The Journal of Postharvest Technology provides a forum for the rapid dissemination of significantly novel and high impact research in the field of postharvest technology. The scope of Journal of Postharvest Technology is assessed and modified on regular basis to cope with the developments in this area. The journal welcomes the submissions prepared critically and containing novel, original and relevant research on scientific, biological and technological aspects related to postharvest life of foods. This involves manuscripts dealing with postharvest processing, preservation, packaging, handling and storage of all types foods. All manuscripts should be novel either in terms of outcome, approach or methods used. Manuscripts having technical relevance and playing a role in advancing current scientific knowledge will be preferred. The journal also encourages the submissions with practical applications for food industries. The journal publishes original research articles, review articles, short communications, perspectives, letters to the editors and book reviews.
Sustaining High Value Agricultural Products in Cold Storage Systems in India: Mitigation of Environmental Impact through Alternative Energy-Mix
With the changing consumption pattern, people’s demand for high-value agricultural products (HVAP), such as meat, fish, eggs, fruits, vegetables, milk, and milk products, has been increasing in India in recent decades. This has led to a growth in the production of HVAP and an increased requirement for cold storage, which currently has an installed capacity of 37.5 million tons. The cold storage sector, which primarily uses vapor absorption and vapor compression technologies, is a significant consumer of energy and a potential cause of environmental degradation in India. This sector consumes 6 percent of the annual electrical energy output and produces 2.35 percent of carbon dioxide emissions in the country. Based on the changing consumption patterns and production trends of HVAP, the current study makes projections for the production of HVAP, required cold storage capacity, resultant energy consumption, and carbon dioxide emissions for 2030, 2040, and 2050. The study further shows that the use of an alternative energy mix through a switch from non-renewable to renewable energy can significantly reduce the share of the cold storage sector in total emissions to a mere 0.41 percent by 2050, thereby improving India’s energy and emissions future.
Study on nutrient analysis of available varieties of mango kernel of Karnataka
In the present study, the two most consumed mango varieties of Karnataka state, Alphonso and Totapuri, were subjected to analysis of selective nutrient contents in their kernels. The nutrients selected for analysis in this study are ash, moisture, total lipids, protein, carbohydrates, iron, calcium, zinc, vitamin A, vitamin E, and vitamin B12. The amount of nutrients present in these two varieties of mango kernel are as follows: the ash content was 2.00 g/100g and 1.0 g/100g, the moisture content was 5.97%/100g and 7.05%/100g, the total lipids content was 9.74g/100g and 11.45g/100g, the protein content was 7.58g/100g and 7.53g/100g, the carbohydrate content was 74.71g/100g and 69.77g/100g, the iron content was 11.39mg/kg and 12.40mg/kg, the calcium content was 54.71mg/ kg and 170.00mg/kg, the zinc content was 12.27mg/kg and 5.60mg/kg, the vitamin A content was 0.00654mg/100g and 0.00522mg/100g, the vitamin E content was 1.91mg/100g and 1.59mg/100g, and the vitamin B12 content was 0.14mg/100g and 0.12mg/100g of Alphonso and Totapuri mango kernels, respectively.
Formulation And Sensory Evaluation of Waterchestnut Flour Laddoo
After chestnut flour was used to prepare Ladoo by incorporating processed water chestnut through sun drying, water chestnut flour Ladoo was standardized with different percentages of water chestnut flour. The percentages used were 0% (T0 as control), 5% (SDT1), 10% (SDT2), 15% (SDT3), and 20% (SDT4), respectively. Water chestnut flour incorporated Ladoo with 0% water chestnut flour was treated as the control. The nutritional contents of the sun-dried water chestnut flour were evaluated using AOAC methods. The proximate composition of SDT (sun-dried water chestnut flour treatment) for moisture content, protein, fat, total ash, crude fiber, and carbohydrate were 11.02 g, 12.42 g, 3.44 g, 2.93 g, 0.54 g, and 70.19 g, respectively. Water chestnut flour is a potential source of potassium and calcium, with levels of 1298.64 mg/100g and 89.26 mg/100g, respectively. The water chestnut flour showed good antioxidant content. In the evaluation of sensory characteristics of water chestnut Ladoo, a significant difference (P<0.05) was found among all treatments (SDT1, SDT2, SDT3, and SDT4). The differences were observed in terms of appearance/color, texture, taste, flavor, and aftertaste. The various products were also found to be a good source of nutrients, particularly in terms of protein, carbohydrate, minerals, and antioxidants. The incorporation of sun dried water chestnut flour Ladoo with 10% was found to be effective in maintaining better health conditions for everyone.
