http://www.erepo.iihr.ernet.in/handle/123456789/72 2013-05-15T17:42:08Z 2013-05-15T17:42:08Z I N, Doreyappa Gowda http://www.erepo.iihr.ernet.in/handle/123456789/210 2010-12-05T14:17:13Z 2009-01-01T00:00:00Z

Title: New Improved varieties of Fruits and Vegetables for processing Authors: I N, Doreyappa Gowda Abstract: A processed product of good quality can not be prepared from poor quality raw material and hence all varieties of fruits and vegetables are not suitable for processing. Though high visual quality is desirable for most processing methods, the composition of fruit in relation to flavour, texture colour and nutritional value is of paramount importance. Varieties suitable for processing must have satisfactory quality both at the time of harvest and after storage. Efforts in this direction have led to the development and release of few hybrids/varieties of major fruit and vegetable crops for processing. In mango, Amrapali is good for nectar and Mallika is suitable for raw mango squash, Arka Puneet and Arka Anmol are suitable for canned juice and slices respectively. In grapes, Arkavati is suitable for raisin making, Arka Shyam, E-18/10 and E-28/7 for juice, Arka Shoma, Arka Kanchan and arka Shyam for wine, Amlidana of pomegranate is suited for anardana. The custard apple Arka Sahan is suited for pulp and beverage. In Ber, Krishna (Na-5) is suited for candy and murabba, Co-1 and Co-2 of papaya are ideal for papain extraction followed by tuti-fruiti making. Among vegetables Arka Ashis, A.Ahuti, A.Shresta are suited for puree in onion, Arka Pitambar, Pusa white Flat and Pusa round, WPL-56 and WPL-58 for dehydration, WPL-61 and WPL 65 for paste making and WPL-433 and WPL 434 for fermented preservation.

2009-01-01T00:00:00Z I N, Doreyappa Gowda http://www.erepo.iihr.ernet.in/handle/123456789/209 2010-12-03T14:15:13Z 2009-01-01T00:00:00Z

Title: Development of Passion fruit Blended RTS Beverages Authors: I N, Doreyappa Gowda Abstract: Passion fruit (Passiflora edulis) is a native Brazilian fruit with intense aromatic flavor and amazing nutritional and medicinal properties. Passion fruit is high In Vitamins A and C, and is rich in potassium, calcium, iron and other nutrients. It is also popular for its medicinal value. In India, purple passion fruit is grown in the Nilgiris in the South and in various parts of north eastern region. The yellow form was unknown in India until just a few decades ago when it was introduced from Ceylon and well adapted to low elevations around Madras and Kerala. Passion fruit is extensively cultivated in Senapati District, Manipur. The valuable medicinal passion fruit plants are unknown to many people in India and its commercial potentiality is still untapped in many states. Attempts made at the Indian Institute of Horticultural research, Bangalore led to the development of a new passion fruit hybrid called “Kaveri” and a very delicious beverage concentrate/squash has been developed from this fruit. But due to very high inherent acidity of fruit, it was not possible to develop RTS beverage with proper sugar acid blend. Therefore studies were carried out to develop Passion fruit blended RTS beverages by blending with selected low acid fruits such as guava (Alahabad Safeda), Banana, and bael or pineapple. Significant improvement was found in the vitamin C content of the blended beverages. The least was observed in case of passion fruit and bael while highest was found in the combination of passion fruit with guava (42.16 mg/100gm). Flavour score were higher in blending with guava followed by bael. In overall acceptability, guava made very good blend with passion fruit and next best was with bael. Passion fruit RTS alone was not acceptable due to improper sugar acid blend because of its high inherent acid content.

2009-01-01T00:00:00Z S, Bhuvaneswari http://www.erepo.iihr.ernet.in/handle/123456789/137 2010-11-26T16:20:40Z 2009-01-01T00:00:00Z

Title: Optimisation of packages for Road transportation of Papaya Authors: S, Bhuvaneswari Abstract: Papaya (var. Surya, stage-2 streak) was packed in wooden box, plastic crates and Corrugated fibre board(CFB) boxes of 7 ply rate, of size 400x300x150mm with ventilation of 2 holes and 1 hole of diameter 25mm each lengthwise and widthwise respectively.with paper pieces as cushioning material and transported to a distance of 150 km by road. Fruits were analysed for qualityl characteristics after transport. The results showed that damage due to bruising in plastic crates and CFB boxes were 16.66% whereas in wooden boxes it was 33.33%. The PLW (%) were 9.86, 10.56 and 5.47 respectively in papaya packed in CFB boxes, plastic crates and wooden boxes on reaching edible ripe stage in two days after transport. Fruits packed in CFB boxes are firmer (2.69%) compared to plastic crates (2.052%) and wooden boxes(1.91%) on reaching edible ripe stage in two days after transport.

2009-01-01T00:00:00Z R B, Tiwari Sarojini, Jalali http://www.erepo.iihr.ernet.in/handle/123456789/136 2010-11-26T16:18:56Z 2010-01-01T00:00:00Z

Title: Dehydro-freezing – a potential technology for preservation of tropical fruit slices Authors: R B, Tiwari; Sarojini, Jalali Abstract: Freezing is a widespread commercial method for long-term preservation of perishable foods because of high product quality and convenience. Freezing is a process of bringing down the temperature of the food below its freezing point and storage at -18°C temperature. Fruits like mango, banana, pineapple pulps and juices of citrus fruits are traded in frozen form throughout world. The potential application of freezing preservation of fruits and vegetables particularly tropical products, has been increasing recently in developing countries including India. Freezing rate affects strongly the quality of frozen foods, in which the predominantly water content should quickly be frozen in a fine-grain crystal structure in order to prevent the damage to cellular tissues and to inhibit rapidly the spoiling microbiologic and enzymatic processes. Dehydrofreezing is the recently developed an innovative freezing technology. Dehydrofreezing is a variant of freezing in which a food is dehydrated to a desirable moisture level and then frozen. Fresh fruits and vegetables contain more water and their cellular structure could be susceptible to damaged by large ice crystal formed in freezing. Although increasing freezing rate can reduce the possibilities of the formation of large ice crystal, the tissue damage is still inevitable due to the presence of large amount of water. Dehydrofreezing provides a promising way to preserve fruits by removing part of water from food materials prior to freezing. A reduction in moisture content leads to reduction in the amount of water to be frozen, thus lowering refrigeration load during freezing. In addition, Dehydrofrozen products could lower cost of packaging, distribution and storage, and maintain product quality comparable to conventional products. Partial dehydration constitutes the first stage of dehydrofreezing, whereas it influences the freezing process and quality of final products. Presently more attention is being paid to osmotic dehydration as a pretreatment, which has advantages over air drying, such as adaptability to a wide variety of products and less-energy requirement. At IIHR, mango and pineapple fruit slices have been successfully preserved through osmo-dehydrofreezing. Osmotic pre-treatment of mango and pineapple slices improved texture, yield and quality of osmodehydro-frozen product. However, care should be taken when choosing the aqueous solution of high osmotic pressure since solute uptake often leads to substantial modification of the product composition with a negative impact on sensory characteristics. It is concluded that application of osmo-dehydrofreezing technology for fruit freezing can reduce post-harvest losses, extend shelf-life and improve the quality of frozen foods besides energy saving.

2010-01-01T00:00:00Z