PG Thesis

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Subject: search.filters.subject.Postharvest Management

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    Management practices for shelf life extension of fresh cut jackfruit and pomegranate
    (Department of Postharvest Management, College of Agriculture,Vellanikkara, 2024-11-21) Amrutha, R; Athulya S Kumar
    The study entitled “Management practices for shelf life extension of fresh-cut jackfruit and pomegranate” was conducted at the Department of Postharvest Management, College of Agriculture, Vellayani during the period of 2022-2024, with the objective of standardizing the pre-treatments, packaging and storage systems for shelf life extension of jackfruit bulbs and pomegranate arils. The study was conducted as two separate experiments for jackfruit and pomegranate. Fresh, good quality, optimum mature jackfruit (Varikka) with relatively uniform size and weight were harvested from the Instructional Farm, Vellayani, allowed to ripe and used for the study; whereas good quality ripe pomegranate relatively of uniform size, weight and colour were procured from VFPCK outlet, Thiruvananthapuram and used for the study. Both the fruits were subjected to ozonization (2 ppm). Experiments were carried out in two parts viz., evaluation of pre-treatments and development of packaging and storage system. Jackfruit bulbs with seeds intact and pomegranate arils (100% usable form) were extracted from the sanitized fruits, pre-treated with four different solutions viz., 0.5% ascorbic acid, 0.5% citric acid, 1% calcium chloride and 1% calcium ascorbate for 4 minutes, air-dried and were kept in areca sheath bowls wrapped with cling film along with the corresponding untreated bulbs and arils (control), under refrigeration (5±2oC), to analyze the efficacy of pre-treatments. Pre-treated fresh-cut jackfruit bulbs and pomegranate arils resulted in better physical, physiological and chemical parameters as compared to the untreated ones. Pre treatment of jackfruit bulbs with 1% calcium ascorbate resulted in maximum shelf life (5.00 days), vitamin C (24.53 mg 100g-1), carotenoid (0.83 mg 100g-1), lowest physiological loss in weight (1.39 %), percent leakage (85.40%), acidity (0.31%), phenol (35.64 mg 100g-1), total sugar (37.59 %), reducing sugar (18.87 %) and TSS (23.80oB) with best sensory scores after 5 days of storage. During the initial, 1st, 2nd and 3rd days also, the physiological parameters were superior for calcium ascorbate treated bulbs. 184 Pomegranate arils treated with 1% calcium ascorbate recorded the maximum shelf life (5.00 days), vitamin C (23.26 mg 100g-1), anthocyanin (3.19 mg 100g-1), lowest physiological loss in weight (1.70%), percent leakage (39.17%), acidity (0.38%), phenol (210.99 mg 100g-1), total sugar (33.05%), reducing sugar (15.01%) and TSS (15.89oB) with best sensory scores after 5 days of storage. Hence, 1% calcium ascorbate was selected as the best pre-treatment solution for both fresh-cut jackfruit bulbs and pomegranate arils. In second part of the study, fresh-cut jackfruit bulbs and pomegranate arils treated with 1% calcium ascorbate solution, were subjected to different packaging systems viz., shrink wrapping in 15µ polyolefin film, vacuum packaging in laminated pouches, MAP with N2 flushing in laminated pouches, aluminium tray wrapped with cling film and open storage in paper plate (control) and stored under refrigerated (5±2°C) and low temperature (10±5°C) conditions. Pre-treated jackfruit bulbs in MAP with N2 flushing in laminated pouches stored under refrigerated condition (5±20C) recorded the maximum shelf life (10.00 days), vitamin C (20.18 mg 100g-1), carotenoid (0.77 mg 100g-1), least physiological loss in weight (4.86%), percent leakage (78.05%), acidity (0.38%), total sugar (39.37 %), reducing sugar (16.81%), TSS (23.25oB) and phenol (35.42 mg 100g-1) with best sensory scores after 10 days of storage. Fresh-cut jackfruit bulbs without any package (control) had the least shelf life (2.00 days) with maximum physiological loss in weight (3.26%) when kept under low temperature condition. Pre-treated pomegranate arils in MAP with N2 flushing in laminated pouches stored under low temperature condition resulted in maximum shelf life (6.00 days), vitamin C (23.02 mg 100g1), anthocyanin (2.87 mg 100g-1), least physiological loss in weight (3.88%), percent leakage (68.15%), acidity (0.42%), total sugar (35.46%), reducing sugar (17.15%), TSS (16.00oB) and phenol (214.16 mg 100g-1) with best sensory scores after 6 days of storage. Unpackaged arils stored under refrigerated condition recorded the least shelf life (2.00 days) with highest physiological loss in weight (5.10%). The fresh-cut jackfruit bulbs and pomegranate arils, pre-treated with 1% calcium ascorbate solution for 4 minutes and kept in MAP with N2 flushing in laminated pouches were microbiologically safe with superior physical, physiological and chemical parameters upto 10 days under refrigerated (5±20C) and 6 days under low temperature (10±50C) conditions respectively.
