INVESTIGATIONS ON BIOCHEMICAL CHANGES DURING ACCELERATED AGEING OF GROUNDNUT (Arachis hypogaea, L.)
| dc.contributor.advisor | Chavan, J.K. | |
| dc.contributor.author | KADAM BALKRISHNA SITARAM | |
| dc.date.accessioned | 2018-06-19T08:59:47Z | |
| dc.date.available | 2018-06-19T08:59:47Z | |
| dc.date.issued | 1990 | |
| dc.description.abstract | The present investigations were undertaken to study the influence of accelerated ageing of groundnut kernels on the changes in proteins, sugars and oil of groundnut kernels and to explore the possibility of using these data to predict the shelf-life of groundnut during long-term storage at ambient temperature. The groundnut kernels (Cv.3L-24 and SB-Xl) of freshly harvested oroduce uere dried at 45°C for 8 hours to about 5 percent moisture and stored in cloth bags at 25°, 35° and 45 C up to 60 days, in separate incubators. The samples uere analysed after every 10 days for different chemical parameters. The results are compared uith the data obtained in earlier experiment on long-term storage of groundnut at ambient temperature using same varieties grown at same locations. The storage of groundnut kernels at 25°C up to 60 days did not cause any significant changes in various chemical parameters. However, storage of kernels at 35°C and 45°C caused a significant decrease in moisture content with an apparent increase in protein and oil contents. There was siqnificant increase in free amino acids, acid value, peroxide value, saponification value, reducing sugars due to storage of kernels at higher temperatures. The results indicated that both hydrolytic and oxidative chances in storaqe proteins, oil and carbohydrates can be induced to occure at faster rate by holdinq the kernels at higher temperatures. The values obtained for moisture, protein, oil free amino acids and acid value during accelerated ageing at 45 C for 30 to 40 days are very close to the values obtained for these parameter from the kernels stored for 12 months at ambient temperature (Appendix I), These findings indicate that the shelf-life of groundnut kernels can be predicted by conducting a short duration experiment of accelerated ageing. Additional experiments are essential to standardise precise ageing conditions for each groundnut variety to predict its shelf-life during long-term storage. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810054193 | |
| dc.keywords | Groundnut | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 107pp | en_US |
| dc.publisher | Mahatma Phule Krishi Vidyapeeth, Rahuri. | en_US |
| dc.sub | Agricultural Biochemistry | en_US |
| dc.subject | null | en_US |
| dc.theme | Agricultural Biochemistry | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | INVESTIGATIONS ON BIOCHEMICAL CHANGES DURING ACCELERATED AGEING OF GROUNDNUT (Arachis hypogaea, L.) | en_US |
| dc.type | Thesis | en_US |