EFFECT OF PROCESSING AND STORAGE ON p-CAROTENE f CONTENT OF SELECTED FRUITS AND VEGETABLES
Loading...
Date
1998-08-19
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
The effect of processing and preservation on
p-carotene content was studied in selected fruits and
vegetables. Preliminary survey results revealed that sun
drying and pickling were the common methods of preserving
vegetables and fruits. Open column chromatographic
estimates of p-carotene (M-g/lOOg) content revealed that
carrot contained highest (14,918.66) followed by green
leafy vegetables (1,545.33 - 6,832.64), fruits (2,569.21 -
3,437.14), capsicum (856.65) and yam (820.76). Sulphited
fruits, green leafy vegetables (GLV) and Capsicum retained
higher amounts of p-carotene. Blanclied polyvinyl chloride
cup packed vegetables and fruits recorded higher values for
p-carotene as compared to low density polyethylene (LDPE)
bag packed. Sulphited, shade dried GLV recorded significantly
high p-carotene content after processing and consistently
during storage. Significant reduction in P-carotene content
of canned products was noticed with advancement of storage
period (12 months). Brix preservation resulted in better
retention of p-carotene and acceptable products. Frozen
storage of vegetables and fruits resulted in 53.07 to 90.58
per cent loss of p-carotene content. However, sulphiting of
vegetables and fruits enhanced the retention of P-carotene.
Higher sensory scores were recorded for blanched LDPEpacked carrot, yam, sulphited LDPE packed capsicum and
papaya. The p-carctene values, moisture content and
rehydration ratio of GLV reduced with increasing storage
period. Blanched and sulphited FLV showed lower moisture
and higher rehydration ratio, respectively during storage.
Rehydrated Harvi, Pundi, and Golli were highly acceptable
even at 12 months of storage irrespective of the drying
method. Among the processing methods, canning of carrot,
and mango and shade drying of Honagone retained highest
amount of p-carotene and were also acceptable. Sulphiting
of fruits and vegetables was advantageous over blanching in
retention of p-carotene. Packing of fruits and vegetables
in LDPE aided in better retention of P~carotene as compared
to PVC package.
Description
Keywords
null