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STUDIES ON STANDARDIZATION OF PROTEIN FORTIFIED PAPAYA BASED MIXED FRUIT BAR
(COLLEGE OF HORTICULTURE, VENKATARAMANNAGUDEM, W.G.Dist.- 534 101 ANDHRA PRADESH, 2019-09-16) SATYALA LAKSHMI PRIYANKA; Dr. V. SUDHA VANI
The present investigation entitled “Studies on standardization of protein fortified papaya based mixed fruit bar” was carried out in the Department of Post Harvest Technology at College of Horticulture, Dr.Y.S.R. Horticultural University, Venkataramannagudem, West Godavari District of Andhra Pradesh during September 2018 to March 2019 with an objective to study the effect of pulp blends, packaging materials and protein concentrations on quality and shelf life of protein fortified papaya based mixed fruit bar and also to assess the economic viability of different fruit blends, packaging material and protein concentrations of papaya based mixed fruit bar. Two experiments were conducted in Factorial Completely Randomized Design with factors viz., fruit blends and packaging materials at unequal levels and replicated thrice. The physico-chemical properties and organoleptic quality of protein fortified papaya based mixed fruit bar were evaluated at 30 days intervals up to 90th day of storage period. It was observed that moisture content, total soluble solids, reducing sugars and titrable acidity showed increasing trend throughout the storage period whereas, the non-reducing sugars, total sugars, protein, ascorbic acid, beta carotene and organoleptic characteristics exhibited decreasing trend during storage of the protein fortified papaya based mixed fruit bar. In the first experiment, among the pulp blends and packaging materials, the fruit bar prepared from 50% papaya pulp+10% banana pulp+40% sapota pulp packed in PET bottles (B1P1) was superior in terms of low moisture percentage (15.10%) and better retention of TSS (81.25oB), reducing sugars (42.07%), total sugars (68.23%), non reducing sugars (26.16%), flavour (8.83), texture (8.87), taste (8.86) and overall acceptability score (8.88). The fruit bar prepared from the 100% papaya pulp (B5) recorded high content of ascorbic acid (63.86 mg/100g), beta- carotene (1595 µg/100g), colour score (8.85) and appearance score (8.92). The bar prepared with 50% papaya pulp+40% banana pulp+10% sapota pulp packed in PET bottles (B4P1) recorded the high protein (0.84%) and titrable acidity (1.53%). B:C ratio was high (3.08) in the fruit bar prepared from 50% papaya pulp+10% banana pulp+40% sapota pulp packed in LDPE covers (B1P2). In the second experiment, among the protein concentrations, the fruit bar prepared from 50% papaya pulp+10% banana pulp+40% sapota pulp fortified with 5% whey protein (C1) was recorded as most acceptable treatment throughout the storage period from initial day to 90th day of storage at ambient conditions. It has recorded higher retention of titrable acidity (1.24), taste (8.89), texture (8.87), flavour (8.89) and overall acceptability score (8.57). The fruit bar prepared with 50% papaya pulp+10% banana pulp+40% sapota pulp and fortified with 20% whey protein packed in PET bottles (C4) was observed high content of TSS (82.11oB), reducing sugars (44.53%), non reducing sugars (4.47%), total sugars (68.28%) and protein (15.48 %). The fruit bar prepared with 50% papaya pulp+10% banana pulp+40% sapota pulp fortified with 5% soya protein (C5) has recorded low moisture content (15.57%), ascorbic acid (43.06 mg/100g), high colour and appearance values (8.85 and 8.89), respectively. Maximum B:C ratio (2.80) was recorded in the fruit bar prepared with 50% papaya pulp+10% banana pulp+40% sapota pulp and fortified with 20 % whey protein packed in PET bottles (C4).
