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Effect of Heating of the Gel at Different Temperatures on Quality Components of Aloe (Aloe barbadensis Miller.)


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1 Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., India
     

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The experiment consisted of three accessions of aloe viz., yellow flowering accession-1, yellow flowering accession-2 and orange flowering accession-3 and three temperatures viz., 500 C, 750 C and 1000 C temperatures. The quality components like total soluble solids, moisture, reducing sugars and total sugars of aloe gel was studied in three accessions heated at different temperatures. At all storage intervals (day 1, 10th day, 20th day and 30th day) highest gel TSS was recorded with yellow flowering accession-1 heated at 750 C, but the highest gel moisture, reducing sugars and total sugars was recorded with yellow flowering accession-1 heated at 500 C. Irrespective of the temperatures highest TSS, moisture, reducing sugars and total sugars was recorded with yellow flowering accession- 1 while the lowest was recorded with orange flowering accession-3.

Keywords

Yellow Flowering Accession-1,yellow Flowering Accession-2, Orange Flowering Accession-3, Quality Components, Aloe Gel
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  • Effect of Heating of the Gel at Different Temperatures on Quality Components of Aloe (Aloe barbadensis Miller.)

Abstract Views: 281  |  PDF Views: 0

Authors

B. Amareswari
Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., India
M. Padma
Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., India
M. Rajkumar
Herbal Garden, College of Horticulture, Rajendranagar, Hyderabad, A.P., India

Abstract


The experiment consisted of three accessions of aloe viz., yellow flowering accession-1, yellow flowering accession-2 and orange flowering accession-3 and three temperatures viz., 500 C, 750 C and 1000 C temperatures. The quality components like total soluble solids, moisture, reducing sugars and total sugars of aloe gel was studied in three accessions heated at different temperatures. At all storage intervals (day 1, 10th day, 20th day and 30th day) highest gel TSS was recorded with yellow flowering accession-1 heated at 750 C, but the highest gel moisture, reducing sugars and total sugars was recorded with yellow flowering accession-1 heated at 500 C. Irrespective of the temperatures highest TSS, moisture, reducing sugars and total sugars was recorded with yellow flowering accession- 1 while the lowest was recorded with orange flowering accession-3.

Keywords


Yellow Flowering Accession-1,yellow Flowering Accession-2, Orange Flowering Accession-3, Quality Components, Aloe Gel