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Effect of Fruit skin coating treatments on post harvest life, quality maintainance of Amla (Emblica officinalis Gaertn) stored at Low Temperature Storage Conditions

Mr., Amruthraj (2008) Effect of Fruit skin coating treatments on post harvest life, quality maintainance of Amla (Emblica officinalis Gaertn) stored at Low Temperature Storage Conditions. [Student Project Report] (Submitted)

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The present investigation was carried out to extend the shelf life of Amla fruit varieties (NH-4 & BSR-1) using different levels of Calcium salts under LT Storage conditions (2±10C; 85-90% RH) was undertaken with a view to prolong the storability and fruit textural characteristics of Amla fruits. Optimally matured Amla (var. NH-4 &BSR-1) were sorted and graded for uniform size, colour and were treated with different levels of Calcium treatments which includes T3- Calcium chloride (0.1M), T4- Calcium chloride (0.5M), T5- Calcium citrate (0.01M), T6- Calcium citrate (0.02M), T7- Calcium lactate (0.01M), T8- Calcium lactate (0.02M), T9 - Calcium acetate (0.01M), T10- Calcium acetate (0.02M), T11- Calcium phosphate (0.01M), T12- Calcium phosphate (0.02M), T1 is water washed control and T2 is unwashed were stored at LT conditions (2±10C; RH 85-90%). Changes in physical characteristics such as fruit colour and fruit texture in terms of penetration force, chemical characteristics such as pH, Titrable acidity, Ascorbic acid, Tannins, TSS and Total sugar content during LT storage conditions (2±10C; 85-90% RH) were recorded periodically on 0th, 8th and 16th days. The results of present study revealed that among the treatments, Amla fruits (var. NH-4 & BSR-1) treated with Calcium lactate (0.01M) and Calcium chloride (0.5M) were found to be most effective treatments in extending shelf-life with maximum retention of fruit colour, texture & all other quality attributes stored at LT storage conditions. At initial stage, Amla fruits of BSR-1variety recorded quality attributes such as -0.32 a/b ratio, 38.95(N) penetration value, 3.12(%) Acidity, 511mg/100g Ascorbic acid, 4.55(%) Tannins, after 16 days of LT storage Calcium lactate (0.01M) and Calcium chloride(0.5M) recorded -0.24 & -0.21 a/b ratio, 63.83 & 45.53(N) penetration value,2.89 & 3.34(%) Acidity, 478 & 469mg/100g Ascorbic acid, 1.81 & 2.08(%) Tannins as compared to others after 16 days of LT conditions (2±10C; 85-90%RH). Overall the performance of the amla varieties indicated that the response of the amla variety NH-4 to all the post harvest treatments of Calcium salts was not so as it was observed in BSR-1 and the shelf life of the treated Amla fruits of NH-4 stored at LT conditions was for 8 days only. It was concluded that among the treatments (T7) Calcium lactate (0.01M) and (T4) Calcium citrate (0.02M) can be considered as the best treatments for thickening of fruit skin and the shelf life extension of Amla fruits(BSR-1) up to 16 days under LT storage(2±10C; 85-90% RH) conditions. The treated fruits could be used for short term storage, transportation, distribution and marketing for long distance domestic markets of India.
Uncontrolled Keywords: Amla Chemical composition storage post harvest handling shelf-life low temperature storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Nov 2008 11:25
Last Modified: 04 May 2012 09:32
URI: http://ir.cftri.res.in/id/eprint/8801

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