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EFFECT OF PRETREATMENTS AND DRYING METHODS ON THE QUALITY CHARACTERISTICS AND SHELF LIFE OF TOMATO (Solanum lycopersicum L.) POWDER
(COLLEGE OF HORTICULTURE VENKATARAMANNAGUDEM, W.G.Dist. – 534 101 ANDHRA PRADESH, 2019-09-15) MIRIYALA DIVYA; Dr. D. V. SWAMI
The present investigation entitled “Effect of pretreatments and drying methods on the quality characteristics and shelf life of tomato (Solanum lycopersicum L.) powder” was carried out during December 2018 to April 2019, at Postharvest Technology Research Station, Dr. Y.S.R. Horticultural University, Venkataramannagudem, A.P. The experiment was carried out with an objective to find out the best pretreatment and drying method for improving the quality and shelf life of tomato powder. Four pretreatments viz., 2% CaCl2, 0.2% KMS, 2% NaCl and control and four drying methods viz., mechanical drying, solar drying, sun drying and spray drying were used in this experiment. The experiment was conducted in Completely Randomized Factorial Design with the above two factors and replicated twice. The physico-chemical characteristics and shelf life of tomato powder was evaluated at 15 days interval up to 90 days of storage period. It was observed that lycopene content, non-reducing sugars, ascorbic acid content, pH, rehydration ratio, colour, taste, flavour, texture and overall acceptability showed decreasing trend from initial day to 90 days of storage, whereas the moisture content, total sugars, reducing sugars, titrable acidity, water activity, microbial count and non-enzymatic browning showed increasing trend during storage of tomato powder. Among the pretreatments, 0.2% KMS was found as the best treatment for retaining powder recovery, reducing sugars, total sugars, ascorbic acid content, water activity, microbial count, dehydration ratio, rehydration ratio, texture and overall acceptability and 2% CaCl2 was found as the best pretreatment for moisture content, lycopene content, pH, non-enzymatic browning and colour and 2% NaCl was found as the best pretreatment for maximum titrable acidity, flavour and taste. Mechanical drying method was the best for retaining all the quality parameters except non-reducing sugars and pH which were maximum in spray drying. Mechanical drying with 0.2% KMS was found as the best treatment for retention of powder recovery, reducing sugars, total sugars, ascorbic acid content, water activity, microbial count, dehydration ratio, rehydration ratio, texture and overall acceptability and mechanical drying with 2% CaCl2 was found as the best treatment for minimum moisture content, lycopene content, pH, non-enzymatic browning and colour. Mechanical drying with 2% NaCl was found as the best pretreatment for titrable acidity, flavour and taste.
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EFFECT OF ORGANIC INPUTS ON GROWTH, FLOWER YIELD, POSTHARVEST TREATMENTS ON CAROTENE CONTENT AND PACKAGING MATERIAL ON SHELF LIFE OF AFRICAN MARIGOLD (Tagetes erecta L.)
(COLLEGE OF HORTICULTURE, ANANTHARAJUPETA, Y.S.R. KADAPA Dist.- 516105 ANDHRA PRADESH, 2019-06-08) NALLAGOTI SUMANA; Dr. KODE SWARAJYA LAKSHMI
The study on “Effect of organic inputs on growth, flower yield, post harvest treatments on carotene content and packaging material on shelf life of African marigold (Tagetes erecta L.)ˮ was conducted during the year 2018-19 at College of Horticulture, Anantharajupeta, Y.S.R. Kadapa district of Andhra Pradesh. In first experiment, field investigation was done to study the effect of organic manures along with biofertilizer mixture (Azospirillum, PSB and Frateuria auratia). The experiment was laid out in Randomized Block Design (RBD) keeping seven treatments with three replications. Observations were recorded on vegetative, floral, quality and storage parameters. The observations on vegetative parameters revealed that, application of FYM + Biofertilizer mixture (T4) recorded maximum plant height (55.57 and 56.37 cm) at 60 DAT and 90 DAT, maximum number of branches (33.47) at 60 DAT, maximum stem girth (1.121 cm) at 60 DAT. Among floral parameters, application of FYM + Biofertilizer mixture (T4) took minimum number of days for first flower bud initiation (30.27), 50 % flowering (48.30), maximum duration of flowering (69.87), flowers per plant (53.07), flower diameter (7.30 cm), flower yield per plant (2.23 kg), flower