EVALUATION OF MINIMALLY PROCESSED PUMMELO FRUIT (Citrus maxima)
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Date
2018-08-03
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University of Agricultural Sciences, Bengaluru
Abstract
Preparation of pummelo fruit (Citrus maxima) for consumption at household level
is difficult because of its large size and thick rind. To overcome this, minimally processed
ready-to-eat segments were developed. Three combinations of edible coating materials
such as calcium chloride (5 %), ascorbic acid (5 %) and pummelo peel essential oil (1 %)
with gum arabic (18 %) as base material were employed to extend the shelf-life of
minimally processed pummelo fruit. Effect of two types of packaging materials such as
HDPE and HDPE with vacuum packaging on moisture, vitamin C, antioxidant activity,
total soluble solids (TSS), titratable acidity (TA), colour, sensory characteristics and
microbial population were assessed at 1, 3, 6 and 9 days of interval under refrigerated
storage (5 °C). Vacuum packed segments had a higher and significant effect (p≤0.05) on
moisture, vitamin C, antioxidant activity, TSS, TA content compared to normal
packaging condition. During the storage period moisture, vitamin C and antioxidant
activity were better retained in ascorbic acid + gum arabic coating. Whereas pummelo
peel essential oil + gum arabic coating had higher TA and TSS content compared to other
coatings. Sensory attributes were better accepted in all the coated segments compared to
uncoated segments. Bacteria and mould population were significantly (p≤0.05) lower in
all the coated segments compared to uncoated segments and were within the safe and
permissible limit throughout the storage period. Cost of vacuum packed segments was
slightly higher compared to normal packaging. Therefore, this technology can be
transferred to entrepreneurs.
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