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|Title: ||New Improved varieties of Fruits and Vegetables for processing|
|Authors: ||I N, Doreyappa Gowda|
|Issue Date: ||2009|
|Citation: ||Doreyappa Gowda, I.N., 2009, New Improved varieties of Fruits and Vegetables for processing, National Seminar on Horticulture Based Food Processing Industry-Trends and Prospects, Bangalore, 19th December.alore.|
|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.|
|Appears in Collections:||Post Harvest Technology|
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