yield per plot (24.69 kg), days taken to 50% flower wilt (3.33) and shelf life (6.67) . However, maximum flower weight (16.81g) was recorded in Vermicompost + Biofertilizer mixture (T5). During storage studies FYM + Biofertilizer mixture (T4) recorded less PLW % ranging from 9.02 – 33.82% from second day to eigth day, and carotene content ranging from 3.44 – 1.62 mg/g from the day of harvest to sixth day. In experiment II “Effect of different pretreatments on carotene content of African marigoldˮ the marigold flower petals were soaked in the pretreatment solution for 48 h at room temperature. In all the pretreatments flower petals to solution ratio was maintained at 1:1 weight to volume. After soaking, drying was done in cabinet drier at 45±20 C for 24 h. Enzyme mixture of cellulase, protease and xylanase at 0.2% (T1) recorded maximum (5.72 mg/g) carotene content. In experiment III “Effect of different packaging material on quality and shelf life of marigold flowers” LDPE (T6) of 200 guage recorded minimum PLW % ranging from 5.34 – 19.12 % from second day to eigth day, taken maximum number of days to 50% flower wilt (4.33) and shelf life (7.67). However, effect of different packaging material on carotene content of flowers found to be non-significant. Finally, it was concluded that the application of FYM along with biofertilizer mixture (T4) enchanced the vegetative, floral, quality and storage parameters under the tropical conditions of Rayalaseema region of Andhra Pradesh. Pretreatment of flower petals with enzymes mixture (cellulase, protease and xylanase) showed high carotene content. Among the packaging material studied LDPE covers maintained lower PLW percentage and maximum shelf life.
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EFFECT OF POSTHARVEST APPLICATION OF POLYAMINES AND PACKAGING MATERIAL ON QUALITY AND SHELF LIFE OF PAPAYA cv. RED LADY
(COLLEGE OF HORTICULTURE ANANTHARAJUPETA - 516 105, Y.S.R DISTRICT, ANDHRA PRADESH, 2019-07-18) RAVUPALLI INDIRA PRIYADARSHINI; Dr. M. RAMA KRISHNA
The present investigation entitled “Effect of postharvest application of polyamines and packaging material on quality and shelf life of papaya cv. Red Lady.” was carried out at PHT Laboratory, College of Horticulture, Anantharajupet, YSR (Dist.), Andhra Pradesh during the year, 2018-19. The experiment was laid out in statstical method of CRD with Factorial combination and replicated thrice. The investigation was carried out by conducting two different experiments one followed by the other. The Experiment-1 was conducted to study the “Effect of post harvest application of polyamines on quality and shelf life of papaya cv. Red Lady”. The polyamine treatment spermine 1mM was found to be best among the different treatments. The Experiment-2 was conducted to study the “Effect of different packaging materials on quality and shelf life of papaya cv. Red Lady” treated with spermine 1mM. Among the different polyamine treatments tried in the first experiment, spermine 1mM was found to be best and recorded significantly lower PLW (%), sugars (%) , TSS (º B ) , TSS : Acid ratio, β-carotene content (mg 100 g-1 ) Name of the author : R. INDIRA PRIYADARSHINI Title of the thesis : “Effect of postharvest application of polyamines and packaging material on quality and shelf life of papaya cv. Red Lady.” Degree to which it is submitted : M.Sc. (Horticulture) Faculty Department : : HORTICULTURE POSTHARVEST TECHNOLOGY Major Advisor : Dr. M. RAMA KRISHNA University : Dr.Y.S.R HORTICULTURALUNIVERSITY Year of submission : 2019 and spoilage percentage, however significantly higher acidity (percentage), ascorbic acid (mg 100 g-1 ) and firmness were recorded prolonging the shelf life of fruits upto 12days where as in control it was only 7days. In second experiment, the fruits treated with spermine 1mM packed in CFB box followed by shrink wrapping recorded significantly lower PLW%, sugars, TSS (º B), TSS: Acid ratio, β-carotene content (mg 100 g-1 ) and spoilage percentage. However, significantly higher acidity, ascorbic acid (mg 100 g-1 ) and firmness were recorded prolonging the shelf life upto 15 days. Thus the shelf life of papaya fruits cv. Red Lady could be considerably extended by treating the fruits with spermine 1mM (12days) and it can be further extended when packed in CFB box and shrink wrapping (15days), stored at ambient conditions of storage.
