Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810118650
Authors: VIJAYA BHANU, K.
Advisor: DILIP BABU, J.
Title: STUDIES ON SHELF LIFE OF TOMATO AND ITS PRODUCTS WITH VrUlIOUS LEVELS OF IRRADIATION
Publisher: Professor Jayashankar Telangana State Agricultural University
Citation: D7075
Language: en
Type: Thesis
Agrotags: null
Keywords: STUDIES ON SHELF LIFE OF TOMATO AND ITS PRODUCTS WITH VrUlIOUS LEVELS OF IRRADIATION
Abstract: set of three experiments was conducted in the Depar-tment of llost Harvest technology, Department of Horticulture; Post graduate Research Ccntrc :ind Department of Agricultural Microbiology and Bioenergy, College of i\gricu l ture. Rajendranagar, Hyderabad to study the shelf life of to~nato and its pl.oil~lc~s \\~ith various levels of irradiation. Combination treatments of 2000 ppin chlorine wash and irradiation trcat~iicnts found to be the best when compared to irradiation treatments alonc in frcsh toniatoes. With the increase in irradiation dose, a decrease in physiological loss in \\leigllt. color change, spoilage, ascorbic acid, total carolenoids, beta-carotenes, Iycopcne ivas observed. Irradiation had no effect on reducing sugars of tomato initial I),. Iioi\lc \ler increased with irradiation on storage. The changes in acidity \verc less as the irradiation dose increased. Irradiation had no effect on TSS of tomato. An irradiation treatment of 1.00 kGy with and without 2000 ppln chlorine wash and combination treatment of 2000 ppm chlorine wash and 0.75 kGy extended the shelf life upto 14 days. In both tomato ketchup and crush, 1.00 kGy irradiation treatment was found to be effective. In both the products, the changes in moisture content, TSS, acidity were less as the irradiation dose increased in all the treatments. Reducing sugars increased on storage, however the increase was less in higher doses. As the irradiation dose increased, the ascorbic acid content, total carotenoids, beta-carotenes. lycopene decreased until 30 days of storage, thereafter the retention increased as the i~:.ndiation dose increased by the end of storage period. Antioxidant activity decreased with the increase in irradiation dose in all the treatments on the initial day and there was a decrease in antioxidant activi: ,. by the end of the storage period. Irradiation had no effect on the overall acceptability of tomato ketchup and cmsh, however acceptability rate decreased during the storage. As the irradiation close increased, the microbial load decreased. At higher doses, the growth of organ isms was less. Yeast and mould counts were not found throughout storage period in 0.75 kGy and 1.00 kGy irradiation treatments. E.coli was absent in sarnples tllroughout the storage period in both ketchup and crush.
Subject: Food Science and Technology
Theme: Food Science and Technology
These Type: M.Sc
Issue Date: 2004
Appears in Collections:Theses

Files in This Item:
File Description SizeFormat 
D7075.pdfSTUDIES ON SHELF LIFE OF TOMATO AND ITS PRODUCTS WITH VrUlIOUS LEVELS OF IRRADIATION54.02 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.