Optimization of pretreatments and sugar concentration of strawberry candy
The aim of the research was to develop a self-stable dehydrated strawberry product using different pretreatment and sugar solutions on the characteristics of strawberry candy. Whole strawberry candy was prepared using ripe strawberry fruits of the Sweet Charlie cultivars. The strawberries were washed in running tap water and blanched in hot water for 2 minutes. Pretreatments were given using 3 different combinations of chemicals, among which treatment C (2% Ethyl Oleate + 1% Citric acid) was selected based on the color and maximum ascorbic acid retention. The strawberries were then immersed in sugar solutions with concentrations of 40%, 50%, 60%, and 70% for 3-5 hours. The product obtained by osmotic dehydration is more stable during storage due to the low water activity imparted by solid gain and water loss. The concentration of sugar syrup 700B with a dipping time of 3 hours at 45°C was found to be suitable based on the solid gain-water loss ratio.
Development of Trans-Free Fat by Interesterification
THis research focuses on the development of trans-fat-free margarine to improve puff pastry quality while addressing health concerns. Extensive raw material analysis guided formulation, encompassing fatty acid composition, chemical attributes, color profiles, and flour characteristics. Central to the study was the interesterification process, enhancing shelf stability through vacuum drying, and employing sodium methoxide and citric acid for homogeneity, safety, and palatability. Bleaching elevated margarine quality. Comparing non-interesterified and interesterified margarine, peroxide values (2.47 vs. 0.99 meq/kg) and trans fatty acid content (1.81% vs. 0.21%) demonstrated a positive impact of interesterification. The application of the trans-fat-free margarine in puff pastry production revealed sensory preference for the interesterified version, boasting superior texture and flavor stability. In conclusion, this study successfully developed trans-fat-free margarine, optimizing parameters and enhancing its quality. This research contributes to healthier food choices, meeting consumer demand, and improving sensory quality and puff pastry stability.
Studies on the drying of oyster mushrooms (Pleurotus sajor-caju) and its utilization in mushroom-incorporated cookies
The present investigation was carried out to study the drying of oyster mushrooms by involving two methods, namely hot-air oven drying and vacuum drying, after different pre-treatments. There was a decrease in browning of mushrooms dried after blanching and steeping in anti-browning agents such as citric acid (0.5%) and ascorbic acid (0.5%). The browning was observed to be lowest in vacuum-dried mushrooms compared to hot-air oven-dried mushrooms. Therefore, the mushrooms dried by vacuum drying techniques, pre-treated with citric acid (0.5%) and ascorbic acid (0.5%) solutions after blanching, were utilized for the preparation of mushroom powder for incorporation in cookies. The cookies were prepared by incorporating mushroom powder at 5%, 10%, and 15% by replacing wheat flour and were subjected to organoleptic evaluation by a semi-trained panel. The cookies were moderately acceptable, having an organoleptic score of more than 7.0 as per a 9-point hedonic rating scale. However, the cookies containing a higher level of mushroom powder (15%) scored slightly lower (having an overall score of less than 7) compared to other formulations. These products can provide significant support against protein-energy malnutrition (PEM), obesity, cardiovascular diseases, diabetes, and other lifestyle disorders that have a wide prevalence in different sections of society.