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STUDIES ON STANDARDIZATION OF PROTOCOL FOR HERBAL TEA PREPARED FROM LEAVES OF TULSI AND DRUMSTICK WITH GREEN TEA
(COLLEGE OF HORTICULTURE, VENKATARAMANNAGUDEM, W.G.Dist.-534 101 ANDHRA PRADESH, 2019-07-27) MANIKANTA; Dr. V. SUDHA VANI
The present investigation entitled “Studies on standardization of protocol for herbal tea prepared from leaves of tulsi and drumstick with green tea” was carried out during September 2018 to March 2019 at Postharvest Technology laboratory, College of Horticulture, Dr. Y.S.R Horticultural University, Venkataramannagudem. The experiment was carried out with an objective to study the effect of different blends of tulsi and drumstick leaf powder with green tea and different packaging materials on quality of the herbal tea. Tulsi and drumstick leaves were cabinet tray dried, powdered and were blended with green tea. Eight blends from leaf powders of tulsi, drumstick and green tea in different ratios were used in the experiment. These blends were packed in three packaging materials viz., LDPE 200 gauge pouch, aluminium pouch and PET bottle to know their suitability in the retention of quality. The experiment was conducted in Completely Randomized Factorial Design with two factors at unequal levels and replicated thrice. The physico-chemical parameters and organoleptic quality of herbal tea prepared from leaves of tulsi, drumstick and green tea were evaluated at monthly intervals up to 90 days of storage period. Results revealed that, dry matter content, total sugars, non-reducing sugars, ascorbic acid, chlorophyll content, protein, antioxidants and phenol content followed a decreasing trend from the day of storage to 90 days after storage, however moisture content, water activity, total soluble solids, titratable acidity and reducing sugars exhibited an increasing trend. Among the different blends, the herbal tea blend with 70% tulsi leaf + 10% drumstick leaf + 20% green tea powder was best for retaining reducing sugars, antioxidant content, herbal tea blended with 10% tulsi leaf + 70% drumstick leaf + 20% green tea powder was found to be superior in terms of retention of total sugars, non reducing sugars, protein, ascorbic acid, chlorophyll and low acidity; the blend 100% green tea was good for retaining dry matter and phenols content and also recorded less moisture content and water activity throughout the storage period. With respect to packaging material, herbal tea packed in PET bottles was found to be superior in terms of retention of all the quality parameters viz., lowest moisture content, water activity, titratable acidity, highest dry matter, total sugars, non reducing sugars, ascorbic acid, protein, chlorophyll, antioxidant and phenol content. Among interactions, the treatment 100% green tea powder packed in PET bottle was found to be superior and recorded lowest moisture content, water activity and highest phenols content, the treatment herbal tea blend with 70% tulsi leaf + 10% drumstick leaf + 20% green tea powder packed in PET bottles was found to be superior in terms of antioxidants and the treatment herbal tea blend with 10% tulsi leaf + 70% drumstick leaf + 20% green tea powder packed in PET bottles was found to be better in retention of non reducing sugars, ascorbic acid, and protein content. The organoleptic score for the herbal tea blended with 50% tulsi leaf + 30% drumstick leaf + 20% green tea powder was higher in terms of taste and overall acceptability, the blend 100% green tea was well accepted for colour, the herbal tea blended with 10% tulsi leaf + 70% drumstick leaf + 20% green tea powder registered good score for mouthfeel, the herbal tea blended with 70% tulsi leaf + 10% drumstick leaf + 20% green tea powder was good for aroma and astringency. The present investigation revealed that the herbal tea blended with 10% tulsi leaf + 70% drumstick leaf + 20% green tea powder was the best in terms of physicochemical parameters and nutritional quality. However, the herbal tea blended with 50% tulsi leaf + 30% drumstick leaf + 20% green tea powder recorded maximum organoleptic score.
