Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Shelf-Life Enhancement of Cowa (Garcinia cowa Roxb.)


Affiliations
1 Department of Horticulture, Assam Agricultural University, Jorhat (Assam), India
2 Assam Agricultural University, Jorhat (Assam), India
     

   Subscribe/Renew Journal


Cowa (Garcinia cowa Roxb.) locally known as Kujithekera belongs to the family Clusiaceae is one of the popular indigenous fruits of north eastern region of India. The fruit is having commercial and medicinal values. It is the source for a natural diet ingredient hydroxycitric acid (HCA) which is an anti obesity compound. Kujithekera fruits are highly perishable in nature having short shelf-life which reduces the commercial values of the fruit. Extension of shelf-life using 5 different treatments was studied. The treated fruits were packed in transparent perforated (0.2% ventilation) low density polyethylene bags (25μ). The physico-chemical qualities of the treated fruits were found to decrease significantly with the advancement of storage period. Fruits dipped in 1 per cent wax emulsion for 5 min, air dried and packed in transparent perforated (0.2% ventilation) LDPE bags (25μ) retained the highest ascorbic acid (7.95 mg and 5.27 mg/100g), total sugar (6.3% and 3.72%), total phenol (1.2g and 1.96g/100g), hydroxycitric acid (6.20g and 6.67g/100g), energy value (39.95Kcal and 27.37Kcal/ 100g) both in pulp and peel, respectively on 6 days after storage. The wax coated fruits remained firmer (1.66 kg/cm2) and recorded the highest CIE lab parameters like L*, a*, b* and C* (45.73, 24.61, 13.02 and 27.84, respectively) with an extended shelf-life of 6 days at ambient conditions (29.8±1.1°C, RH 79.6±3%).

Keywords

Kujithekera, Garcinia cowa Roxb, Hydroxycitric Acid, LDPE Bags, Shelf Life.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Akhtar, A., Abbasi, N.A., Hussain, A. and Bakhsh, A. (2012). Preserving quality of loquat fruit during storage by modified atmosphere packaging. Pak. J. Agri. Sci., 49 : 419-423.
  • Azene, M., Workneh, T.S.and Woldetsadik, K. (2014). Effect of packaging materials and storage environment on postharvest quality of papaya fruit. J. Food Sci. Technol., 51: 1041-1055.
  • Bafna, P.G. (2014). The best use of kokum (Garcinia indica) fruit as RTS beverage and fruit bar. Int. J. Nutrition Agri. Res., 1: 1-9.
  • Benny, A.,Varghese, W. and Elias, M. (1999). Spectro-photometric determination of Hydroxy Citric Acid. Ind. J. Pharm Sci., 61: 316-317.
  • Bhowmick, S.R.and Pan, J.C. (1992). Shelf life of mature green tomatoes started in controlled atmosphere and high humidity. J. Food Sci., 4: 948-953.
  • Chandramonti, H.D., Huddar, A.G. and Nachegowda, V. (1991). Effect of post harvest application of calcium on ripenning of banana cv. ROBUSTA. Haryana J. Hort Sci., 20: 60-64.
  • Drake, S., Mielke, E. and Elfving, D. (2004). Maturity and storage quality of ‘Concorde’ pears. Hort. Technol., 14: 250–256.
  • Ferrante, A.and Maggiore, T. (2007). Chlorophyll a fluorescence measurements to evaluate storage time and temperature of Valeriana leafy vegetables. Postharvest Bio. Technol., 45: 73-80.
  • Gangwar, B.M. and Tripathi, R.S. (1972). A Study on biochemical changes during ripenining and storage of peach. Punjab Hort. J., 12: 89.
  • Garg, R.C. and Ram, H.B. (1972). Effect of different concentration of wax emulsion on the storage behaviour of litchi (Litchi chinensis). Prog. Hort., 3: 33-39.
  • Gohlani, S.and Bisen, B.P. (2012). Effect of different coating material on the storage behavior of Custard apple (Annona squamosa L.). The Bioscan, 7: 637-640.
  • Jena, B.S., Jayaprakasha, G.K.and Sakariah K,K. (2002). Organic acids from leaves, fruits and rinds of Garcinia cowa. J. Agri. Food Chem., 50: 3431-3434.
  • Kader, A. (1985). Postharvest biology and technology: an overview. In : Postharv. Technol. Hort. Crops. Academic Press, New York.
  • Kopjar, M., Piližota, V., Hribar, J. and Simcic, M. (2009). Total phenol content and antioxidant activity of water solutions of plant extracts. Croat. J. Food Sci. Technol., 1 : 1-7.
  • Lewis, Y.S. and Neelakantan, S. (1965). Hydroxycitric acidthe principal acid in the fruits ofGarcinia cambogia Desr. Phytochem., 4 : 616-625.
  • Li, H., Guo, A.and Wang, H. (2008). Mechanisms of oxidative browning of wine. Food Chem., 108: 1-13.
  • Malik, E.P. and Singh, M.B. (1980). Plant Enzymol. Hittoenzymol. Kalyani Publishers, New Delhi, pp. 286.
  • McEvily, A.J., Inengar, R.and Otwell, W.S. (1992). Inhibition of enzymatic browning in foods and beverages. Crit. Rev. Food Sci., 32 : 253-273.
  • Osborn, D.R. and Voogt (1978). Calculation of calorific value. In:. The Analysis of Nutrients in Foods. Academic Press, New York.
  • Parthasarathy, U. and Nandakishore, O.P.(2014). Morphological Characterisation of some important indian Garcinia species. (http://dx.doi.org/10.1155/2014/823705).
  • Patel, N., Naik, A.G. and Arbat Shakti, S. (2011). Response of post-harvest chemical treatments on shelf-life and quality of custard apple cv. Balanagar. Ind. J. Hort., 68: 547-550.
  • Piga, A., Caro, A.D., Pinna, I. and Agabbio, M. (2003). Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits. Lebensm-Wiss. U-Technol., 36: 257-262.
  • Ranganna, S.(1986). Hand book of analysis and quality control for fruit and vegetable products. 2nd Ed. New Delhi. Mc Graw Hill Publishing Co. p. 122.
  • Roongruangsri, W., Rattanapanone, N., Leksawasdi, N.and Boonyakiat D. (2013). Influence of storage conditions on physico-chemical and biochemical of two tangerine cultivars. J. Agric. Sci., 5: 70-84.
  • Sadasivam, S. and Manickam, A. (1992).Biochemical methods for Agricultural Science., New Delhi, pp. 6-7.
  • Sanchez, A.G., Fonseca, S., Morais, A.and Malcata, F. (2003). Physico-chemical and sensory evaluation of ‘Rocha’ pear following controlled atmosphere storage. J. Food Sci., 68: 318-327.
  • Tembo, L., Chiteka, Z.A., Kadzere, I., Akinnifesi, F.K. and Tagwira, F. (2008). Storage temperature affects fruit quality attributes of Ber (Ziziphus mauritiana Lamk.) in Zimbabwe. African J. Biotechnol., 7 : 3092-3099.
  • Vinh, D.Q., Cuong, D.H. and Thuong, N. (2011). Extracting (-)-hydroxycitric Acid from Dried Rinds of Garcinia oblongifolia Champ. ex Benth by using microwave. J. Korean Chem. Soc., 55(6).
  • Yoshida, O., Nakagawa, H., Ogura, N. and, Sato,T. (1984). Effect of heat treatment on the development of polygalacturonase activity in tomato fruit during ripening. Plant Cell Physiol., 25: 500–509.