Development of Chicken Nuggets by Incorporation of Vegetables
Chicken nuggets are a popular convenience food enjoyed by people of all ages. However, concerns about the nutritional content and overall healthfulness of these products have led to an increased demand for healthier alternatives. This project focuses on the development of chicken nuggets that are not only delicious but also fortified with the goodness of leafy vegetables, offering improved nutritional value without compromising taste and texture. Chicken and fenugreek, raw materials, were procured from a public market and given the essential pre-treatments like washing, grading, and sorting. A 0.2% citric acid solution was applied to fenugreek leaves for 30 minutes. The fenugreek was dried by applying sun-drying and tray-drying methods after being treated with citric acid and other raw materials. First, boneless chicken breast was weighed, cleaned, and chopped into 8mm small pieces. Further, it was ground to make breadcrumbs. Ground spices and dehydrated vegetable powder were added to the mixture, and dough was made. Further, the dough was cut into small pieces and dipped into the breadcrumbs. The product can be kept in the freezer at a temperature of 0 to 4°C for up to two months to be used later. It should be cooled and packed in polyethylene bags. Storage should be at -18°C. Sensory and nutritional analysis were done. Finally, the product was checked for microbial safety and quality assurance. Various sensory attributes were studied for fiber-rich chicken nuggets enriched with fenugreek powder. Sensory evaluation during storage was done for over 45 days at room temperature. Sensory attributes such as appearance, flavor, taste, and overall appropriateness showed a decreasing trend during the storage period. Sensory attributes decreased during a storage period of 90 days. The developed chicken nuggets were more acceptable till the 60th day, showing an overall acceptability of 8.2±0.21. The sensory scores were least on the 90th day. The overall acceptability of the product on the 90th day was 7.8±0. The findings from this study may be invaluable to food technologists, researchers, and the food industry, ultimately fostering innovation and encouraging the development of new, healthier food products. As consumers continue to seek balanced and nutritious choices, the outcome of this project can potentially influence the way chicken nuggets and similar products are formulated, produced, and perceived in the market.
Standardization of Vegan Yoghurt from Coconut and Soya Bean Milk Enriched with Watermelon Juice
The research in recent times is mostly focused on plant-based or non-dairy milk substitutes. The issue of insufficient dairy milk supply, dairy milk allergy, or lactose intolerance is increasing the preference for vegan milk or dairy milk alternatives. Due to the health benefits and nutritional value of soybean milk, coconut milk, and sesame milk, they are the perfect substitutes for dairy milk. Soaked and blended coconut and soybeans were filtered through muslin cloth to extract the milk. The extracted milks were used in different proportions to develop and standardize samples (S) of plant-based vegan yogurt. 1% lactic acid bacteria was used for fermentation, namely, S1 - coconut milk and soy milk yogurt (50%:50%), S2 - coconut milk and soy milk yogurt (75%:25%), S3 - coconut milk and soy milk yogurt (75%:25%), S4 - coconut milk and soy milk yogurt with watermelon juice (50%:40%:10%), and S5 - coconut milk and soy milk yogurt with watermelon juice (50%:30%:20%). The duration of the fermentation process and the quality of the fermented milk were tested, and the pH was recorded at different time periods. Nutritional quality and organoleptic properties were analyzed. The results showed that the most acceptable yogurt was sample S4 - coconut and soy milk yogurt with watermelon juice (50%:40%:10%). The results also showed that the developed value-added plant-based yogurt had superior nutritional and sensory attributes compared to conventional yogurt. Plant-based yogurt is the best option for vegans as a replacement for dairy yogurt and to prevent malnutrition.
Physico-chemical characteristics of a local spice (Zanthoxylum armatum DC) of Arunachal Pradesh and its utilization for development of blended tea
Zanthoxylum armatum DC has been used in traditional medicinal systems to cure various health related problems. The essential oil extracted by the hydrodistillation method was further analyzed for parameters such as iodine value, peroxide value, and the GC-MS volatile compound profile. Eight blended tea formulations based on yarma spice powder (SBT) and another eight blended tea formulations using essential oil (EBT) were developed and analyzed for sensory acceptability. The formula with the highest sensory score formula among the formulae was selected and termed optimized blended tea based on yarma spice powder (SBTo) and optimized blended tea based on yarma essential oil (EBTo). The SBTo product was analyzed for color, bulk and tapped density, moisture, protein, ash content, minerals, total polyphenolic content, and vitamin C, and compared with existing market tea (EMT). The physico-chemical properties of yarma fruits were as follows: length - 5.665 mm, width - 4.393 mm, thickness - 4.525 mm, fruit surface area - 48.57 mm2, fruit volume - 52.327 mm3, bulk density - 0.922 g/ml, true density - 2.305 g/ml, moisture - 10.26 ± 0.64%, ash - 4.33 ± 0.28%, carbohydrate content - 15.72 ± 0.87 g, protein - 10.06 ± 0.6 g, fat - 0.8 ± 0.4 g. The yield of essential oil was 6.73 ± 0.0057% v/w, and it contained 16 different major volatile compounds revealed by GC-MS analysis. The acceptability of SBTo was comparable to EMT, and it contained carbohydrates (21.66 ± 0.28 g), protein (4.71 ± 0.14 g), total phenolic content (92.40 GAE mg/g), and reducing power assay (37.8 mg/100 g). The yarma spice powder-based blended tea was rich in essential oil, volatile compounds, and antioxidant activity.
