JHALEGAR, MD. JAMEELHEGDE, VEENITHK. S., THIPPANNAMETI, SHANKARA. G., BABUPADASHETTI, BASAVARAJ2020-10-052020-10-052019-08UHS17PGM924https://krishikosh.egranth.ac.in/handle/1/5810152326The investigation entitled “Studies on zeolite-LDPE composite bags to extend the shelf life of green chilli and okra” was carried out to find out the effective packaging materials to extend the shelf life of green chilli and okra at the Department of Post-harvest Technology, College of Horticulture, Bagalkot during the year 2018-19. In this experiment, seven packaging materials (T1-Zeolite-LDPE composite bag, T2-Silver-zeolite-LDPE composite bag, T3-Chlorine-zeolite-LDPE composite bag, T4- Zeolite-LDPE composite bag + CFB, T5-Silver-zeolite-LDPE composite bag + CFB, T6-Chlorine-zeolite-LDPE composite bag + CFB and T7-Normal polybag) were compared with control (T8) to know their efficacy in extending shelf life of green chilli and okra under ambient (Green chilli-33±1 °C and Okra-28±1 °C ) and refrigerated (Green chilli-7 °C and Okra-10 °C) conditions. Under ambient conditions, green chilli packed in T3 showed significantly minimum physiological loss in weight (15.33 %), respiration rate (72.44 ml CO2/Kg/hr), better colour values [L* (45.33), a* (-7.06), b* (31.83)] and maximum chlorophyll (40.26 mg/100g), ascorbic acid (39.61 mg/100g), texture (24.16 N), shelf-life (10 days) and highest sensory scores among the treatments during storage period of 10 days. While under refrigerated condition green chilli packed in T6 showed significantly minimum physiological loss in weight (16.00 %), respiration rate (76.15 ml CO2/Kg/hr), better colour values [L* (49.56), a* (-5.89), b* (38.05)] and maximum chlorophyll (37.98 mg/100g), ascorbic acid (38.46 mg/100g), texture (30.56 N), shelf-life (36 days) and highest sensory scores during storage period of 36 days. With respect to okra under ambient conditions, pods packed in T6 showed significantly minimum physiological loss in weight (19.48 %), respiration rate (112.03 ml CO2/kg/hr), better colour values [L* (37.95), a* (-6.58), b* (29.64)] and maximum chlorophyll (76.27 mg/100g), texture (28.69 N), shelf-life (8 days) and highest sensory scores among the treatments during storage period of 8 days. While under refrigerated condition pods packed in T6 showed significantly minimum physiological loss in weight (20.42 %), respiration rate (83.64 ml CO2/Kg/hr), better a* values (-6.84) and maximum chlorophyll (65.29 mg/100g), texture (27.61 N), better colour values [L* (30.76), b* (25.61)], shelf-life (27 days) and highest sensory scores during storage period of 27 days. From this investigation, it can be concluded that the fresh green chilli and okra can be packed in zeolite based composite bags with CFB boxes for better shelf life. Green chilli packed in chlorine-zeolite-LDPE composite bag (T3) were able to extend shelf life by 6 days (10 days storage life) in ambient storage and chlorine-zeolite-LDPE composite bag + CFB (T6) by 18 days (36 days storage life) in refrigerated storage compared to control. Similarly in okra the pods packed in chlorine-zeolite-LDPE composite bag + CFB (T6) were able to extend shelf life by 5 days (8 days storage life) in ambient and 14 days (27 days storage life) in refrigerated storage compared to control.EnglishThesis