Browsing by Author "Geetha Lekshmi, P R"

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Assessment of bioactive compounds and product development from major Garcinia spp. of Kerala
(Department of Postharvest Management, College of Agriculture,Vellayani, 2023) Aparna, G S; Geetha Lekshmi, P R
The present study entitled “Assessment of bioactive compounds and product development from major Garcinia spp. of Kerala” was carried out in the Department of Postharvest Management, College of Agriculture, Vellayani during 2017-21 with the objective to assess the bioactive compounds in major Garcinia spp. of Kerala viz. G. gummi-gutta (malabar tamarind), G. mangostana (mangosteen), G. xanthochymus (yellow mangosteen) and development of value added products with nutraceutical importance. Primary and secondary metabolites present in pulp and pericarp of the three species were assessed. The G. mangostana recorded highest TSS for pulp as 20.83 0Brix and 27.93 0Brix in pericarp whereas the highest acidity was recorded in Garcinia xanthochymus rind (6.54%) and pulp (6.18%). Mangosteen fruit pulp recorded the highest vitamin C (33.80 mg 100g-1) and total sugar (13.31%) and the yellow mangosteen pulp noticed the highest protein content of 7.24 g 100g-1. Crude fibre (12.37%), fat content (1.35 mg 100g-1), total phenols (2603.68 mg GAE 100g - 1), antioxidant activity (92.27 %), total flavonoids (1.55mg QE g-1), Ca (1910.00 ppm), K (3323.33 ppm) and Fe (9.24 ppm) were found the highest in mangosteen pericarp. Twelve major sugars were quantified from the economic parts of the Garcinia fruits. Garcinia gummi-gutta fruits recorded fructose (8.85±0.028mg g-1) in the highest quantity followed by ribose (4.87±0.019 mg g-1) and glucose (3.14±0.033mg g-1). The prominent sugar was fructose in G. mangostana (28.163±0.813mg g-1) and G. xanthochymus (25.842±0.151 mg g-1). Organic acid profiling of the fruits revealed Hydroxy Citric Acid (HCA) as the major organic acid in G. gummi-gutta fruits (547.458±4.185mg g-1) and citric acid was the most abundant organic acid in G. mangostana (674.17±0.485 mg g-1) and G. xanthochymus fruit (680.361±0.863mg g-1). The phenolic profiling of Garcinia fruits showed p-coumaric acid as the major phenolic acid in G. gummi-gutta (104.81 μgg-1), G. xanthochymus (353.61 μgg- 1) and G. mangostana (335.70 μgg-1). A total of thirteen individual flavonoids were identified and quantified from selected Garcinia fruits and epicatechin (18.699±0.211 μgg-1), catechin (6.688±0.492 μgg-1) and luteolin (8.814±0.791 μgg-1) were the predominant individual flavonoids in G.gummi-gutta. Mangosteen fruit pulp recorded the highest quantity of hespertin (36.980 μgg-1) whereas naringenin (44.424±0.363 μgg-1) was the abundant flavonoids in G. xanthochymus fruits. Natural polyisoprenylated benzophenones such as garcinol and isogarcinol were isolated by column chromatography followed by crystallization from the hexane extract of G. indica fruits. Another benzophenone xanthochymol was isolated by column chromatography using hexane extract of G.xanthochymus fruits. The structural identification of the compounds was done by spectroscopic methods like UV-Vis, 1H NMR and 13C NMR. HPTLC densitometry method was used to compare and quantify the benzophenones in three major Garcinia species. Results showed that garcinol was the major benzophenone in G.gummi-gutta (7.53 %) and G. xanthochymus (8.26%) whereas G.mangostana fruits were high in isogarcinol (8.10%). The major xanthone, α-mangostin was quantified in mangosteen rind as 3.62 % on dry weight basis. The pigment was extracted from dried and powdered pericarp of ripe mangosteen fruits by the method of hot maceration where distilled water (aqueous extraction) and ethanol as solvents, acidified with citric acid (0.1% and 0.2%) and acetic acid (1% and 2%) at different levels. Based on higher extraction yield (28.57%), anthocyanin content (294.73 mg 100 g-1), total phenols (1549.55 mg GAE 100 g-1) and antioxidant activity (82.68%), colour extracted with acidified ethanol (2% acetic acid) was selected as the best solvent system and was further utilized as a natural colourant in Garcinia nectar formulations. For the development of nectar formulations from Garcinia spp., G. gummigutta rind, mangosteen pulp and G. xanthochymus pulp, was used at different fruit pulp concentration (15%, 20%) and TSS (150 Brix, 200 Brix, 250 Brix, 300 Brix). Biochemical quality parameters such as titratable acidity, vitamin C, total sugar, reducing sugar, antioxidant activity, total phenol content, total flavonoids and HCA were analyzed for all nectar formulations. Based on biochemical quality and sensory mean scores of the formulations, G. gummi-gutta nectar prepared with 20 % fruit and 200 Brix, Garcinia mangostana nectar formulation with 20% fruit with TSS 150 Brix and for G. xanthochymus fruit beverage prepared with 15% fruit and 200 Brix were selected as the best formulations for the supplementation of natural colour extracted from mangosteen pericarp. The selected nectar formulation of G. gummi- gutta and G. xanthochymus was added with 0.5% mangosteen pericarp colour extract whereas 0.3 % was added to G. mangostana nectar. Storage stability studies of the nectar formulations were conducted under room temperature along with control (formulation without addition of natural colour). During storage, TSS, titratable acidity, total sugar and reducing sugar parameters of the nectars were