Skip navigation
DSpace logo
  • Home
  • Browse
    • Communities
      & Collections
    • Browse Items by:
    • Issue Date
    • Author
    • Title
    • Subject
  • Sign on to:
    • My DSpace
    • Receive email
      updates
    • Edit Profile
DSpace logo



  1. Kerala Agricultural University Digital Library
  2. 1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
  3. PG Thesis
a
Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/5744
Full metadata record
DC FieldValueLanguage
dc.contributor.advisorSuma Divakar-
dc.contributor.authorSreedevi, L-
dc.date.accessioned2019-06-26T06:19:44Z-
dc.date.available2019-06-26T06:19:44Z-
dc.date.issued2013-
dc.identifier.sici173344en_US
dc.identifier.urihttp://hdl.handle.net/123456789/5744-
dc.description.abstractThe project entitled "Quality evaluation of organic ripe banana" was carried out with the objective to study and compare the quality characteristics of the selected banana varieties cultivated by conventional and organic farming techniques. Nendran, palayankodan and rasakadali were the selected varieties. Physical characteristics, sensory qualities of fruit, shelf life, nutrient/chemical composition, anti nutrients and pesticide residue were the parameters investigated in the present study. With respect to physical characteristics- appearance and total number of hands/bunch were on par among the treatments. Number of fruits/ hand and peel thickness were significantly higher in organically cultivated nendran variety, whereas pulp to peel ratio was higher in conventionally cultivated nendran variety. Pulp to peel ratio was higher in conventionally cultivated palayankodan also and this difference was statistically significant. Only rasakadali revealed significantly higher fruit weight for organic produce compared to conventional produce. As far as sensory qualities were concerned orgamc treatment depicted higher values. Especially significant values were obtained in the case of colour, appearance, texture and taste. Storage studies revealed uniform trends in the increase and decrease in ratings, throughout the period of storage in both treatments with respect to sensory qualities and acidity. Moisture content of organic produce was significantly higher. Inorganic rasakadali recorded significantly higher acidity. TSS, total minerals, calcium, iron, potassium and sodium were significantly higher in organically cultivated varieties. Inorganically cultivated nendran variety registered significantly higher values in phenol content whereas organic rasakadali was significantly higher in tannin content. However pesticide residue analysis showed nil results. 98 Hence it can be concluded that organic produce were higher in sensory qualities (appearance, colour, texture and taste) and nutritional qualities (moisture, TSS, Vitamin C and minerals), with respect to physical characteristics the values were on par compared to the conventional produce. Shelf life studies revealed similar trends in both organic and conventional produce.en_US
dc.language.isoenen_US
dc.publisherDepartment of home science, College of agriculture, Vellayanien_US
dc.subjectOrganic agricultureen_US
dc.subjectControversies in organic farmingen_US
dc.subjectNutrient profile of bananaen_US
dc.subjectScope of banana peelen_US
dc.subjectTherapeutic importance of bananaen_US
dc.subjectBanana-
dc.titleQuality evaluation of organic ripe bananaen_US
dc.typeThesisen_US
Appears in Collections:PG Thesis

Files in This Item:
File Description SizeFormat 
173344.pdf4.17 MBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

Theme by Logo CINECA

DSpace Software Copyright © 2002-2013  Duraspace - Feedback