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SWEET ORANGE BASED RTS BLENDS AND CARBONATED BEVERAGES USING BEET ROOT, CARROT JUICE AND THEIR STORAGE BEHAVIOUR
(COLLEGE OF HORTICULTURE, ANANTHARAJUPETA, Y.S.R.DISTRICT– 516105, 2018-08-11) GUJJALA DIVYASREE; Dr. KODE SWARAJYA LAKSHMI
The study on ‘‘Sweet orange based RTS blends and carbonated beverages using beet root, carrot juice and their storage behaviour” was conducted during the year 2017-18 at COH, Anantharajupeta. The sweet orange based RTS blends using beet root and carrot juice were evaluated for their quality, acceptability throughout the period of storage. The best RTS blends that were reported through Experiment I were carbonated with different levels of CO2 and their quality and acceptability throughout the period of storage at two different temperatures i.e, 7 oC and ambient temperature was carried out in Experiment II. TSS (oB) was significantly increased with increase in storage period, in all sweet orange based RTS blends. T8 (S2B2) (15% sugar + 5% beet root) recorded significantly highest TSS content. PH decreased with increase in storage period in all treatments. Maximum pH was observed in T8 (S2B2) (15% sugar + 5% beet root). There was increase in titratable acidity throughout the storage period. T8 S2B2 (15% sugar + 5% beet root) was found significantly higher. A significant retention of ascorbic acid was noticed in all the RTS blends. T6 (S2B0) (15% sugar + no blend) showed highest ascorbic acid followed by T1 (S1B0) and T8 (S2B2). There was a slight increase in the total sugar content in T2 (S1B1) (10% sugar + 2% beet root). Gradual increase was noticed in T8 (S2B2) followed by T7 (S2B1) which are on par with T2. β-carotene was degraded during storage in all RTS blends. T10 (S2B4) (15% sugar + 5% carrot) high ß-carotene content observed during the storage period. Permissible limit Microbial count (bacteria and mould) was observed in all treatments throughout period of storage at 90 DAS. Microbial load observed two months after storage period. Microbial load, total bacterial count (TBC) was recorded least in T7 (S2B1) (15% sugar + 2% beet root) and total mould count (TMC) was recorded least in S2B2 (15% sugar + 5% beetroot). Overall acceptability (OAA) decreased with increase in storage period in all RTS blends and all S2 (15% sugar) based RTS blends (T10, T7 and T6) recorded higher acceptable score and were carried for conducting experiment II. Among the carbonated RTS blends T2 (C1X2D1) (CO2 5g/l + 15% sugar + 2% beet root + ambient temperature) showed highest TSS oB. pH increased with increase in storage period in all treatments. T5 (C2X2D1) (CO210g/l + 15% sugar + 2% beet root + ambient storage) recorded high pH at 90 DAS. Cool storage was more favourable to maintain acidity than in ambient conditions. Minimum decrease in titrable acidity was observed in T12 (CO210g/l + 15%sugar + no blend + refrigeration temperature). Maximum retention of ascorbic acid was observed in T12 (CO2 10g/l + 15% sugar + no blend + refrigeration temperature).There was a slight increase in the total sugar content during storage at refrigeration condition. T9 (C2X3D1) showed maximum total sugar (%). T10 C1X1D2 (CO2 5g/l + 15% sugar + 2% beet root + refrigeration storage) retain high ß-carotene content. Significantly high score of Overall acceptability was recorded with carbonated beverages stored at refrigerated temperature compared to ambient temperature. All blends carbonated with C1 level (5g/l) of carbonation scored high OAA score compared to those with C2 level (10g/l) of carbonation and all are on par. Microbiological analysis of these stored carbonated RTS beverages revealed that all the samples showed no microbial growth upto 60 of storage. At 70th day storage under ambient condition all samples showed microbial growth. Samples kept at 7oC and carbonated with 10g/l showed minimum microbial growth but within the acceptable limit.