increased whereas vitamin C, total phenols and antioxidant activity showed a decreasing trend. The effect of light on colour stability of the nectars was studied and nectar stored in amber bottles retained more anthocyanin than in transparent glass bottles. The temperature stability studies revealed that with the increase in temperature and time, total anthocyanin content of the beverages decreased. Sensory quality analysis of the nectar formulation revealed that beverages added with natural colour extract recorded the highest sensory mean score for colour and overall acceptability without affecting the taste and flavour. Garcinia gummi-gutta fruit rind was utilized for preparation of various valueadded products viz. osmodehydrated rind, culinary paste and pickles. The effect of different osmotic concentrations (500 Brix and 700 Brix) and immersion time (24, 36 and 48 h) on mass transfer characters, and quality parameters of osmodehydrated rind were evaluated. The mass transfer characters viz. solid gain, water loss, and weight reduction were increased with increase in immersion time and osmotic concentration. Osmodehydrated products packaged in polypropylene were stored for a period of 3 months and storage stability studies were conducted. The TSS, acidity and sugars were increased during storage whereas HCA and antioxidant activity decreased. The storage study revealed that osmotic treatment, 700 Brix for 36 h exhibited highest acceptability and used for pickle development studies. The fresh malabar tamarind rind was used for the preparation of culinary paste with different levels of salt concentration (3%, 5%,7%, 9%) and without the addition of salt as control. The moisture content, HCA, and antioxidant activity were decreased meanwhile TSS, total sugar, reducing sugar, acidity and total flavonoids of the paste increased during storage. The paste prepared with 9% salt recorded the lowest browning index (31.52 %), bacterial load and the highest score for taste (8.33), flavour (8.27) and overall acceptability (7.87) after three months of storage. Sweet pickle from osmodehydrated (700Brix for 36 h) slices and sour pickle from fresh G.gummi-gutta rind were prepared and analysed for biochemical, microbial and sensory quality during storage of 2 months. The total sugar, reducing sugar, vitamin C and antioxidant activity of the pickles decreased during storage and both sweet and sour pickles were found acceptable. The major Garcinia spp. viz. G. gummi-gutta (malabar tamarind), G. mangostana (mangosteen), G. xanthochymus (yellow mangosteen) were found rich in bioactive compounds. The anthocyanin colour was effectively extracted from mangosteen pericarp with acidified ethanol and was used as a natural colourant in Garcinia fruit beverages. Value added products viz., osmodehydrated rind, culinary paste, sweet and sour pickles were developed from G. gummi-gutta rind with good acceptability and storage stability.
Bionanocomposite edible coating for extending shelef life of Banana and Papaya
(Department of Postharvest management, College of Agriculture, Vellayani, 2025-05-30) Praveen Gidagiri.; Geetha Lekshmi, P R
The present study entitled “Bionanocomposite edible coating for extending shelf life of banana and papaya” was carried out at the Department of Postharvest Management, College of Agriculture, Vellayani during the period of 2022-2024, with the objective of synthesis, characterization, and evaluation of bionanocomposite edible coating for shelf life and quality in banana and papaya. Chitosan nanoparticles (ChNPs) and Moringa leaf extract (MLE) loaded ChNPs were synthesized using the ionic gelation method with sodium tripolyphosphate as a crosslinking agent and Tween 80 as a surfactant. The size of the synthesized nanoparticles varied with the composition; ChNPs 0.5 % recorded a particle size of 77.47 nm, 0.3 % moringa leaf extract loaded chitosan nanoparticles were of 82.03 nm, 0.6 % moringa leaf extract loaded chitosan nanoparticles with 93.90 nm and 0.9 % moringa leaf extract loaded chitosan nanoparticles recorded a size of 95.36 nm as assessed by Scanning Electron Microscopy. The polydispersity index of the bionanocomposites ranged from 0.380 to 0.404 and the zeta potential varied between 27.40 to 46.60 mV. Fourier Transform Infrared Spectroscopy (FTIR) confirmed that moringa leaf extract was successfully loaded to chitosan nanoparticles. The antifungal in vitro and in vivo activity of bionanocomposites against Colletotrichum musae and Colletotrichum gloeosporioides that cause anthracnose in banana and papaya respectively was analyzed. In vitro evaluation of bionanocomposites by agar well diffusion assay against Colletotrichum musae was done at 750 ppm and 1000 ppm concentrations. Among the bionanocomposites, Ch 0.5% + 0.9 % MLE NPs showed the highest zone of inhibition after 4 days (1.03 cm) and 6 days (0.93 cm) of incubation at 1000 ppm concentration. In vitro evaluation of bionanocomposites against Colletotrichum gloeosporioides at 1000 ppm and 1250 ppm concentration was assessed and the bionanocomposites Ch 0.5% + 0.9 % MLE NPs recorded the highest zone of inhibition at 1250 ppm after 7 days (0.93 cm) and after 9 days (0.48 cm) of incubation. The moringa leaf extract of 0.3 %, 0.6 % concentration and 1 % acetic acid did not show inhibition against C. musae and C. gloeosporioides. The optimally ripened banana and papaya fruits were selected for conducting in vivo study. The fruits