Enhancement of shelf life of minimally processed bitter gourd (Momordica charantia L.)
KrishiKosh
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Title |
Enhancement of shelf life of minimally processed bitter gourd (Momordica charantia L.)
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Creator |
Yadav, Swati
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Contributor |
Siddiqui, Saleem
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Subject |
Storage, Acidity, Bitter gourd, Vitamins, Fruits, Irrigation, Organic acids, Inorganic acid salts, Calcium, Antioxidants
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Description |
The present investigation was conducted with an objective to enhance shelf life of minimally processed green bitter gourd var. Pusa Domausmi. Bitter gourd were procured from the local market, washed, sliced and were given seven different spray treatments viz., distilled water, citric acid (0.5%), ascorbic acid (0.5%), magnesium chloride (0.5%), calcium chloride (2%) and coconut water. Untreated slices served as control. The bitter gourd slices were then packed and stored at ~12°C and analyzed every alternate day for various parameters. An increase in the physiological loss in weight (PLW), total soluble solids (TSS), total sugars, total phenols & total carotenoids was observed for bitter gourd slices during storage. However, the antioxidant activity and contents of chlorophyll and ascorbic acid decreased, while acidity was significantly not affected during storage. The pre-storage treatments given to bitter gourd slices affected various parameters differently. Maximum retention of PLW and chlorophyll was observed by CaCl2 and citric acid treatments, carotenoids were lower in citric acid, TSS and total sugars equally reduced by all the treatments, while higher antioxidant activity was for citric acid and ascorbic acid treated slices. There was a gradual increase in total plate count for bitter gourd slices with increase in storage period. During storage, microbial counts increased and reached to 1.6x109 cfu/g on 10th day in magnesium chloride treatment. The slices under all the treatments remained acceptable upto 8th day of storage, however, were not acceptable at later storage period of 10 days. Colour and appearance, aroma and texture scores also exhibited similar trend. Throughout the storage period, citric acid treated slices retained better acceptability with respect to other treatments. Thus, from the results obtained from the present investigation, it can be concluded that bitter gourd slices packed in plastic trays and covered with cling film can be stored upto 8 days at ~ 12oC. Spray application of 0.5% citric acid solution reduced the weight loss, improved the overall acceptability and maintained the nutritional quality of the slices with respect to control. |
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Date |
2016-11-10T11:55:07Z
2016-11-10T11:55:07Z 2011 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/84827
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Language |
en
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Format |
application/pdf
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Publisher |
CCSHAU
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