EFFECT OF PROCESSING ON THE REDUCTION OF ENDOSULFAN RESIDUES IN OKRA (Abelmoschus esculentus L.)
| dc.contributor.advisor | P. S., Ranote | |
| dc.contributor.author | Shelke Anil Ramesh | |
| dc.date.accessioned | 2017-07-12T05:40:42Z | |
| dc.date.available | 2017-07-12T05:40:42Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | The study was carried out to check the effect of processing and storage on the reduction of endosulfan residues, physico-chemical composition and quality of fresh, canned and dehydrated okra fruits. The moisture, pH, TSS, ascorbic acid, protein, pectin, crude fibre and chlorophyll content of fresh okra fruits was 89.65 per cent, 6.79, 16.00 oBrix, 21.82 mg/100g, 1.99 per cent, 0.30 per cent, 3.75 per cent and 75.97 mg/100g, respectively. Moisture, pH, TSS, ascorbic acid, pectin, crude fibre and chlorophyll content of canned okra decreased by 2.08, 1.62, 38.88, 47.50, 21.25, 52.06 and 53.65 per cent, while protein increased by 29.79 per cent during 6 months of storage at ambient conditions. The moisture content and pH of dehydrated okra increased by 3.07 and 0.90 per cent, respectively whereas TSS, ascorbic acid, protein, pectin, crude fibre and chlorophyll content decreased by 39.58, 56.44, 3.18, 28.62, 19.58 and 26.38 per cent, respectively during 6 months of storage packed in HDPE bags stored under ambient conditions. The endosulfan was applied @ 3.5mL litre-1 on samples of okra through simulated trial in laboratory. The processing treatments reduced the endosulfan residues from okra fruits. Washing (2 min), washing + blanching (3 min), washing + trimming + blanching and washing + trimming + blanching + KMS treatment resulted 39.22, 61.00, 66.95 and 73.54 per cent endosulfan residues reduction from okra fruits, respectively. Reduction in endosulfan residue was recorded as 87.07, 92.38, 97.97 and 99.09 per cent in canned okra when analysed at 0, 15, 45 and 60 days, respectively. The residues of endosulfan in canned okra went below the MRL (maximum residue limit) of 2 mg kg-1 after 15 days of storage. Reduction of 24.69 per cent in endosulfan residues was recorded in dehydrated okra and further reduction by 63.08 per cent was recorded when dried okra was rehydrated. However, 32.82, 35.92 and 42.10 per cent reduction was noted when analysed at 15, 45 and 60 days intervals in dehydrated okra packed in HDPE (high density polyethylene) bags. The studies clearly indicated that pretreatments and processing had marked effect upon reduction of endosulfan residues in okra. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810025048 | |
| dc.keywords | Keywords: Okra, endosulfan, canning, dehydration, storage, physico-chemical | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | PAU Ludhiana | en_US |
| dc.sub | Food Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | OKRA (Abelmoschus esculentus L.) | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | EFFECT OF PROCESSING ON THE REDUCTION OF ENDOSULFAN RESIDUES IN OKRA (Abelmoschus esculentus L.) | en_US |
| dc.type | Thesis | en_US |