were sanitized by ozonization (2 ppm), and sprayed with bionanocomposite coatings. The treated fruits were inoculated with C. musae and C. gloeosporioides respectively and were kept for incubation. In vivo evaluation of bionanocomposites against C. musae in banana revealed that, the bionanocomposite of Ch 0.5% + 0.9 % MLE NPs at 1000 ppm recorded the lowest PLW (6.25 %), disease incidence (50.00 %) and disease index (36.33 %) after 9 days of incubation. It also delayed the days for symptom development (7.75 days) and showed the highest shelf life (8.50 days) compared to the pathogen-inoculated control (4.50 days). In C. gloeosporioides inoculated papaya fruits, Ch 0.5% + 0.9 % MLE NPs at 1250 ppm showed significant reduction in PLW (6.39 %), disease incidence (52.78 %) and disease index (35.63 %) after 8 days of incubation. Additionally, the treated papaya delayed the days taken for symptom development in papaya fruits (5.75 days) and recorded the highest shelf life (7.50 days) compared to the pathogen-inoculated control (4.00 days). Good quality banana fruits (cv. Nendran) of uniform size and maturity were de handed and sanitized with ozonization at 2 ppm. The sanitized fruits were subjected postharvest spraying of different bionanocomposite edible coating treatments viz., ChNPs 0.5%, Ch 0.5 % + 0.9 % MLE NPs (1000 ppm), MLE 0.9%, Chitosan 0.5%, and without any treatment (control). The treated fruits were packed in corrugated fibre board boxes, and stored at room temperature (27±1 °C) and refrigerated condition (15±1 °C). After 12 days of storage under room temperature, the fruits treated with Ch 0.5 % + 0.9 % MLE NPs recorded a pulp percentage of 66.72 % with a TSS of 22.70 °Brix, 0.44 % of acidity, 15.71 % of total sugars, 16.74 % of reducing sugars, 0.262 mg 100g-1 of carotenoids, 4.60 % of starch with minimum decay percentage (27.78 %), PLW (12.68 %) and maintained highest texture (10.42 N), total phenol (51.46 mg GAE 100g-1), total flavonoid (15.73 mg QUE 100g-1) and enhanced the shelf life to 11.67 days compared to control (6.67 days). Under refrigerated storage (15±1 °C) of bionanocomposite coated Nendran banana, fruits coated with Ch 0.5 % + 0.9 % MLE NPs showed a pulp percentage of 68.10 %, 20.90 °Brix of TSS, 0.36 % of acidity, 16.22 % of total sugars, 16.14 % of reducing sugars, 0.247 mg 100g-1 of carotenoid, 6.19 % of starch with minimum decay percentage (21.90 %), PLW (10.95 %) and maintained highest texture (19.62 N), total phenol (59.87 mg GAE 100g-1), total flavonoid (16.17 mg QUE 100g-1) after 35 days of storage, with enhanced shelf life of 34.67 days compared to fruits without any treatment (control) recorded a shelf life of 22.33 days. Papaya fruits (cv. Red lady) of uniform size, shape, maturity, at colour break stage were collected and sanitized (ozonization 2 ppm) followed by postharvest spraying with different bionanocomposite edible coating viz., ChNPs 0.5%, Ch 0.5 % + 0.9 % MLE NPs (1250 ppm), MLE 0.9%, chitosan 0.5% and control. The treated fruits were packed in corrugated fibre board boxes, and stored at room temperature (27±1 °C) and refrigerated condition (15±1 °C). Based on physical, physiological, biochemical, and sensory parameters, the fruits stored under room temperature with Ch 0.5 % + 0.9 % MLE NPs coating recorded the 12.93 °Brix of TSS, 0.24 % of acidity, 11.11 % of total sugars, 7.16 % of reducing sugars, 1.19 mg 100g-1 of carotenoids with minimum decay percentage (43.25 %), PLW (13.33 %) and maintained highest texture (16.06 N), total phenol (42.26 mg GAE 100g-1), total flavonoid (10.17 mg QUE 100g-1) after 13 days of storage, with enhanced shelf life of 12.50 days as compared to control (4.83 days). Under refrigerated condition (15±1 °C) after 35 days of storage, the treatment Ch 0.5 % + 0.9 % MLE NPs showed the 12.32 °Brix of TSS, 0.21 % of acidity, 10.75 % of total sugars, 6.41 % of reducing sugars, 1.17 mg 100g-1 of carotenoids with minimum decay percentage (17.78 %), PLW (12.16 %), and maintained the highest texture (15.23 N), total phenol (43.13 mg GAE 100g-1), total flavonoid (12.34 mg QUE 100g-1) with enhanced shelf life of 33.67 days compared to control (19.33 days). Chitosan nanoparticles and moringa leaf extract-loaded chitosan nanoparticles were synthesized by using the ionic gelation method with particle size below 100 nm as recorded by Scanning Electron Microscopy. In vitro evaluation of bionanocomposites revealed that Ch 0.5 % + MLE 0.9 % NPs exhibited the highest zone of inhibition against C. musae at 1000 ppm and C. gloeosporioides at 1250 ppm concentration. In vivo evaluation of bionanocomposites observed that Ch 0.5 % + MLE 0.9 % NPs was the most effective in controlling the C. musae at 1000 ppm concentration in banana and C. gloeosporioides at 1250 ppm concentration in papaya. Banana fruits (cv. Nendran) coated with bionanocomposites of Ch 0.5 % + MLE 0.9 % NPs (1000 ppm) maintained physical, physiological, biochemical, and sensory parameters throughout the storage under room temperature (27±1 °C) and refrigerated condition (15±1 °C) with an enhanced shelf life up to 11.67 days at room temperature and 34.67 days at refrigerated storage. Papaya (cv. Red lady) treated with Ch 0.5 % + MLE 0.9 % NPs (1250 ppm) maintained better physical, physiological, biochemical, and sensory parameters throughout the storage and recorded an extended shelf life of 12.50 days room temperature storage and 33.67 days under refrigerated storage.
