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Physico-Chemical Changes of Kujithekera (Garcinia cowa Roxb.) Fruit during Storage


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

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Kujithekera (Garcinia cowa Roxb), commonly known as Cowa is a sub-tropical minor fruit grows well in Assam. Fruits are juicy having sub-acid taste and suitable for preparation of jam and pickles, sundried slices given in dysentery as medicine. An attempt was made to understand the changes in physico-chemical qualites of Kujithekera fruit during storage at ambient temperature (Mean temp 29.8°C, Mean RH 79.6%) for 6 days at an interval of two days. The physico-chemical changes of the fruit during storage using five different treatments were studied. There was significant increase in physiological loss in weight with advancement of storage period. The bio-chemical qualities of the treated fruits like TSS, crude protein, fat, ash were found to decrease significantly with the advancement of storage period. The fruits treated with 1 per cent wax emulsion retained the highest TSS, both in pulp and peel on 6 days after storage. The fruit pulp qualities like crude protein, fat, ash, total phenl were almost same in wax coated fruits and CaCl2 treated fruits on 6 days after storage.

Keywords

Kujithekera, Garcinia cowa Roxb, Physico-Chemical, Wax Emulsion.
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  • Physico-Chemical Changes of Kujithekera (Garcinia cowa Roxb.) Fruit during Storage

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Authors

S. Dutta
Department of Horticulture, Assam Agricultural University, Jorhat (Assam), India
M. Neog
Directorate of Extension Education, Assam Agricultural University, Jorhat (Assam), India

Abstract


Kujithekera (Garcinia cowa Roxb), commonly known as Cowa is a sub-tropical minor fruit grows well in Assam. Fruits are juicy having sub-acid taste and suitable for preparation of jam and pickles, sundried slices given in dysentery as medicine. An attempt was made to understand the changes in physico-chemical qualites of Kujithekera fruit during storage at ambient temperature (Mean temp 29.8°C, Mean RH 79.6%) for 6 days at an interval of two days. The physico-chemical changes of the fruit during storage using five different treatments were studied. There was significant increase in physiological loss in weight with advancement of storage period. The bio-chemical qualities of the treated fruits like TSS, crude protein, fat, ash were found to decrease significantly with the advancement of storage period. The fruits treated with 1 per cent wax emulsion retained the highest TSS, both in pulp and peel on 6 days after storage. The fruit pulp qualities like crude protein, fat, ash, total phenl were almost same in wax coated fruits and CaCl2 treated fruits on 6 days after storage.

Keywords


Kujithekera, Garcinia cowa Roxb, Physico-Chemical, Wax Emulsion.

References