Response of Quality Attributes of Banana (Musa paradisiaca L.) cv. Williumto Post Shooting Spray and Bunch Covering Material

Aims: To study the post harvest shooting namely; control, humic acid 2%, 2, 4-D 30 mg/l, gibberellic acid (GA3) 100 mg/l, CPPU 4 mg/l and sulphate of potash (SOP) 2% and covering materials viz., non- woven material bag and blue colour polyethylene sleeve (6% perforated) bag on bunch of banana cv. Willium Study Design: Experiment was laid out in a Completely Randomized Design (Factorial) with three repetitions. Place and Duration of Study: Experiment was carried out at the Horticultural Research Farm,Department of Horticulture, B. A. College of Agriculture, AAU, Anand during the year 2017-18 and 2018-19 Methodology: The experimental plot was prepared by deep ploughing, harrowing and levelling. The pits of 30 x 30 x 30 cm were dug out at a spacing of 1.8 x 1.8 m2 and well decomposed fine textured Farm Yard Manure (FYM) at the rate of 10 kg per pit was applied at planting. Well hardened, healthy, uniform tissue cultured tissue culture plants of willium banana having 5-6 leaves were used for planting. Post shooting sprays were given twice i.e. 1st spray after complete opening of inflorescence and 2nd spray after 30 days of first spray with covering the bunch immediately after second spray.The fruits which were used for recording the weight loss during ripening, were used to calculating pulp: peel ratio. Pulp to peel ratio was calculated by dividing respective pulp weight by respective peel weight. The TSS value of the fruit was recorded by using hand refractometer having range of 0-32 ⁰Brix. Acidity (%) was calculated by the method described by Rangana (1977) was adopted for estimation of titrable acidity. Results: The results revealed that the banana bunches sprayingof CPPU 4 mg/lwith bunch covering with non woven materials were recorded significantly lower physiological loss in weight (12.80, 13.60 and 13.20%) and (13.26, 14.14 and 13.70%), respectively. Whereas, post shooting spray of SOP 2% with non-woven material bag coveringwere recorded significantly maximum TSS (21.42, 21.05 and 21.17 ºBrix; 21.39, 20.93 and 21.16 ºBrix), reducing sugar (12.55, 12.34 and 12.45%; 12.21, 12.16 and 12.18%) and total sugar (21.42, 20.82 and 21.12%; 20.84, 20.50 and 20.67%) as compared to rest of the treatments of post shooting sprays and bunch covering materials on banana quality. Conclusion: From the two years of field study, it can be concluded that the post shooting spraying of CPPU 4 mg/l and SOP 2% with non woven bunch covering bags were improve fruit quality of banana.

Environment×Combining Ability Interaction for Quality Traits in Tomato (Solanum lycopersicum L.)

The multilocational studies were conducted to evaluate 21 hybrids of tomato in Pratapgarh(Uttar Pradesh), Varanasi (Uttar Pradesh) and Burdwan (West Bengal), India during August–February of 2015–16 and 2016–17. Data on four quality traits viz., total soluble solids, titrable acidity, carotene content and lycopene content were estimated. Combined analysis of variance (ANOVA) revealed significant effects of locations, genotypes, genotype-location interaction and parents vs hybrids-location interaction for all the traits. The significance of combining ability effects (general combining ability and specific combining ability) and their interaction with location revealed environmental influences on combining ability effects for all the traits. The Present study indicated higher estimates of to , lower estimates of heritability and GCA/SCA ratio for quality traitsandthereby implied preponderance of non-additive gene action in determination of quality traits studied. Desirable parental lines were identified for different traits like EC 620438 and BS 24-2 for TSS, BS 24-2 and Superbug for titrable acidity, Columbia, EC 620438 and Superbug for carotene content, and H 86 and EC 620541 for lycopene content. Similarly, desirable specific combiners for different traits were identified. The hybrid combination EC 620438×BS 24-2 appeared good specific combiner for TSS, carotene and lycopene content. The parental lines/hybrids identified in present study will be useful in identifying hybrids adapted to a range of environments.

Evaluation of Physicochemical, Functional and Sensory Properties of Carob Pulp Beverage (Ceratonia Siliqua L)

