Storage of guava under short term modified atmosphere conditions

Simple item page
dc.contributor.advisorSiddiqui, Saleem
dc.contributor.authorSaini, Amit Kumar
dc.date.accessioned2016-11-23T08:46:40Z
dc.date.available2016-11-23T08:46:40Z
dc.date.issued2007
dc.description.abstractThe fruits of guava from winter season crop were harvested at green matured stage, packed in corrugated fiber boxes (control) and in sealed 300 gauge LDPE bags to create various MA conditions viz., MA (air), 100% vacuum, 50% vacuum, 75% N2 + 25% air ( 5-6% O2). The fruits were kept in these respective MA conditions for 2, 4, 6 and 8 days, and after these differential periods, were unpacked and stored similar to control. Fruits under all the treatments were stored at room temperature (20+2oC; 63+3% RH) for 12 days and sampled at every alternate day for various physiological and biochemical parameters. It was observed that packing guava fruits in sealed poly bags brought down O2 concentration inside the bags to 0.1 % and elevated CO2 concentration to > 50% within two days of storage. The PLW of the fruits was reduced drastically by all MA treatments. All the MA conditions were equally effective except that higher PLW was observed in fruits subjected to MA (air) for 2 days. The ripening of fruits was reduced by all MA conditions, most effective being the 100 % vacuum treatment. More the duration of MA, more is the reduction in ripening. MA conditions did not show any decay loss up to 8th day of storage but develop brown patches on the top and bottom surface at later storage periods. The incidence of such patches was least in 100% vacuum packed fruits. There decrease in flesh firmness of the fruits was rapid and progressive in control fruits but there was slower decrease in firmness of fruits under various MA conditions. Under longer durations of storage ( > 2 days) in 100% vacuum and MA (air), the fruits became excessively hard. The acidity of the fruits was higher in MA than control, maximum being observed for fruits exposed to 100% vacuum followed by MA (air), while it was minimum in 75% nitrogen. The increasing duration of exposure to MA resulted in higher acidity of the fruits. There was higher retention of ascorbic acid during storage in fruits exposed to various MA conditions, however, no consistent trend was observed in the magnitude of retention of ascorbic acid during storage under various MA conditions. There was increase in ethanol and acetic acid contents of the fruits under MA conditions and during storage. Longer the duration of MA, more is the accumulation of ethanol and acetic acid. Based on the results obtained in the present investigation, different MA conditions effectively reduced PLW, decay loss, ripening and softening of fruits during storage. However, excessive hardening, reduced TSS and development of off-flavour due to accumulation of acetic acid and ethanol in the fruits exposed to MA conditions, particularly the longer durations, and under 100% vacuum and MA (air) conditions, the organoleptic quality of the stored fruits was low and unacceptable. Hence, these treatments can not be regarded as effective treatments to enhance the shelf life of guava fruits. However, the fruits exposed to short duration of 2 days under these MA conditions showed enhanced shelf life by about 4 days over control showing shelf life of 8 days at room temperature.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/87142
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectAcetic acid, Ethanol, Firmness, guava, modified atmosphere, Organoleptic quality, Shelf lifeen_US
dc.these.typeM.Sc
dc.titleStorage of guava under short term modified atmosphere conditionsen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
CCSHAU-290952-Saini, Amit Kumar.pdf
Size:
6.82 MB
Format:
Adobe Portable Document Format
Description:
Storage of guava under short term modified atmosphere conditions
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.28 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
M. Sc. Dissertations