Abstract Views: 63

PDF Views: 0




  • Shelf-Life Enhancement of Cowa (Garcinia cowa Roxb.)

Abstract Views: 63  |  PDF Views: 0

Authors

S. Dutta
Department of Horticulture, Assam Agricultural University, Jorhat (Assam), India
M. Neog
Assam Agricultural University, Jorhat (Assam), India
A. Saikia
Department of Horticulture, Assam Agricultural University, Jorhat (Assam), India

Abstract


Cowa (Garcinia cowa Roxb.) locally known as Kujithekera belongs to the family Clusiaceae is one of the popular indigenous fruits of north eastern region of India. The fruit is having commercial and medicinal values. It is the source for a natural diet ingredient hydroxycitric acid (HCA) which is an anti obesity compound. Kujithekera fruits are highly perishable in nature having short shelf-life which reduces the commercial values of the fruit. Extension of shelf-life using 5 different treatments was studied. The treated fruits were packed in transparent perforated (0.2% ventilation) low density polyethylene bags (25μ). The physico-chemical qualities of the treated fruits were found to decrease significantly with the advancement of storage period. Fruits dipped in 1 per cent wax emulsion for 5 min, air dried and packed in transparent perforated (0.2% ventilation) LDPE bags (25μ) retained the highest ascorbic acid (7.95 mg and 5.27 mg/100g), total sugar (6.3% and 3.72%), total phenol (1.2g and 1.96g/100g), hydroxycitric acid (6.20g and 6.67g/100g), energy value (39.95Kcal and 27.37Kcal/ 100g) both in pulp and peel, respectively on 6 days after storage. The wax coated fruits remained firmer (1.66 kg/cm2) and recorded the highest CIE lab parameters like L*, a*, b* and C* (45.73, 24.61, 13.02 and 27.84, respectively) with an extended shelf-life of 6 days at ambient conditions (29.8±1.1°C, RH 79.6±3%).

Keywords


Kujithekera, Garcinia cowa Roxb, Hydroxycitric Acid, LDPE Bags, Shelf Life.

References