Fruit Quality of Different Mango (Mangifera indica L.) Cultivars Grown in the Foothills of Shiwaliks
The present study describes the post-harvest evaluation of eight mango (Mangifera indica L.) cultivars viz., Dashehari, Langra, Chausa, Safeda, Ramkela, Sinduri, Amrapali, Mallika being grown in the eroded soils of the foothills of Shiwaliks. Plantation of uniform sized plantlets of different cultivars was raised under uniform edaphic conditions in the Research farm of ICAR-Indian Institute of Soil and Water Conservation, Research Farm, Panchkula (Haryana), India in year 2000. Postharvest evaluation of different cultivars was carried out for the year 2008, 2009 and 2010. Data for the different post-harvest quality parameter were recorded. The lowest cumulative yield of 3 years crop war 28.7 kg tree-1 which was recorded for the cultivar Sinduri whereas the highest yield was recorded for the cultivar Mallika. Physiologically matured and ripe fruits were utilized for physical–biochemical analysis. The qualitative analysis of fruits indicated the superiority of hybrid Mallika in terms of total soluble solids, titrable acidity, TSS: acid ratio, sugar content, stone, peel and pulp attributes and lowest percent physiological loss in weight during ripening in comparison to other cultivars evaluated in the study.
Effect of Cryogenic Freezing on Food: a Review
Food materials are perishable by nature. They require processing or preservation techniques to enhance the storage life. Cryogenics is a branch of engineering wherein production of cryogen and the maintenance of low temperature technologies are studied. Such cryogens have a tremendous potential to be used as a total loss refrigerant. Implementing cryogenic solutions in the field of high volume/high-quality food processing is important for a number of reasons. Maintaining proper food temperatures throughout the plant is essential for food preservation and food safety. These are fundamental elements for consistent food quality and the hallmark of top quality. At the same time, high-efficiency cryogenic processes using either carbon dioxide (CO2) or liquid nitrogen (N2) can boost productivity and streamline operations.
Innovative cryogenic freezing technologies can be used to produce high quality frozen foods. The potential for the development of new cryogenic equipment and processes is still enormous. This paper presents the fundamentals of cryogenic freezing and various food freezing technologies, discussing some technical descriptions of representative freezing equipment developed in the past. Product quality issues encountered when using cryogenic systems with inappropriate knowledge of the product or inadequate cold chain after cryogenic freezing -i.e. recrystallization, mechanical damage and others- are also addressed.
Postharvest Quality and Shelf life of Garlic Bulb as Influenced by Storage Season, Soil Type and Different Compound Fertilizers
The experiment was conducted twice during rainy (2011/12) and dry (2012/13) seasons at Debre Zeit Agricultural Research Centre, Ethiopia, to evaluate effects of pre-harvest fertilizer application, soil type and storage season on postharvest quality and storability of garlic bulb. The treatments comprised twelve different fertilizer types and doses i.e. control, recommended N and P (92 and 40 kg ha-1), three rates of Azofertil (100, 200 and 300 kgha-1), four rates of Basic (100, 200, 400 and 600 kgha-1) and three rates of D-coder (100, 200 and 400 kgha-1) evaluated in two soil types (Andosol and Vertisol) and replicated thrice using Complete Randomized Block Design. Two storage seasons (dry and Rainy) were used for bulbs storage. Significant variations in storability and quality of bulbs were recorded to the fertilizers, soil type and storage season. Higher rates of fertilizers improved storability and quality of bulb whereas higher weight and diameter losses were observed in bulbs from control plot and plots treated with lower levels of each fertilizer. Garlic grown on Andosol and subsequent storage during the rainy season recorded better bulb qualities with long storability. D-coder at the rates of 200 and 400 kgha-1, followed by Azofertil at 200 and 300 kgha-1, recorded higher percent of dry matter, total soluble solids and pungency of bulbs and lower percent in weight and diameter losses. Thus application of these fertilizers on Andosol is a better compromise for post harvest quality and shelf life of garlic bulbs under ambient storage conditions.
