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Jha S.N.,Central Institute of Postharvest Engineering and Technology CIPHET | Jaiswal P.,Central Institute of Postharvest Engineering and Technology CIPHET | Narsaiah K.,Central Institute of Postharvest Engineering and Technology CIPHET | Gupta M.,Central Institute of Postharvest Engineering and Technology CIPHET | And 2 more authors.
Scientia Horticulturae | Year: 2012

Agriculture industries are continuously in search of new user friendly technologies to evaluate the intrinsic properties of fruits before it is put in the market for the consumer. In the current study the potential of near-infrared (NIR) spectroscopy in the wavelength range of 1200-2200. nm was evaluated to determine total soluble solids and pH for seven major cultivars of mangoes from seven states of India. NIR models were developed based on multiple-linear regression (MLR) and partial least square (PLS) regression employing preprocessing technologies (baseline correction, smoothening, multiplicative scatter correction (MSC) and second order derivatisation). The multiple correlation coefficients for calibration and validation were found to be 0.782 and 0.762 for total soluble solids and 0.715 and 0.703 for pH respectively. The standard errors of calibration, prediction, biases and differences in them were low which indicated the NIRS potential to predict internal quality parameters (TSS and pH) of mango non-destructively for both models. © 2012 Elsevier B.V.


Jaiswal P.,Central Institute of Postharvest Engineering and Technology CIPHET | Jha S.N.,Central Institute of Postharvest Engineering and Technology CIPHET | Borah A.,Central Institute of Postharvest Engineering and Technology CIPHET | Gautam A.,Central Institute of Postharvest Engineering and Technology CIPHET | And 2 more authors.
Food Chemistry | Year: 2015

Milk consumption is steadily increasing, especially in India and China, due to rising income. To bridge the gap between supply and demand, unscrupulous milk vendors add milk-like products from vegetable sources (soymilk) to milk without declaration. A rapid detection technique is required to enforce the safety norms of food regulatory authorities. Fourier Transform Infrared (FTIR) spectroscopy has demonstrated potential as a rapid quality monitoring method and was therefore explored for detection of soymilk in milk. In the present work, spectra of milk, soymilk (SM), and milk adulterated with known quantity of SM were acquired in the wave number range of 4000-500 cm-1 using Attenuated Total Reflectance (ATR)-FTIR. The acquired spectra revealed differences amongst milk, SM and adulterated milk (AM) samples in the wave number range of 1680-1058 cm-1. This region encompasses the absorption frequency of amide-I, amide-II, amide-III, beta-sheet protein, α-tocopherol and Soybean Kunitz Trypsin Inhibitor. Principal component analysis (PCA) showed clustering of samples based on SM concentration at 5% level of significance and thus SM could be detected in milk using ATR-FTIR. The SM was best predicted in the range of 1472-1241 cm-1 using multiple linear regression with coefficient of determination (R2) of 0.99 and 0.92 for calibration and validation, respectively. © 2014 Elsevier Ltd. All rights reserved.


Narsaiah K.,Central Institute of Postharvest Engineering and Technology CIPHET | Jha S.N.,Central Institute of Postharvest Engineering and Technology CIPHET | Jaiswal P.,Central Institute of Postharvest Engineering and Technology CIPHET | Singh A.K.,Central Institute of Postharvest Engineering and Technology CIPHET | And 2 more authors.
Scientia Horticulturae | Year: 2012

This paper presents a rapid ATP assay for monitoring the total bacterial load associated with mango fruit surface. Conventional methods such as total plate count for the determination of total microbial counts are time consuming and prone to contamination resulting in low accuracy. Thus the need for quick and accurate methods for determination of total microbial count has led to development of many rapid techniques such as ATP bioluminescence. In this study the potential of ATP bioluminescence method for the determination of total bacterial count on mango surface has been evaluated using two types of luminescence techniques based on fluorescence spectroscopy and bioluminescence. Various mechanical and chemical extraction processes were employed for the extraction of ATP from bacterial cells and the best extraction was achieved with 0.03M TCA. Minimum level of detection of ATP using fluorescence spectrophotometer and bioluminometer was found to be 10 -8M and 10 -13M, respectively. This ATP concentration was correlated with the number of bacterial cells present on mango surface. The minimum level of detection of bacterial cells in fluorescence spectroscopy and bioluminescence was found to be 10 7cfu/ml and 10 2cfu/ml, respectively. © 2012 Elsevier B.V.


Jaiswal P.,Central Institute of Postharvest Engineering and Technology CIPHET | Jha S.N.,Central Institute of Postharvest Engineering and Technology CIPHET | Kaur P.P.,Central Institute of Postharvest Engineering and Technology CIPHET | Bhardwaj R.,Central Institute of Postharvest Engineering and Technology CIPHET | And 2 more authors.
Journal of Food Science and Technology | Year: 2014

Banana is an important sub-tropical fruit in international trade. It undergoes significant textural and color transformations during ripening process, which in turn influence the eating quality of the fruit. In present study, color ('L', 'a' and 'b' value) and textural attributes of bananas (peel, fruit and pulp firmness; pulp toughness; stickiness) were studied simultaneously using Hunter Color Lab and Texture Analyser, respectively, during ripening period of 10 days at ambient atmosphere. There was significant effect of ripening period on all the considered textural characteristics and color properties of bananas except color value 'b'. In general, textural descriptors (peel, fruit and pulp firmness; and pulp toughness) decreased during ripening except stickiness, while color values viz 'a' and 'b' increased with ripening barring 'L' value. Among various textural attributes, peel toughness and pulp firmness showed highest correlation (r) with 'a' value of banana peel. In order to predict textural properties using color values of banana, five types of equations (linear/ polynomial/exponential/logarithmic/power) were fitted. Among them, polynomial equation was found to be the best fit (highest coefficient of determination, R2) for prediction of texture using color properties for bananas. The pulp firmness, peel toughness and pulp toughness showed R 2 above 0.84 with indicating its potentiality of the fitted equations for prediction of textural profile of bananas non-destructively using 'a' value. © Association of Food Scientists & Technologists (India) 2012.

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