50° Brix sugar s^Tup for 15 hours."ThesisItem Open Access PROCESSING OF AONLA (Emblica officinalis Gaerth) FRUITS(University of Agricultural Science, Dharwad, 2002) Kustagi, Gajanana; Rokhade, A K"The studies on extraction and storage of aonla juice, standardization of recipe for aonla juice based beverages and preparation of dehydrated aonla slices were conducted at Kittur Rani Channamma CoUege of Horticulture, Arabha\d, during 2001-2002. The aonla pulp treated v.dth pectinase-A at 2g/kg for 12 hours had maximum juice recover (88.35%) v.4th better quality parameters (TSS 10.38%, acidit>^ 1.98%, pH 3.85%, ascorbic acid-293.96 mg/lOOg, reducing sugar 1.48%, non-reducing sugar 8.26%, total sugar 10.17%, sugar acid ratio 5.44). The organoleptic scores (out of 5.0) for juice were 3.23 for colour and appearance, 2.73 for taste, 2.62 for flavour and 2.81 for overall acceptabilit^^ The RTS ha\'ing a recipe of 12% aonla juice + 2% lime juice + 1% ginger + sugar adjusted to a TSS of 15°B was found to be acceptable v.dth organoleptic scores (out of 5.0) of 3.69 for colour and appearance 3.47 for taste, 3.35 for flavour and overall acceptability^ The squash ha\'ing a recipe of 30%o aonla juice + 5% lim.e juice + 2% ginger + sugar adjusted to a TSS of 40°B was found to be acceptable with organoleptic scores (out of 5.0) of 3.73 for colour and appearance, 3.67 for taste, 3.69 for flavour and overall acceptabilit>^ The s^Tup ha\ang a recipe of 45% aonla juice + 10% lime juice + 4% ginger + sugar adjusted to a TSS of 68°B v/as found to be acceptable v.dth organolepdc scores (out of 5.0) ofJ81 for colour and appearance, 3.50 for taste, 3.24 for flavour and 3.38 for overall acceptability. For obtaining t±ie organoleptically acceptable good qualit}^ dehydrated aonla fruit slices, blanching the whole fruit followed bj""- steeping the slices in SCB s;^Tup containing 0.2% KMS for 24 hours and dr>dng directly under sun was found to be best. The organoleptic scores (out of 5.0) were 3.88 for colour and appearance 3.38 for texture, 3.88 for flavour, 4.00 for taste and 3.78 for overall acceptability'. The recovery of dehydrated slices v/as 35.10% with a dehydration ratio of 2.87. Time taken for drying under sun v/as 22 hours, v/hereas it was 17 hours in solar drier and 15 hours in electric drier."ThesisItem Open Access STANDARDISATION OF PEELING TECHNIQUE IN SAFED MUSLI (Chlorophytum borivillianum Santapau and Fernandes)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2004) Raghu, B; Hegde, LaxminarayanABSTRACT NOT AVAILABLEThesisItem Open Access STANDARDISATION OF PROTOCOL FOR PREPARATION OF DRIED FIG (Ficus carica L.) FRUITS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2004) Morab, Abhaykumar, K; Rokhade, A K"An investigation on ""Standardization of protocol for preparation of dried fig fruits"" was conducted in Department of Post-harvest Technology, Kittur Rani Chennamma College of Horticulture, Arabhavi during the year 2003-04. There were ten treatments and two methods of drying viz., open sun dr}dng and sun drying with polyethylene cover. Highest recovery (27.70%) and lowest dehydration ratio (3.611) were observed in fruits blanched in plain water followed by steeping in 40^ Brix sugar syrup for 24 hours and drying under sun with polyethylene cover. Time required for drying was minimum in untreated control under open sun drying (49.00 hours) and maximum in fruits blanched in plain water followed by steeping in 40° Brix sugar syrup containing 0.5% and 1% citric acid and 0.2% KMS for 24 hours in sun drying with polyethylene cover (65 hours). Total sugars content was highest in fruits blanched in plain water followed by steeping in 40° Brix sugar syrup for 24 hours and drying in open sun (54.18%). The OD values for non-enzymatic browning of dried fruit was lowest (0.248) in fruits blanched in plain water followed by steeping in 30^ Brix sugar syrup containing 1% citric acid and 0.2% KMS for 24 hours and drying under sun with polyethylene cover. The fig fruits obtained by pre-treatment of blanching fruits in 3 per cent citric acid followed by steeping in both 30^ Brix and 40^ Brix sugar syrup containing 0.2% KMS for 24 hours and fruits blanched in plain water followed by steeping in 40° Brix sugar syrup containing 0.5% citric acid and 0.2% KMS for 24 hours recorded organoleptic scores of more than 4 for colour and appearance, texture, taste and over all acceptability even after 4 months of storage indicating their acceptability. However, there was no significant difference between two methods of drying."