Effect of Parboiling Treatment on the Milling Quality of Selected Rice Varieties
Based on previous results indicating excessive milling loss inherent in rice milling process in Ethiopia, a study was conducted to evaluate the effects of parboiling treatment on three released (Gumara, Kokit, and Tigabe) and one local (X-Jigna) rice varieties. Parboiled and un-parboiled rice samples were milled using small and portable Rice Whitener (SRW). The result has indicated that the response for Parboiling is variety specific. But, in general, parboiling resulted in improved milling quality in most of the studied varieties. An overall increase in Milling yield (from 62.70 to 65.83%), milling recovery (from 79.50 to 83.97%) and whole grain yield (from 27.83 to 37.68%), was observed while milling loss has reduced (from 16.50 to 12.50%) by this treatment. Likewise, parboiling reduced machine throughput and output. Milling qualities of Gumara and Tigabe and, to some extent, Kokit varieties had been improver and that of X-Jigna declined when milled parboiled. Tigabe and Kokit had shown more or less similar milling properties when milled raw but Tigabe had shown better milling qualities when milled after parboiling. Thus, from the overall results of the research it become clear that milling qualities of the three varieties (Gumara, Tigabe,and Kokit) can be improved by parboiling. But parboiling had undesirable consequences on milling qualities of X-Jigna variety. It is therefore recommended that, along with improving the design of SRW machine, use of parboiling for selected varieties should be encouraged. Besides, under raw paddy milling conditions varieties with better milling quality as X-Jigna should preferably be promoted than lower milling quality Gumara variety. Improving the milling quality of Gumara and Tigabe by parboiling may also be useful.
Engineering Properties of Flaxseed (LC 2063) at Different Moisture
Engineering properties of flaxseeds were evaluated as a function of moisture content. The geometric mean diameter and sphericity of the seed were 3.808 mm and 0.609 respectively. In the moisture range from 10-18% d.b., the length of the rewetted seed ranged from 4.698 to 4.758 mm, width from 2.400 to 2.360 mm, thickness from 0.999 to 2.157 mm, geometric mean diameter (GMD) from 2.240 to 2.893 mm, sphericity from 0.477 to 0.478. The thousand kernel weight (TKW) increased from 7.195 to 7.403 g, bulk density decreased from 613.818 to 547.174 kg/m3, true density increased from 1105.326 to 1183.200 kg/m3, porosity increased from 44.467 to 49.954 %, hardness decreased from 74.411 to 40.828 N, initial cracking force decreased from 52.470 to 34.019 N and area ranged from 6.140 to 6.406 Nmm. In the same moisture range, the static coefficient of friction varied from 0.320 to 0.420 for different surfaces, while the angle of repose varied from 16.969 to 24.699 for seed. Lightness (L), a value (red-green axis) and b value (yellow-blue axis) of seed decreased from 42.94 to 40.360, 7.22 to 4.96, and 10.70 to 8.30, respectively, with increase in moisture content of seed from 10 to 18 %, d.b.
Aspergillus niger as Tomato Fruit (Lycopersicum esculentum Mill.) Quality Enhancer and Plant Health Promoter
In order to study the effects of Aspergillus niger, an experiment was carried out with application of nursery root-dip treatment with A. niger isolate (10 g/100 seedlings for 10 minutes), found significantly (P ≤ 0.001) increased the yield and dry matter content of tomato plants. Application of all sixteen isolates of A. niger significantly increased the accumulation of salicylic acid, total phenolic and chlorophyll contents of plant, and lycopene, ascorbic acid (Vitamin C), Brix index, diameter of fruit skin, rate of pressure tolerance of tomato fruit compared to untreated control. Among the all isolates, A. niger SkNAn5 found to be the most efficient with increasing 54% yield and 59.8% dry matter of tomato plants. A. niger SkNAn5 also maximum significantly increased the salicylic acid of root, shoot with improved fruit quality of tomato having increased amount of vitamin C (35.59 g/100 g against control 23.9 g/100 g), lycopene (9.8 mg/100 g against control 8.3 mg/100 g), and also had increased rate of pressure tolerance of fruits (2.84 kg/cm against control 1.35 kg/cm). Increase in salicylic acid concentration may also increased the diameter of fruit skin with most efficient isolate SkNAn5 (0.49 mm) almost two fold compared to control (0.26 mm). Fruit Brix index of tomato plants treated with SkNAn5 significantly increased (8.75) compared to non-treated plants (5.81). These results suggest that nursery application of A. niger SkNAn5 may improve quantity and quality of tomato fruits. `
Evaluating the Effects of Biodegradable and Conventional Modified Atmosphere Packaging on the Shelf Life of Organic Cavendish Bananas
The physiological disorders in banana fruits result in the reduction of fruit quality and the market value that can manifest as diseases in consumer packages. This study investigates the effects of the use of Biodegradable (Bioflex) Modified Atmosphere Packaging (MAP) and LDPE Conventional MAP on rate of ripening (colour changes) and overall consumer acceptance of Cavendish banana fruits at 20°C and 80% RH for eight days. Banana fruits stored in Biodegradable MAP showed quite lower weight loss as compared to others. Fruits stored in Conventional MAP and without Package ripened rapidly as compared with Biodegradable MAP. The CO2 concentration for the Biodegradable MAP and Conventional MAP were 12% and 9.8% respectively. The O2 Concentration decline gradually to 5.2% for Biodegradable MAP compared with 2% for the Conventional MAP. Moreover, fruits stored in Biodegradable MAP showed superior consumer acceptability.
