A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Mehta, Sangeeta
- Storage Longevity of Passion Fruit Squash
Authors
1 Krishi Vigyan Kendra, Raghopur (B.A.U.), Supaul (Bihar), IN
2 Krishi Vigyan Kendra (B.A.U.), Katihar (Bihar), IN
3 Regional Research Station, Agwanpur, Saharsa (Bihar), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 1-9Abstract
The present investigation on the storage longevity of passion fruit squash was carried out in the Experimental laboratory of the Department of Pomology and Post Harvest Technology, Faculty of Horticulture, Uttar Banga Krishi Vishwavidyalya, Pundibari, Cooch Behar during 2007-08. Four treatment combinations of both yellow and purple passion fruit squash with different concentrations of sugar and preservatives were evaluated for extending the storage life of squash. In yellow passion fruit squash T3 (6.38 °Brix) and in purple passion fruit squash T4 (8.23 °Brix) were found to have very less percentage change of TSS over initial value after six month of storage. The acidity value among various treatments, T3 for yellow passion fruit squash and T4 for purple passion fruit squash had recorded minimum percentage change in acidity over initial after six month of storage. The ascorbic acid content in different treatments for both yellow and purple passion fruit squash were found to decrease throughout the storage period. Considering mould count after six month of storage, T3 was found best treatment both for yellow and purple passion fruit squash. The effect of KMS was better for suppressing mould growth than sodium benzoate. It was observed that hedonic score for yellow and purple passion fruit squash was decreased with increase in storage period. The yellow passion fruit squash prepared with 250 ml juice + 460 g sugar + 290 ml water + 1 g citric acid + 0.6 g KMS as preservative and the purple passion fruit squash prepared with 250 ml juice + 475 g sugar + 275 ml water + 2.5 g citric acid + 0.75 g sodium benzoate as preservative have been found to be the best treatment for the storage life.Keywords
Passion Fruit, Squash, Storage, TSS, Acidity, Ascorbic Acid, Mould Count, Organoleptic Test.
References
- Akpan, U.G. and Kovo, A.S. (2003). Food Microbiology. The Royal society of Chemical, Cambridge CB4 OWF. 3 : 52-102.
- Alex, L., Suresh, C.P., Kabir, J. and Dhua, R.S. (2003). Litchi juice processing and preservation. Adv. Plant Sci., 16 (1) : 215-218.
- Allen, O.N. (1957). A method of counting fungi in the soil. In Experiment in the Soil Bacteriology. Burgers Publishing Minneapolis., 4 : 7-8.
- Chaurasiya, A.K., Pathak, S. and Prasad, J. (2007). Standardization of recipes for prepration of Litchi Beverage. The Hort. J., 20 (2):101-104.
- Dauthy, M.E (1995). Deterioration factors and their control. Fruits & Veg. Processing, 3: 25-27.
- Imran, Ahmad, Rafiullah, Khan and Muhammad, Ayub. (2000). Effect of added sugar at various concentration on the storage stability of guava pulp. Sarhad J. Agric., 16 (1): 89-93.
- Khurdiya, D.S. (1994). Evaluation of passion fruit for processing. Indian Hort., 39 (4-6): 13-16
- Kortbech, Olesen, R. (1997). U.S. market ripe for tropical juice imports. Internat. Trade Forum, 2 : 10 – 15.
- Krishnaveni, A., Manimegalai, G. and Saravanakumar, R. (2001). Storage stability of jack fruit (Artocarpus heterophyllus) RTS beverage. J. Food Sci. & Technol., 38 (6) : 601-602.
- Mac Rae, F., Robinson,R.K. and Sadler, M.J. (1997). Encyclopedia of food seience, Food technology and Nutrition. Academic Press Inc., pp. 3422-3426.
- Martin, F.G. and Nakesone, H.Y. (1970). The edible spices of passiflora. Econ. Bot., 24 (3): 333-343.
- Matta, F. (2002). Passion Fruit. A New Fruit crop for Gulf Coast States, Deep South fruit and vegetable Growers conference and Trade show, Biloxi, Mississipi, 12 : 4-6.
- Morton, J.F. (1987). Fruits of warm climates creative resources systems. Inc. Winter Ville, N.C., 5: 505.
- Pandey, R.M. (1990). Horticultural crops – New Vistas for growth. Survey if Indian Horticulture. pp. 178
- Panse,V.G. and Sukhatune, P.V.(1985). Statistical methods for agricultural workers. Indian Council of Agricultural Research, New Delhi.
- Piggot, J.R. (1988). Sensory analysis of food. 2nd Edn. Elsevier Applied Science London and New York.
- Pruthi, J.S.(1955). Nutritive value and utilization of passion fruits (Passiflora edulis sins). Ph.D thesis, Punjab University, Chandigarh ,Punjab, India.
- Ranganna, S. (2001). Analysis and quality control for fruit and vegetable products. Tata McGraw Hill Publishing Co. Ltd., New Delhi 9-10.
- Shukla, A.K., Shukla, A.K. and Vashishtha, B.B. (2004). Basic Approaches. In: fruits Breeding. Fruit breeding approaches and achievements. 1 : 1-2.
- Silva, A.C. and San Jose, A.R.(1994). Classificacao Botanica de Maracujazeiro. In San Jose.A.R(ed), Maracuja : Produceo e Mercado. Universidade Estadual do sudoeste da Bhaia, Depamento de Fitolecnia e Zootecnia, Vitoria da Conquista Ba, Brazil.
- Effect of NPK, Boron and Sulphur on Growth and Yield of Passion Fruit
Authors
1 Krishi Vigyan Kendra, Raghopur, Supaul (Bihar), IN
2 Krishi Vigyan Kendra, Katihar (Bihar), IN
3 Regional Research Station, Agwanpur, Saharsa (Bihar), IN
Source
The Asian Journal of Horticulture, Vol 11, No 2 (2016), Pagination: 361-367Abstract
India is bestowed with a wide range of soil and agro-climatic conditions. Therefore, almost all types of fruit can be grown in one or the other parts of the country. China is the largest producer of fruits followed by India which now accounts for about 10 per cent of world production. Passion fruit belongs to the family Passifloracea, distributed throughout the tropical and subtropical regions of the world. There is need to improve and standardize the nutrient doses by which we increase the production of this fruit. Keeping with these views, the experiment was conducted in the experimental farm, Department of Horticulture, BAU, Ranchi. This experiment consisted of ten treatments including control. The treatments were NPK (300: 150:150 g/vine), NPK (250: 125:125 g/vine), boron 1.2 g/vine, sulphur 24 g/vine, the next four treatments were combination of NPK with boron and sulphur, and two controls. Thus, there were ten treatments, replicated thrice in Randomized Block Design. In all the treatments 2 kg of vermicompost and 0.5 kg of lime were applied as basal dose except absolute control. All the treatments exhibited better results over untreated control and absolute control. Highest yield (56.65 q/ha) was obtained by NPK (250: 125:125 g/vine) + boron 1.2 g/vine which was at par with, NPK (300: 150:150 g/vine) + boron 1.2 g/vine (49.15 q/ha) and NPK (250: 125:125 g/vine) + sulphur 24 g/vine (52.48 q/ha). Thus, NPK (250: 125:125 g/ vine ) + boron 1.2 g/vine appeared to be the best treatment in vegetative character, reproductive characters, fruit characters and yield followed by NPK (250:125:125 g/ vine) + sulphur 24 g/vine.