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    Fruit rind and peel as sources of dietary fibre and fibre -enriched product
    (Department of Postharvest Management, College of Agriculture , Vellanikkara, 2025-02-06) Fathima Hiba, A K; Anu Mary Markose
    Waste valorization in the agro-processing industries is a vital strategy for enhancing sustainability and reducing environmental impacts. The agro-processing sector generates significant amounts of by-products and waste, containing beneficial nutrients and bioactive compounds, that can be repurposed into high-value products. One such by-product is fruit rinds and peels, rich in dietary fibre and bioactive compounds with potential health benefits. Dietary fibre, aids in digestion, regulates blood sugar levels and lowers cholesterol. The peels also contain antioxidants, vitamins, and minerals, providing anti-inflammatory and antimicrobial properties that support overall health. Hence, these by-products, commonly discarded can be transformed into functional ingredients to enhance the nutritional quality of food products. In this context, the present study entitled “Fruit rind and peel as sources of dietary fibre and fibre-enriched product” carried out in the Department of Postharvest Management, College of Agriculture, Vellanikkara, evaluated the dietary fibre content of selected fruit rinds and peels (banana, pineapple, jackfruit, and mangosteen) and explored their potential application in product development. Rinds and peels of ripe banana, pineapple, jackfruit, and mangosteen were collected from college orchards and processing units. Yield recovery of collected rinds/peels was estimated and proximate analyses were performed on a dry weight basis to determine moisture, ash, crude fat, crude fibre, crude protein, total carbohydrates, and energy content. The fresh rinds and peels of selected fruits after suitable pretreatments were processed into powder, and a comprehensive analysis was conducted to assess their physical, biochemical, and functional properties. These included parameters such as the colour of the powder, total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF), lignin, cellulose, hemicellulose, pectin, antioxidant activity, and total phenolic content, as well as functional properties like water holding capacity (WHC), oil holding capacity (OHC), swelling power, solubility, and bulk density. The results showed that jackfruit rind had the highest yield recovery at 59.06%. In proximate composition, jackfruit rind had the highest moisture content (8.85%), while mangosteen rind had the highest levels of ash (9.57%), crude fat (8.48%), and crude fibre content (21.12%). Pineapple peel recorded the highest total carbohydrate (67.70%), crude protein (5.90%), and energy value (315.37 kcal). According to the Royal Horticultural Society (RHS) colour chart, banana peel powder (BPP) exhibited a greyish brown (RHS 166A), while pineapple peel powder (PPP) was characterized by moderate yellow (RHS 162B). Jackfruit rind powder (JRP) displayed a pale greenish yellow (RHS 1D), and mangosteen rind powder (MRP) showed a light orange (RHS 26C) hue. Among the biochemical parameters, JRP exhibited the highest TDF (44.90 g/100g), IDF (37.60 g/100g), and pectin content (11.37%). BPP was notable for having the highest SDF content (11.30 g/100g) and antioxidant activity (3.14 µg/ml) while MRP demonstrated the highest lignin (32.73%) and total phenolic content (65.47 mg/g). Regarding the functional properties, JRP had the highest swelling power (6.17) and OHC (1 ml/g), while BPP exhibited the greatest WHC (5.89 ml/g). MRP showed the highest solubility (19.12%) and bulk density values (0.67 g/cm3). Additionally, the levels of antinutritional factors such as oxalates, phytic acid, and tannic acid were within safe limits, making these peels suitable for consumption in functional food products. Based on its high TDF content, JRP was selected for incorporation into a fibre enriched porridge mix. The porridge was standardized through a trial-and-error approach, with banana flour as the base material, and moong dal powder, peanut powder, milk powder, soy protein, and sugar were added at various proportions. The standardized porridge was then enriched with JRP at concentrations of 2%, 4%, 6%, 8%, and 10%and sensory evaluation was conducted using a 9-point hedonic scale. The porridge incorporated with 4% JRP (T3) was the most acceptable regarding taste, texture, and overall acceptability. Nutritional analysis of the control porridge and the 4% JRP-enriched porridge (T3) revealed that the latter had significantly higher levels of TDF, crude fibre, total minerals, and energy value while the starch and sugar content was reduced. The current study demonstrated the potential of using fruit rinds, particularly jackfruit rind, as a valuable source of dietary fibre for developing nutrient dense food products. Incorporating JRP into the porridge mix enhanced its nutritional profile, and supported industrial waste, this sustainable food consumption practices. By valorizing agro research offered a pathway to reduce food waste, increase resource efficiency, and contribute to a circular economy in the agro-processing sector
