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Dutta, S.
- Shelf-Life Enhancement of Cowa (Garcinia cowa Roxb.)
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Authors
Affiliations
1 Department of Horticulture, Assam Agricultural University, Jorhat (Assam), IN
2 Assam Agricultural University, Jorhat (Assam), IN
1 Department of Horticulture, Assam Agricultural University, Jorhat (Assam), IN
2 Assam Agricultural University, Jorhat (Assam), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 1 (2017), Pagination: 50-55Abstract
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
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- Physico-Chemical Changes of Kujithekera (Garcinia cowa Roxb.) Fruit during Storage
Abstract Views :206 |
PDF Views:0
Authors
Affiliations
1 Department of Horticulture, Assam Agricultural University, Jorhat (Assam), IN
2 Directorate of Extension Education, Assam Agricultural University, Jorhat (Assam), IN
1 Department of Horticulture, Assam Agricultural University, Jorhat (Assam), IN
2 Directorate of Extension Education, Assam Agricultural University, Jorhat (Assam), IN
Source
International Journal of Processing and Post harvest Technology, Vol 9, No 1 (2018), Pagination: 21-27Abstract
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
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