Development of aloe vera gel supplemented ready to serve fruit beverages
(Department of Processing Technology, College of Agriculture, Vellayani, 2016) Shymi Cherian; Geetha Lekshmi, P R
The present study entitled “Development of Aloe vera gel supplemented Ready To Serve fruit beverages” was carried out in the Department of Processing Technology, College of Agriculture, Vellayani during 2014-2016 with the objective to optimize the process variables for osmotic dehydration of aloe gel, supplementation of aloe gel in Ready To Serve (RTS) fruit beverages and to evaluate the quality of the product during storage.
Development of functional jackfruit pasta
(Department of Post Harvest Technology, College of Agriculture,Vellayani, 2019) Swathi, B S; Geetha Lekshmi, P R
The present study entitled “Development of functional jackfruit pasta” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2017-2019 with the objective to develop functional pasta from jackfruit bulb and seed flour enriched with vegetables and to study the storage stability. Jackfruit bulb and seed flour were used for the development of jackfruit pasta in different combinations along with cassava flour replacing a portion of refined flour contributing to 65% of total ingredients. The remaining 35% of total ingredients were kept as constant with refined flour, soy flour and starch. Jackfruit pasta developed were subjected to analysis for cooking quality, nutritional, textural and sensory parameters. Cooking quality characters viz. cooking loss, water absorption, swelling index and cooking time were analyzed for jackfruit pasta and cooking loss ranged from 14.16% to 21.97%. The lowest cooking loss (14.16%) was recorded for jackfruit pasta developed with 15% jackfruit bulb flour, 15% jackfruit seed flour and 35% cassava flour. Water absorption and swelling index of jackfruit pasta increased with increase in seed flour concentration and the highest water absorption (1.34 g g-1) and swelling index (2.86%) was observed for 50% jackfruit seed flour and 15% cassava flour combination. Cooking time of developed jackfruit pasta ranged from 6.12 min to 7.14 min with no significant difference among the treatments. Nutritional parameters viz. starch, total sugar, reducing sugar, protein, carotenoids, crude fibre and antioxidant activity were analyzed for raw as well as cooked jackfruit pasta which varied with jackfruit bulb and seed flour concentration. Starch and protein content of jackfruit pasta increased with increase in seed flour and cassava flour concentration and total sugar, reducing sugar and carotenoids increased with bulb flour concentration. Sensory evaluation of developed jackfruit pasta exhibited significant difference in consumer acceptance for the treatment combinations. Based on cooking quality, nutritional, textural and sensory parameters the three best treatments viz. jackfruit bulb flour (10%) + jackfruit seed flour (30%) + cassava flour (25%), jackfruit bulb flour (25%) + jackfruit seed flour (25%) + cassava flour (15%) and jackfruit bulb flour (20%) + jackfruit seed flour (20%) + cassava flour (25%) were selected for further studies. The best three jackfruit pasta combinations selected were incorporated with three vegetables viz. carrot, beetroot and red amaranthus @ 5 and 10 % and the developed functional jackfruit pasta were subjected to cooking quality, nutritional, textural and sensory analyses. Cooking loss, swelling index and cooking time did not show significant difference among the combinations. Water absorption of vegetable incorporated jackfruit pasta @ 10% recorded the highest value of 1.49 g g-1 and 1.68g g-1 for the combination of 10% jackfruit bulb flour, 30% jackfruit seed flour and 25% cassava flour with 10% amaranthus and beetroot respectively while it was 1.53g g-1 for the combination of jackfruit bulb flour (25%) + jackfruit seed flour (25%) + cassava flour (15%) with 10% carrot. Carrot incorporated functional jackfruit pasta with 25% jackfruit bulb and seed flour, 15% cassava flour and 10% carrot recorded the highest consumer acceptance followed by beetroot and amaranthus based functional jackfruit pasta with 10% jackfruit bulb flour, 30% jackfruit seed flour, 25% cassava flour and 10% respective vegetables. The selected vegetable based functional jackfruit pasta were stored at room temperature and storage stability studies on cooking quality, nutritional and sensory attributes revealed that there was no significant change in qualities during storage and no microbial load was found till the end of storage period of four months. In the present study, combinations for development of vegetable based functional jackfruit pasta were standardized as 25% jackfruit bulb flour, 25% jackfruit seed flour, 15% cassava flour and 10% carrot for carrot based functional jackfruit pasta and the combination of jackfruit bulb flour (10%) + jackfruit seed flour (30%) + cassava flour (25%) and 10% beetroot or amaranthus for beetroot and amaranthus based functional jackfruit pasta. Storage stability studies on cooking quality, nutritional and sensory attributes revealed that there was no significant change in qualities during storage and no microbial load was found till the end of storage period of four months.
