Browsing by Author "Sheela, K B"
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Item Chakka vaividyamarnna ulppannangal(Kerala Agricultural University, 2012) Pushpalatha, P B; Narayanankutty, C; Sheela, K BItem Effect of harvest maturity on quality and shelf life of pumpkin (Cucurbita moschata Poir.)(Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Veena, M; Sheela, K BThe research project "Effect of harvest maturity on quality and shelf life of pumpkin (Cucurbita moschata Poir)" was carried out at the Department of Processing Technology, College of Horticulture, Kerala Agricultural University, Thrissur during the period November 1999 to January 2001. The major objective was to study the effect of harvest maturity III relation to source of nutrition on the physico-chemical constituents and shelf life of three varieties of pumpkin viz., Co. 1 , Ambili and Suvarna. The observations revealed that the varieties differed significantly in physical attributes like circumference, polar diameter, flesh thickness, cavity index and physical composition. Varieties also showed significant variation in content of TSS, sugar, ascorbic acid, P carotene, starch and crude fibre. Ambili had the ideal characteristics required of a pumpkin variety viz., early maturity, high flesh recovery and low seed and placenta per cent and hence a low waste index. Suvarna had better nutritional and processing attributes as indicated by yellowish orange colour, high P carotene, TSS and acidity. The physical parameters like fruit weight, polar diameter, circumference, flesh thickness and cavity volume showed an increasing trend while seed and placenta percentage showed a decreasing trend with maturity. Chemical constituents like TSS, total sugars, acidity, P carotene and crude fibre increased with maturity while starch declined after reaching a maximum value at 45 days after anthesis (d.a.a.). Fruits harvested at 45 d.a.a. had longer shelf life. The physiological loss in weight was maximum when fruits were harvested at 30 d.a.a. Fruits of variety Ambili can be harvested 45 days after anthesis for better fruit weight, maximum flesh thickness, sensory quality and less PL W in storage. The optimum maturity for harvest of variety Suvarna is 60 days after anthesis in both seasons for maximum fruit weight, ~ carotene, TSS, total sugars and longer shelf life. For economic yield Co.l should be harvested at 45 d.a.a. in summer and 60 d.a.a. in rainy season. However in all the varieties an improvement in quality of fruits as evidenced by high ~ carotene, TSS, total sugars and acidity was observed when harvest was delayed upto 60 days after anthesis. Inorganic nutrition had a favourable effect on physical composition of fruits while organic nutrition improved the quality by increasing TSS, reducing sugars, ~ carotene and decreasing crude fibre content.Item Evaluation and utilisation of edible lichen parmotrema tinctorum (Nyl.) hale for food preservation(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2018) Anupama, T V; Sheela, K BItem Evaluation of selected banana(musa spp.) varieties grown in Kerala for post harvest attributes(Department of Processing Technology, College of Horticulture, Vellanikkara, 2005) Reni, M; Sheela, K BThe present investigation on ‘Evaluation of selected banana (Musa spp) varieties grown in Kerala for postharvest attributes was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur, Kerala. Twenty five accessions of banana belonging to six genomic groups were catalogued as per IPGRI description based on 21 fruit characters. Of the twenty five accessions, maximum value for finger weight, finger length, volume of finger, pulp weight and peel weight was recorded by Zanzibar and lowest by Matti. Other varieties with higher finger weight were Nedunendran, Chengalikodan, Manjeri Nendran, BRS I, Monthan, Batheesa and Kanchikela. Varieties Zanzibar and Chinali recorded highest value for TSS (32.5°brix). Varieties Chengalikodan, Koompillakannan, Nendunendran, Manjeri Nendran, Matti and Njalipoovan also recorded higher values for TSS (TSS >30°brix). Culinary varieties recorded lower TSS. Nendran clones recorded higher values for total and reducing sugars, vitamin C, ß carotene and starch. Physiological loss in weight was highest in Grand Naine and lowest in Batheesa at the end of storage period. Longer shelf life was recorded by the varieties Bodles Altafort, Chengalikodan, Red Banana, Grand Naine, Manjeri Nendran and Poomkalli. On organoleptic evaluation higher scores for sweetness and taste was recorded by Kadali and Koompillakannan. The physical, chemical and physiological changes during ripening were recorded in four stages viz., mature green