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EFFECT OF DIFFERENT EDIBLE COATINGS AND STORAGE TEMPERATURES ON QUALITY AND SHELF LIFE OF READY-TO-EAT ARILS OF POMEGRANATE CV. BHAGWA PACKED IN CLAMSHELLS

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Title EFFECT OF DIFFERENT EDIBLE COATINGS AND STORAGE TEMPERATURES ON QUALITY AND SHELF LIFE OF READY-TO-EAT ARILS OF POMEGRANATE CV. BHAGWA PACKED IN CLAMSHELLS
 
Creator M. VISWANATH
 
Contributor Dr. B. Srinivasulu
 
Subject null
 
Description the study, it is concluded that chitosan (1%) edible coating to arils of pomegranate cv.Bhagwaproved to be beneficial in reducing weight loss and maintaining the quality of arils during storage period of twenty days. Integrating chitosan (1%) treated arils with cold storage temperature of 4±1ºC, was observed to be promising due to maintenance of several functional compounds such as anthocyanins, ascorbic acid and beta-carotene and also maintaining characteristics that contributed to organoleptic quality such as titratable acidity, total soluble solids, and other quality attributes such as aril colour, taste, flavor and overall acceptability.
The present study entitled “Effect of different edible coatings and storage temperatures on quality and shelf life of ready-to-eat arils of pomegranate cv. Bhagwa packed in clamshells”was conducted at Post-Harvest Technology Laboratory, Horticulture College and Research Institute (HC&RI), Anantharajupet, Andhra Pradesh during the year, 2016.
The experiment was laid out in completely randomized design with factorial concept with the arils of pomegranate cv. Bhagwa. There were twelve treatment combinations replicated thrice.Three different edible coatings viz., chitosan (1%), aloe vera gel (100%), honey (10%) and three different temperatures, 4±1ºC, 7±1ºC and room temperature (26-29oC) wereused in the study. Observations were recorded on physical, physiological and quality parameters and also certain bio-active compounds present in arils during storage upto 20 days at four days interval.
Among different edible coatingsstudied in the experiment, the chitosan (1%) (C1) wasadjudgedbest for maintaining quality and extending shelf life of arils of pomegranate cultivar,Bhagwa compared to aloe vera gel (100%) (C2), honey (10%) (C3) and control (C4).
Arils of pomegranate cv. Bhagwa coated with chitosan (1%) (C1) recorded minimum physiological loss in weight (3.20%) with high
TSS (14.61 °Brix), titratableacidity (0.37%), per cent total sugars (10.53), TSS/acid ratio (34.61), ascorbic acid (6.37 mg 100g-1), total anthocyanin content (mg 100g-1)(24.76) and β-carotene content (μg 100g-1)(24.94). High organoleptic score for aril colour (6.26), taste (6.50), flavour (6.13) and overall acceptability (6.29) with less microbial count (3.93 CFU)at 20 days after storage.
With regard to storage temperatures,4±1ºC(T1) was found ideal for maintaining quality of arils of pomegranate cv.Bhagwaupto 20 days compared to 7±1ºC (T2) 16 days and room temperature 26-29ºC (T3) 8 days.
Arils of pomegranate cv.Bhagwastored at 4±1ºC(T1) recorded minimum PLW (2.61%) with high TSS (14.41°Brix),titratableacidity (0.36%), per cent total sugars (10.61), TSS/acid ratio (30.06), ascorbic acid (7.21mg 100g-1), total anthocyanin content (25.32mg 100 g-1) and β-carotene content (25.53μg 100g-1). High organoleptic score for arilcolour (6.64), taste (6.71), flavour (6.60) and overall acceptability (6.65) with minimum microbial count (3.78 CFU) at 20 days after storage.
The interaction effects between edible coatingsand storage temperatures showed that, the minimum PLW (2.58%) coupled with high TSS (14.88°Brix), titratableacidity (0.39%), per cent total sugars (10.64), TSS/acid ratio (34.01), ascorbic acid (7.22mg 100g-1), total anthocyanin content (mg 100g-1) (25.38) and beta-carotene content (25.56 μg 100g-1) were observed in arils of cv. Bhagwacoated with chitosan 1% and stored at temperature of 4±1ºC (C1T1) withhigh organoleptic score for aril colour (6.68), taste (6.79), flavour (6.64) and overall acceptability (6.70) with less microbial count CFU (3.75) at 20 days after storage.
 
Date 2017-11-13T07:08:30Z
2017-11-13T07:08:30Z
2016-07-18
 
Type Thesis
 
Identifier Post-Harvest Technology Laboratory, Horticulture College and Research Institute (HC&RI), Anantharajupet, Andhra Pradesh
http://krishikosh.egranth.ac.in/handle/1/5810035477
 
Language en
 
Format application/pdf
 
Publisher HORTICULTURAL COLLEGE AND RESEARCH INSTITUTE ANANTHARAJUPET-516 105, Y.S.R. DISTRICT, ANDHRA PRADESH Dr. Y.S.R. HORTICULTURAL UNIVERSITY