Development of osmo dehydrated red banana(musa spp)
(Department of post harvest technology, college of agriculture, Vellayani, 2019) Archana, A K; Geetha Lekshmi, P R
Development of osmodehydrated bilimbi (Averrhoa bilimbi L.) and assessment of bioactive compounds
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2017) Aparna, G S; Geetha Lekshmi, P R
Fruit development studies and postharvest management of dragon fruit (Hylocereus costaricensis)
(Department of Postharvest Management, College of Agriculture, Vellayani, 2026-01-05) Shameena, S; Geetha Lekshmi, P R
The present investigation, entitled "Fruit development studies and postharvest management of dragon fruit (Hylocereus costaricensis)," was conducted at the Department of Postharvest Management, College of Agriculture, Vellayani, Kerala Agricultural University, during 2022-2025, with the objectives to study fruit growth during development and maturation phases, standardisation of efficient postharvest treatments to extend shelf life, and development an efficient packaging, storage, and transportation system for purplish-red dragon fruit (H. costaricensis). Fruit growth and maturation studies were conducted from the 10th to the 32nd day after anthesis by tagging flowers on the day of anthesis and harvesting fruits at different developmental stages. Physicochemical observations revealed distinct developmental patterns in H. costaricensis fruits from anthesis to maturity. Fruit weight, length, and diameter increased steadily, with sphericity approaching 100% by 31st day of anthesis. Moisture content and total flavonoids decreased progressively throughout storage, accompanied by a corresponding rise in pulp percentage and total soluble solids. The sugar : acid ratio peaked (41.90) on day 29, coinciding with maximum levels of ascorbic acid and carotenoids. The peel colour transitioned from green to reddish-purple, and the pulp colour transitioned from creamy white to reddishpurple during the development. Sensory parameters increased steadily from the 25th day, with appearance, texture, and taste scores peaking on the 29th day. Detailed biochemical profiling identified fourteen sugars, eleven organic acids, eighteen phenols, and fifteen flavonoids across developmental stages, with fructose (1,159.79 μg g⁻¹), malic acid (857.53 μg g⁻¹), ferulic acid (5.13 μg GAE g⁻¹), and apigenin (70.77 ng g⁻¹) as the predominant compounds at the 29th day after anthesis. Based on the comprehensive evaluation of physicochemical and sensory quality attributes throughout the developmental stages, the 29th day after anthesis was identified as the optimal harvest maturity for H. costaricensis grown under humid tropical climate. At this stage, fruits recorded an ideal sugar: acid ratio of 41.9, full peel and pulp colour development, and a shelf life of 4 days. Optimum physicochemical characteristics including fruit weight (348.23 g), pulp percentage (71.80%), firmness (0.54 N), TSS (15.60°Brix), total sugars (11.23%), and reducing sugars (4.55%), along with the highest values for ascorbic acid (104.0 mg 100 g⁻¹) and carotenoids (204.92 μg 100 g⁻¹), and maximum sensory scores for taste (8.73), texture (8.13), and overall acceptability (8.41) were also recorded at this stage. The number of days from anthesis, attainment of full peel colour, and fruit sphericity (>95%) were identified as practical and reliable indicators for determining the precise harvest timing of dragon fruit. The postharvest treatment studies of purplish red dragon fruit were conducted with different concentrations of chitosan (1%, 2%, 3%), salicylic acid (0.5 mM, 1.0 mM, 2.0 mM), and aloe gel (5%, 10%, 15%) to optimise effective postharvest treatment. The fruits at optimum maturity (29th day after anthesis) were ozonised (2 ppm), subjected to various postharvest treatments, packed in CFB boxes, and stored at room temperature (27±2°C) until the end of shelf life. The studies revealed significant concentration dependent differences among treatments in minimizing storage induced deterioration. Among the different concentrations of chitosan studied, the treatment with 1% chitosan demonstrated superior performance with minimum PLW (4.78%), maximum firmness (0.63 N), highest marketability (75.00%), and extended shelf life of 6 days, along with the highest retention of biochemical constituents. Among salicylic acid treatments, 0.5 mM salicylic acid demonstrated the most pronounced effect, with minimum PLW (4.92%), highest marketability (82.50%), and maximum retention of firmness (0.45 N), ascorbic acid (93.15 mg 100g⁻¹), total phenols (70.25 mg GAE 100g⁻¹), flavonoids (39.02 µg QUE 100g⁻¹), carotenoids (205.18 µg 100g⁻¹), and betalains (69.01 mg BE 100g⁻¹), extending shelf life to 8 days. Among aloe gel treatments, 10% aloe gel showed optimal results with minimum PLW (4.15%), maximum firmness (0.52 N), highest marketability (87.50%), and excellent retention of bioactive compounds and sensory quality, extending the shelf life to 7 days. Hence, based on a comprehensive evaluation of all quality parameters across the different concentrations of postharvest treatments, 1% chitosan, 0.5 mM salicylic acid, and 10% aloe gel were selected as postharvest treatments for subsequent storage studies. For the storage studies, fruits harvested at optimum maturity stage (29th day after anthesis) were subjected to the selected best postharvest treatments viz., 1% chitosan, 0.5 mM salicylic acid, and 10% aloe gel. After treatment, fruits were air dried, packed in CFB boxes, and stored at room temperature (27 ± 2°C) and refrigerated conditions (10 ± 1°C) were analysed for physiological, physicochemical, and sensory parameters were analysed periodically. The results revealed that, under both storage conditions, 0.5 mM salicylic acid treatment recorded the longest shelf life and retained the maximum quality, and its performance was further enhanced under refrigeration. Under room temperature, salicylic acid extended shelf life to 8 days compared to 4.25 days in untreated fruits, recording the minimum PLW (4.73%), the maximum firmness (0.45 N), highest marketability (82.50%), and the maximum retention of TSS (16.10°Brix), ascorbic acid (92.12 mg 100g⁻¹), phenols (70.76 mg GAE 100g⁻¹), flavonoids (39.33 μg QUE 100g⁻¹), antioxidant activity (49.22%), carotenoids (205.13 µg 100g⁻¹), and betalains (69.98 mg BE 100g⁻¹), with the highest sensory scores. Under refrigeration, the 0.5 mM salicylic acid treatment extended shelf life to 24 days compared to untreated controls (15 days) and maintained minimal PLW (5.40%), maximum firmness (0.45 N), highest marketability (83.75%), and retained maximum total phenols (70.18 mg GAE 100g⁻¹), total flavonoids (35.81 µg QUE 100g⁻¹), antioxidant activity (49.57%), carotenoids (205.13 μg 100g⁻¹), and betalain (46.70 mg BE 100g⁻¹), and sensory quality throughout storage. Packaging studies were conducted to identify the most efficient packaging and storage system to extend the shelf life of dragon fruit. Salicylic acid (0.5 mM) treated fruits (harvested on the 29th day after anthesis) were subjected to different prepackaging