1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)

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    Dehydration and storage studies in fig (Ficus carica L.)
    (Department of Processing Technology, College, of Horticulture, Vellanikkara, 2005) Habeeba, P S; Jacob John, P
    An experiment was conduced in the Department of processing technology, College of horticulture, Vellanikkara during 2004-05 to develop a suitable drying technique to dehydrate local fig seen in Kerala and to compare it with commercial type and to find out the best suited packaging technique. Osmotic dehydration was found to be the best method of drying for both local and commercial types. Treating with 50 per cent sugar solution prior to drying enhanced the acceptability of local fig and rated as the best pretreatment. Where as in commercial type no pretreatment was needed. Between the packaging materials tried aluminium foil laminated pouches was better than polyethylene and among the packaging methods, vacuum-packed samples in aluminium foil laminated pouches retained the maximum quality through out the storage period. Thus the technique so developed could be effectively used for dehydrating the locally available fig to that of commercial ones, thus adding value to otherwise wasted local figs.
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    Shelf life of breadfruit (Artocarpus altilis (park) Fosberg)
    (Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Chitra K Pillai; Jacob John, P
    An experiment was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara during 2000-01 to evolve a simple and cheap technique for storage of fresh breadfruit under ambient and refrigerated conditions and to store it in minimally processed and dehydrated forms for making it available during the off season. Packaging fresh fruits in unventilated PE pouches as well as wrapping of individual fruits with cling film proved to be beneficial in extending the life up to five days at ambient and for nine days at refrigerated conditions with least deteriorative changes. Modified atmosphere packaging proved to be beneficial in extending the life of minimally processed breadfruit slices, when coupled with low temperature ( storage it was even more successful in extending he life as well as quality of the product. The breadfruit 'pieces dehydrated after pre-treating with citric acid + KMS showed better oolour, lesser shrinkage and higher reconstitution and could be stored for four months without any spoilage, when packed in PP or PE bags after subjecting it to microwave oven drying.