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    Standardisation of dehydration, storage and packaging of drumstick (Moringa oleifera Lam.) leaves
    (Department of Postharvest Management, College of Agriculture,Vellanikkara, 2025) Fathima Ismath.; Anupama, T V
    Leafy vegetables are an essential part of a healthy diet, providing an affordable source of vital vitamins, minerals, and antioxidants. Among them, Moringa oleifera Lam., often called the "miracle tree," stands out for its exceptional nutritional and medicinal properties. Its leaves are rich in bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial benefits, contributing to improved nutrition and addressing malnutrition, especially in rural households. However, the high moisture content of fresh Moringa leaves makes them highly perishable, necessitating effective post-harvest management to extend their shelf life. Proper dehydration techniques not only reduce spoilage but also help retain their nutritional value, ensuring year-round availability. Converting Moringa leaves into powder enhances their stability and facilitates their incorporation into value-added products. Additionally, suitable packaging and storage conditions play a crucial role in preserving quality and minimizing post-harvest losses. Despite its significance, research on optimizing postharvest handling of Moringa leaves remains limited in Kerala. Hence with this background the present study entitled “Standardisation of dehydration, storage and packaging of drumstick (Moringa oleifera Lam.) leaves” was undertaken to standardize pretreatment methods, dehydration techniques, and suitable packaging materials and storage conditions to enhance the shelf life and preserve the nutritional integrity of Moringa oleifera Lam. leaves. The study was structured into three experiments. The first experiment was to standardise the pretreatments of Moringa leaves. Fresh Moringa leaves were collected, destalked, washed, and subjected to four treatments: control (no blanching), hot water blanching (80°C for 1 min), steam blanching (1 min in a steam cooker), and microwave blanching (800 W for 30 s). Blanched leaves were rapidly cooled, shadedried, powdered, and analysed for physical and biochemical properties including recovery percentage, moisture content, crude fibre, crude fat, total protein, total ash, total carbohydrate, ascorbic acid, total chlorophyll content, total carotenoids and total phenols. The results revealed that blanching treatments significantly influenced the physical and biochemical parameters of Moringa leaves. Microwave blanching (T4) emerged as the most effective pre-treatment, yielding the highest recovery percentage (22.81%), lowest moisture content (8.48%), and maximum retention of crude fibre (13.50%), total carbohydrates (42.00%) and carotenoids (114.48 mg/100g). Steam blanching (T3) and hot water blanching (T2) also showed significant improvements in nutrient retention compared to the control (T1). The control treatment exhibited the lowest recovery (17.94%) and highest moisture content (11.64%), highlighting the importance of blanching in reducing moisture and enhancing nutrient concentration. Microwave blanching also retained higher levels of total ash (12.38%), total protein (24.23%), ascorbic acid (115.61mg/100g), and total chlorophyll (299.80%) and crude fat (7.53%), making it the best pre-treatment method. Moringa leaves blanched by microwave blanching were subjected to different dehydration methods, including shade drying (23–31°C), cabinet drying (50±5°C), microwave oven drying (60°C), and vacuum drying (35±5°C). After drying, the leaves were powdered and analysed for physical (recovery percentage), biochemical (moisture content, crude fibre, crude fat, total protein, total ash, total carbohydrate, ascorbic acid, total chlorophyll content, total carotenoids and total