PG Thesis

Now showing 1 - 10 of 27

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
Standardisation of thermal processing of cuttle fish nidamental glant
(Department of Processing Technology, College of Fisheries, Panangad, 2007) Bikash kumar Pati; Sherief, P M
Harvest and postharvest losses in mango (mangifera indica L.) and its management
(Department of Processing Technology, College of Horticulture, Vellanikkara, 1996) Elsamma Alex; Narayanankutty, M C
Recovery of solids from surimi wash water and preparation of a fish feed with the recovered solids
(Department of Processing Technology,College of Fisheries, Panangad, 2010) Jibina, M.M; Krishnakumar, S
Maturity and post-harvest studies in mango (Mangifera indica Linn.)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 1982) Jessy Kuriakose, M; Damodaran, V K
The present investigations were carried out in the College of Horticulture, during the year 1979-80. The objectives were to study (i) the growth and maturity of mango fruits in order to standardise the harvest indices in five varieties viz., Bennet Alphonso, Mundappa, Suwarnarekha, Olour and Neelum (ii) the effect of different storage methods on the shelf life of fruits harvested at three different stages (A,B and C) and (iii) the suitability of the varieties for canning. Studies on physic-chemical characters of the fruits throughout the period of maturation were conducted with the view to fix optimum time for harvest. This study brought out that the length, weight, specific gravity (except for Mundappa) reducing sugar, starch and T.S.S. contents could be taken as dependable maturity standard. Based on these parameters the maturity standards have been fixed for the five varieties studied. The growth of fruits by way of increased length, girth, weight and volume was maximum during the first four weeks of maturation. From a stage to full maturity the acidity showed a declining trend while starch content increased. The change in reducing sugar content was erratic throughout the period of maturation. Towards full maturity the moisture and ascorbic acid contents showed gradual decline whereas an increasing trend was observed in case of drymatter content. As maturity advanced, the rate of increase in carotene content also increased. To prolong the shelf life, the most effective method was to store fruits in polythene bags of 300 gauge thickness along with KMnO4 which gave a mean storage life of 25.5 days. Storage in 300 gauge polythene bags alone was also equally good. The more the thickness of polythene, the longer was the shelf life. Waxing of fruits was not be effective as storing fruits in 300 and 250 gauges polythene bags, in terms of shelf life, but the extent of reduction in weight at the end of storage life was least in this method. Waxing was also effective in retention of acidity as well as ascorbic acid content during storage. In this method the total sugar content of the ripe fruits was not appreciably affected compared to other methods except control. The waxed fruits on ripening had the same extent of increase in carotene content as those under the other methods. Waxed fruits at the end of storage period had significant increase in T.S.S. content as compared to storage in polythene bags 250 and 300 gauges as well as in polythene bags 300 gauges along with waxing or KMnO4 . Storage of fruits in polythene bags of 300 gauge thickness, at the end of storage period, resulted in reduction of acidity and T.S.S. content compared to waxing. Compared to the untreated fruits, there was more retention of ascorbic acid content in this method. In terms of storage life as well as quality of fruits at ripening, the best stage for harvest was found to be B stage. Among the five varieties studied Bennet Alphonso and Neelum had better storage life followed by Mundappa, Suwarnarekha and Olour respectively. The quality of ripe fruits varied with varieties. In terms of storage life as well as quality of fruits Neelum came best. In shelf life though Bennet Alphonso came second, in quality of ripe fruits Mundappa was the second best. Neelum was found to be most suitable variety for canning followed by Mundappa. Bennet Alpphonso was the least suitable.
Quantitative and qualitative changes in coleus (Solenostemon rotundifolius (Poir) J.K.Morton) tubers during development and storage
(Department of Processing Technology, College of Horticulture,Vellanikkara, 2003) Ramesh, A; Narayanankutty, M C
Studies were conducted at Regional Agricultural Research Station, Pattambi and the College of Horticulture, Vellanikkara to analyse the quantitative and qualitative changes during development and storage of coleus tubers. During the development the total fresh biomass of the plant increased up to 90 days after transplanting in all the varieties. The absolute growth rate was highest between 75-90 days after transplanting. The leaf fresh biomass increased up to 60 OAT in all the varieties and at this stage more than 50 per cent of dry matter was present the leaves. The stem fresh biomass of stem increased up to 120 OAT, the fresh biomass of root also increased up to 120 DA T and the rate of accumulation of root dry matter was high up to 120 OAT. The fresh biomass of tuber and dry matter accumulation showed an increasing trend along with maturity of tubers. The higher growth rate was between 135- 150 OAT stages. Total number of tubers, length, diameter, peel thickness and peel percentage were found to increase with maturity of tubers. The peel colour changed from yellowish brown to brown and the flesh colour changed from yellowish cream to whitish cream during maturation. The starch and polyphenol content increased with the maturity of tubers, where as the soluble sugar increased up to 135 OAT and thereafter declined. The nematode infested tubers showed higher sugar and polyphenol content and lower starch content compared to non-infested one. The sensory evaluation indicated that the overall acceptability, increased with the advancement of maturity. Storage behaviour of coleus tuber was assessed under different conditions of storage. Sprouting and physiological loss in weight was lowest under the zero energy cool chamber storage. Room temperature and pit storage were rated next to zero energy cool chamber. The spoilage was minimum in tubers stored under room temperature followed by zero energy cool chamber. The starch content of tubers decreased and sugar content increased in storage. No definite pattern was indicated in the polyphenol content during storage. Tubers turned dark brown under low temperature storage conditions. The tubers stored under zero energy cool chamber showed better sensory characters. Peeled tubers could be stored for two days with minimum spoilage at 8-10°C. Hot air oven dried product had a higher rehydration ratio and better sensory quality compared to sun dried one.
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
Influence of cryoprotectant levels on storage stability of surimi from a tropical fish, Nemipterus japonicus (Bloch) and quality of surimi-based products
(Department of Processing Technology, College of Fisheries, Panangad, 2009) Parvathy, U; Sajan George
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 B
Standardisation of minimal processing techniques for selected vegetables
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2006) Shibi Varghese; Sheela, K B

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