Effect of different precooling methods and storage conditions on shelf life and quality of pear (Pyrus pyrifolia (Burm. F) Nakai)

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dc.contributor.advisorGupta, S.K.
dc.contributor.authorMahajan, Kashika
dc.date.accessioned2023-12-12T16:52:08Z
dc.date.available2023-12-12T16:52:08Z
dc.date.issued2022
dc.description.abstractThe present investigation entitled “Effect of different precooling methods and storage conditions on shelf life and quality of pear (Pyrus pyrifolia (Burm. F) Nakai)” was conducted during the year 2021-22. Three methods of pre-cooling i.e; hydrocooling (HC), forced air cooling (FAC) and evaporative cooling (EC) were evaluated for postharvest quality of pear fruit under cold storage and ambient storage conditions. Two experiments were laid out viz (i) Optimization of precooling time of pear fruits using different precooling methods and (ii) Effect of precooling methods on storage life and quality of pear fruit under cold storage and ambient conditions. In the first experiment the data exhibited that HC took 130 minutes and FAC took 360 minutes to precool the pear fruits from 34.9oC to 5.2oC. However, the EC could not achieve the desired temperature to precool the pear fruit. In the second experiment the fruit were subjected to HC, FAC and EC treatments for requisite time period as determined in first experiment. The fruits were packed in corrugated fibre board boxes and stored in cold room (0-1⁰C temp and 90-95% RH) and at ambient conditions (28-32oC and 70-80% RH). The stored samples were evaluated periodically for various physiological and biochemical parameters. The data revealed that FAC was found to be the best precooling method to enhance the shelf life of pear fruits upto 60 days under cold storage conditions and 15 days under ambient storage conditions. The control fruits maintained the storage life upto 45 days under cold storage and 10 days under ambient conditions.en_US
dc.identifier.citationMahajan, Kashika (2022). Effect of different precooling methods and storage conditions on shelf life and quality of pear (Pyrus pyrifolia (Burm. F) Nakai) (Unpublished M.Tech. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810202790
dc.keywordsPear, hydrocooling, forced air cooling, evaporative cooling, storage, qualityen_US
dc.language.isoEnglishen_US
dc.pages76en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemEffect of different precooling methods and storage conditions on shelf life and quality of pear (Pyrus pyrifolia (Burm. F) Nakai)en_US
dc.subProcessing and Food Engineeringen_US
dc.themeEffect of different precooling methods and storage conditions on shelf life and quality of pear (Pyrus pyrifolia (Burm. F) Nakai)en_US
dc.these.typeM.Tech.en_US
dc.titleEffect of different precooling methods and storage conditions on shelf life and quality of pear (Pyrus pyrifolia (Burm. F) Nakai)en_US
dc.typeThesisen_US
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