phenols.), mineral (Fe, Ca and K), and antioxidant properties. The results demonstrated that dehydration methods significantly influenced the physical, biochemical, mineral, and antioxidant properties of Moringa oleifera leaves. Vacuum drying (T4) resulted in the highest recovery percentage (28.23%), total carbohydrate (48.00%), total protein (26.28%), total ash (22.42%), ascorbic acid (139.02 mg/100 g), and total phenols (160.91 mg GAE/100 g), while also exhibiting the highest antioxidant activity (IC₅₀: 3.82 mg/ml). Microwave drying (T3) recorded the highest total carotenoid content (119.43 mg/100 g) and retained notable amounts of crude fat (7.42%) and iron (13.34 mg/100 g). Cabinet drying (T2) yielded the highest crude fibre (9.70%) but the lowest crude fat (5.77%) and protein content (23.33%). Shade drying (T1) retained the highest total chlorophyll (324.41 mg/100 g) and crude fat (8.69%) but had the lowest recovery (24.28%) and total carbohydrate content (42.33%). Vacuum drying emerged as the most effective dehydration method, followed by microwave drying, due to their superior retention of key nutrients and antioxidant properties. The vacuum-dried whole leaf and leaf powder of Moringa were packaged using HDPE (200 gauge), LDPE (200 gauge), and polyethylene-laminated aluminium pouches and stored under ambient and refrigerated (4–6°C) conditions for three months. Biochemical, mineral, microbial, sensory, and antioxidant analyses were conducted at monthly intervals to evaluate storage effects. The results of the third experiment revealed that packaging materials and storage conditions significantly influenced the biochemical, mineral, antioxidant, microbial, and sensory properties of dried Moringa oleifera leaves over a three-month storage period. Leaf powder stored in polythene-laminated aluminium pouches under refrigerated conditions (T12) emerged as the most effective method, maintaining the lowest moisture content (5.95–6.02%), highest retention of total phenols (158.21– 159.63 mg GAE/100g), ascorbic acid (133.28–133.32 mg/100g), and total chlorophyll (357.66–390.53 mg/100g). In contrast, whole leaves stored in LDPE pouches under ambient conditions (T2) resulted in the highest moisture content (7.97–10.21%), significant nutrient degradation, and the lowest overall acceptability (5.72–6.57). Refrigerated storage also minimized microbial load, with T12 recording the lowest microbial count ( aerobic plate count - 0.40–2.00 × 10⁴ cfu/g), while ambient-stored samples (T2) exhibited the highest microbial growth (1.50–10.30 × 10⁴ cfu/g). Sensory evaluation confirmed that leaf powder stored in polythene laminated aluminium pouch under refrigeration (T12) retained superior sensory attributes, achieving the highest overall acceptability score (8.71) by the end of the storage period. Mineral content, including iron, calcium, and potassium, showed a gradual decline over time, with refrigerated storage (T7, T8, T9, T10, T11, T12) preserving higher levels compared to ambient storage. For instance, T7 (whole leaves stored in HDPE under refrigerated conditions) and T10 (leaf powder stored in HDPE under refrigerated conditions) retained the highest iron content (15.26–15.29 mg/100g), while T12 maintained the highest potassium content (0.86–0.92%). Antioxidant activity, measured by IC₅₀ values, also declined over time, with refrigerated samples (T12) exhibiting the lowest IC₅₀ values (4.59–6.03 mg/ml), indicating better retention of antioxidant potential compared to ambient-stored samples (T2) with IC50 value of 7.87–14.88 mg/ml. Overall, refrigerated storage in polythene-laminated aluminium pouches (T12) proved to be the most effective method for preserving the nutritional, sensory, and microbial quality of Moringa leaves, making it the preferred choice for long-term storage. The findings of the study revealed that Moringa leaves can be effectively preserved using microwave blanching, vacuum drying, and refrigerated storage in polythene-laminated aluminium pouches, maintaining their nutritional, sensory, and microbial quality for up to three months. The findings highlight the importance of advanced preservation and packaging techniques in retaining nutrient content and quality. Future research should focus on advanced preservation techniques, ecofriendly packaging, and scaling up production for commercial use. Additionally, exploring value-added products, nutrient bioavailability, and smart packaging technologies can enhance the sustainable utilization of Moringa leaves for global nutrition and food security.