unripe stage, colour changing, full ripe and over ripe stage in eight varieties. Pulp percentage and pulp/peel ratio showed an increasing trend whereas peel percentage and fruit firmness showed a decreasing trend during the postharvest period. TSS, total, reducing and non reducing sugars and moisture content increased progressively in the various varieties from stage I to stage IV, whereas starch, pectin and tannin content decreased during ripening. Acidity in the various varieties increased up to colour changing stage whereas on full ripening decreased. The activity of starch hydrolysing enzymes -amylase, ß-amylase and invertase increased during the postharvest period in the various varieties. The rate of respiration showed a climacteric peak at full ripe stage and after that it slightly decreased. The effect of different postharvest treatments on enhancing the shelf life varied with different varieties. Precooling with ice flakes and tap water was effective in extending shelf life in Palayankodan fruits. In Njalipoovan and Chengalikodan longer shelf life was obtained for fruits vacuum infiltrated with 1 per cent CaCl2. Maximum shelf life in the case of Robusta was for fruits coated with edible wax at cut ends and precooling with cold water. Precooling treatments in general improved the TSS and total sugars in Palayankodan, Njalipoovan, Robusta and Chengalikodan. Higher scores for sensory qualities were obtained for precooled fruits in Palayankodan, Robusta and Chengalikodan and for fruits vacuum infiltrated with 1 per cent CaCl2 in Njalipoovan. Effect of different packaging treatments varied significantly in the various varieties. In Palayankodan, Njalipoovan and Chengalikodan minimum physiological loss in weight and maximum shelf life was observed for vacuum packed fruits. Maximum yellow life was observed in fruits packed in corrugated fibre board boxes and CFB box + polyethylene lining + ethylene absorbent. Higher values for TSS, total sugars and higher scores for taste, flavour and overall acceptability was for fruits packed in CFB boxes.Item Extraction and utilization of anthocyanin pigments from jamun ( Syzygium cumini L. )(Department of Processing Technology, College of Horticulture, Vellanikkara, 2016) Naresh, N; Sheela, K BItem Genetic improvement of bird pepper (Capsicum Frutescens L.) by selection(Department Of Olericulture, College Of Horticulture, Vellanikkara, 1998) Sheela, K B; George, T EItem Jackfruit: value added products(Kerala Agricultural University, 2009) Pushpalatha, P B; Sheela, K B; Narayanankutty, C; Jaikumaran, UItem Physico-chemical composition of different papaya varieties(Kerala Agricultural University, 2000) Reni, M; Sheela, K B; Raju, V KItem Physio chemical properties of jackfruit (artocarpus heterophyllus lam.) seed flour and its prospects for use in cattle feed(Department of Processing Technology, College of Horticulture, Vellanikkara, 2005) Sri Krishna, G; Sheela, K BItem Post harvest evaluation and management of cherry Tomato[Solanum lycopersicum L.var.cerasiforme (Dunal) A.Gray] Genotypes(Department of Processing Technology, College of Horticulture Vellanikkara, 2017) Rosemary M Xavier; Sheela, K BItem Process standardisation and varietal screening for osmodehydration in mango (Mangifera indica L)(Department of Processing Technology, College of Horticulture, Vellanikkara, 2014) Reshma Ramakrishnan; Sheela, K BItem Process standardisation for value addition of mango(Magifera indica L.) seed kernel(Department of Processing Technology,College of Horticulture, Vellanikkara, 2010) Ghorpade Prathamesh Hanmant; Sheela, K BItem Process standardization for the production of Baker's yeast from mango stones(Department of Processing Technology, College of Horticulture, Vellanikkara, 2013) Nikhil, V M; Sheela, K BItem Screening of papaya (Carica papaya L.) varieties with special reference to postharvest attributes(Department of Processing Technology, College of Horticulture, Vellanikkara, 1997) Reni, M; Sheela, K BItem Seasonal variation in fruit yield of papaya (Carica papaya L.) varieties(Kerala Agricultural University, 2000) Reni, M; Sheela, K B; Raju, V KEvaluation 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.Item Standardisation of minimal processing techniques for selected vegetables(Department of Processing Technology, College of Horticulture, Vellanikkara, 2006) Shibi Varghese; Sheela, K BItem Standardisation of packaging and storage techniques for green chillies (Capsicum spp.)(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2018) Geethu, M; Sheela, K BItem സുഗന്ധവ്യഞ്ജനങ്ങള് സംസ്കരണവും ഉല്പന്ന വൈവിധ്യവല്ക്കരണവും(Kerala Agricultural University, Vellanikkara, 2011) Sheela, K B; KAU