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SHELF LIFE ENHANCEMENT OF KEW PINEAPPLE AND KHASI MANDARIN USING BIOTIC POLYMER, MICROBIAL ANTAGONIST AND UV RADIATION

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Title SHELF LIFE ENHANCEMENT OF KEW PINEAPPLE AND KHASI MANDARIN USING BIOTIC POLYMER, MICROBIAL ANTAGONIST AND UV RADIATION
 
Creator Mili, Jyoti Prashad
 
Contributor Borthakur, P. K.
 
Subject Kew Pineapple, biotic polymer, microbial antagonist, UV radiation
 
Description Studies were carried out at Department of Horticulture, Assam Agricultural University during the period 2012-2014 with an objective to study the effect of biotic polymer, microbial antagonist and UV radiation on shelf-life of Khasi mandarin and Kew pineapple fruits and to study the economics of using the treatments.
The study revealed that decay of fruits was mainly caused by Penicillium digitatum, P. niger, P. chryogenum and Aspergillus niger on Khasi mandarin and Penicillium sp., Aspergillus niger, Fusarium subglutinas, Nigrospora sp. on Kew pineapple. The decay percentage, PLW, pH, TSS, acidity and peroxidase enzyme activity of Khasi mandarin and Kew pineapple fruits increased with increase in the period of storage while texture value, fruit weight, moisture content, ascorbic acid and chlorophyll content decreased during storage period.
Amongst all the UV treatments; UV radiation and chitosan combined treatment (T9) was found most effective in retention of shelf life. UV radiation and Pseudomonus combined treatment (T12) and Bacillus and Pseudomonus combined treatment (T8) had best result in most of the microbial antagonist treatments on Khasi mandarin and Kew pineapple fruits, respectively. Chitosan treatment had produced the best result among all the treatments and helped in retention of fruit texture and colour, had lower decay percentage, lower enzymatic activity and retained overall better fruit quality in both Khasi mandarin and Kew pineapple fruits during storage. This might be due to the properties of chitosan which not only has antimicrobial properties but also has the ability to form coating on fruit and vegetable surface, reducing the respiration rate by adjusting the permeability of carbon dioxide and oxygen.
The UV radiation treatment showed less impressive results as compared to chitosan treatment. This was due to the free radicals generated from UV radiation might target cell membranes, nucleic acids, cell walls and enzymes, inducing the acceleration of senescence.
The chitosan treatment was found to be the best in enhancing shelf life in both Khasi mandarin and Kew pineapple fruits during storage.
 
Date 2016-12-07T11:09:09Z
2016-12-07T11:09:09Z
2014
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/89450
 
Language en
 
Format application/pdf