Browsing by Author "Raju, V K"

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Consumer packaging of selected vegetables
(Department of Processing Technology, College of Horticulture,Vellanikkara, 1994) Sunil Kumar, G; Raju, V K
The present study on “Consumer packaging of selected vegetables” was conducted in the Department of Processing Technology, Kerala Agricultural University, Vellanikkara during June 1992 to October 1993. The study on standardization of precooling treatments to improve the postharvest life of the vegetables viz., amaranth, brinjal, chilli, cowpea, okra and tomato revealed that precooling the vegetables immediately after harvest reduced the physiological loss in weight (PLW) and enhanced the marketability both under ambient and refrigerated storage environments. The effect of precooling treatments was more pronounced when precooling was immediately followed by refrigerated storage. Among precooling treatments, contact icing and cold water treatments were found superior to tap water treatment in most of the cases. The study on precooling and packaging treatments on amaranth, brinjal, chilli, cowpea, okra and tomato revealed that precooling followed by immediate packaging of the vegetables in 100 or 200 gauge polyethylene or polypropylene bags reduced the PLW considerably. Moreover, packaged vegetables had better consumer acceptability and has remained marketable for longer periods both under ambient and refrigerated storage conditions. In most of the cases, contact icing and cold water treatments gave better results among precooling treatments. With respect to packaging, under ambient temperature storage, 100 or 200 gauge polyethylene or polypropylene bags with 0.5 per cent ventilation was found to be ideal except in okra where unventilated polybags was the best. In refrigerated storage for brinjal, chilli and tomato, polybags with 0.5 per cent ventilation was found to be ideal. For amaranth, cowpea and okra polybags without ventilation was found to be more efficient. Refrigerated storage enhanced the shelf life of packaged vegetables 3-4 times as compared to packaged vegetables kept under ambient temperature storage. The storage study on precooled portioned vegetables viz., ashgourd, elephant foot yam, oriental pickling melon, pumpkin and snakegourd packaged in polymeric films revealed that portion packaged vegetables had lower PLW and remained marketable for longer periods both under ambient and refrigerated storage environments. Wilting, shrinkage, shriveling, discolouration and microbial rotting were the common types of spoilage in packaged vegetables. Cost- wise, among precooling treatments, tap water treatment was the cheapest followed by cold water and contact icing. Among polybags polypropylene was cheaper compared to polyethylene.
Development of an integrated light (minimal) processing technology for tender coconut and tender coconut husk based products
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2004) Subramanian, K V; Raju, V K
Elaneer laghusamskaranam
(Kerala Agricultural University, 2004) Raju, V K
Physico-chemical composition of different papaya varieties
(Kerala Agricultural University, 2000) Reni, M; Sheela, K B; Raju, V K
Postharvest handling and packaging systems for banana musa (AAB) Nendran
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Nallamothu Gouthami; Raju, V K
Scope of banana and plantain pseudostem sheaths for fibre extraction and its utilisation
(Department of Processing Technology, College of Horticulture,Vellanikkara, 2005) Gopinath, N; Raju, V K
Studies were conducted. at College of Horticulture, Department of Processing Technology, Kerala Agricultural University, Vellanikkara from February 2003 to August 2004 to asses the "Scope of banana and plantain pseudo stem sheaths for fibre extraction and its utilization". The fibre extracted under hand method of extraction recorded less wet weight (10.53g), less dry weight (4.24g) and percentage of recovery (0.43per cent). In mechanical extraction comparable values with wet weight (11.02g), dry weight (4.69g), percentage recovery (0.51 per cent) were obtained. The visual quality of fibre was rated as maximum under hand extraction. In retting method of fibre extraction, among different retting agents sodium hydroxide (two per cent) produced maximum wet fibre (12.22g) and dry fibre (6.50g) followed by hydrogen peroxide (two per cent). In regard to wet fibre yield, varieties Red Banana and Palayankodan yielded maximum fibre under both methods of extraction (16.5g and 15.8g and 25.7g and 14.5g respectively). Dry fibre yield was also maximum (6.3g and 13.0g respectively) under both the methods of extraction in Red Banana. The recovery percentage results revealed that Nendran, Red Banana and Palayankodan were showing higher percentage due to increase in sheath weight. Length of fibre was maximum (94.2cm) in Red banana. In visual quality assessment Palayankodan and Poovan (Rasthali) varieties recorded the superiour quality fibres. Palayankodan exhibited maximum value .for fibre wall thickness (4.4J..lm), fibre thickness (47.7 um) and lumen width (38.P9J..lm). Among the varieties, Robusta recorded the maxunum tensile strength (76.8), which was 25 per cent more Clan Nendran, 32 per cent more than I PaJayankodan, 29 per cent more than Red Banana and 10 per cent more than Poovan (Rasthali). The variety Red Banma recorded the maximum elongation (6.38 per cent) followed by Nendran (5.21per cent) and minimum (1.56 per cent) was recorded by Robusta. The density of fibre was directly proportional to elongation and inversely proportional to tensile strength. The density was maximum (2.05g/cm3) for Nendran and minimum (1.78 g/cm ') for Palayankodan. Irrespective of varieties, fibre stored in HDPE cover without vacuum recorded the maximum storage stability for tensile strength and minimum of elongation and density in Robusta. Irrespective of storage method tensile strength, elongation and density of fibre varied significantly over a period of five months in respects of varieties viz., Robusta, Palayankodan, Poovan, Red Banana and Nendran. The stability of tensile strength, elongation and density were maximum during first and second month. The water absorbability in banana fibre plait was maximum ranging from 169.62 per cent to 168.25 per cent, whereas in case of rope the water absorbability was lesser than the plait ranging only from 133.97 per cent to 133.10 per cent. Tensile strength was maximum n the plait of variety Robusta (675.77 cN/tex) and elongation was observed to 1 -e maximum in Kanchikela (23.09 per cent).