Total Phenolic Content and Anti-oxidant Capacity of Some Spices and Herbs Grown in Vietnam
In recent years, the obesity and oxidative stress are the most common factors affecting the human health. Especially, the rancid foods are plentiful with free radicals, which trigger chronic diseases such colon cancer, breast cancer, heart diseases and so on. Therefore, this study focuses on the determination of the levels and activities of polyphenols extracted from some spices and herbs applied to traditional Vietnamese foods. The results categorized these plant materials into 3 sub-categories including one group shows the high total phenolic content and antioxidative ability (green tea leaves, green guavas and buffalo spinach leaves). The second group has low total phenolic content, but high in antioxidant capacity (tungho leaves, onion, elsholtzia leaves, green mangoes, basil leaves, lemongrass leaves, coriander leaves, green amberella, turmeric roots, ginger roots, galangal roots) and the last group possessed the lowest total phenolic content and antioxidant activity (lemon leaves).
Application of Polysaccharide Based Composite Film Wax Coating for Shelf Life Extension of Guava (var. Bangkok Giant)
The application of wax coating helps to extend the shelf life of picked guava by minimizing the weight loss due to natural migration process of moisture and gases. The present investigation relates to find out the applicability of different concentrations of edible coating (wax) for shelf life extension of guava, which include palm oil (3%), glycerol (30%), Sorbitan monooleate (tween 80) (2%) and guar gum (2%). The medium size fruits were harvested at correct maturity (green to yellow) and only disease and damage fruits were selected. The treatment solution was prepared by mixing wax formula with distilled water in 1:1 (T1) and 1:2 (T2) ratios and (T3) kept as control without any treatment. The fruits were analysed for physiological weight loss, fruit firmness, titratable acidity, pectin content, pH, total soluble solid content and rate of respiration for 09 days storage. The consumer acceptability was evaluated by 30-panellist using 5 point hedonic scale. Among the treatments tested, wax solution mixed with water in 1:1 ratio (T1) showed significantly higher performances (p < 0.05) compared to the other treatments tested. The selected treatment appeared to extend the shelf life of guava up to 09 days under ambient condition (29-32°C and 65%- 70% RH) with appreciable retention of all quality parameters tested.
Effect of Surface Coatings on the Shelf Life and Quality of Kinnow Fruits During Storage
The Kinnow mandarin (Citrus nobilis x Citrus deliciosa) fruits of uniform size, disease and bruise free were picked randomly from all the four directions of the plants with the help of secateur. The fruits were sorted and washed with chlorine solution (100 ppm). Thereafter, the fruits were coated with ‘Nipro Fresh SS 40T and SS 50’ formulations. The fruits were air dried and packed in corrugated fibre board boxes (10 Kg capacity). The coated and control (uncoated) fruits were stored under cold storage conditions (5-7°C and 80-85% RH) and under ambient conditions (11-19°C and 80-85% RH). The various physico-chemical attributes of fruits were recorded in 30, 45 and 60 days in cold stored fruits and at 5, 10 and 15 days in fruits stored at ambient conditions. The results of the study indicated that Kinnow fruits coated with ‘Nipro Fresh SS 40T or SS 50’ showed significant delay in the change of weight loss, firmness, TSS, titratable acidity and vitamin-C content of Kinnow fruits. The present study envisaged that Kinnow fruit wax coated with these formulations can be successfully stored for 45 days under cold storage conditions (5-7oC and 90-95% RH) and for 10 days under ambient conditions (11-19oC and 65-70% RH) with highly acceptable sensory quality. The uncoated fruits, on the other hand, maintained postharvest shelf life of 30 days in cold storage and 5 days at ambient conditions.