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STUDIES ON PREPARATION OF BANANA FLOUR AND BISCUITS SUPPLEMENTED WITH BANANA FLOUR
(COLLEGE OF HORTICULTURE, VENKATARAMANNAGUDEM, WEST GODAVARI – 534 101, 2018-09-03) SAGINA BHARATHI DEVI; Dr. M. RAJASEKHAR
The present investigation, “Studies on preparation of banana flour and biscuits supplemented with banana flour”, was carried out during 2017-18 at the College of Horticulture, Venkataramannagudem. A set of two experiments were carried out to standardize the preparation of flour from different varieties of banana and preparation of biscuits by supplementing banana flour to wheat flour and the quality and shelf life of both banana flour and biscuits was studied. The experiment was carried out in completely randomized block design with factorial concept and the treatments were replicated thrice. Among the treatments, the flour prepared with potassium metabisulphite at 0.5% treatment was nutritionally good and based on the sensory evaluation it was more acceptable. Highest total sugars, reducing sugars, crude protein, crude fibre, minerals, organoleptic score, low moisture and low non enzymatic browning were recorded in this treatment. Among the varieties, flour made from Karpura Chakkerakeli recorded highest nutritional and sensory quality. The physico-chemical and organoleptic qualities of banana flour and biscuits prepared by supplementing with banana flour were evaluated at 30 days intervals up to 90th day of storage period. It was observed that the moisture content, total sugars, reducing sugars, and non enzymatic browning of banana flour increased continuously until the 90th day, while ascorbic acid, titratable acidity, starch, and overall acceptability decreased during the same period. However, better retention of crude protein, crude fibre and minerals was observed in the cv. Karpura Chakkerakeli. Good quality and highly acceptable biscuits could be prepared using cv. Karpura Chakkerakeli by blending 40% wheat flour and 60% banana flour. It was observed that the moisture content, total sugars, reducing sugars, and non enzymatic browning of biscuits increased continuously until the end of the study, while other quality characters like starch, crude fibre, potassium remained stable and high due to the presence of high amount of banana flour. The loss in sensory and nutritional quality is low in these biscuits and they could be stored up to the 90th day with good retention of quality under ambient storage conditions.
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STUDIES ON THE EFFECT OF CHEMICAL PRETREATMENTS ON THE QUALITY CHARACTERISTICS OF ONION SLICES AND POWDER
(COLLEGE OF HORTICULTURE, Dr. Y. S. R. HORTICULTURAL UNIVERSITY VENKATARAMANNAGUDEM, WEST GODAVARI – 534 101, 2018-08-04) SRUJANA EDA; Dr. V. Sudha Vani
The present investigation entitled “Studies on the effect of chemical pretreatments on the quality characteristics of onion slices and powder” was carried out in Department of Post Harvest Technology at College of Horticulture, Dr.Y.S.R. Horticultural University, Venkataramannagudem, West Godavari District of Andhra Pradesh during 2017-18 with an objective to study the effect of different pretreatments on quality characteristics of onion slices and powder and also to assess the benefit cost ratio for different pretreatments given to onion slices and powder. Four pre-treatments viz., 0.5% KMS, 2% CaCl2, 2% NaCl and control and two varieties viz., Agrifound Dark Red and Phule Safed were used in the preparation of onion slices and powder. Two experiments were conducted in Completely Randomized Factorial Design with the above two factors at unequal levels and replicated thrice. The physico-chemical and organoleptic quality of onion slices and powder were evaluated at 15 days intervals up to 60th day of storage period. It was observed that pungency, non-reducing sugars, ascorbic acid, titrable acidity, rehydration ratio and overall acceptability showed decreasing trend throughout the storage period where as the moisture content, total soluble solids, reducing sugars, total sugars, and water activity exhibited increasing trend during storage of the onion slices and powder. In the first experiment among the pretreatments and varieties, onion slices of Agrifound Dark Red pretreated with 0.5% KMS was superior in terms of recovery percentage (14.85%), pungency (6.20 µ mol pyruvic acid/g), ascorbic acid (35.94 mg/100g), texture value (8.80), organoleptic score (8.90), highest BC ratio (3.53) and recorded minimum microbial growth and dehydration ratio (6.73). Onion slices of Agrifound Dark Red pretreated with 2% CaCl2 recorded better retention of colour (8.7) whereas Agrifound Dark Red pretreated with 2% NaCl recorded maximum taste value (8.92). Onion slices of Phule Safed pretreated with 0.5% KMS was superior in total soluble solids (13.79 ºBrix), reducing sugars (19.19%), total sugars (38.35%) whereas onion slices of Phule Safed pretreated with 2% NaCl was superior in non-reducing sugars (19.96%). In the second experiment, among the pretreatments and varieties, powder prepared from onion slices of Agrifound Dark Red pretreated with 0.5% KMS was superior in terms of recovery percentage (13.15%), pungency (6.26 µ mol pyruvic acid/g), ascorbic acid (36.46 mg/100g), texture value (8.92), organoleptic score (8.92), highest BC ratio (3.96) and recorded minimum microbial growth and dehydration ratio (7.60). Powder prepared from Agrifound Dark Red pretreated with 2% NaCl recorded maximum taste value (8.94). Powder prepared from onion slices of Phule Safed pretreated with 0.5% KMS was superior in total soluble solids (14.75 ºBrix), reducing sugars (18.47%), total sugars (44.34%).
