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Anuradhapura, Sri Lanka

Wijewardane R.M.N.A.,Institute of Post Harvest Technology | Guleria S.P.S.,Dr. Y.S. Parmar University of Horticulture and Forestry
Journal of Food Science and Technology

Freshly harvested apple fruits cv.'Royal Delicious' were subjected to Surface coating with 1, 1.5, 2% neem oil (Azadirachta indica) and 10, 15, 20% marigold flower (Tagetes erectus) extracts with pre cooling on apple storage quality was tested. Then the fruits were analyzed for physicochemical and physiological characters such as loss in weight, fruit firmness, total soluble solids (TSS) content, titratable acidity (TA), pH, reducing sugar contents, pectin, total anthocyanin, polygalacturonase (PG) activity and fruit spoilage. The results revealed that, the 1.5-2% concentration of neem oil as a surface coating along with pre-cooling was the most effective by retaining better physiochemical characteristics, in addition, significantly lowering disease incidence. Similarly, packaging of fruits with corrugated fiber board (CFB) boxes + paper mould trays, CFB + Polyethylene (PE) liners and shrink wrapped tray packing during storage (18-25 C and 65-75% RH), revealed that 2% neem oil surface coating with shrink wrap tray packing resulted the better retention of storage life and, whereas, the treatment effect on physico-chemical characteristics of fruits were significant (p < 0.05). However, the treatment effect was statistically at par with the marigold extract application with shrink wrapped tray packing in pre cooled fruits (10-15 C, 70-75% RH) during ambient storage (18-25 C, 65-75% RH). © 2011 Association of Food Scientists & Technologists (India). Source

Sharma P.C.,Dr. Y.S. Parmar University of Horticulture and Forestry | Tilakratne B.M.K.S.,Institute of Post Harvest Technology | Gupta A.,Dr. Y.S. Parmar University of Horticulture and Forestry
Journal of Food Science and Technology

The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45-50% oil, 23.6-26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The method standardized for extraction of protein isolate broadly consisted of boiling the press cake with water in 1:20 (w/v) ratio for 1 h, raising pH to 8 and stirring for a few min followed by filtration, coagulation at pH 4 prior to sieving and pressing of coagulant for overnight and drying followed by grinding which resulted in extraction of about 71.3% of the protein contained in the press cake. The protein isolate contained 68.8% protein, 6.4% crude fat, 0.8% ash, 2.2% crude fibre and 12.7% carbohydrates. Thus the apricot kernel press cake can be utilized for preparation of protein isolate to improve the nutritional status of many food formulations. © Association of Food Scientists & Technologists (India) 2010. Source

Jayathunge K.G.L.R.,Institute of Post Harvest Technology | Gunawardhana D.K.S.N.,University of Peradeniya | Illeperuma D.C.K.,University of Peradeniya | Chandrajith U.G.,Institute of Post Harvest Technology | And 3 more authors.
Journal of Food Science and Technology

Papaya cubes at maturity stages, 5–45 % yellow (more green than yellow) and 55–80 % yellow (more yellow than green) were washed with 5 % H2O2, drained and packaged in PVC trays having five, seven and ten micro-perforations and stored for 19 days. PVC trays with 3 mm diameter punch holes were used as the control. Based on physico-chemical properties, optimum maturity for papaya and micro-perforation level of PVC trays were determined. Effectiveness of citric acid in prevention of browning was also tested. Firmness and TSS changed significantly, on day 19. O2, CO2 and C2H4 concentration changed 2.4 to 4.2 %, 23.4 to 5.9 %, and 0 to 0.13 % respectively, from day 3 to 19. pH and titratable acidity did not change significantly throughout the storage. Pretreated papaya cubes, packaged in PVC trays with ten micro-perforations, kept under 4 °C had storage lives of 19 days. © 2013, Association of Food Scientists & Technologists (India). Source

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