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Kabir, Jahangir
- Evaluation of Physico-Chemical Characters and Processing Quality of some Tomato Hybrids
Authors
1 Department of Post Harvest Technologyof Horticultural Crops, Faculty of Horticulture, Bidhan Chandra Krishi ViswaVidyalaya, Mohanpur, NADIA (W.B.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 54-61Abstract
Nine new hybrids of tomato namely NBH-Shakti-2005, NBH-666, NBH-Deshi number-1, NBH-Tripti-2010, NBH-3355, NBH-333, SNTH-1, SNTH-2 and SNTH-3 were evaluated for various physicochemical characteristics and its suitability for processing into puree. The changes in quality characteristics of puree were studied in storage in ambient condition (Max. temp. 22.1°C to 38.9°C; Min. temp. 14.3°C to 26.7°C and R.H. 31 to 93 %). Average length, diameter and weight ranged from 4.29 to 7.07cm, 4.89 to 5.56 cm and 71.15 to 104.36g, respectively. Higher fruit weight of NBH-666 (104.36g) and NBH-3355 (101.66g) is accompanied by large fruit size (5.05cm length, 5.56cm diameter and 7.07cm length, 4.89cm diameter, respectively) compared to other varieties. Among the 9 hybrid varieties studies the variety SNTH-3 and NBH-Shakti-2005 were significantly less in weight and size. Locule number varied from 2.16 (in NBH-333) to 4.41 (in SNTH-1). In general, firmness of the hybrid varieties NBH-Tripti-2010, NBH-3355, NBH-333 and NBH-666 were high (>1kg/cm2) while that of NBH-Shakti-2005 and SNTH-3 were low compared to other varieties. Juice yield was high in SNTH- 3, SNTH-2, SNTH-1, NBH-3355, NBH-Tripti-2010 and NBH-Deshi number-1 (above 80%). TSS content was high in NBH-Deshi number-1, SNTH-3 and SNTH-2 (>4 °Brix). Acidity and pH ranged from 0.26 (in NBH-333) to 0.53 (in SNTH-2) and 4.07 (in SNTH-2) to 4.43 (in NBH-333). Among the hybrids lycopene content was high in NBH-666 (2.56mg/100g), NBH-3355 (2.38mg/100g) and NBH-Shakti- 2005 (2.02mg/100g) while lycopene content of NBH-Deshi number-1 was least (0.95mg/100g). After preparation of puree, quality analysis and sensory evaluation revealed that NBH-666 and SNTH-1 were superior for processing, since these varieties possess higher chemical composition and scored high value for colour, flavour, consistency and overall acceptability score. Next preference can go to NBH-333 and SNTH-2. In storage however, the quality of puree deteriorated and after four months only the variety NBH-666 and NBH-333 retained the maximum colour, consistency, flavour and overall acceptability (total) as revealed from sensory score.Keywords
Physico-Chemical Characters, Processing Quality of Tomato.- Efficacy of Different Storage Conditions of Okra (Abelmoschus esculentus L. Moench)
Authors
1 College of Horticulture and Forestry, Central Agricultural University, Pasighat (Arunachal Pradesh), IN
2 Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia (W.B.), IN
Source
The Asian Journal of Horticulture, Vol 10, No 1 (2015), Pagination: 134-138Abstract
Tender, freshly harvested fruits of cv. ARKA ANAMIKA were subjected to different combination of packaging with different storage conditions viz., T1= cool chamber, polypropylene (100 gauge) with 0 per cent perforation, T2= cool chamber, polypropylene (100 gauge) with 1 per cent perforation, T3= cool chamber, no packaging (in open condition), T4= low temperature, polypropylene (100 gauge) with 0 per cent perforation,T5= low temperature, polypropylene (100 gauge) with 1 per cent perforation, T6 = low temperature, no packaging (in open condition), T7= room temperature, polypropylene (100 gauge) with 0 per cent perforation, T8= room temperature, polypropylene (100 gauge) with 1 per cent perforation, T9= room temperature, no packaging (in open condition). The temperature during storage period at cool chamber varied from 22 0C to 28 0C, respectively and relative humidity varied from 90 per cent to 94 per cent. Low temperature condition was maintained at 8 ± 1 0C and relative humidity was around 67 per cent (outside plastic) and 80 per cent (inside plastic) during the storage period. The temperature during storage at room temperature condition varied from 28 0C to 33 0C, respectively and relative humidity varied from 60.5 to 72 per cent and 65.5 to 77 per cent. Results indicate that T4 (low temperature + polypropylene + 0 % perforation) at a temperature of 8 ± 1 0C and relative humidity 80 per cent was the best treatment for storage of okra. It increased the shelf-life upto 12 days by considerably reducing the PLW, blackening, yellowing, retaining sensory quality, increases marketability. It also retained the ascorbic acid and chlorophyll content better during storage. Cool chamber was suitable for storing okra for 10 days with or without polypropylene.