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EFFECT OF PRETREATMENTS AND DRYING METHODS ON NUTRITIONAL QUALITY AND SHELF LIFE STABILITY OF DRUMSTICK (Moringa oleifera Lam.) LEAVES AND SHOOT
(College of Horticulture, Venkataramannagudem, Dr.Y.S.R. Horticultural University, 2018-06-18) ADITYA SHIVANANDA HEGDE; Dr. D.V. Swami
The present investigation entitled “Effect of pretreatments and drying methods on nutritional quality and shelf life stability of drumstick (Moringa oleifera Lam.) leaves and shoot” was carried out during November 2017 to May 2018 at Postharvest Technology Research Station, Dr. Y.S.R Horticultural University, venkataramannagudem. The experiment was carried out with an objective to finding out best pre-treatment and drying method for improving the quality and shelf life of drumstick leaves and shoot powder prepared from different plant material. Three pre-treatments viz., water blanching (S1), blanching + 0.5% KMS (S2) and un-blanched (S3) samples were used in this experiment. Three plant materials viz., terminal young shoot (P1), mature leaf with petiol and rachis (P2) and mature leaf without petiol, rachis with rachilla and leafleats were dried by using two drying methods i.e sun drying (D1) and mechanical drying (D2). The experiment was conducted in Completely Randomized Factorial Design with the above three factors and replicated twice. The physico-chemical, nutritional quality and shelf life of drumstick leaves and shoot powder was evaluated at monthly intervals up to 180 days of storage period. It was observed that ascorbic acid, reducing sugars, total sugars, non reducing sugars, chlorophyll content, beta carotene, protein, crude fat content, crude fibre content, calcium content, iron content showed decreasing trend from initial day to180 days of storage, whereas the moisture content exhibited increasing trend during storage of the drumstick leaf and shoot powder. Among the pretreatments, water blanching found as the best treatment for retaining beta carotene and calcium content and also recorded less moisture content of product during storage. Water blanching with 0.5 percent of KMS found good for retaining reducing sugar, total sugar, protein content during storage period. Un-blanched samples were found best in retaining iron, crude fibre, crude fat, chlorophyll and ascorbic acid content during the storage period of 180 days. Mature leaf without petiole, rachis with rachilla and leaflets found the best plant material for retaining the reducing sugar, total sugar, non-reducing sugar, protein, iron, calcium. Mature leaf with petiole and rachis found best for retaining the crude fibre, crude fat and ascorbic acid content during the storage period. Mechanical drying found best for retaining all the nutritive parameters over sun drying. Interaction of mature leaf without petiole, rachis with rachilla and leaflets along with mechanical drying found best for retaining the calcium, protein, iron, beta carotene, chlorophyll, reducing sugar, total sugar and non-reducing sugar during storage period. Mechanical drier and water blanching found best treatment for retention of nutrients like calcium, iron, protein and beta carotene. The interaction of mechanical drier and water blanching with 0.5 % KMS found best treatment for retention of reducing sugar, total sugar and non-reducing sugar during storage period. The present investigation observed that drumstick leaf powder prepared from the mature leaf without petiole, rachis with rachilla and leaflets with water blanching and dried mechanically was the best in terms of nutritional quality and superior shelf life

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