EFFECT OF PROCESSING AND STORAGE ON p-CAROTENE f CONTENT OF SELECTED FRUITS AND VEGETABLES
| dc.contributor.advisor | Naik, Rama K. | |
| dc.contributor.author | SEEMA, A.S. | |
| dc.date.accessioned | 2019-10-24T10:11:27Z | |
| dc.date.available | 2019-10-24T10:11:27Z | |
| dc.date.issued | 1998-08-19 | |
| dc.description.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. | en_US |
| dc.identifier.other | Th-4972 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810132842 | |
| dc.keywords | EFFECT OF PROCESSING AND STORAGE ON p-CAROTENE | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 342 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | CONTENT OF SELECTED FRUITS AND VEGETABLES | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | EFFECT OF PROCESSING AND STORAGE ON p-CAROTENE f CONTENT OF SELECTED FRUITS AND VEGETABLES | en_US |
| dc.type | Thesis | en_US |