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    Formulation of palmyra (Borassus flabellifer L.) tender fruit endosperm (PTFE) based nectars
    (Department of Postharvest Management, College of Agriculture,Vellayani, 2025) Jenser, C.; Athulya, S Kumar
    The study entitled “Formulation of Palmyra (Borassus flabellifer L.) tender fruit endosperm (PTFE) based nectars” was conducted at the Department of Postharvest Management, College of Agriculture, Vellayani during the period of 2022-2024, with the objective of development and quality analysis of palmyra tender fruit endosperm based nectars. The study was conducted as two parts viz., development of functional nectar and development of PTFE cubes incorporated functional nectar. Good quality, fresh and tender palmyra fruits were collected from market during season. The husk was removed, fresh endosperm was scooped out and utilized for pulp extraction after removing the endocarp. The extracted pulp of palmyra tender fruit endosperm (P) was mixed with juices/extract of three horticultural commodities (C) viz., lime (L) watermelon (W) and sarsaparilla root (S) in different ratios (T1 - 90P:10C, T2 - 80P:20C, T3 - 70P:30C, T4 - 60P:40C, T5 - 50P:50C and T6 - 100% P) independently for the production of blended nectars as per FSSAI specification. The developed blended nectars were evaluated for chemical, nutritional and sensory quality parameters and the best blended nectar prepared using each commodity was selected. The PTFE: lime blended nectar with 90% PTFE pulp and 10% lime juice recorded 21.76oBrix TSS, 0.26% acidity, 1.33% reducing sugar, 35.47% total sugar, 41.77 mg 100g-1 ascorbic acid and 74.75% antioxidant activity with superior sensory scores. Among the PTFE: watermelon blended nectars, the nectar prepared with 50% PTFE pulp and 50% watermelon juice had 23.90oBrix TSS, 1.85% reducing sugar, 46.44% total sugar, 33.81 mg 100g-1 ascorbic acid and 69.58% antioxidant activity with superior sensory scores. In PTFE: sarsaparilla blended nectars, the nectar prepared with 70% PTFE pulp and 30% sarsaparilla root extract had 17.80oBrix TSS, 1.11% reducing sugar, 34.89% total sugar, 40.79 mg 100g-1 ascorbic acid and 72.98% antioxidant activity with superior sensory scores. The blended nectars with 90% PTFE pulp and 10% lime juice, 50% PTFE pulp and 50% watermelon juice and 70% PTFE pulp and 30% sarsaparilla root extract were selected as the best blending ratios based on chemical, nutritional and sensory quality parameters. The selected best blended nectars prepared with 90P:10L, 50P:50W and 94 70P:30S were incorporated with different functional ingredients such as ginger, mint and cardamom extracts in different concentrations (C1 - 1% ginger extract, C2 - 2% ginger extract, C3 - 3% ginger extract, C4 - 1% mint extract, C5 - 2% mint extract, C6 - 3% mint extract, C7 - 1% cardamom extract, C8 - 2% cardamom extract, C9 - 3% cardamom extract, C10 - without addition (control)) independently for the production of functional nectars.The developed functional nectars were initially evaluated for sensory quality parameters for selection of the best formulation from each blended nectars with lime, watermelon and sarsaparilla root. The functional nectars prepared with 90% PTFE pulp and 10% lime juice incorporated with 1% mint extract, 50% PTFE pulp and 50% watermelon juice incorporated with 1% cardamom extract, 70% PTFE pulp and 30% sarsaparilla root extract incorporated with 1% cardamom extract were recorded superior sensory parameters and were selected for further storage study. The three selected functional nectars packaged in glass bottles, pasteurized and stored under ambient conditions along with control (pure PTFE nectar) till the end of shelf life to study the storage stability. The chemical, nutritional and sensory parameters were recorded initially and at monthly intervals till the end of shelf life. The nutritional parameters such as ascorbic acid content and antioxidant activity of functional nectars were decreased during storage period. Functional nectars prepared with 50% PTFE pulp and 50% watermelon juice incorporated with 1% cardamom extract, 70% PTFE pulp and 30% sarsaparilla root extract incorporated with 1% cardamom extract and pure PTFE nectar (100% P) were microbiologically safe upto one month with superior sensory parameters. Functional nectar prepared with 90% PTFE pulp and 10% lime juice incorporated with 1% mint extract was microbiologically safe upto two months with superior sensory parameters. In the second part of the study, uniformly sized PTFE cubes (5%) were incorporated to the three best functional nectars selected from first part and were evaluated for sensory parameters. Among the functional nectars, the functional nectar (70P: 30S) incorporated with 1% cardamom extract and 5% PTFE cubes recorded superior sensory scores and hence selected for further storage study. The selected best functional nectar (70P:30S +1% cardamom extract) incorporated with 5% PTFE cubes along with pure PTFE nectar (100P) with 5% PTFE cubes (control) and pure PTFE nectar without PTFE cubes (absolute control) were packaged in glass bottles, pasteurized and stored under ambient conditions for two months or till the end of shelf
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    Low calorie nutrtaceutical beverage from snap melon and gac fruit
    (Department of Postharvest Management, College of Agriculture, Vellanikkara, 2024-09-23) Anupama Raj, S R.; Saji Gomez