Seasonal variation in fruit yield of papaya (Carica papaya L.) varieties
(Kerala Agricultural University, 2000) Reni, M; Sheela, K B; Raju, V K
Evaluation of 12 varieties of papaya for yield revealed that variety CO-6 was the highest yielder (52.5 kg) and Solo had the maximum number of fruits (73.38). Study on the production pattern of papaya varieties indicated that highest yield was obtained in the 7th and 8th month of harvest in most of the varieties corresponding to the month of October-November whereas the yield was least during June-July under Kerala conditions.
Standardisation of techniques for cashew apple wine production and development of wine based products
(Department of Processing Technology, College of Horticulture,Vellanikkara, 2001) Maria Glenda Rose Carvalho; Raju, V K
Standardization of dehydration techniques in Anachunda (Solanum torvum Swartz.) black nightshade (Solanum nigrum Linn.) and lotus (Nelumbo nucifera Gaertn.)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 1995) Kuriakose, K J; Raju, V K
The present investigation on the standardization of dehydration techniques in ‘anachunda’ (Solanum torvum Swartz.) black nightshade (Solanum nigrum Linn.) and lotus (Nelumbo nucifera Gaertn.) was conducted in the Processing Unit and Analytical Laboratory of Department of Processing Technology and in the Laboratory of the Biochemistry Division, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur, Kerala during September 1993 to February 1995. The experiments were laid out in completely randomized design with three replications. Study on standardization of dehydration technique revealed that the superior pretreatments for S.torvum were 0.5 per cent KMS at 850C for three minutes and four per cent brine at 850C for three minutes. It was followed by four per cent brine + 0.5 per cent KMS at 850C for three minutes. In S. nigrum the superior pretreatments were one per cent citric acid 850C for three minutes and four per cent brine + 0.5 per cent KMS at 850C for three minutes. It was followed by four per cent brine at 850C. The superior pretreatments for N. nucifera were four per cent brine + 0.5 per cent KMS at 850C for three minutes followed by 0.5 per cent KMS at 850C for three minutes and one per cent citric acid at 850C for three minutes. Thus the superior pretreatment was four per cent brine + 0.5 per cent KMS at 850C for three minutes on an overall basis. It was followed by 0.5 per cent KMS at 850C for three minutes, one per cent citric acid at 850C three minutes and four per cent brine at 850C for three minutes. The experiment also revealed that microwave dehydration was significantly superior to dehydration in cabinet dryer and sundrying with respect to retention of colour and nutritional qualities. Packaging and storage studies revealed that the dehydrated products with an initial moisture content of 7 + 1 per cent could be stored upto six months without significant deterioration in colour, texture and consumer acceptability. The moisture uptake was not significantly different between the four packages under study viz., polyethylene 80 gauge, polyethylene 100 gauge polyethylene, polyethylene 150 gauge, polyethylene 200 gauge. In economic terms polypropylene 80 gauge bags was found to be the cheapest. The experiment on sensory evaluation of hot oil fried products revealed that on an overall basis the treatments viz., four per cent brine + one per cent citric acid at 850C for three minutes, four per cent brine + 0.5 per cent KMS at 850C for three minutes and 0.5 per cent KMS at 850C for three minutes were significantly superior for getting products with better taste, colour and overall acceptability. It was also found that microwave oven dehydrated products scored better for taste, colour and overall acceptability. The investigations also indicated that tremendous potential exist for exploitation of microwave dehydration technology for the dehydration of vegetables.
Yield, quality and shelf life of bittergourd (Momordica Charantia Linn.) fruits as influenced by plant growth regulators
(Kerala Agricultural University, 1994) Veenakumari, D; Raju, V K; Devadas, V S
Effect of pre-harvest application of GA (200 and 300 ppm), CCC (250 and 500 ppm) and MH (500 and 1000 ppm) as compared to a no-spray control, on growth, quality components and storage life of hittergourd fruits of MC 84 was studied during 1992. The chemicals were applied twice; 10 days after the first fruit set and 15 days after the first application. GA at 300 ppm produced the highest yield, length and girth of fruits which was followed by GA 200 ppm. Moisture content was maximum in fruits obtained from plants treated with CCC at 250 ppm, whereas the highest ascorbic acid content was in fruits of GA (200 ppm) treated plants. Maximum shelf-life of fruits was observed with MH (500 ppm) spray.