scholarly journals Analysis of deteriorative changes in seeds of cultivated rice under ambient storage condition

2021 ◽  
Vol 13 (Spl1) ◽  
Author(s):  
Jintu Sonuwal ◽  
Sharmila Dutta Deka ◽  
Prakash Borah
Keyword(s):  
Storage Condition ◽  
Cultivated Rice ◽  
Ambient Storage

Vitamin C, Antioxidant and Polyphenol Activity of Some Selected Potato Varieties as Influenced by Vermicompost

2019 ◽  
pp. 1-9
Author(s):  
Jannatul Ferdous` ◽  
Tuhin Suvra Roy ◽  
Rajesh Chakraborty ◽  
Maruf Mostofa ◽  
Bimal Chandra Kundu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Storage Condition ◽  
Quality Parameters ◽  
Polyphenol Content ◽  
Potato Varieties ◽  
Antioxidant Content ◽  
Ambient Storage

The application of vermicompost may improve the quality of potato. The present study revealed that vermicompost had a significant effect on most of the quality contributing parameters studied under the experiment. Results demonstrated that quality parameters increased with increasing vermicompost level. Among the sixteen treatments combination, BARI Alu-25 (Asterix) with vermicompost at the rate of 6 t/ha showed the highest ascorbic acid (Vitamin C), antioxidant and polyphenol content. In the case of ambient storage condition; ascorbic acid and polyphenol decreased with an increasing storing period while antioxidant content increased with the increasing storing period up to 60 days after storage (DAS). BARI Alu-25 (Asterix) and BARI Alu-29 (Courage) may store under ambient storage condition up to 60 DAS without imparting any significant quality losses just prior to the sprouting of the tuber. It may be concluded that the potato growers of Bangladesh may apply vermicompost on their field at the rate of 6 t/ha for maintaining the good quality of potato.

scholarly journals Effect of vermicompost and tuber size on total soluble solids, sucrose and skin color of potato under ambient storage condition

2019 ◽  
Vol 6 (3) ◽  
pp. 58-66
Author(s):  
Maruf Mostofa ◽  
Tuhin Suvra Roy ◽  
Rajesh Chakraborty ◽  
Jannatul Ferdous ◽  
Farzana Nowroz ◽  
...  
Keyword(s):  
Skin Color ◽  
Storage Condition ◽  
Tuber Size ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Ambient Storage

scholarly journals Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage

2017 ◽  
Vol 9 (4) ◽  
pp. 2235-2241 ◽  
Author(s):  
Hamid Hamid ◽  
N. S. Thakur
Keyword(s):  
Quality Evaluation ◽  
Storage Condition ◽  
Chemical Characteristics ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Polyethylene Terephthalate Bottles

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

scholarly journals Vermicompost Influences Processing Quality Of Potato Tubers

2020 ◽  
Vol 17 (2) ◽  
pp. 173-184
Author(s):  
J Ferdous ◽  
TS Roy ◽  
R Chakraborty ◽  
M Mostofa ◽  
R Noor ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Dry Matter ◽  
Room Temperature ◽  
Storage Condition ◽  
Processing Parameters ◽  
Processing Quality ◽  
Potato Tubers ◽  
Crop Varieties ◽  
Ambient Storage

The effect of vermicompost on dry matter and specific gravity of potato tubers under ambient storage condition was studied. Vermicompost was used at four rates viz. 0, 2, 4 and 6 t ha-1 over the four varieties of potato viz. BARI TPS-1, BARI Alu-28 (Lady Rosetta), BARI Alu-25 (Asterix) and BARI Alu-29 (Courage). Results demonstrated that processing parameters such as dry matter percentage (%) and specific gravity increased with increasing vermicompost levels while they decreased with the increasing storing period. Lady Rosetta and Asterix potato varieties can be safely stored at normal room temperature up to 60 days. There was no interaction between vermicompost rates and crop varieties. Hence, the potato growers of Bangladesh can use vermicompost at 6 t ha-1 for achieving better yield without affecting processing quality. SAARC J. Agri., 17(2): 173-184 (2019)

scholarly journals Effect of Post-Harvest Treatments on Physiochemical Properties of Indian Jujube (Ziziphus mauritiana Lamk.) during Ambient and Cold Storage Conditions

2020 ◽  
pp. 430-438
Author(s):  
Jitendra Singh Shivran ◽  
L. N. Bairwa ◽  
M. R. Choudhary ◽  
R. K. Jat ◽  
Asha Jat ◽  
...  
Keyword(s):  
Gibberellic Acid ◽  
Calcium Chloride ◽  
Cold Storage ◽  
Storage Period ◽  
Storage Condition ◽  
Storage Conditions ◽  
Ziziphus Mauritiana ◽  
Physiochemical Properties ◽  
Post Harvest ◽  
Ambient Storage

The effect of post-harvest application of calcium chloride (CaCl2) and gibberellic acid (GA3) on physiochemical properties of ber fruits were studied. Mature ber fruits cv. Umran were dipped in aqueous solutions of calcium chloride (0.5, 1.0 and 1.5%) and gibberellic acid (20, 40 and 60 ppm), for 5 minutes and packed in netlon bags for storage under ambient and cold storage conditions. Ber fruits treated with 1.5% CaCl2 could be stored for longer duration in both storage conditions with higher retention of physiochemical quality of the fruits. Results revealed that physiological loss in weight, fruit weight, palatability rating, titratable acidity showed a declining trend with advancement of storage period and other parameters i.e. total soluble solids, ascorbic acid, reducing sugar, and total sugars showed an increase up to 9 days in ambient storage condition and up to 12 days in cold storage condition, but after 9 days in ambient storage condition and after 12 days in cold storage condition, a decline trend was observed in these parameters respectively. Storage life was extended to 9 days and 15 days of ber fruits treated with 1.5% CaCl2 under ambient and cold storage conditions, respectively.

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