Browsing by Author "Meagle Joseph, P"

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Characterization and value addition of male buds of banana cultivars
(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2019) Thanzeela Hoorlin, K A; Meagle Joseph, P
India is the largest producer of banana in the world and Kerala is rich with wide array of banana varieties. The banana plant in whole is useful for its fruits, peel, fibre, corm, male bud and pseudo stem. Banana inflorescence also known as navels is removed in commercial banana cultivation, by a practice called denavelling, for quality assurance of fruits. These male buds loaded with lots of nutrients are used as vegetable and also for the preparation of nutraceuticals. The stages of harvest after bunch emergence influence the quality of the male bud. Hence the study was carried out in the Department of Post-Harvest Technology, during 2017-2019,with the objectives to characterize the male buds of banana cultivars and to standardize their harvesting stage, packaging and storage methods and minimal processing techniques . Palayankodan, Grand naine, Njalipoovan and Nendran varieties of banana were selected for the first experiment. They were harvested at 15, 20 and 25 days after full bunch emergence (DAB) and characterized based on physico-morphological and biochemical parameters. Palayankodan and Grand naine had the highest bud weight, length and diameter when harvested at 20 DAB and Nendran at 25 DAB. The recovery and firmness was found to be highest when harvested at 25 DAB in Palayankodan and at 15 DAB in Grand naine and Nendran. However, Njalipoovan had the highest value for all the four parameters (275 g weight, 19.8 cm length, 20.4 cm diameter, 87.2 % recovery) when harvested at 15 DAB. Considering the biochemical parameters, in all the four varieties the desirable constituents like carbohydrate, protein, dietary fibre, potassium etc. were found to be highest when harvested at 15 DAB. When subjected to organoleptic evaluation, Palayankodan had the overall consumer acceptance and highest total score under all the three stages of harvest. Also due to its popularity and easy availability, Palayankodan variety was selected for the packaging and storage studies. In the second experiment, banana male buds were given different packaging treatments (wrapping in shrink film, cling film and perforated polyethylene cover) and stored under ambient, cold storage and refrigerated conditions. Physico chemical changes and organoleptic quality were observed. The studies revealed that banana male buds packed in polyethylene cover of 150 gauge and stored under refrigerated condition had the highest shelf life (43 days) and lower physiological loss in weight along with biochemical parameters like ascorbic acid (11.9 mg/ 100g) and total phenols (0.648 mg/ 100 g). Also it had scored highest in organoleptic evaluation with a total of 36.07. Third experiment consisted of standardizing minimal processing techniques for banana male bud. An attempt was made by adopting different pre-treatments (0.2 % ascorbic acid, 0.2 % citric acid, 0.2 % turmeric + salt) and packaging methods ( paper plate overwrapped with cling film, polystyrene trays overwrapped with cling film, polyethylene punnets) to enhance the shelf life and to improve the market value of sliced banana buds. Minimal processed buds with 0.2 % citric acid pretreatment packed in polystyrene trays had a shelf life of one week and microbial load within the permissible limit along with better retention of ascorbic acid (6.81 mg/ 100g) and total phenols (0.276 mg/ 100 g). The present study found that the harvesting stage of buds in Palayankodan and Grand naine was 20 days after full bunch emergence and in Njalipoovan and Nendran it was 15 and 25 days after full bunch emergence respectively. The buds of all four varieties are nutrient rich and organoleptically acceptable with mean rank scores above 6. Packaging in perforated polyethylene cover and storage under refrigerated condition increases the shelf life of whole male bud with retention of desirable qualities. Also 0.2% citric acid pretreatment and packaging in polystyrene trays enhance the market value of minimal processed buds.
