Ali M.A.,Ayub Agricultural Research Institute |
Zulfiqar A.,Ayub Agricultural Research Institute |
Arif A.M.,Ayub Agricultural Research Institute |
Khan A.-R.,Ayub Agricultural Research Institute |
And 2 more authors.
Agricultural Engineering International: CIGR Journal | Year: 2015
Natural products are more preferred by consumers now-a-days over the synthetic ones. Therefore a natural fruit coating was developed from natural ingredients (shellac, rosin, gum arabic, water and ethanol from sugar industry) without ammonia or morphine as an alternative to the synthetic coatings. So this research was devised to compare the effects of this newly developed natural fruit coating (with 9% total solids) with those of synthetic one (polyethylene based ammonia containing wax with 21% total solids) on the postharvest quality of kinnow (Citrus reticulata Blanco) mandarins. The kinnow mandarins were either coated with natural or synthetic fruit coatings or were left uncoated and stored at 52°C with 85-90% relative humidity for 63 days with five replications for each treatment. The results showed that both fruit coatings significantly (p<0.05) delayed changes in physiological loss in weight, firmness, ascorbic acid and overall sensory quality during the storage period as compared to uncoated fruits, while non-significant (p>0.05) changes in total soluble solids and fruit acidity were recorded for all the treatments. Furthermore the difference between natural and synthetic fruit coatings was non-significant (p>0.05). Therefore, it could be suggested that the natural fruit coating is a good alternative of the synthetic fruit coating. © 2015, Int. Comm. of Agricultural and Biosystems Engineering. All rights reserved.
Hussain M.,Oilseeds Research Institute |
Tahir M.S.,Oilseeds Research Institute |
Sharif M.,Oilseeds Research Institute |
Tahira,Oilseeds Research Institute
Pakistan Journal of Agricultural Sciences | Year: 2011
The promising strain RBN-03052 is an outcome of hybridization (KS-75 x Rainbow) and selected through pedigree method of selection since 1998-99. Homozygous progenies of pedigree number F6-6052 were bulked in 2003-04 for yield evaluation. Its performance was evaluated through station, zonal, micro yield trials and National Uniform Rapeseed Yield Trials. RBN-03052 has proved its worth in all yield trials and its performance is better than all the existing cultivated varieties. Its maximum potential of 2833 kg/ha was achieved in 2005-06 at Oilseeds Research Station, Khanpur. It produced 33.96% higher yield in micro yield trials carried during 2006-07. Similarly, its yield surpassed the checks with 2.80% and 10.27% in National Uniform Rapeseed Yield Trials carried out during 2006-07 to 2007-08 respectively. The new strain showed tolerance against insect pests and diseases specially Alternaria blight, Powdery mildew, Downy mildew and White rust. Agronomic studies revealed that this variety fits in a better way with the existing agronomic package of technology. The new strain RBN-03052 named as Punjab Sarson is first canola version variety developed locally and is released for commercial cultivation in both irrigated and barani regions of the Punjab. © 2012 Pakistan Journal of Agricultural Sciences, Faisalabad, Pakistan. All rights reserved.
Iqbal Z.,Oilseeds Research Institute |
Pasha I.,National University of Sciences and Technology |
Hanif M.S.,Citrus Research Institute |
Randhawa M.A.,National University of Sciences and Technology |
And 2 more authors.
Pakistan Journal of Agricultural Sciences | Year: 2015
Roller flour milling separates wheat components through series of break and reduction rolls along with different sifting operations. Protein (13.70%) and moisture (13.60%) contents were highest in Inqulab 91 break stream blend. Break flour blend of wheat variety Inqulab 91 had Zeleny value of 41mL and gluten content 33% that was found an equivalent to mean for gluten content and Zeleny value in AS 02 break stream blend. Cookie thickness (7.06mm) was highest in cookies made from AS 02 straight grade flour, diameter (25.77mm) and spread factor (41.48) in AS 02 sizing blend while cookie weight (8.24g) in AS 02 break blend. Among sensory characteristics, mean for cookie colour (7.80) was highest in AS 02 break blend while score for crispness (7.80), taste (7.20), surface characteristics (7.60) and overall acceptability (8.00) was maximum in AS 02 middling blend. It is concluded from results that physical parameters of cookie like diameter, spread factor and weight improved with blending while cookie thickness decreased. Cookies made from blended flours exhibited better color, crispness, taste, surface characteristics and overall acceptability. Cookies made from AS 02 middling stream blend were preferred by judges on overall sensory profile basis. © 2015, University of Agriculture. All rights reserved.