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Effect of Hydro and Cold Room Pre-cooling on Cooling Kinetics and Post-harvest Quality of Amla

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Title Effect of Hydro and Cold Room Pre-cooling on Cooling Kinetics and Post-harvest Quality of Amla
 
Creator Tomar, Mahipal Singh
Pradhan, Rama Chandra
 
Subject Ascorbic acid
Firmness
Fruit
Hydro cooling
Principle component analysis
 
Description 899-905
Pre-cooling is an important step in the post-harvest management of fresh produces. This study was initiated to evaluate
the effect of hydro and cold room pre-cooling on cooling kinetics and post-harvest quality parameters for amla. Amla fruits
were hydro cooled using immersion method in chlorinated water (200 ppm) at 3, 5, and 8℃ temperatures, while Cold Room
(CR) pre-cooling was done in a display-type refrigerator at 6℃. Comparative cooling kinetics showed the highest cooling
rate of 1.83 for 3℃ water temperature among all cooling treatments. In addition, cooling kinetics represents that 3℃ water
temperature exhibited the lowest cooling time with maximum cooling coefficient. Analysis of post-harvest quality was done
at 3℃ Hydro Cooling (HC) water temperature. Amla fruits of HC at 3℃ and CR cooled at 6℃ were stored at 6 ± 1℃
temperature and 90–95% Relative humidity for 15 days. During the storage study analysis, the HC process of amla fruits
showed significantly lower weight loss, higher firmness, and less ascorbic acid degradation. An insignificant effect of HC
and CR cooling process were observed for total soluble solid and titrable acidity during the storage. Therefore, HC process
can be possibly used for pre-cooling amla fruits, significantly reducing the cooling time and contributing to better postharvest
qualities than CR cooling.
 
Date 2023-08-09T04:12:29Z
2023-08-09T04:12:29Z
2023-08
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/62406
https://doi.org/10.56042/jsir.v82i08.1315
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source JSIR Vol.82(08) [August 2023]