INFLUENCE OF LACTIC ACID BACTERIAL INOCULATION ON ENHANCEMENT OF SHELF LIFE OF MINIMALLY PROCESSED CUT FRUITS AND VEGETABLES STORED IN ACTIVE BREATHABLE BAGS
| dc.contributor.advisor | Narayanaswami, B | |
| dc.contributor.author | PRAGATHI NAG, H. N | |
| dc.date.accessioned | 2017-08-03T05:16:12Z | |
| dc.date.available | 2017-08-03T05:16:12Z | |
| dc.date.issued | 2015-07-14 | |
| dc.description.abstract | A study was conducted to investigate the influence of isolated Lactic Acid Bacterial (LAB) inoculation and modified atmosphere packaging using Active Breathable Bags (ARB) on post-harvest qualities of minimally processed cut fruits and vegetables like Pineapple, Pomegranate, Carrot and Cucumber, kept at 4 and 10ᴼ C. High permeabilities of ARB film to O2 (18 % v/v) and CO2 (< 1% v/v) significantly affected levels of modified atmosphere conditions in package headspaces. On the other hand LDPE (control) packaging maintained O2 (9 % v/v) and CO2 (8.2 % v/v). High levels of O2 in ARB bags apparently increased the rates of respiration resulting in spoilage, although there was less per cent spoilage in LDPE compared to ARB. Mean while treatment with ARB+LAB was on par with LDPE. Increased microbial load was observed in ARB bags. However, in ARB+LAB treated significantly reduced the total viable counts in storage. Whilst vitamin C and antioxidants of cut fruits and vegetables packed in ARB+LAB bags were higher than those in ARB. Evaluation of organoleptic characteristics scored good acceptability with respect to LDPE and ARB+LAB compared to ARB bags alone. This study suggests that Lactobacillus plantarum could be successfully applied during processing of fresh-cut fruits and vegetables, contributing as a bio-preservative agent inducing a protective effect against relevant food borne pathogens | en_US |
| dc.identifier.other | Th-11073 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810027219 | |
| dc.language.iso | en | en_US |
| dc.pages | 149 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | INFLUENCE OF LACTIC ACID BACTERIAL INOCULATION ON ENHANCEMENT | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | INFLUENCE OF LACTIC ACID BACTERIAL INOCULATION ON ENHANCEMENT OF SHELF LIFE OF MINIMALLY PROCESSED CUT FRUITS AND VEGETABLES STORED IN ACTIVE BREATHABLE BAGS | en_US |
| dc.type | Thesis | en_US |