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Mini, C.
- Effect of Pre Storage Treatments on the Shelf-Life of Fresh Cut Carrots
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1 Department of Processing Technology, College of Horticulture, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
1 Department of Processing Technology, College of Horticulture, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 114-119Abstract
Fresh carrots collected from the local market were used for the study. Freshly collected carrots were washed, surface sanitized using the standardized 30 ppm sodium hypo chlorite solution, outer skin scraped, washed and shreds were prepared and these shreds were air dried and kept in aluminiumtrays wrapped with cling film under refrigerated storage for taking observations. The physical, physiological and chemical quality parameters were analyzed and based on the microbial analysis it was found that 2 per cent calcium ascorbate as the best effective chemical treatment for shredded carrots.Keywords
Pre Storage Treatments, Fresh Cut Vegetables, Carrot, Nutritional Quality, Shelf-Life.
References
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- Protocol Development for Minimally Processed Pomegranate Arils
Abstract Views :297 |
PDF Views:0
Authors
Affiliations
1 Department of Processing Technology, College of Agriculture, Kerala Agricultural University, Vellayani (Kerala), IN
1 Department of Processing Technology, College of Agriculture, Kerala Agricultural University, Vellayani (Kerala), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 62-68Abstract
Minimally processed pomegranate arils can be prepared by surface sanitization of fruits using 30ppm sodium hypochlorite for 15 minutes followed by rind removal, treating the arils with 1per cent calcium chloride for 10 minutes and refrigerated storage after packaging in aluminium tray covered with cling film. Samples were acceptable to the sensory panel even at the end of 5th day.Keywords
Minimal Processing, Pomegranate Arils, Sodium Hypochlorite, Calcium Chloride, Packaging.- Evaluation of Sanitization Treatments for Red Amaranthus (Amaranthus tricolor L.)
Abstract Views :321 |
PDF Views:0
Authors
Affiliations
1 Department of Processing Technology, College of Agriculture, Vellayani, Thiruvanathapuram (Kerala), IN
2 Department of Microbiology, College of Agriculture, Vellayani, Thiruvanathapuram (Kerala), IN
3 Department of Plant Physiology, College of Agriculture, Vellayani, Thiruvanathapuram (Kerala), IN
1 Department of Processing Technology, College of Agriculture, Vellayani, Thiruvanathapuram (Kerala), IN
2 Department of Microbiology, College of Agriculture, Vellayani, Thiruvanathapuram (Kerala), IN
3 Department of Plant Physiology, College of Agriculture, Vellayani, Thiruvanathapuram (Kerala), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 2 (2015), Pagination: 144-149Abstract
Amaranthus is known as 'poor man's spinach' which is most commonly used leafy vegetable rich in nutrients. Increased need of sanitization in postharvest handling of leafy vegetables has been reported due to outbreak of disease causing pathogens and also due to huge postharvest loss. In the present study amaranthus (var. Arun) were sanitized with different sanitizing agents viz., ozonised water, sodium hypochlorite, brine and tap water (control). Effectiveness of these sanitizing agents for surface decontamination of harvested amaranthus was evaluated by analyzing microbial, physiological and visual parameters. The results revealed that amaranthus sanitized with 2 ppm ozonised water had highest microbial reduction (85.68%), lowest physiological loss in weight (25.63%), highest relative water content (63.11%) and highest score for visual parameters and overall acceptability which was followed by the treatment with 30 ppm sodium hypochlorite. Sanitization with 2 ppm ozonised water also extended the shelf-life of amaranthus upto 4 h of storage at room temperature.Keywords
Sanitization, Amaranthus, Ozonised Water, Sodium Hypochlorite, Shelf-Life.References
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