In Morocco, carob tree (Ceratonia siliqua L.) is of considerable socio-economic importance, helping to improve the income of rural populations and to develop the economy of mountain areas. However, the primary use of the carob’s pulp is generally limited in Morocco to animal feed. As a result, the current research suggests a novel pulp-based product designed for human consumption. The main purpose of this work is to characterize a new formulated carob beverage and assess its physicochemical, biochemical, and sensory quality. Two formulas of carob beverages were prepared with two different sugar concentrations (formula A:5 g/100 mL sugar; formula B: 10 g/100 mL sugar). Measurements of pH, titrable acidity, and colour were performed to assess the physicochemical parameters. Total polyphenols and tannins contents were determined as important functional and biochemical parameters. Regarding sensory analysis, preference test, triangle test, hedonic test, and descriptive test, were evaluated. The colour of the two formulations was dark red orange, as determined by chromameter method. For formulae A and B, the titrable acidity was (1.450±0.025) g Citric Acid Equivalent (CAE) /L and (1.450±0.031) CAE g/L, respectively, and the Brix was (11.67±0.22) °Bx and (15.33±0.22) °Bx, respectively. The polyphenols content was (98.8±0.0019) mg Gallic Acid Equivalent (GAE) /100 mL for formula A and (97.7000±0.0017) mg GAE/100 mL for formula B. The tannin level was (24.500± 0.027) mg Catechin (CE)/100 mL and (25.400±0.017) mg CE/100 mL for the formula A and formula B samples, respectively. The sensory analysis tests revealed a distinct difference between the two formulae. In fact, the formula B was highly preferred compared to formula A, also the most prominent features in the drink were colour, smell, flavour, and sweetness.

Evaluation of Various Genotypes of Tomato (Solanum lycopersicum L.) on Quality Traits under Temperate Conditions of Kashmir

Background: Tomato is one of the most important vegetable crop grown in the world. Identification of better genotypes among the existing germplasm leads to the success of breeding programme. Elite genotypes should be known for our trait of interest. Methods: A field experiment was carried out at Vegetable Experimental Field, SKUAST-K, Shalimar, Srinagar during Kharif-2018 in which twenty seven genotypes of tomato (Solanum lycopersicum L.) were evaluated to estimate the performance of genotypes on various quality traits like lycopene content, titrable acidity, ascorbic acid content, total soluble solids and juice to pulp ratio. Result: Analysis of variance revealed significant differences among the genotypes for all the traits under studied. Highest lycopene content was recorded in the genotypes 2015/TODHYB-1, Roma and VRT-19 Whereas highest TSS content was exhibited by Kashi Aman, Roma, Jawahar-99 and Shalimar Hybrid Tomato-1. Highest titrable acidity recorded in Marglobe followed by 2015/TODHYB-4 and Kashi Hemanth. Juice to pulp ratio was highest in the genotypes namely, 2016/TODVAR-5 and Kashi Vishesh. Hence, the best performed genotypes can be used as such in promotion of tomato production programme as elite germplasm lines/varieties or may be recommended for commercial cultivation after testing them over years and locations.

Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

Studies on effects of graded levels of zinc and Trichoderma viride, Pseudomonas strita on yield and quality attributing characters in tomato (Lycopersicon esculentum L.)

The present investigation “Studies on effects of graded levels of zinc and Trichoderma viride, Pseudomonas strita on yield and quality attributing characters in tomato (Lycopersicon esculentum L.)”. The experiment was laid out in Factorial RBD with two factor i.e. factor first is zinc solubilizers and factor second is levels of zinc, it has twelve treatments replicated three times. Trichoderma viride and Pseudomonas strita are used as source zinc solubilizers along with different levels of zinc. The experiment framed was intended to study the effect of zinc solubilizers and levels of zinc on yield and quality of tomato.The results revealed that effect of zinc solubilizers on yield and quality parameters of tomato indicated that the zinc solubilizer B2 (Trichoderma viride) recorded maximum fruit yield per plant (1458.76 gm), fruit yield per plot (20.42 kg), fruit yield per hectare (567.15 qt.), maximum titrable acidity (0.38 %), TSS (5.22%), ascorbic acid (22.81 mg/100gm), reducing sugars (1.61 %), non reducing sugars (2.70 %), totalsugars (4.31 %). The effect of different levels of zinc on yield and quality parameters of tomato indicated that the levels of zinc Zn3 (30 kg ZnSO4/ha) recorded maximum fruit yield per plant (1305.09 gm), fruit yield per plot (18.26 kg), fruit yield per hectare (507.43 qt.), maximum titrable acidity (0.36 %), TSS (4.77%), ascorbic acid (22.04 mg/100gm), reducing sugars (1.48 %), non reducing sugars (2.61 %), total sugars (4.09 %).The interaction effect of different zinc solubilizers and levels of zinc on yield and quality parameters of tomato indicated that the B2Zn3 (Trichoderma viride + 30 kg ZnSO4/ha) recorded maximum fruit yield per plant (1698.33 gm), fruit yield per plot (23.77 kg), fruit yield per hectare (660.27 qt.), maximum titrable acidity (0.43 %), TSS (5.39%),ascorbic acid (23.35 mg/100gm), reducing sugars (1.71 %), non reducing sugars (2.80 %), total sugars (4.51 %).