treatments, viz., shrink packaging, LDPE packaging (2% ventilation), Polypropylene (PP) packaging (2% ventilation), and control without packaging and were stored in CFB boxes under room temperature (27±2°C) and refrigerated conditions (10±1°C) until the end of their shelf life. The effect of each packaging was evaluated in comparison with an absolute control (fruit without salicylic acid treatment and without packaging), based on physical, physiological, biochemical, and sensory parameters during storage. The results revealed that PP packaging proved more effective than all other treatments under both storage conditions, extending shelf life to 9 days at room temperature (27 ± 2°C) and to 27 days under refrigeration (10 ± 1°C), whereas the untreated and packaged fruits recorded a shelf life of 4 days and 15 days, respectively. PP packaging also retained better physicochemical and sensory quality attributes were also recorded for PP packaging. Under room temperature, the fruits maintained 80% marketability, 16.30°Brix TSS, 1refrigeration, the fruits recorded 83.33% marketability, 16.27°Brix TSS, 11.30% total sugars, and 96.95 mg 100 g⁻¹ ascorbic acid. Hence, Polypropylene (PP) packaging was identified as the most effective packaging for maintaining the physicochemical and sensory quality of dragon fruit under both storage conditions. Transportation studies were conducted to assess the efficiency of different fruit arrangements during the commercial distribution of dragon fruit. The fruits were arranged vertically with bracts facing upwards, horizontally with bracts facing the center, and without any specific arrangement (control), in CFB boxes with cushioning material (white paper bubble wrap), and were then transported over 100 km to simulate typical commercial distribution conditions. The fruits arranged vertically with bracts facing upwards retained the highest post-transport and storage quality with minimum PLW (1.70%), lowest physical damage (8.53%), longest shelf life (8.33 days), and highest sensory scores. Hence, vertically arranged fruits with bracts facing upwards, packed in CFB boxes with cushioning materials, were identified as the most efficient fruit arrangement for bulk packaging and transportation of dragon fruit. Fruit development studies and postharvest management of purplish-red dragon fruit (H. costaricensis) (cv. Malaysian Red) successfully established optimal harvest maturity at 29 days after anthesis and demonstrated that 0.5 mM salicylic acid treatment as the most effective postharvest treatment for extending the shelf life of dragon fruit to 8 days under room temperature storage and to 24 days under refrigeration storage conditions. Polypropylene (PP) packaging in combination with 0.5 mM salicylic acid treatment was identified as efficient packaging, for dragon fruit, and it further prolonged storage life to 9 days under room temperature storage and to 27 days under refrigerated conditions. The vertical placement of fruits with bracts facing upwards, cushioned with white paper bubble wrap in CFB boxes, was identified as an ideal fruit arrangement for minimising physical injuries and preserving post transport quality of the fruits during commercial transportation. This scientifically validated and standardized protocol provides a commercially viable, comprehensive postharvest management system for purplish-red dragon fruit, encompassing all stages from harvest maturity determination to storage and distribution1.13% total sugars, and 96.97 mg 100 g⁻¹ ascorbic acid, and under
Fruit development,postharvest handling and product development studies in red banana(musa AAA group)
(Department of Processing Technology, College of Agriculture, Vellayani, 2005) Geetha Lekshmi, P R; Philipose Joshua
The present investigation was carried out at the Department of Processing Technology, College of Agriculture, Vellayani during 2003-2005 with the objective to study the fruit development in Red Banana, development of a grading system, postharvest handling and product development studies of Red Banana. For the fruit development studies, Red Banana plants were selected and tagged at the time of bunch emergence (opening of the first hand) to ensure the selection of fruits with uniform chronological age. At each sampling, fingers from the second hand of five bunches were harvested at 4,6,8,10,12,14 and 15 weeks after bunch emergence and at harvest (16 weeks) and were subjected to various physical and chemical analysis. Consumer preference according to the physical characters of hands and fingers was evaluated and grades for Red Banana hands were suggested. Various prepackaging and packing treatments were used to assess the mechanical damage caused due to transportation. Postharvest storage and ripening studies were conducted using prepackaging treatments and different storage temperatures. In the product development studies, standardization of pectinase enzyme treatment for the clarification of Red Banana juice with different enzyme concentration, incubation temperature and duration was done. Red Banana squash and RTS were prepared from this clarified juice and their storage stability and preference were determined. Bottling of ripe Red Banana fruits was conducted using different concentration of sugar and acidity of canning medium. Fruit development studies revealed that Red Banana reached its full maturity at 16 weeks after the bunch emergence and it can be harvested with optimum maturity at 15 weeks after the bunch emergence. Consumer preference study revealed that medium sized hands are mostly preferred. Grades are suggested for Red Banana hands as grading ensure the quality and thus fetches higher price. For export and long distance market, hands of Grade A and B could be suggested, Grade B and C could be proposed for dessert purpose in local and distant market. Grade D lacked market appeal and could be used for processing into banana products. Transportation studies showed that prepackaging of bananas significantly reduced bruises on the fruits. Prepackaging of Red Banana with vented polyethylene bags with or with out ethylene absorbent and the storage temperature of 16 ºC was found best for the storage. Prepackaging with ethylene absorbent recorded an additive effect in extending the green life of fruits. Enzyme clarification of Red Banana pulp with 0.50 per cent pectinase enzyme at 40 ºC for four hours was found the best for juice yield. Red Banana squash prepared from the clarified juice was stored well for a period of 120 days. Red Banana RTS prepared using 15 per cent juice, 12 ºB TSS and 0.15 per cent acidity recorded the highest organoleptic score among the different RTS formulations. RTS recorded a shelf life of 60 days at ambient temperature. It was observed that Red Banana squash and RTS had a good consumer acceptance. Of the various concentrations tried for canning medium for bottling of the ripe Red Banana fruits showed that the treatment using syrup of 30 ºB and 0.10 per cent acidity was better and products stored well for a period of 45 days
Optimization of process variables for osmo-air dehydrated nendran banana (Musa spp.)
