Quality decay and shelf-life study of fresh celery (Apium graveolens L.) grown under different nitrogen fertilization

Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

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Development and Evaluation of Coconut Flakes

The Indian Journal of Nutrition and Dietetics ◽

10.21048//ijnd.2019.56.1.21558 ◽

2019 ◽

Vol 56 (1) ◽

pp. 48

Author(s):

T. Haritha ◽

S. Thilakavathy

Keyword(s):

Shelf Life ◽

Osmotic Dehydration ◽

Cocos Nucifera ◽

Nutrient Analysis ◽

White Pepper ◽

Fruit Crop ◽

Life Study ◽

Traditional Variety ◽

Good For ◽

Cocos Nucifera L

Cocos nucifera L. (Family Arecaceae) commonly known as coconut, is an important fruit crop in the tropical countries.The objective of this study was to develop coconut chips with different flavours from tall, dwarf and breed varieties of coconut and to evaluate organoleptically. Also nutrient analysis of three varieties of coconut was carried out followed by the shelf life study of coconut chips. Three varieties of coconut were selected namely tall, dwarf and breed. Plain, sweet and spicy coconut chips were prepared from these three varieties and it was compared with that of the standard namely conventional traditional variety of coconut. Traditional variety is most suitable for making plain coconut chips with white pepper flavour (PSV1) followed by dwarf, tall and breed varieties of coconut. Mean acceptability score of sweet coconut chips- osmotic dehydration method (SwSV1) revealed that traditional variety was good followed by dwarf, tall and breed varieties of coconut. Sweet coconut chips prepared without osmotic dehydration method traditional variety was good followed by tall, dwarf and breed varieties of coconut. Traditional variety of coconut chips was good for making spicy coconut chips- white pepper flavour (SpSV1) followed by breed, dwarf and tall varieties of coconut. Spicy coconut chips- chilli powder (SpMV2), traditional variety of coconut chips was good followed by dwarf, breed and tall varieties of coconut

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Shelf-Life of Bunched Carrots as Affected by Nitrogen Fertilization and Leaf Presence

Agronomy ◽

10.3390/agronomy10121982 ◽

2020 ◽

Vol 10 (12) ◽

pp. 1982

Author(s):

Anita Ierna ◽

Rosario Paolo Mauro ◽

Cherubino Leonardi ◽

Francesco Giuffrida

Keyword(s):

Shelf Life ◽

Nitrogen Fertilization ◽

Reducing Sugars ◽

Growing Season ◽

N Fertilization ◽

Fresh Weight ◽

Total Polyphenols ◽

Fertilization Rates ◽

N Dose ◽

Nitrates Content

Nitrogen (N) fertilization is essential for adequate earliness and the commercial attractiveness of carrots, but its excess could generate fast decay during postharvest, mostly in bunched carrots exhibiting their highly perishable leaves. A field experiment was conducted over the 2016–2017 growing season to address the effects of two N fertilization rates (120 and 240 kg N ha−1, hereafter N120 and N240, respectively) and leaf presence/absence (leaf+ and leaf−) on physicochemical and compositional traits of carrots cv. ‘Dordogne’, after storage at 4.0 ± 0.5 °C, 95–96% relative humidity (RH) for 0, 3, 6, 12, and 24 days (hereafter S0–S24). Before storage, carrots were arranged in bunches and packaged in common low-density polyethylene (LDPE) pouches (thickness 95 μm), 54 × 24 cm size, with 16 holes of 5 mm size. N240 carrots compared to N120 showed higher cumulative weight loss (CWL) and firmness reduction, with differences at S24 equal to 108 vs. 41 g kg−1 fresh weight (FW) and 13.3 vs. 14.5 N, respectively. N240 compared to N120 increased also the color deviation (ΔE*ab, +126%) and nitrates content (+93%) of carrots and slowed down their temporal increase of total polyphenols and antioxidant activity. Leaf+ carrots compared to leaf boosted CWL and firmness reduction, with differences at S24 equal to 90 vs. 58 g kg−1 FW and 12 vs. 17 N, respectively. In addition, leaf presence increased reducing sugars (+17%) and decreased nitrates (−24%) contents. This research has shown the possibility of improving the desirable quality and shelf-life of carrots by halving the N dose commonly supplied by growers and marketing bunched carrots within 12 days from the start of storage.

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