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Bakshi, Manish
- Effect of Different Sources and Levels of Nitrogen on Physicochemical Characteristics of Papaya Cv. Coorg Honey Dew under U.P. Sub-tropic Conditions
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Authors
Affiliations
1 Division of Fruit Science, Sher-e-kashmir University of Agricultural Sciences and Technology of Jammu, Main Campus, Chatha, Jammu, IN
2 Department of Horticulture, Sam Higginbottom Institute of Agricutlure, Technology and Sciences, Deemed University, Allahabad, U.P., IN
1 Division of Fruit Science, Sher-e-kashmir University of Agricultural Sciences and Technology of Jammu, Main Campus, Chatha, Jammu, IN
2 Department of Horticulture, Sam Higginbottom Institute of Agricutlure, Technology and Sciences, Deemed University, Allahabad, U.P., IN
Source
International Journal of Plant Sciences, Vol 8, No 2 (2013), Pagination: 267-269Abstract
The present experiment was carried out at Sam Higginbottom Institute of Agricutlure, Technology and Sciences, Deemed University, Allahabad, U.P to study the effect of different sources and levels of nitrogen on physico-chemical characteristics of papaya cv. COORG HONEY DEW. The experiment was laid out in a Randomized Block Design with seven treatments consisting of nitrogen (T1=150g, T2=250g and T3=350g per plant per year as urea), nitrogen (T4=150g, T5= 250g and T6= 350g per plant per year as ammonium sulphate) and T0=control (no application of fertilizers), each treatment was replicated four times. The maximum length of fruits (26.57 cm), width of fruits (47.65 cm), specific gravity (0.88) was noted under treatment T2 followed by treatment T6. The maximum total soluble solids (13.5 %) were noted under the treatment T4 followed by treatment T5 and treatment T1. The total sugar (12.5%) and titrable acidity (0.15%) was recorded maximum with the treatment T1 followed by treatment T4. The maximum ascorbic acid content (50mg/100g) was noted under treatment T1 followed by treatment T6. The maximum pH (5.6) of papaya fruit juice was recorded under treatment T1 followed by treatment T0.Keywords
Papaya, Fruit, Coorg Honey Dew, Physico-chemical, Nitrogen
- Edible Coatings in Fruits: Effectiveness and Applicability : A Review
Abstract Views :256 |
PDF Views:141
Authors
Affiliations
1 Department of Agriculture, Lovely Professional University, Phagwara – 144001, Punjab, IN
1 Department of Agriculture, Lovely Professional University, Phagwara – 144001, Punjab, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 10, No 1 (2023), Pagination: 01-10Abstract
Fruits form an integral part of human diet as they not only provide us the fibre content but are a ready source of minerals, vitamins and carbohydrates. Although we have refined our production technologies to an extent that we are able to produce sufficient quantities of fruits but still the post-harvest management and storage life of fruits is a bit of concern as the fruits are liable to spoilage due to high moisture content. For the nutritional security of our growing masses, it is essential to preserve our fruits and protect them from spoilage by using novel techniques. One such technique is to use coatings on the surface of the fruits which would act as insulation between the fruit internal environment and the external atmosphere. An edible coating has been shown to act as a shield on the surface of the fruit, change the internal environment, reduce loss of water and prolong fruit shelf life. This review highlights the advances made in the field of coating technology and its impact on post-harvest life of fruits. Preventing postharvest losses is the most important challenge in horticulture commodities. Edible coating is a sustainable alternative to traditional plastic packaging, which is non-biodegradable in nature and pollutes the environment. Functional edible coatings that can alter the inner environment of fruits while also increasing the food's value have been produced and developed.
Keywords
Coatings, Fruits, Nutrition, Quality, Shelf Life, StorageFull Text
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