Determination of optimum maturity stage in mango (Mangifera indica L.) for fruit quality
(Department of Post Harvest Technology, College Of Agriculture, Vellanikkara, 2021) Janmitha Shetty; Meagle Joseph, P
Mango (Mangifera indica L.), the national fruit of India is nutritionally rich in carbohydrates, proteins, vitamins and minerals such as calcium, iron, and phosphorus and hence known as the “King of fruits”. Mangoes are popular in markets worldwide because of unique flavour, appealing aroma, colour and taste (Arauz, 2000). In Indian subcontinent flowering of mango starts from November in Kerala and extends to February – March in Northern India. Mangoes from Kerala fetch higher price in the main markets at other parts of the country due to earliness. But commercial cultivation of mango in Kerala is limited to a few pockets in Palakkad district and the national varieties such as Alphonso, Banganapalli, Amrapali, Ratna and Mallika are occasional. The adaptation of different varieties to the climatic conditions prevailing fruiting and yielding behaviour of the varieties, production and post-harvest management practices followed by the growers, prevailing marketing system, are some of the problems of mango cultivation in Kerala. Mango fruits gain acceptance and popularity among consumers when it is served with the correct ripeness. Mangoes harvested at full maturity had a shorter shelf life, but those harvested early had a higher weight loss but improved storability (Shahjahan et al., 1994). Maturity standards in relation to the quality of important commercial varieties have not been studied when grown under humid tropical conditions of Kerala. Hence a study on the “Determination of optimum maturity stage in mango (Mangifera indica L.) for fruit quality” was carried out at the Department of Post-Harvest Technology, College of Agriculture, Vellanikkara, Thrissur, Kerala during 2019- 21 with the objective to find out the ideal harvesting stage of two important mango varieties viz. Ratna and Mallika for good organoleptic qualities and shelf life. The varieties of mango grown in the college orchard were utilized for the study. Flowers were tagged at the time of fruit set and observations on external appearance, peel, pulp colour, stone characters and biochemical changes were taken at 90, 100,110 120 and 140 days after fruit set (DAFS) as per the IPGRI descriptor. Heat unit requirements for maturity were also studied, for determining optimum days for maturity. In case of mango cv. Ratna, 90, 100 and 110 DAFS are the three stages of growth and in cv. Mallika, 90, 110,120 and 140 DAFS are four stages of growth. Physical and biochemical characters were studied at different stages of growth. In mango cv. Ratna fruits harvested 110 DAFS with accumulation of 1107.75 HU recorded good quality attributes. Fruits harvested at this stage had attractive length (10.44 cm), diameter (26.1 cm), weight (358.8 g), firmness (1.40 kg/cm2 ), specific gravity (1.03), stone length (7.49 cm), stone weight (10.68 g), TSS (21.12 ⁰brix), acidity (0.30 %), ascorbic acid (33.48 mg/100g), total sugar (19.04 %), total phenol (32.06 mg/100g), total carotenoid (14.65 mg/100g), β-carotene (0.88 mg/100g), crude fibre (2.59 %) and total chlorophyll (0.01 mg/100g) with a score of 8.00 in overall acceptability in sensory evaluation. In mango cv. Mallika fruits harvested 140 DAFS with accumulation of 1507.00 HU was found to be good in quality attributes. Fruits harvested 140 DAFS had good length (14.80 cm), diameter (28.03 cm), weight (623.95 g), firmness (0.73 kg/cm2 ), specific gravity (1.05), stone length (11.83 cm), stone diameter (12.63 cm), stone weight (66.73 g), TSS (20.18 ⁰brix), acidity (0.73%), ascorbic acid (61.21 mg/100g), total sugar (17.00 %), total phenol (47.5 mg/100g), total carotenoid (7.56 mg/100g), β-carotene (0.03 mg/100g), crude fibre (3.44 %) and total chlorophyll (0.01 mg/100g) with a score of 8.25 in overall acceptability in sensory evaluation. Study on effect of maturity on ripening was done in the variety cv. Ratna at their mature stage. Fruits harvested at the optimum maturity stage (100 DAFS) and ten days prior to maturity stage (90 DAFS) were kept for ripening after giving five different pre-treatments, viz., control (T1), ethrel spray (T2), hot water dip with ethrel spray (T3), sanitization with ethrel spray (T4) and ozonisation with ethrel spray (T5). Treated fruits packed in ventilated CFB boxes were kept under ambient condition and observations were recorded at 3 days interval. PLW increased with increase in storage period resulted in decrease in shelf life because of more loss in weight but the TSS and sugar increased however storability was less. High ethylene evolution on 3 days after storage indicates that it is tending towards maturity and it lowers after 6 days of storage resulting in complete ripened stage. Thus it can be concluded that the fruits of mango cv. Ratna harvested 10 and 20 days prior to ripe mature stage can be stored for 6 days under ambient conditions after giving pre-treatment consisting of Ozonization @ 200 ppm and ethrel spray @ 200 ppm.