    In a balanced human diet, vegetables are essential because they are abundant in vitamins, minerals, carbohydrates, protein, and dietary fiber. To provide necessary micronutrients (particularly calcium, iron, iodine, vitamin A, and zinc) and avoid chronic diseases (particularly heart disease, cancer, and diabetes), the World Health Organization (WHO) advises a minimum intake of 400 g of vegetables per day. India is among the best places in the world for growing vegetables throughout the year for various reasons, including crop diversification, soil, availability of labour, and technology. The health benefits of vegetables belonging to the Cucurbitaceae family are well-established. Numerous studies have shown that cucurbit vegetables possess purgative, anti-inflammatory, anti-diabetic, and antioxidant qualities. Snap melon (Cucumis melo var. momordica) is one of the major crops of Cucurbitaceous vegetables grown worldwide and is vital to global trade. Ripe fruits of snap melon have a specific characteristic of splitting (cracking), leading to high perishability of fruits, resulting in substantial post-harvest losses, the imperative is to process them into value-added products. Momordica cochinchinensis Spreng, also known as Gac in Vietnam, is an underutilized variable Cucurbit species that grows widely in India, Malaysia, and Southeast Asia. This fruit is unique in terms of its nutritional properties as it contains carotenoids, particularly lycopene and β-carotene, in the flesh surrounding the seeds (aril). Stevia rebaudiana Bertoni is a native shrub of Paraguay that belongs to the Asteraceae family. For more than a century, people have used the leaves of this plant as sweeteners. Stevia plant produces a set of closely related, highly potent sweeteners known as steviol glycosides in its leaves. The increasing prevalence of diabetes and obesity has created a critical need for natural and low-calorie sweeteners to replace sugar. The study was undertaken under three experiments: The first experiment was conducted to determine the physicochemical constituents of snap melon and gac fruit in their horticulturally mature stage as per standard procedures. The highest level of moisture content (95.38%) and titratable acidity (0.64%), was recorded in snap melon whereas higher TSS (7.5°Brix), pH (5.78), ascorbic acid (44.8 mg100g ), total phenolics (95 mg100g ), β carotene (1.23 mg100g ), lycopene (1.63 mg100g ), and antioxidant activity (IC50 Values) (8.94 μg mL-1) was recorded in gac fruit. In the first part of the second experiment optimum proportions of snap melon juice, gac fruit aril, acid lime (Citrus aurantiifolia L.) juice, and steviol glycosides extract was determined. Various proportions of snap melon and gac fruit aril (25:75, 50:50, 75:25) and pure snap melon juice was combined with same amount of acid lime juice, and steviol glycosides extract. From this, ideal blend was selected based on organoleptic qualities on a nine-point hedonic scale. Although the treatment with 25% snap melon juice, 75% gac fruit aril juice, steviol glycosides, and acid lime juice recorded the highest levels of ascorbic acid (40.00 mg100 g ), total phenolics (66.75 mg100g ), β-carotene (1.01 mg100g ), lycopene (1.20 mg100g ), antioxidant activity (IC50 value of 3.44 μgmL-1), and an energy value of 183.15 kcal, the blend selected for development into nectar was the one with 75% snap melon juice, 25% gac fruit aril juice, steviol glycosides, and acid lime considering sensory and nutritional benefits. This blend also contained ascorbic acid (28.00 mg100 g ), total phenolics (33.75 mg100 g ), β-carotene (0.50 mg100g ), lycopene (0.62 mg100g ), antioxidant activity (IC50 value of 6.41 μgmL-1), an energy value of 99.42 kcal with an overall acceptability score of 6.4. In the second part of the second experiment, with the selected juice blend from the previous experiment nectar was developed. Low-calorie nectar was developed with 20% juice (75% snap melon juice, 25% gac fruit aril juice) with steviol glycosides and acid lime. 20% juice (75% snap melon juice, 25% gac fruit aril juice) with 15° Brix TSS with sucrose and 0.25% citric acid was used to develop conventional nectar. Nectar from pure snap melon was also made with 15 ° Brix TSS with sucrose and 0.25% citric acid. The developed low-calorie nectar was compared with the ones sweetened with sucrose (FSSAI) in terms of physico-chemical, microbial and organoleptic qualities. Based on the observations, it was observed that the nectar containing 20% juice (75% snap melon juice and 25% gac fruit aril juice) and acid lime sweetened with steviol glycosides was superior in terms of ascorbic acid (41.14 mg100g ), total phenolics (57.14 mg100g ), β-carotene (0.135 mg100g ), lycopene (0.189 mg100 g ), antioxidant activity (IC50 value of 2.47 μgmL-1), lowest energy value of 56.16 kcal with 10.85 g100 g carbohydrate, 0.55 g100g protein and 0.92 g100g fat content and without any microbial population. The highest overall acceptability score (7.76) on sensory evaluation was obtained for the nectar containing 20% juice (75% snap melon and 25% gac fruit aril) with 15° Brix (sucrose) and 0.25% citric acid. The nectar containing 20% juice (75% snap melon juice, 25% gac fruit aril juice) and acid lime sweetened with steviol glycosides obtained lowest overall acceptability score (5.56). The third experiment was undertaken to evaluate the changes in the nectar under different storage conditions. The three formulations of nectar were filled into 200ml glass bottles and pasteurized at 84°C–88°C for 20 minutes. These were stored for a period of three months under ambient (34±2°C) as well as refrigerated (5±2°C) conditions. Observations were recorded at 1MAS, 2MAS and 3MAS. From the observations, it was concluded that the nectar which was held under refrigerated (5±2°C) conditions retained bioactive constituents significantly better than those held under ambient conditions. The highest retention of bioactive constituents (ascorbic acid, phenols, β-carotene, lycopene) along with the highest antioxidant activity and lowest energy value was observed in the nectar made up of 20% juice (75% snap melon juice, 25% gac fruit aril juice) and acid lime sweetened with steviol glycosides stored under refrigerated condition during the storage period of three months with lower microbial population (fungi, bacteria, yeast). Significant variation among organoleptic scores was observed during the three-month storage period. The highest overall acceptability scores were obtained in sucrose-sweetened nectar combinations than steviol glycosides-sweetened ones. The nectar can be kept both at ambient conditions and as well as refrigerated conditions for up to ninety days. Both gac fruit and snap melon are underutilized, seasonal vegetables that contain high levels of bioactive components. The current study verified that these vegetables can be used to create value-added products such as nutraceutical nectars. By adding value, farmers can increase their income and thus guarantee the year-round availability of products from these underutilized vegetables.