(Department of Procesing Technology, College of Horticulture, Vellayani, 2015) Keerthishree, M; Geetha Lekshmi, P R
Postharvest handling for extending shelf life of amaranthus (Amaranthus tricolor L.)
(Department of Processing Technology, College of Agriculture, Vellayani, 2015) Geogy Mariam George; Geetha Lekshmi, P R
Postharvest handling studies for extending shelf life of rambutan (nephelium lappaceum L.)
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2017) Manjunath J Shetty; Geetha Lekshmi, P R
Postharvest quality management in banana CV nendran (Musa spp.)
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Aparna Nath, S S; Geetha Lekshmi, P R
Postharvest quality management of papaya (Carica papaya L.)cv. red lady
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Menaka, M; Geetha Lekshmi, P R
Postharvest treatments for delayed ripening in nendran banana (Musa spp.)
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2018) Athira M Nair; Geetha Lekshmi, P R
Quality evaluation and postharvest management of Annona SPP.
(Department of Postharvest Management, College of Agriculture , Vellayani, 2024-03-06) Athira M Nair.; Geetha Lekshmi, P R
The present study entitled ‘Quality evaluation and postharvest management of Annona spp.’ was conducted at Department of Postharvest Management, College of Agriculture, Vellayani during the year 2018-2021 with the objective to evaluate the quality parameters of major Annona spp. of Kerala (Annona squamosa L., Annona reticulata L. and Annona muricata L.), standardization of postharvest management practices and storage stability studies of fruit pulp. The present study revealed that different Annona spp. viz., A. squamosa L., A. reticulata L. and A. muricata L. exhibited variations in physical, physiological, biochemical, and organoleptic parameters during different ripening stages. The postharvest treatment of A. squamosa L. and A. reticulata L. fruits with 50 ppm Benzyl Adenine and A. muricata L. fruits with 2 mM Salicylic Acid as dipping for 10 minutes were standardized as the best postharvest treatments for delayed ripening and extended shelf life. The shrink wrapping (15 μ polyolefin film) of postharvest treated fruits of Annona spp. was found as the best prepackaging with extended shelf life of 13.51 days, 9.15 days and 11.75 days under room temperature storage for A. squamosa L., A. reticulata L. and A. muricata L. respectively. The pulp preservation studies revealed that fruit pulp of A. squamosa L. treated with 0.5 % citric acid, 0.5 % ascorbic acid and 1000 ppm sulphur dioxide, A. reticulata L. pulp treated with 0.5 % citric acid, 0.5 % ascorbic acid and 300 ppm sorbic acid and A. muricata L., pulp treated with 0.5 % ascorbic acid and 300 ppm sorbic acid could be stored under refrigerated condition for six months with lower changes in quality parameters. The freeze dried pulp of A. squamosa L., A. reticulata L. and A. muricata L. stored in laminated aluminium pouches (100 μ) was found stable at refrigerated condition for six months without loss in quality
Standardisation of processing methods for production of jackfruit seed flour with functional properties
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Sreelekshmi S Kumar; Geetha Lekshmi, P R
The present study entitled “Standardisation of processing methods for production of jackfruit seed flour with functional properties” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2019-2021 with the objective of quality evaluation of jackfruit seeds of varikka and koozha types, standardisation of processing methods for jackfruit seed flour with functional properties and assessment of storage stability. Jackfruit seeds of varikka and koozha types were subjected to different processing methods viz., Pan roasting, Pressure cooking, Lye peeling and Oven drying for the development of jackfruit seed flour. The jackfruit seed flour obtained through different processing methods were subjected to analyses for biochemical, functional and physical qualities. The processing methods for jackfruit seed flour influenced the biochemical, physical and functional qualities of the seed flour. The moisture content of jackfruit seed flour ranged from 6.15% to 10.59% and the highest moisture content of 10.59% was observed for jackfruit seed flour processed by the methods of pressure cooking, pressure cooking+ lye peeling of varikka and koozha seeds. The lowest moisture content of 6.15% was recorded for the treatment Pan roasting + Manual removal of spermoderm of koozha seeds. The highest protein content of 21.13% was observed for Pan roasted koozha as well as varikka seed flour. The highest fat content of 0.76% was reported for Lye peeled varikka and koozha seed flour and fibre content was the highest (3.93%) for Pressure cooking and Pressure cooking + Manual removal of spermoderm of varikka and koozha types. The highest ash content of 3.45% was observed for varikka and koozha seed flour obtained through Pan roasting+ Manual removal of spermoderm. Vitamin C content of jackfruit seed flour ranged from 18.32 mg 100g-1 to 22.32 mg 100g-1 and the highest Vitamin C content of 22.32 mg 100g-1 was observed for the treatment oven drying with spermoderm for varikka and koozha seeds. The highest starch content of 69.07% was observed for pressure cooking method of varikka as well as koozha seed flour. The highest TSS content of 3.03ºBrix