Physico-chemical and Functional Properties of Whole Maize Flour Blended with Wheat and Gram Flour

Background: About one third of the maize production is imbibed in the form of flat breads or chapati which is consumed basically in the northern states of India. Maize flat breads are generally prepared with hands, owing to lower gluten content and lower binding properties it is difficult to prepare. In the present study the effect of blending composition of wheat and gram in maize flour on physico-chemical and functional properties were investigated.Methods: The maize flour of PMH–1 variety was blended with wheat and gram flour in different combinations of (20, 30 and 40%). The composite flours were evaluated for different physico-chemical properties like moisture content, protein content, crude fat, crude fibre, ash content, carbohydrates, titrable acidity, color value, titrable acidity, swelling power, oil holding and water holding capacity. Result: It was observed from the study that the protein content (2.83±0.02%), fat content (6.13±0.02%) and fibre content (2.82±0.02%) was higher for gram blended flour than wheat blended flour. The swelling power of the flour blended with wheat was found out to be higher (30.74±0.01%), than blended with gram flour (25.30±0.01%), whereas the oil holding and water holding capacity of wheat blended and maize blended flours was similar.

Influence of Ultraviolet Light and Ultrasound Irradiation on the Physicochemical, Sensory and Microbiological Characteristics of Pear Jam Enriched with Fibers

The ultraviolet light and ultrasound irradiation present a green approach to non-thermal conservation in food processing. This research aimed to investigate the effect of ultraviolet light and ultrasound irradiation on the fiber-enriched pear fruit jam's physicochemical properties, sensory profile, and microbiological characteristics. The moisture, ash, pH, titrable acidity, sugar content, energy value, heavy metals were determined in the samples. The sensory and microbiological characteristics were also evaluated in pear jams. It was found that the treatment of ultraviolet light and ultrasound irradiation caused minimal changes in pH, titrable acidity, dry matter, and sucrose content. The sensory characteristics (color, odor, and taste) also did not alter significantly during treatment with ultraviolet light and ultrasound irradiation. The values of other sensory characteristics as graininess, elasticity, and juiciness showed better acceptance for jam treated with ultrasound irradiation. The pear jam's lowest microbial growth level was observed after ultraviolet light and ultrasonic irradiations for 10 minutes in polypropylene packaging and 15 minutes in glass packaging, respectively. However, ultrasonic irradiation demonstrated a more effective overall bactericidal effect in polypropylene packaging, while ultraviolet light showed better results in a glass packaging pear jam.

Effect of storage period on the chemical composition and sensory attributes of strawberry syrup

The present study was carried out to develop syrup and standardise the formulation of recipe produced from strawberry and determine syrup's nutritional value during storage in the department of Agriculture, Mata Gujri College, Fatehgarh Sahib, Punjab during the winter season of 2018-2019. It was Fresh ripe strawberries were washed with pure water and blended to get the pulp. The fruits were analysed to determine the moisture, TSS, pH, ascorbic acid, total sugar, reducing sugar, titrable acidity and ?- carotene. Different combinations of table sugar and distilled water were used to prepare syrup with a constant value of 25% fruit pulp, i.e. T1= 10% sugar concentration, T2= 20% sugar, T3= 30% sugar, T4= 40% sugar, T5=50% sugar, T6= 60% sugar, T7= 70% sugar with 25% strawberry pulp and T8 with 25% pulp only. The samples were stored at ambient temperature for 120 days to check the physiochemical and organoleptic analysis of strawberry syrup. According to the opinion of organoleptic test panel, treatment with 60% sugar was the most preferred one after considering the points of colour, flavour, texture, taste, and overall acceptability. During storage period TSS, pH, total sugar and reducing sugar increased whereas titrable acidity and ascorbic acid content decreased during the storage period.

Formulation of goat’s milk yogurt with fig powder: Aromatic profile, physicochemical and microbiological characteristics

Fig ( Ficus carica L.) is an excellent source of sugars, dietary fibers, minerals, vitamins, organic acids and phytochemicals. The aim of the present work was to investigate the effect of fig powder supplement, as a natural sweetener and flavoring agent, on the physicochemical, microbiological and sensory characteristics of goat’s milk yogurt. It aimed also to determine antioxidant capacity and volatile profile using gas chromatography/mass spectrometry (GC/MS) analysis. Pyrolysis-GC/MS (Py-GC/MS) was also used for the characterization of fig powder. Fig powder exhibited an important antioxidant activity against DPPH. Radical (IC50 = 1.92 ± 0.05 mg per mL). Volatile compounds, from several classes (acids, alcohols, aldehydes, esters, triterpenoids and others) were identified in fig powder. Py-GC/MS data revealed that degradation of fig powder macromolecules leaded to the formation of several aromatic and volatile compounds such as fatty acids, ketones, aromatic phenols, lactones among others. The addition of fig powder increased significantly (p < 0.05) the titrable acidity, the total solids, the carbohydrate content, and the total lactic acid bacteria count of yogurts. Likewise, fig powder supplement improved yogurt taste, texture and aroma and covered the unpleasant flavor of goat’s milk. Thus, fig powder is a natural sweetener and flavoring agent that can be used to formulate a new stirred goat’s yogurt of good quality.