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    Shelf life extension of nendran banana (Musa. spp.) using aloe gel incorporated silver nanoparticles
    (Department Postharvest Management, College of Agriculture,Vellayani, 2024-03-02) Athira Preman, M.; Athulya, S Kumar
    The study entitled “Shelf life extension of Nendran banana (Musa spp.) using aloe gel incorporated silver nanoparticles” was conducted at Department of Postharvest Management, College of Agriculture, Vellayani during 2021-2023, with the objective of standardizing aloe gel incorporated silver nanoparticles for shelf life extension of Nendran banana. The experiment was conducted as three parts. In the first part, plant mediated synthesis of silver nanoparticles (Ag NPs) was done and characterized for its size, shape and properties using Scanning Electron Microscope (SEM), Transmission Electron Microscope (TEM), Particle Size Analyser (PSA) and Raman Spectroscopy. In the second part, freshly harvested good quality Nendran banana bunches of commercial maturity were collected from Instructional Farm, College of Agriculture, Vellayani, de-handed fruits were ozonized (2 ppm) and subjected to different postharvest treatments in various concentrations of aloe gel incorporated silver nanoparticles (20% aloe gel with 40 ppm, 60 ppm, 80 ppm Ag NPs; 30% aloe gel with 40 ppm, 60 ppm, 80 ppm Ag NPs; 40% aloe gel with 40 ppm, 60 ppm, 80 ppm Ag NPs; 50% aloe gel with 40 ppm, 60 ppm, 80 ppm Ag NPs), aloe gel (20%, 30%, 40%, 50%) by dipping for 5 minutes along with absolute control (without any treatment). The treated banana fruits were air dried and stored under ambient temperature in Corrugated Fibre Board (CFB) boxes till the end of shelf life. The effectiveness of treatments was analysed based on physiological, biochemical and sensory parameters. Nendran banana fruits coated with 20% aloe gel incorporated with 40 ppm, 60 ppm, 80 ppm Ag NPs and fruits with 20% aloe gel coating exhibited maximum shelf life (14 days) with minimum physiological loss in weight and superior biochemical and sensory parameters, whereas the fruits without any treatment (absolute control) had a shelf life of 9 days. These four superior treatments were selected for further storage studies in the third part of the experiment. Nendran banana fruits were harvested at commercial maturity, sanitized (2 ppm ozone) and subjected to the four superior postharvest treatments. The treated fruits packaged in CFB boxes, were kept under cold storage (13± 2ºC) and low temperature conditions (below 10ºC) along with untreated fruits (absolute control) till the end of shelf life. Nendran banana fruits coated with 20% aloe gel incorporated with 80 ppm Ag NPs recorded maximum shelf life (34.25 days) with minimum physiological loss in weight (10.19%) under cold storage condition. When biochemical parameters were analysed, fruits coated with 20% aloe gel incorporated with 80 ppm Ag NPs recorded the minimum moisture content (61.70%), Total Soluble Solids (14.47°brix), reducing sugar (13.84%) and total sugar (14.44%) were recorded after 32 days of storage. They also exhibited maximum antioxidant activity (76.91%), ascorbic acid content (13.56 mg 100 g-1) with superior mean score for sensory parameters at the end of shelf life. The fruits without any treatment had a shelf life of 27.50 days with high physiological loss in weight (12.20%). Nendran banana fruits stored under low temperature condition exhibited chilling injury and hence discarded after 3 days of storage. The postharvest treatments extended the shelf life of Nendran banana fruits by delaying ripening and reducing physiological activities. Postharvest treatment of commercial maturity Nendran banana hands with 20% aloe gel incorporated with 80 ppm Ag NPs could give a shelf life of 34.25 days with superior physiological, biochemical and sensory quality parameters when stored in CFB boxes under cold storage (13± 2ºC) compared to 27.5 days for untreated fruits.