and carotenoid content of 5.64 µg 100g-1 was observed for the treatment Oven drying with spermoderm for varikka and koozha seed flour and the treatment Pressure cooking+ Manual removal ofspermoderm for koozha seeds recorded the highest acidity of 0.34%. The highest total sugar of 5.59% and reducing sugar of 0.92% was observed for varikka and koozha seed flour obtained through pan roasting. Functional qualities of jackfruit seed flour viz., water absorption capacity was the highest (180 mL 100g-1 ) for pan roasted seeds whereas oven dried seeds recorded the highest oil absorption capacity (96.67 mL 100g-1 ) and swelling power (5.44 g g-1 ). The highest yield of 64.24% was recorded for oven dry method of jackfruit seed flour for both the types (varikka and koozha) and the highest bulk density (0.82 g cm-3 ) and tapped density of 0.98 g cm-3 were recorded for pressure cooked varikka seed flour. Pan roasting method recorded the highest value of Hausner factor and the processing methods did not show any significant difference for carr’s index. Jackfruit seed flour obtained through lye peeling of varikka and koozha seeds recorded more whitish flour with highest mean score and oven dried method with spermoderm recorded the lowest score indicates the brownish colour of the flour. Jackfruit seed flour did not show any quality changes during a storage period of two months. During storage, there was no significant changes in biochemical and functional parameters of jackfruit seed flour except moisture content and reducing sugar which showed a slight increase, whereas titrable acidity and vitamin C slightly decreased with the storage. No microbial load was detected during the storage period and the storage studies revealed good storage stability of jackfruit seed flour. Tags from this library: No tags from this library for this title.
Standardisation of processing methods for production of jackfruit seed flour with functional properties
(Department of Post Harvest Technology, College of Agriculture,Vellayani, 2024-05-03) Sreelekshmi S Kumar.; Geetha Lekshmi, P R
Human-wildlife conflict is a significant and intricate challenge within India, emerging from the overlapping interests and interactions between human communities and diverse wildlife species inhabiting the country. The increasing competition for space, resources, and habitat between human populations and wildlife is a primary driver of these conflicts. Urbanization on the rise and the encroachment of human activities into wildlife habitats contribute to heightened conflicts between humans and wildlife., the expansion of agricultural activities is identified as a major catalyst for alterations in land use and the destruction of habitats (Vijayan et al., 2020). Human wildlife conflict seriously affects Kerala's protected areas like national parks and wildlife sanctuaries, witnessing challenges such as crop damage and livestock predation. In Kerala wildlife species involved in crop foraging causes serious economic loss to farmers actively engaged in agriculture (Govind and Jayson,2021) This study investigated the impact of land use and land cover changes on human and wildlife conflict in Wayanad district, Kerala, India, by exploring the relationship between land use patterns and wildlife distribution and the incidence of conflicts. The effects of changes in land use pattern on interactions between people and animals in the district was also studied. The results of this study offer insightful information to conservationists, decision-makers, and local people, assisting in the creation of strategies for sustainable land management, programs for the conservation of animals, and efficient ways for conflict reduction. The analysis of the spatiotemporal data on the incidences of human-wildlife conflict in the selected forest divisions of the Wayanad district from 2014 to 2018 was undertaken. A total of 9163 applications were received in the North and South forest divisions During the study period, a total of 9,030 conflicts were documented, involving various wildlife species such as Asian Elephants, Bonnet macaques, Wild boar, Deer, Gaur, Tiger, Leopard, and others. Asian Elephants accounted for nearly half of the total conflict incidents during the period from 2014-15 to 2018-19, registering the highest number of occurrences. Within both the North Division and South Divisions, the Bonnet Macaque was identified as the second-most problematic species among the five causing the most issues, with recorded conflicts amounting to 1399 in the north and 1437 in the south Division. Among the ten villages with the highest conflict levels, the top three were Thirunelli, Thavinjal, and Irulam. Thirunelli recorded 1,670 incidents, Thavinjal had 1,081 incidents, and Irulam recorded 892 incidents. The detection of changes in land use and land cover indicated that there was an expansion of agricultural activities, leading to a decrease in evergreen forest cover by more than 61 hectares. Additionally, a decline in the area covered by deciduous forests was also observed. So efforts should be made to protect the evergreen and deciduous forest area and for balancing the agricultural practices in the study area.
Standardization of minimal processing of amaranthus (Amaranthus tricolor L.)
(Department of Processing Technology, College of Agriculture, Vellayani, 2016) Ambareesha, K N; Geetha Lekshmi, P R