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Prasanna Kumar, B.
- 'Cashew Apple' Juice Blend with Mango, Pineapple and Sapota for Improving Quality of RTS Beverages and Economic Feasibility Thereof
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PDF Views:142
Authors
Affiliations
1 Department of Fruit science, Horticultural College and Research Institute, Dr. YSR Horticultural University, Venkataramannagudem Tadepalligudem - 534 101, West Godavari Dist., Andhra Pradesh, IN
1 Department of Fruit science, Horticultural College and Research Institute, Dr. YSR Horticultural University, Venkataramannagudem Tadepalligudem - 534 101, West Godavari Dist., Andhra Pradesh, IN
Source
Journal of Horticultural Sciences, Vol 11, No 1 (2016), Pagination: 37-43Abstract
The present study on value-addition in cashew apple (Anacardium occidentale L.) juice by blending it with mango, pineapple and sapota juices for preparation of RTS beverage was conducted during the year 2012-2013 at Horticultural College and Research Institute, Dr. YSR Horticultural University, Andhra Pradesh, in Completely Randomized Design (CRD) with 3 replications and 10 treatments. In the present investigation, 'cashew apple' juice extracted from the fruit was blended with fruit juices of mango, pineapple and sapota in various proportions. RTS beverages prepared from different blends of cashew apple juice were evaluated for physico-chemical and organoleptic properties at 0, 30 and 60 days of storage, and significant differences were observed. RTS beverage prepared from a blend of 25% cashew apple juice + 75% mango juice (T3) recorded a gradual decrease in pH, titrable acidity and ascorbic acid content from 0 to 60 days after storage, whereas, density of the blended juice increased gradually at 0 to 30 days of storage; thereafter it decreased. Total soluble solids, reducing sugars and TSS/Acid ratio gradually increased from 0 to 60 days of storage, followed by 25% cashew apple juice + 75% pineapple juice (T6). Organoleptic score for RTS prepared from 25% cashew apple juice + 75% mango juice blend (T3), followed by 50% cashew apple juice + 50% mango juice blend (T2), 25% cashew apple juice + 75% pineapple juice blend (T6) and 50% cashew apple juice + 50% pineapple juice blend (T5), were found to be high on quality, viz., colour, taste and overall acceptability, up to 60 days of storage, and were economical for RTS preparation.Keywords
Acidity, Cashew Apple RTS, Mango, Pineapple, Reducing Sugars, Sapota.Full Text
References
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- Effect of Chemicals and Growth Regulators on Post-Harvest Shelf-Life and Quality in Papaya (Carica papaya L.) Cv. Red Lady
Abstract Views :165 |
PDF Views:119
Authors
Affiliations
1 Horticultural College and Research Institute, Dr YSR Horticultural University, Venkataramannagudem - 534 101, IN
2 Post Harvest Technology Research Station, Dr YSRHU, Venkataramannagudem, IN
3 Horticultural College and Research Institute, Dr YSR Horticultural University Venkataramannagudem - 534 101, IN
1 Horticultural College and Research Institute, Dr YSR Horticultural University, Venkataramannagudem - 534 101, IN
2 Post Harvest Technology Research Station, Dr YSRHU, Venkataramannagudem, IN
3 Horticultural College and Research Institute, Dr YSR Horticultural University Venkataramannagudem - 534 101, IN
Source
Journal of Horticultural Sciences, Vol 9, No 1 (2014), Pagination: 66-73Abstract
The present investigation on papaya (Carica papaya L.) cv. Red Lady was carried out at Horticultural College and Research Institute, Venkataramannagudem, West Godavari district of Andhra Pradesh, during the year 2010-11. The study was carried out using 9 different treatments involving two chemicals calcium nitrate and calcium chloride at 1, 2, 3 and 4% concentration and two growth regulators, viz., GA3 at 75, 100, 150 and 200mg/l, and BA at 100, 125, 150 and 175mg/l concentration conducted separately in a factorial concept of completely randomized design (CRD), with three replications, under laboratory conditions. Physical parameters studied were per cent fruit ripening, physiological loss in weight (PLW), fruit firmness, shelf-life, and, physic-chemical properties studied were: total soluble solids (TSS), total sugars, reducing sugars, acidity, ascorbic acid and Brix:acid ratio. Fruits treated with CaCl2 @ 4% showed significantly low PLW, per cent fruit ripening, and the highest fruit-firmness, shelf-life, lowest total soluble solids, total sugars, reducing sugars, Brix:acid ratio, and highest acidity and ascorbic acid content, which were on par with CaCl2 @ 2% application. Fruits treated with GA3 @ 100mg/l also exhibited similar results for these parameters. It was concluded that CaCl2 @ 4 % had a beneficial impact on shelf-life of papaya fruits upto 10.67 days without any loss in either physical or physic-chemical properties. Similarly, application of growth regulators such as GA3 and BA @100mg/l significantly increased shelf-life of papaya fruits upto 12 days and 11 days, respectively, while showing the best physical and physico-chemical properties.Keywords
Papaya, PLW, GA, BA, Calcium Chloride, Fruit Firmness, Total Soluble Solids.Full Text