Eat your food with wrappers
(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2020) Harya Krishna, V; Meagle Joseph, P
Masters’ and doctoral seminar reports -2014-Volume – II-Agrl. Meteorology, Agrl. Entomology, Pathology, Agrl. Microbiology
(College of Horticulture, Kerala Agricultural University, Vellanikkara, 2014) Kanakamany, M T; Madhu Subramanian, S; Jayasree, Krishnankutty; Meagle Joseph, P
Masters’ and doctoral seminar reports -2014-Volume .I-Agronomy Soil Science and Agrl. Chemistry
(College of Horticulture, Kerala Agricultural University, vellanikkara, 2014) Kanakamany, M T; Madhu Subramanian, S; Jayasree, Krishnankutty; Meagle Joseph, P
Post harvest characterisation and value addition of sweet lovi-lovi (Flacourtia spp.)
(Department of Processing Technology, College of Horticulture Vellanikkara, 2017) Karishma Sebastian; Meagle Joseph, P
Post harvest management practices in mango(Mangifera indica L.)
(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Harya Krishna, V; Meagle Joseph, P
Postharvest management studies in pineapple (Ananas comosus L) Merr.)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2014) Reshma, K M; Meagle Joseph, P
Postharvest studies in neelamari (Indigofera tinctoria L.)
(Department of Processing Technology, College of Horticulture Vellanikkara, 2017) Arogyamary Supritha, S; Meagle Joseph, P
Proximate analysis and product development in nutmeg (Myristica fragrans houtt.) rind
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2015) Teena Simenthy; Meagle Joseph, P
Standardisation of seed processing techniques in chilli (Capsicum annuumL.)
(Department of Olericulture, College of Horticulture, Vellanikkara, 1998) Liji, P V; Meagle Joseph, P
Studies on seed quality aspects of chilli var. Jwalasakhi and Ujwala were undertaken in the Department of Olericulture, College of Horticulture, Vellanikkara during 1997-98 to fix the optimum fruit maturity stage and to standardise the best seed processing and storage methods for maintaining viability and getting maximum seed quality. Physiological maturity studies in variety Jwalasakhi indicated that fruits reached maximum size by 30 d.a.a. The fresh weight of fruits was maximum at 35 d.a.a. and it was on par with the fresh weight fruits at 30 and 40 d.a.a. So, vegetable harvest of this fruits can be extended from 30 to 40 d.a.a. In the case of variety Ujwala, both fruit length and fresh weight of fruits was maximum at 40 d.a.a. seeds of 45 days maturity recorded the highest 1000 seed weight in variety Jwalasakhi and it was at 40 d.a.a. in variety Ujwala. Seed germination studies revealed that seeds of 45 day maturity recorded the highest germination percentage. After six months storage seeds of 45 days maturity recorded the maximum germination percentage. In general, speed of germination, vigour index and seedling dry weight were maximum for seeds of 45-50 days maturity and it is the optimum stage for harvesting fruits for seed extraction. Seed quality was found to be influenced by different combinations of seed extraction and fruit drying methods. Sundrying of fruits avoiding the peak hours and hand extraction of seeds retained high viability and vigour of seeds during storage. Fruit drying in mechanical drier was deleterious to the seed quality. Both machine and hand extracted seeds of fruits-dried in mechanical drier recorded the lowest mean germination percentage, speed of germination, vigour and seedling dry weight. High value for electrical conductivity of seed leachate was recorded for the seeds from fruits dried using mechanical drier. The results of the seed storage studies indicated that seed germ inability of both varieties was greater in seeds stored in paper bags and this might be due to the escape of excess moisture released in seeds, during storage. Seed viability and storability are largely dependent on the storage conditions and the air conditioned storage of seeds recorded at the maximum germination percentage, speed of germination, seedling dry weight in both chilli varieties and it was lowest for the seeds stored under ambient conditions. From this study it can be concluded that physiological maturity of seeds in chilli var. Jwalasakhi and Ujwala is attained at 45-50 d.a.a. Hand extraction of seeds and sundrying of well ripe fruits avoiding the peak hours maintained germination and seedling vigour during storage. Air conditioned storage and paper containers were best for maintaining the seed quality upto six months.