Journal of Horticultural Sciences

K. Ranjitha ¹, B. N. S. Murthy ², E. R. Suresh ¹

Affiliations
1 Division of Post Harvest Technology, ICAR - Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru - 560089, Karnataka, IN
2 Division of Fruit Crops, ICAR - Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru - 560089, Karnataka, IN

Abstract

This study aimed at evaluating newly developed hybrids and recently introduced cultivars of French grapes grown in mild tropics of South India for quality wine production. Wines produced from French grapes, viz., Cabernet Sauvignon, Shiraz, Pinot Noir, Sauvignon Blanc, Chenin Blanc and Ugni Blanc scored 15.0 -16.8 in the Davis Score Card for organoleptic analysis. Wines from red Hybrid 18/10 possessed phenolic content of 2097mg/l, had a brilliant colour and sensory score of 13.1. Hybrid 23/2 gave good quality white, dry table wines with a sensory score of 13.4.

Keywords

Wine Quality, Grape Variety, Hybrid, Phenolics, Wine Colour.

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E. R. Suresh ¹

Affiliations
1 Division of Post Harvest Technology, Indian Institute of Horticultural Research, Bangalore-560 089, IN

Abstract

Preservation of vegetables, viz., bitter gourd, carrot, capsicum, cucumber, French bean and gherkin by lactic acid fermentation was attempted. Properly prepared vegetables, packed in brine containing 2.5% equilibrated salt with additives, were allowed to undergo fermentation by their natural flora and this was compared with pure culture fermentation by Lactobacillus plantarum. Fermented vegetables had 0.5 to 1.31% lactic acid, with pH values ranging from 2.97 to 4.02, at the end of 4 weeks of fermentation at 20 ± 2°C. In general, fermentation by L. plantarum resulted in a slightly faster rate of acid production compared to that by natural flora. Mustard powder at 1% concentration was found to be useful as alternate preservative in vegetable fermentation. Fermented vegetables had acceptable quality in terms of colour, texture, flavour, taste and were microbiologically stable for six months of storage at room temperature (25 ± 8°C).

Keywords

Vegetables, Lactic Acid Fermentation, Natural Flora, Lactobacillus plantarum.

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C. Vasugi ¹, K. Sekar ², M. R. Dinesh ¹, E. R. Suresh ¹

Affiliations
1 Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bangalore-560089, IN
2 Department of Horticulture, Annamalai University, Annamalai Nagar, Tamil Nadu, IN

Abstract

Studies conducted to evaluate the suitability of nineteen unique mango accessions for preparation of tender whole mango pickles revealed that these varieties were characterized by their acidic taste and rich raw mango flavour, which are most prefered for pickle production. The physical and quality parameters viz. fruit shape, weight, raw mango flavour, firmness, titrable acidity, latex flow, pH, dry matter and vitamin C which are important in pickle quality, showed wide variations among different varieties. Based on the sensory evaluation of whole immature green mango pickle prepared by standard fermentation and curing method, the accessions viz., Kashimidi, Isagoor Appe, Malange, Appemidi, Dantimamidi and Jeerige were considered to be most suitable for preparation of tender mango pickles.

Keywords

Germplasm, Raw Tender Mango, Pickle, Variability, Sensory Evaluation, Unique Accession.

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