K. Mishra , A. Mishra , G. S. Padhi

Abstract

Studies were undertaken on processed Kendu (Diospyros melanoxylon Roxb.) leaves of various qualities as practised by the Forest Department of Government of Orissa, with regard to size, texture, colour, moisture, chlorophyll content etc. and the nature of mycobial contamination. The results indicated that, out of four broad categories of leaves studied (M-I&II, M-III, Q-IV and rejected samples) M-I&II quality leaves have the highest chlorophyll pigment and lowest moisture content with lowest fungal contamination. Chlorophyll content of leaves decreased with fall in quality of leaves but fungal population and moisture content showed reverse trend. Fungal population increased with fall in quality of leaves. Various species of Aspergillus were found to be the dominant flora in all the leaf samples, along with species of Penicillium, Curvularia and Cladosporium, Aspergillus flavus a fungus known for production of aflatoxin was found to be present in Q-IV leaf samples in low percentage (about 10%).

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Jitendra Singh , P. Bhatnagar , P. S. Chauhan , A. Mishra , C. K. Arya , S. K. Jain , A. Kavita

Abstract

Maturity has important implications in harvesting fruits at proper stage so as to have developed proper marketing as well as quality attributes. Immature fruits are more prone to shrivelling and mechanical damage and develop inferior flavour when ripe. Overripe fruits tend to become soft with more susceptible to postharvest physiological disorders than fruits picked at the proper maturity. Thus, for all kinds of fruits, harvest maturity is important Different fruits manifest different signals at the time of maturity. A phasic variation is noted in shape, size, colour, flavour, TSS, acidity, ascorbic acid, polyphenol, tannin, enzyme activity, nutrient composituion, etc. as the fruit approaches harvest maturity Of course, growers perception works well in judging maturity. Actually, a fruit is considered worth harvesting when it attains proper stage of maturity in terms of physical and biochemical parameth quality.

Keywords

Maturity Standards , Harvesting, Fruits, Biochemical Changes, Ripening

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