STUDIES ON POST-HARVEST PRESERVATION OF TOMATO AND BEANS AGAINST SPOILAGE MICROORGANISMS
| dc.contributor.advisor | ALAGAWADI, A.R. | |
| dc.contributor.author | RAGHAVENDRA RAO, B. | |
| dc.date.accessioned | 2019-10-28T08:46:53Z | |
| dc.date.available | 2019-10-28T08:46:53Z | |
| dc.date.issued | 1998-08-19 | |
| dc.description.abstract | Post-harvest spoilage of tomato and beans and their chemical control were studied by considering the spoilage susceptibility of these two vegetables. The microbial analysis of the healthy tomato and beans samples from field and market during three different months, representing three different seasons, showed higher microbial load in samples collected from market compared to ones collected from field. The two vegetables sampled during August showed higher fungal load whereas those collected during March showed higher bacterial load. Out of 17 isolates obtained from tomato and beans six fungal species belonging to the genera Fusarium, Aspergillus, Alteniaria, Cladosporium, one yeast (Hansenula) and a bacterium (Pseudomonas) caused spoilage of tomato and a lone funeral isolato, Malualela aeria, caused spoilage of beans and is a new record on beans. The ill vitro evaluation of three biocides indicated that Carbendazim was most effective followed by Mancozeb and Sanosil in inhibiting all spoilage fungi isolated from tomato and beans except Alternaria alternata on which Mancozeb was most effective. However, Carbendazim and Miiacozob were not effective ajjainst Pseudomonas whereas Sanosil was most efficient on thin bacterium. The in vivo studies on effect of biocides on shelf-life and post-harvest qualities of tomato and beans indicated that Carbendazim 500 ppm and Sanosil 10000 ppm were most effective in extending the shelf-life and maintenance of post-harvest qualities. These two treatments showed lowest spoilage percentage, reducing sugar content, pectin methyl esterase activity and cellulase activity but recorded highest ascorbic acid content. The dipping time of five minutes showed higher shclf-life and maintenance of above said post-harvest qualities in both tomato and beans compared to one and two minutes dipping. Storage of the two vegetables in cold storage (6" C) further improved the shelf-life and post-harvest qualities. | en_US |
| dc.identifier.other | Th-4925 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810133170 | |
| dc.keywords | STUDIES ON POST-HARVEST PRESERVATION | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 205 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE | en_US |
| dc.sub | Agricultural Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | OF TOMATO AND BEANS AGAINST SPOILAGE MICROORGANISMS | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | STUDIES ON POST-HARVEST PRESERVATION OF TOMATO AND BEANS AGAINST SPOILAGE MICROORGANISMS | en_US |
| dc.type | Thesis | en_US |