Enhancement of shelf life of Capsicum using ozone
| dc.contributor.advisor | Singh, A.K | |
| dc.contributor.author | Ummat, Viruja | |
| dc.date.accessioned | 2018-02-06T09:12:47Z | |
| dc.date.available | 2018-02-06T09:12:47Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The present study was conducted with an objective to study the effect of a strong oxidizing agent known as ozone, on shelf life enhancement of fresh cut capsicum shreds, which were later stored in different storage conditions. Green capsicum also known as bell peppers were cut into 6-7 mm shreds and treated with aqueous ozone dosages 1, 1.4, 2, 2.4 and 3 mg/l for 1, 3 and 5 minutes. Shreds dipped in tap water for 3 minutes were taken as control. The samples were packed in polypropylene packages and stored in refrigerated (5±0.5°C, RH 85±5%) and ambient conditions (33±2°C, RH 19±2%). The effect of ozone dosages and treatment durations on the shelf life enhancement of shreds and on various physicochemical and biological quality attributes was studied. Ozone showed a positive result in enhancing the shelf life by reducing microbial load, without having any adverse effect on the quality parameters. The higher dosages showed slight decrease in the ascorbic acid content, however these reductions were found to be insignificant. The samples stored in refrigerated conditions had more shelf life than the samples stored in the ambient conditions. The samples stored in the ambient conditions lasted only for a day due to the temperature condition. The shelf life of capsicum shreds stored at refrigerated conditions was found as 14 days when treated with 2.4 mg/l ozone for 5 min, as compared to shelf life of 8 days for control samples, considering various quality indices. These conditions gave the best results. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810040452 | |
| dc.keywords | Capsicum annuum, fresh cut bell pepper, minimal processing, refrigerated condition, ambient condition, ozone processing | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 141 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Enhancement of shelf life of Capsicum using ozone | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.subject | null | en_US |
| dc.theme | Enhancement of shelf life of Capsicum using ozone | en_US |
| dc.these.type | M.Tech | en_US |
| dc.title | Enhancement of shelf life of Capsicum using ozone | en_US |
| dc.type | Thesis | en_US |