“STUDIES ON PREPARATION OF BLENDED PINEAPPLE (Ananas comosus L.): POMEGRANATE (Punica granatum) RTS” (Accession No. T06242)
| dc.contributor.advisor | Relekar, P. P. | |
| dc.contributor.author | GAIKWAD, ANIKET | |
| dc.date.accessioned | 2017-08-24T07:18:27Z | |
| dc.date.available | 2017-08-24T07:18:27Z | |
| dc.date.issued | 2016-07 | |
| dc.description.abstract | DEPARTMENT OF POST HARVEST MANAGEMENT OF FRUIT, VEGETABLE AND FLOWER CROPS POST GRADUATE INSTITUTE OF POST HARVEST MANAGEMENT DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI Title of thesis : Studies on preparation of blended pineapple (Ananas comosus L.) :pomegranate (Punica granatum) RTS. Name : Mr. Gaikwad Aniket Eknath Regd. No : PHMRM-140093 Degree : M.Sc. (P.H.M.) Name and designation of Research Guide : Dr. P.P. Relekar Associate Professor, P. G. Institute of Post Harvest Management, Killa, Roha. Dist. Raigad. ABSTRACT The present research work entitled „„Studies on preparation of blended pineapple (Ananas comosus L.) pomegranate (Punica granatum) RTS” was undertaken in the Department of Post-Harvest Management of Fruit, Vegetable and Flower crops in Post Graduate Institute of Post-Harvest Management, Killa-Roha, during the year 2015-2016. The experiment on preparation of pineapple: pomegranate blended RTS was laid out with five main treatments, four sub treatments with three replications. The experiment was conducted by using factorial completely randomized design (FCRD) and the product was analyzed for physico-chemical composition and sensory qualities at an interval of 30 days till 90 days of storage period at ambient conditions. The present study revealed that the physical parameters viz. L* value for colour decreased with increasing a* and b* value for colour during the storage period of 90 days. The chemical parameters viz. T.S.S., reducing sugars, acidity and total sugars increased during storage period of 90 days. Among all the RTS recipes i.e. 60:40 (pineapple: pomegranate) was found to be the best recipe for blended RTS with highest organoleptic score for colour, flavour and overall acceptability and higher gross returns on the investment. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810029617 | |
| dc.keywords | FRUIT, VEGETABLE AND FLOWER CROPS | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 44 | en_US |
| dc.publisher | DBSKKV., Dapoli | en_US |
| dc.sub | Fruit Science | en_US |
| dc.subject | null | en_US |
| dc.theme | FRUIT, VEGETABLE AND FLOWER CROPS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | “STUDIES ON PREPARATION OF BLENDED PINEAPPLE (Ananas comosus L.): POMEGRANATE (Punica granatum) RTS” (Accession No. T06242) | en_US |
| dc.type | Thesis | en_US |