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EFFECT OF THE GAMMA IRRADIATION AND ANTIOXIDANTS ON POSTHARVEST SHELF LIFE OF PAPAYA CV. RED LADY

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Title EFFECT OF THE GAMMA IRRADIATION AND ANTIOXIDANTS ON POSTHARVEST SHELF LIFE OF PAPAYA CV. RED LADY
 
Creator RAVI KIRAN REDDY, Y
 
Contributor DILIP BABU, J
 
Subject EFFECT OF THE GAMMA IRRADIATION AND ANTIOXIDANTS ON POSTHARVEST SHELF LIFE OF PAPAYA CV. RED LADY
 
Description A set of three experiments were conducted in the Department of Postharvest
Technology, ARI, Rajendranagar, Hyderbad. Investigations were carried out to
understand the effect of various postharvest treatments like antioxidants and irradiation
on shelf life of papaya cv. Red Lady by treating the fruits with antioxidants and exposing
to irradiation of different doses.
It was observed that the physiological loss in weight, colour index and spoilage
rates increased in all the experiments irrespective of the treatments with the advancement
of duration. In the antioxidant treated fruits, the total soluble solids increased and
remained constant till the end of the duration. The titrable acidity decreased in all the
antioxidant treated fruits at lower rates. The reducing sugars, ascorbic acid and
carotenoids decreased slowly in the antioxidants treated fruits. Among the antioxidants,
benzyl adenine 100 ppm followed by ascorbic acid 1000 ppm recorded lower
physiological loss in weight, colour index, spoilage, higher total soluble solids, acidity,
reducing sugars, ascorbic acid and carotenoids thereby increased the shelf life (11.33 and
11.00) of papaya and proved to be the best antioxidant treatments.
Among the irradiation treatments, lower doses at 0.25 kGy followed by 0.50 kGy
recorded lower physiological loss in weight, colour development and spoilage and higher
total soluble solids, acidity, reducing sugars and ascorbic acid and thereby recorded
higher shelf life (11.33 and 11.66) over control (7.33). The carotenoids increased initially
and decreased towards the end of the storage period in all the treatments of irradiation.
Control recorded higher carotenoids, which was followed by 0.25 kGy and 0.5 kGy. The
total soluble solids decreased with increase in dosage of irradiation. The titrable acidity,
reducing sugars, ascorbic acid and carotenoids were found to be less as the irradiation
dose was increased.
In the combination treatments, benzyl adenine 100 ppm with 0.5 kGy and ascorbic
acid 1000 ppm with 0.5 kGy recorded higher shelf life with marginal difference to the
either of the individual treatments (1.00). In all the combination treatments, the total
soluble solids, titrable acidity reducing sugars, ascorbic acid and carotenoids were found
to be higher when compared to control.
 
Date 2016-08-05T14:24:25Z
2016-08-05T14:24:25Z
2007
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/71074
 
Language en
 
Relation D8109;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD