Browsing by Author "Anu Mary Markose"

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Evaluation and value addition of watery rose apple (Syzygium (Burm) Alston) and Malay apple (Syzygium malaccense )L) Mernil and Perry)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2008) Anu Mary Markose; Pushpalatha, P B
Fruit rind and peel as sources of dietary fibre and fibre -enriched product
(Department of Postharvest Management, College of Agriculture , Vellanikkara, 2025-02-06) Fathima Hiba, A K; Anu Mary Markose
Waste valorization in the agro-processing industries is a vital strategy for enhancing sustainability and reducing environmental impacts. The agro-processing sector generates significant amounts of by-products and waste, containing beneficial nutrients and bioactive compounds, that can be repurposed into high-value products. One such by-product is fruit rinds and peels, rich in dietary fibre and bioactive compounds with potential health benefits. Dietary fibre, aids in digestion, regulates blood sugar levels and lowers cholesterol. The peels also contain antioxidants, vitamins, and minerals, providing anti-inflammatory and antimicrobial properties that support overall health. Hence, these by-products, commonly discarded can be transformed into functional ingredients to enhance the nutritional quality of food products. In this context, the present study entitled “Fruit rind and peel as sources of dietary fibre and fibre-enriched product” carried out in the Department of Postharvest Management, College of Agriculture, Vellanikkara, evaluated the dietary fibre content of selected fruit rinds and peels (banana, pineapple, jackfruit, and mangosteen) and explored their potential application in product development. Rinds and peels of ripe banana, pineapple, jackfruit, and mangosteen were collected from college orchards and processing units. Yield recovery of collected rinds/peels was estimated and proximate analyses were performed on a dry weight basis to determine moisture, ash, crude fat, crude fibre, crude protein, total carbohydrates, and energy content. The fresh rinds and peels of selected fruits after suitable pretreatments were processed into powder, and a comprehensive analysis was conducted to assess their physical, biochemical, and functional properties. These included parameters such as the colour of the powder, total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF), lignin, cellulose, hemicellulose, pectin, antioxidant activity, and total phenolic content, as well as functional properties like water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility, and bulk density. The results showed that jackfruit rind had the highest yield recovery at 59.06%. In proximate composition, jackfruit rind had the highest moisture content (8.85%), while mangosteen rind had the highest levels of ash (9.57%), crude fat (8.48%), and crude fibre content (21.12%). Pineapple peel recorded the highest total carbohydrate (67.70%), crude protein (5.90%), and energy value (315.37 kcal). According to the Royal Horticultural Society (RHS) colour chart, banana peel powder (BPP) exhibited a greyish brown (RHS 166A), while pineapple peel powder (PPP) was characterized by moderate yellow (RHS 162B). Jackfruit rind powder (JRP) displayed a pale greenish yellow (RHS 1D), and mangosteen rind powder (MRP) showed a light orange (RHS 26C) hue. Among the biochemical parameters, JRP exhibited the highest TDF (44.90 g/100g), IDF (37.60 g/100g), and pectin content (11.37%). BPP was notable for having the highest SDF content (11.30 g/100g) and antioxidant activity (3.14 µg/ml) while MRP demonstrated the highest lignin (32.73%) and total phenolic content (65.47 mg/g). Regarding the functional properties, JRP had the highest swelling power (6.17) and OHC (1 ml/g), while BPP exhibited the greatest WHC (5.89 ml/g). MRP showed the highest solubility (19.12%) and bulk density values (0.67 g/cm3). Additionally, the levels of antinutritional factors such as oxalates, phytic acid, and tannic acid were within safe limits, making these peels suitable for consumption in functional food products. Based on its high TDF content, JRP was selected for incorporation into a fibre enriched porridge mix. The porridge was standardized through a trial-and-error approach, with banana flour as the base material, and moong dal powder, peanut powder, milk powder, soy protein, and sugar were added at various proportions. The standardized porridge was then enriched with JRP at concentrations of 2%, 4%, 6%, 8%, and 10%and sensory evaluation was conducted using a 9-point hedonic scale. The porridge incorporated with 4% JRP (T3) was the most acceptable regarding taste, texture, and overall acceptability. Nutritional analysis of the control porridge and the 4% JRP-enriched porridge (T3) revealed that the latter had significantly higher levels of TDF, crude fibre, total minerals, and energy value while the starch and sugar content was reduced. The current study demonstrated the potential of using fruit rinds, particularly jackfruit rind, as a valuable source of dietary fibre for developing nutrient dense food products. Incorporating JRP into the porridge mix enhanced its nutritional profile, and supported industrial waste, this sustainable food consumption practices. By valorizing agro research offered a pathway to reduce food waste, increase resource efficiency, and contribute to a circular economy in the agro-processing sector
Postharvest quality management of avocado (persea ameicana mill ) C V.Arka Supreme
(Department of Postharvest Management, College of Agriculture, Vellanikkara, 2025-12-02) Miyandra Martin; Anu Mary Markose
Avocado (Persea americana Mill) is a subtropical climacteric fruit originating from south-central Mexico and Guatemala that has gained global popularity owing to its rich nutritional composition. The fruit is valued for its high energy content, healthy monounsaturated fats that support heart health and is a good source of protein, potassium, and various vitamins. Despite its value, avocados are highly perishable due to their climacteric nature, characterised by a surge in ethylene production immediately after harvest, leading to rapid ripening and spoilage, within 5-6 days of storage, resulting in significant economic losses. The present study, entitled ‘Postharvest quality management of avocado (Persea americana Mill) cv. Arka Supreme’ was carried out at the Department of Postharvest Management, College of Agriculture, Vellanikkara, during 2023-2025 to standardise the postharvest treatments for delayed ripening and shelf life extension in avocado by the application of ethylene inhibitors and maintenance of optimum storage temperatures. The first experiment evaluated the efficacy of various ethylene inhibitors, including Salicylic acid (SA), Sodium nitroprusside (SNP), and 1- Methylcyclopropene (1-MCP) at different concentrations. The control fruits were spoiled and discarded after 6 days. SA and SNP treatments extended shelf life to 12 days, while 1-MCP treatments were superior, extending the shelf life to 15 days. Although statistical comparisons were made up to the 12th day (other treatments became unmarketable) fruits treated with 500 ppb 1-MCP remained marketable up to 15 days with highest quality attributes like lowest respiration rate (395.99 mg CO2 kg-1 h-1), ethylene production rate (88.95 μL kg-1 h-1), and physiological loss in weight (9.64 %) while maintaining the highest fruit firmness (1.86 kg cm-2), titratable acidity (0.2 %), total sugars (1.13 %), and moisture content (75.37 %) with the slowest increase in total soluble solids (7.15 °Brix) and oil content (9.91 %). Treated fruits also exhibited the highest retention of total phenolic content (75.51 mg 100 g-1), total flavonoids (32.87 mg 100 g-1), antioxidant activity (IC50 value 4.08), and peroxidase (POD) activity (1.9 U mL-1) with the lowest polyphenol oxidase (PPO) activity (3.16 U mL-1). The highest total score (60.9) in sensory evaluation also confirms 500 ppb 1-MCP as the most effective treatment. In the second experiment, the best treatment from the first experiment (500 ppb 1-MCP) was utilised to assess the effect of storage temperature on the quality and shelf life of avocado. The fruits stored under ambient temperature (30 ± 2 ℃) were discarded due to spoilage by the second week itself. Refrigerated storage (4-7 ℃) extended shelf life to 21 days, but caused severe chilling injury, negatively impacting quality. Cold storage (10 ± 2 ℃) was found to be the most effective in extending shelf life up to 37 days, retaining quality attributes like the lowest respiration rate (292.93 mg CO2 kg-1 h-1), ethylene production rate (27.25 μL kg-1 h-1), physiological loss in weight (7.57 %) and highest fruit firmness (1.98 kg cm-2). Total soluble solids (7.1 °Brix) and oil content (9.14 %) increased slowly, reaching peak values only by the 5th week. The treatment was also superior in retaining quality, with the highest titratable acidity (0.29 %), total sugars (1.21 %), moisture content (76.38 %), total phenolic content (78.52 mg 100 g-1), and total flavonoids (34.28 mg 100 g-1). It also maintained the highest antioxidant activity (IC50 value 4.09), peroxidase (POD) activity (1.97 U mL-1) and the lowest polyphenol oxidase (PPO) activity (3.09 U mL-1) along with the highest organoleptic score of 58.0 by the end of the 5th week. Pearson’s correlation analysis revealed strong relationships between ethylene production and other quality attributes of avocado. Ethylene evolution showed positive correlations with oil content, respiration rate, total soluble solids, and antioxidant activity, and negative correlations with firmness, titratable acidity, sugars, flavonoids, and moisture, indicating its key role in fruit ripening dynamics. The present study demonstrated that the combination of 1-MCP (500 ppb) and cold storage (10 ± 2 ℃) preserved the fruit’s physiological and biochemical quality by delaying the climacteric surge, successfully extending its shelf life from 6 days to 37 days. This research offers an effective strategy to mitigate postharvest losses and thereby promote a more stable and sustainable avocado supply chain.