G., BhuvaneshwariS. L., JagadeeshMadalageri, M. B.Gorabal, KirankumarD. L., RudreshAwati, MallikarjunB. C., DIVYA2018-02-192018-02-192016-07UHS14PGM483http://krishikosh.egranth.ac.in/handle/1/5810041145The experiment on “Studies on post-harvest processing and shelf life of drumstick pods” was conducted in the Department of Post-Harvest Technology, College of Horticultre, Bagalkot, Karnataka during the academic year 2015-16. In the present experiment the effect of maturity stage of drumstick pod, pod piece size, pre-treatments and pods packed in various packaging materials and storage condition (4° C) for four weeks of storage period was studied. Among the two maturity stages and three size of pod pieces, significant differences were observed with various physico-chemical parameters at the end of four weeks storage period. The minimum physiological loss in weight (PLW), non enzymatic browning (NEB) and per cent infection was observed in pods at rib filling stage (15 days from flowering) with pod piece size of 2 inches i.e., M2L1 (8.01%, 0.161 and 10.00 %, respectively) with maximum overall acceptability score (7.33). Pods at rib filling stage (2 inches) was found best and selected for further pretreatments. It was found that, maximum retention of ascorbic acid (67.09 mg/100g) rehydration ratio (1.29), overall acceptability (7.33) and minimum PLW and NEB (4.10 % and 0.12, respectively) was recorded in T5 ( 5% garlic extract) at the end of four weeks storage period. The minimally processed drumstick pods treated with garlic extract (5%) was taken for further studies of packaging. Maximum overall acceptability score (7.51), maximum retention of chlorophyll (0.23 mg/litre) and ascorbic acid (66.19 mg/100 g) was recorded in T2 treatment (LDPE with 0.5 % vents). The minimum pod infection (16.40 %) and microbial population viz., bacteria (3.91 CFU/ 5 gram) and fungi (2.66 CFU/5 gram) was observed in T2 (LDPE with 0.5 % vents) packaging material at the end of four weeks storage period. From the study it could be concluded that drumstick pod (rib filling stage) minimally processed into pod cut piece size of 2 inches treated with garlic extract (5%) and packed in LDPE bags (0.5 % vent) for 30 days and stored under refrigerated condition (4° C) was found best with respect to physico-chemical, sensory and microbial qualities.ennullThesis