ICAR Research Data Repository for Knowledge Management
STANDARDIZATION OF TECHNOLOGY FOR EXTENDING SHELF LIFE OF MINIMALLY PROCESSED POTATO
KrishiKosh
View Archive Info| Field | Value | |
| Title |
STANDARDIZATION OF TECHNOLOGY FOR EXTENDING SHELF LIFE OF MINIMALLY PROCESSED POTATO
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| Creator |
PAIDI SHIREESHA
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| Contributor |
R. RAJYA LAKSHMI
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| Subject |
cube size, vacuum, physiological loss in weight,colour score, spoilage,
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| Description |
A set of two experiments was conducted at Horticultural Research Station (HRS), Venkataramannagudem, West Godavari district of Andhra Pradesh with an objective of studying the influence of cube size, vacuum, different gauges of polythene bag, chemical treatments and storage temperatures on quality and shelf life of minimally processed potato. The experiments were conducted in CRD with factorial concept and replicated thrice. The physico-chemical characters of the potato cubes were recorded during storage. It was observed that physiological loss in weight (PLW), colour score, spoilage, total phenols and polyphenol oxidase enzyme activity showed increasing trend throughout the storage period. Reducing sugars, non-reducing sugars and total sugars were increased initially thereafter decreased towards the end of the shelf life whereas Total soluble solids (TSS), tritatable acidity, ascorbic acid, starch and organoleptic score exhibited decreasing trend during storage. Among the cube sizes, potato cube size of 2 cm3 recorded significantly lowest physiological loss in weight, reducing sugars, total sugars, total phenols, minimum activity of polyphenol oxidase. The same treatment recorded the highest firmness, TSS, titratable acidity, starch content and ascorbic acid. Among the polythene gauges, 200 gauge polythene bag showed minimum physiological loss in weight, reducing sugars, total sugars, polyphenol oxidase enzyme activity and maximum firmness, TSS, titratable acidity, ascorbic acid compared to potato cubes packed in 100 gauge polythene bag. Potato cubes packed with vacuum recorded lowest physiological loss in weight, reducing sugars, total sugars, total phenols, minimum activity of polyphenol oxidase and highest firmness, TSS, titratable acidity, starch and ascorbic acid compared to potato cubes packed without vacuum. Among the chemicals, potato cubes treated with 0.5% citric acid recorded lowest physiological loss in weight, spoilage, reducing sugars, total sugars, total phenols, minimum activity of polyphenol oxidase and highest firmness, TSS, titratable acidity, starch and ascorbic acid. Potato cubes stored at 0OC recorded lowest physiological loss in weight, colour score, spoilage, reducing sugars, total sugars, minimum activity of polyphenol oxidase and highest TSS, titratable acidity, starch and ascorbic acid. Cube size, polythene gauges and vacuum package improves the quality of potato cubes while their combined use along with chemical treatment and cold storage further increased their efficiency leading to improved shelf life. Thus the potato cubes with 2 cm3 treated with 0.5% citric acid packed in 200 gauge polythene bag with vacuum and stored at 0OC recorded highest shelf life, minimum spoilage and polyphenol oxidase enzyme activity compared to other treatments. |
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| Date |
2016-07-26T15:14:29Z
2016-07-26T15:14:29Z 2014-08 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/69950
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| Language |
en
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| Format |
application/pdf
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| Publisher |
Dr. Y.S.R. HORTICULTURAL UNIVERSITY
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