Establishment of a World Food Preservation Center: Concept, Need and Opportunity
The United Nations estimates that our global population will increase by one quarter and grow to 9.6 billion by 2050 (Anon, 2013). Most of this growth will occur in urban areas and emerging economies in Asia, Latin America, sub Saharan Africa. How we feed this ballooning population will become one of the most challenging problems of our time. Awareness of this urgent issue is slow in developing in the industrialized world where food is generally abundant. Yet, the primary responsibility for solving this problem rests with developed countries.
Integrated Nutrient Management Strategies to Improve Yield and Quality of Strawberry Fruits
People all over the world prefer strawberry for its attractive colour, pleasant flavour, and richness in vitamins and minerals. Berries are highly perishable and mainly used for the table purpose. Hence, quality attributes play very important role in determining economic viability of its commercial cultivation. A field study was conducted in Himachal Pradesh (India) to standardize integrated nutrient management (INM) strategy through suitable combination of various organic, inorganic and biological nutrient sources to achieve higher productivity of quality berries. Total recommended doses of organic and inorganic fertilizers (50 t ha-1 farmyard manure and 80, 40, 40 kg ha-1 of N, P2O5 and K2O, respectively) were converted in terms N, P and K. The nutrient requirements were supplied through different combinations of organic and inorganic sources (50% organic and 50% inorganic or 100% inorganic) with and without Azotobacter inoculation. Inorganic nitrogen was applied at one or two at the stages of establishment of plant and before flowering.
Nutritional Quality Evaluation of Cowpea Supplemented Food Products
An experiment was conducted to develop and evaluate nutritional and sensory characteristics of food products supplemented with cowpea flour. Cowpea flour was incorporated at the levels of 20%, 40%, 60% and 80% to products made from whole wheat flour in khajure, semolina in halwa and refined wheat flour in mathri. Products prepared without cowpea flour served as control. Cowpea flour incorporation levels of 20%, 40% and 20% for khajure, mathri and halwa, respectively, was found to be significantly acceptable. Nutrient composition of acceptable cowpea supplemented food products show an increase in protein, fibre, calcium, iron , magnesium and zinc content ranging from 5.3-13.0%, 0.4 -1.5 %, 16.1-89.2%, 1.3-5.5%, 31.8-98.4% and 0.7-1.8%, respectively as compared to their control counterparts. Present study indicates that cowpea supplemented food products could be considered the best from both nutritional and sensory points of view, especially for young children.
Influence of Germination Time on Some Physical Properties of Germinated Paddy (Oryza sativa L.)
The physical properties of grains are important factors in designing efficient food processing, handling and storage systems. In this work we investigated the influence of degree of germination (in terms of the duration of germination treatment) on some geometric, mass-related and flow-related properties of germinated paddy grains. Paddy grains germinated at 38oC and 85% relative humidity over a period of 24, 48 or 72 hours and dried to a moisture content of about 11% (wet basis) after or without parboiling, were used for physical characterization. Results show that degree of germination had a significant influence on the mass properties of paddy grains, with evidence of linear decrease in both bulk density and 1000-grain mass with increasing germination time. A similar trend was observed for the porosity of both raw and parboiled germinated paddy grains.
Preparation and Standardization of Mixed Vegetable
The aim of the present work was to utilize the surplus vegetables for the preparation of sauce. For this, a sum of nine treatments combining different vegetables was used to prepare the sauce following the standard method. The vegetable used were potato, carrot, bottle gourd, palak, coriander, green chilli, pumpkin, beetroot, cabbage, cauliflower, and bean. The TSS, total solids, and acidity were increased irrespective of the combination whereas the sensory attributes were tended to decrease during the storage. The combination 5 [pumpkin (28%), beetroot (28%), cabbage (17%), palak (17%), coriander (5%), and green chili (2%)] has been found the best among the all combination and treatments. Considering the organoleptic attributes, the cost benefit ratio of the C5 was 1:2. The results suggest that the unmarketable vegetables could be used for value addition especially during glut to have better remuneration.