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    Standardization of anthocyanin extraction from Pomegranate (Punica granatum L.) peel
    (Department of Postharvest Management, College of Agriculture, Vellayani, 2023-02-02) Gayathri, G R; Mini, C
    The present study entitled “Standardization of anthocyanin extraction from pomegranate (Punica granatum L.) peel” was carried out in the Department of Postharvest Management, College of Agriculture, Vellayani during the period 2020-2022, with the objective to standardize process parameters for anthocyanin extraction from pomegranate fruit peel using maceration. Experiment was carried out in three different parts viz., effect of dehydration in anthocyanin content, standardization of solvent for anthocyanin extraction and effect of pretreatments to enhance anthocyanin recovery. Uniformly ripe good quality pomegranate fruits procured from Swasraya Karshaka Vipani of VFPCK, Trivandrum were cleaned by washing, surface sanitized using 2 ppm ozonised water for 10 minutes, the peel was separated from the arils and mesocarp, cut into uniform pieces of approximate 2cm3 and utilized for the experiment. The prepared peels were subjected to four different dehydration treatments viz., cabinet drying at 50± 50C for 24 hrs, shade drying for 24 hrs, cabinet drying at 50± 50C for 1 hr followed by shade drying for 24 hrs and drying in blancher-cum drier at 50± 50C for 24 hrs to improve the anthocyanin content. Shade drying, cabinet drying followed by shade drying and cabinet drying of peels had enhanced the anthocyanin content from 6.70 mg/100g to 10.10 mg/100g, 17.37 mg/100g and 55.91 mg/100g respectively. Peels dried in cabinet drier at 50± 5 0C for 24 hrs had 26.15% yield, least moisture content (13.3%), highest total anthocyanin content (55.91 mg/100g) and comparatively higher total anti-oxidant activity (39.45%); hence selected as the best dehydration treatment for extraction of anthocyanin content from pomegranate peel. In the second part of study, the prepared peel pieces were cabinet dried at 50± 50C for 24 hrs, which was selected as the best dehydration treatment, macerated using three different solvents viz., acidified ethanol (1% HCl), acidified methanol (1% HCl) and 50% ethanol + 93 0.2% citric acid in 2:1 liquid to solid ratio for 48 hours under room temperature (30-35℃) & 75-80% RH, the infusion mixture was filtered and evaporated under water bath at 60℃ for complete removal of solvent. Extraction using acidified ethanol with 1 % HCl had recorded highest yield (25.5%), acidity (5.90%), and anthocyanin content (84.57 mg/100g) along with comparatively lesser time for extraction (1.50 hr); hence selected as the best solvent for anthocyanin extraction. The effect of four different pre-treatment techniques in improving the anthocyanin extraction efficiency was analysed in the third part of the experiment. Extracts from peel pieces stored at 4℃ in dark for 24 hrs before cabinet drying and maceration had highest anthocyanin content (71.35 mg/100g) and total anti-oxidant activity (86.30%) as against 62.51 mg/100g anthocyanin and 82.33% total anti-oxidant activity in peels without pre-treatment, hence selected as the best pre-treatment for extracting anthocyanin recovery from pomegranate peels. Low temperature storage of peel pieces at 4℃ in dark for 24 hrs prior to cabinet drying could result in 14.14% enhanced anthocyanin recovery. Extraction conditions to maximize anthocyanin content was optimized by taking into consideration, the best dehydration method for raw material, solvent suitable for anthocyanin extraction and adoption of proper pre-treatment prior to extraction procedure. Based on the results, a protocol was standardized for the efficient extraction of anthocyanin from pomegranate peels using maceration. Maceration of crushed 2cm3 pomegranate peel pieces, collected from clean sanitized ripe fruits which are subjected to storage at 4℃ in dark for 24 hrs followed by cabinet drying at 50± 50C for 24 hrs, using acidified ethanol with 1 % HCl in 2:1 liquid to solid ratio for 48 hours under room temperature (30-35℃) & 75-80% RH and evaporation under water bath at 60℃ could result in enhanced anthocyanin recovery.
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    Process standardisation for jackfruit seed flour with chocolate aroma and preparation of jackfruit cookies
    (Department of Postharvest Management, College of Agriculture ,Vellayani, 2020-12-07) Hiba, K; Geethalakshmi , P R