STUDIES ON PACKAGING AND STORAGE OF MINIMALLY PROCESSED JACKFRUIT (Artocarpus heterophyllus L.) BULBS
| dc.contributor.advisor | Ranganna, B | |
| dc.contributor.author | KABASA MARY, SALLY | |
| dc.date.accessioned | 2016-12-31T10:52:04Z | |
| dc.date.available | 2016-12-31T10:52:04Z | |
| dc.date.issued | 40865 | |
| dc.description.abstract | Jackfruit (Artocarpus heterophyllus L) is probably the biggest fruit. In the fresh form, the fruit is very perishable, difficult to separate the fruit-lets and the huge size presents transportation problems. A study on packaging and storage of minimally processed jackfruit bulbs was undertaken to evaluate the influence of pretreatment (with citric acid and CaCl2), packaging using PE , PP (300 gauges) and PS packages, vacuum packaging technique and storage temperatures (3-5 and -12 0C) in enhancing the post harvest shelf-life and maintaining the quality of the bulbs. Samples without pretreatment and stored in the same conditions were used as control. Analysis of variance (ANOVA) using the Statistical Analysis System (SAS) at 5 % level of significance showed that there was significant difference between pretreated samples and the control. Citric acid pretreatment was found to be better than CaCl2 in maintaining the freshness of the bulbs. Vacuum packaged samples were significantly (p<0.05) superior in quality than the samples packaged using the conventional technique. PE packages were found to be better than PP or PS packages in maintaining the quality of the minimally processed jackfruit bulbs. Deep freeze storage (-12 0C) resulted in a longer shelf-life than refrigeration storage. Vacuum packaging enhanced the shelf-life of the minimally processed jackfruit bulbs to 3 to 4 weeks in refrigeration storage (3-5 0C) and over 6 weeks in deep freeze storage (-12 0C) compared to the conventional packaging technique which resulted in 1 to 2 weeks of storage under refrigeration (3-5 0C), 2 to 3 weeks under deep freeze storage for the pretreated samples, and for the untreated samples 0 to 1 week of refrigeration (3-5 0C) and 1 to 2 weeks of deep freeze storage (-12 0C). | en_US |
| dc.identifier.other | Th-9899 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/93798 | |
| dc.language.iso | en | en_US |
| dc.publisher | University of Agricultural Sciences GKVK, Bangalore | en_US |
| dc.sub | Agricultural Engineering | en_US |
| dc.these.type | M.Sc | |
| dc.title | STUDIES ON PACKAGING AND STORAGE OF MINIMALLY PROCESSED JACKFRUIT (Artocarpus heterophyllus L.) BULBS | en_US |
| dc.type | Thesis | en_US |