Postharvest Technology of Button Mushroom: A Socio-Economic Feasibility
Fresh mushroom is highly perishable and deteriorates immediately after harvest. It develops brown colour on the surface of the cap due to the lyses of cell and enzymatic action of polyphenol oxidase that results in shorter shelf life. Being highly perishable in nature, the fresh mushrooms need to be processed to extend the off-season availability by adopting appropriate postharvest technology and processing into value-added products. The value-added products are the need of the hour for the mushroom growers not only to reduce the losses but also to enhance the income by value-addition to boost the consumption of mushroom. The possible value-added products can be developed either by converting freshly harvested mushrooms into ketch-up, murabba, candy, chipsand pickles or by dehydrating freshly harvesting mushrooms into dehydrated form and then making soup powder, biscuit, nuggets and Ready–to–eat mushroom curry (RTE). This review article summarizes the information regarding postharvest technologies and value addition of fresh mushroom generally followed worldwide.
Screening Packaging and Biologically Active Cushioning Materials for Postharvest Storage of Litchi
Keeping litchi fruits in its own leaves during marketing is a common practice that provides postharvest protection to the fruits from weight and colorloss. Considering this common practice, the present experiment was carried out to evaluate different combinations of cushioning and packaging materials for enhanced shelf-life and fruit quality of litchi. The results revealed that the litchi fruits stored without stalks in CFB boxes, cushioned with green cassia (Cassia alataL.) leaves recorded the best postharvest quality throughout the storage. The treatment was found the most effective in curtailing physiological loss in weight, browning, and acidity with higher retention of TSS. The fruits kept with stalks in CFB boxes, cushioned with green cassia leaves ranked second in merit, however, it was found effective in reducing spoilage loss of fruitswith higher values of total sugars and ascorbic acid. Begusarai, East and West Champaran and Bhagalpur districts.
Development of Nutraceutical Ready-to-Serve Blends of Ginger and Honey
In the present investigation, an effort has been made to prepare a therapeutic ready-to-serve (RTS) beverage using ginger juice/extracts and honey. The blended RTS was prepared by using different proportions of ginger juice and honeyT1- 5% ginger extract + 10% honey, T2- 5% ginger extract + 15 % honey, T3- 10% ginger extract + 10 % honey, T4- 10% ginger extract + 15 % honey and T5- 10% ginger extract without honey (Control), which were stored under ambient conditions. The prepared RTS were analyzed for different biochemical parameters as well as sensory quality. Among the different blends, treatment (T2) having 5% ginger extract + 15 % honey maintained the bio chemicals with the highest organoleptic quality throughout storage period for overall acceptability.
Postharvest Technology of Fruits and Vegetables: An Overview
Harvested fruits and vegetables require adequate and advanced postharvest processing technologies for minimizing the qualitative as well as quantitative losses after harvesting. Nearly 40% fruits and vegetables are wasted every year due to improper handling, storage, packaging, and transportation. Wastage of fruits and vegetables in huge amount due to un-implementation of advance postharvest technological approaches also reduces the per capita availability of fruits and vegetables. Intensive emphasis is required to develop the advance postharvest technologies for improving the global food security by enriching the economy of agricultural produce of the world with minimal losses of consumable fruits and vegetables. The present article discusses the common yet important postharvest technologies to maintain the quality of fruits and vegetables.
Physico-Chemical and Textural Changes in Elephant Foot Yam (Amorphophallus paeoniifolius) Tubers Infested by the Mealy Bug, Rhizoecus Amorphophalli Betrem during Storage
Elephant foot yam, Amorphophallus paeoniifolius is an edible aroid cultivated in the tropical countries. Corm or tuber is the storage organ and is used as seed material or as a vegetable after cooking. Owing to the indisputable palatability, cooking quality, medical utility and therapeutic values of its tubers, this has been dubbed as “King of tubers”. Infestation by the mealy bug, Rhizoecus amorphophalli is a serious problem during its long term storage. This study aims at analysing the physicochemical and textural changes in the mealy bug infested tubers of elephant foot yam. For the study, infested and uninfested tubers were stored for 4 months at ambient conditions and data on the physico-chemical and textural changes were evaluated at monthly interval. The moisture content showed a regular decreasing trend in both uninfested and infested tubers registering higher loss for infested set throughout the storage period. Starch and sugar content decreased with storage period whereas fibre and ash content increased. Functional properties of flours from the uninfested tubers were low compared to the infested tubers and these parameters slightly increased with storage period. Texture profile analysis showed that the firmness of the infested tubers were more than that of the uninfested tubers in their native form.
Rhizoecus amorphophalli, Elephant foot yam