Thumbnail Image

Bihar Agricultural University, Sabour

Bihar Agricultural University, Sabour established on 5th August, 2010 is a basic and strategic institution supporting more than 500 researchers and educationist towards imparting education at graduate and post graduate level, conducting basic, strategic, applied and adaptive research activities, ensuring effective transfer of technologies and capacity building of farmers and extension personnel. The university has 6 colleges (5 Agriculture and 1 Horticulture) and 12 research stations spread in 3 agro-ecological zones of Bihar. The University also has 21 KVKS established in 20 of the 25 districts falling under the jurisdiction of the University. The degree programmes of the university and its colleges have been accredited by ICAR in 2015-16. The university is also an ISO 9000:2008 certified organisation with International standard operating protocols for maintaining highest standards in teaching, research, extension and training.VisionThe Bihar Agricultural University was established with the objective of improving quality of life of people of state especially famers constituting more than two third of the population. Having set ultimate goal of benefitting society at large, the university intends to achieve it by imparting word-class need based agricultural education, research, extension and public service.

Browse

20171
Reset filters
Subject: Food Science and Technology ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Minimizing fruit decay in papaya (Carica papaya L.) through postharvest treatments
    (Department of Food Science and Postharvest Technology, BAU, Sabour, 2017-07) Lata, Deep; Aftab, M. A.
    Papaya (Carica papaya L.) is the most economically important fruit crop, belongs to family Caricaceae and possesses very high nutritional and nutraceutical properties. It is a good source of vitamin A (2020 IU), ascorbic acid, minerals (Iron, calcium, potassium etc.) polysaccharides and proteins. Now a day, consumers are highly concerned about their health. Therefore, its demand is increasing day by day in both domestic as well as international market. India is the largest producer of papaya contributing 42% of world production but contributes only less than 5% in export market. Postharvest losses are high in papaya due to its high perishable nature due to rapid ripening and susceptibility to biotic and abiotic stresses. About 40- 70% of the papaya fruits grown in India are lost due to improper handling practices. Spoilage of papaya during storage causes a serious problem to traders and consumers. Hence keeping these points in view, the present investigation entitled “Minimizing fruit decay in Papaya (Carica papaya L.) through postharvest treatments” was conducted in the Department of Food Science and Postharvest Technology, BAU, Sabour. The experiment was laid down in complete randomized design with seven treatments and three replications. The experiment consists seven treatment including control as Salicylic acid 0.5 mM (T1), Salicylic acid 1 mM (T2), Nitric oxide 1 mM (T3), Nitric oxide 2 mM (T4), Calcium chloride 1% (T5), Calcium chloride 2% (T6) and Control (T7). Papaya fruits cv. Red Lady, were procured from orchard of BAC, Sabour. Fruits were harvested early in the morning, carefully brought to departmental laboratory and subjected to different treatments. Afterwards, the treated fruits were air dried properly and stored at ambient conditions. Different physical and biochemical analyses were performed during storage at certain day’s intervals. The results revealed that calcium chloride 2% was the most effective for maintaining postharvest quality. The fruits had good firmness and maintained TSS, acidity, total chlorophyll, free radical scavenging activity and ascorbic acid on 6th day of storage at ambient temperature. Moreover, the weight loss, yellow colour development and disease incidence was minimum in calcium chloride 2% followed by 1% solution of calcium chloride. The nitric oxide (2 mM) maintained higher antioxidant activity and total phenolics content in fruits that was followed by 1 Mm salicylic acid during storage.