kadam aditya rajendra

150 Pages·2017·7.56 MB·English

TUI^
STUDIES ON POST HARVEST SHELF LIFE
AND PROCESSING OF RED FLESHED GUAVA
(Psidium guajava L.)
BY
KADAM ADITYA RAJENDRA
M. Sc. (Hort.)
DISSERATION
Submitted to the
Vosontroo NmbJMomtfcwadd %jisfd Vidyapeeth, <Par6ham
in panMfulfillment eft fie requirements
Jbrtfie (Degree of
DOCTOR OF PHILOSOPHY
(Horticulture)
IN
HORTICULTURE
DEPARTMENT OF HORTICULTURE
COLLEGE OF AGRICULTURE, PARBHANI
VASANTRAO NAIK MARATHWADA KRISHIVIDYAPEETH,
PARBHANI - 431 402 (M.S.) INDIA
2015
CANDIDATE’S DECLARATION
I hereby declare that this dissertation or part
thereof
has not been previously submitted by me
to any other university or institution
for a degree or diploma
-
Place: PARBHANI
Date lOa/oaiXdlf (KADAMA.R.)
Dr. V. S. KHANDARE
Associate Professor,
Department of Horticulture,
Vasantrao Naik Marathwada KrisM Vidyapeeth,
Parbhani. 431 402 (M.S.) India.
CERTIFICATE -1
This is to certify that the dissertation entitled “STUDIES ON
POST HARVEST SHELF LIFE AND PROCESSING OF
REDFLESHED GUAVA (Psidium guajava Linn.)” submitted by MR.
KADAM ADITYA RAJENDRA to the Vasantrao Naik Marathwada Krishi
Vidyapeeth Parbhani, in partial fulfillment of the requirement of the degree
of DOCTOR OF PHILOSOPHY in the subject of HORTICULTURE is a
record of original bonafide research work prosecuted by him under my
guidance and supervision. The dissertation, in my opinion is of sufficiently
high standard to warrant it’s presentation for the award of the said degree.
I also certify that the dissertation or part thereof has not been
previously submitted by him for any degree, diploma or distinction to any
other university/institution. The assistance and help rendered during the
course of investigation and sources of literature have been duly
acknowledged.
Place: PARBHANI
Research Guide
Date
CERTIFICATE - II
This is to certify that the dissertation entitled “STUDIES ON POST
HARVEST SHELF LIFE AND PROCESSING OF RED FLESHED
GUAVA {Psidium guajava Linn.)” submitted by MR. KADAM ADITYA
RAJENDRA to the Vasantrao Naik Marathwada Krishi Vidyapeeth,
Parbhani (M.S.) in partial fulfillment of the requirement for the degree of
DOCTOR OF PHILOSOPHY in the subject of HORTICULTURE has
been approved by the student's advisory committee after viva-voce
examination in collaboration with the external examiner.
Advisory Committee:
(T. B. Tambe)
Associate Dean (P.G.)
College of Agriculture,
V.N.M.K.V.
Parbhani 431 402 (M.S.).
ACKNOWLEDGEMENT
In the difficult path of my academic journey many people
showed the way towards success. I think it is the matter of pleasure
to glance back and recall the way one traverse, the days ofhardwork
and perseverance. It. is still great at the juncture to recall all the faces
and spirits in the form of teachers, friends, near and dear. In my
opinion, this work is nothing more than incomplete, without attending
to the task acknowledging, to overwhelming help I received during
this endeavour of mine.
Inspiration is the best medicine which can make it
possible to run for crippled one and it is veritable gold of mine to get
the talented and inspiring willful guidance of Dr. V.S. Khandare,
PhD. (AgrL) Associate Professor, Department of Horticulture,
Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani and
Chairman of my advisory committee, who in his unique way,
provided me with constant encouragement inspiring, scholastic
guidance, love and affection offered to me during the course of my
study and research Words would be a poor vehicle to communicate
him my sense of gratitude. I am also thankful to Dr. T.B. Tambe,
Officer Incharge, FRS, Aurangabad for providing fascinating research
topic and valuable guide.
It is incumbent upon me to express my profound sense of
gratitude to Dr. G.M. Waghmare, Head Department of Horticulture,
Dr. V.N. Pawar, Dr. Md. Asmatoddin, Ex-Associate Professor
Department of Agril Econ. And Stat. V.N.M.K.U., Parbhani who have
been instrumental and assertive in the materialization of the research
project and bring to this shape.
Prof. DM. Naik, Dr. S.J. Shinde, Prof. S.S. Yadlod, Dr.
A.M. Bhosale, Prof. B.M. Kalalbandi and all staff members of
Department of Horticulture, V.N.M.K.U., Parbhani may be regarded
as the light hours for the ocean liners who have been kindly
navigated my ship of academic pursuit and I would like to mention
my gratitude to them.
I express my sincere thanks to the superintendent Shri.
Samale, Shri. Ramble and his colleagues Bhagwan, Mauli, Marotrao,
Jodhale for their help during research work. Special thanks to Shri.
Kalyan Kaldate for his help during work.
Thanks is the worst word in friendship, yet I shall avail
this opportunity to extend my sincere heartfelt gratitude to my dear
friends Rinku sir, Rajendra, Rajdeep, Subodh, Mdhesh, Nitin, Nandu
Sir, Amol, Anil, Yogesh, Mangesh, Abhijit, Madan, Maruti,
Shivprasad, Ajit, Kishor Ganesh, Arjun, Akshay, Krishna and
Avinash who have all the way co-operated during the course of my
study and also acknowledge the moral and material help extended to
me by all my friends.
No words are enough to express the great sacrifice,
devotion, constant encouragement and inspiration of my beloved,
respected and adorable father Shri. Rajendra Nanaji Kadam and
mother Sau. Asha Rajendra Kadam without my father and mother
moral support, affection and guidance. I would not have successful in
this difficult endeavor of post graduate studies.
I shall fail in my duties if I don’t place on record my
heartful gratitude to my brother Indrajeet and Gaurav, for their love,
moral support, encouragement and sharing cheerful in the difficulties
encountered during my educational life and building up my career.
Last but not least, my special thanks to whose immense
help made me possible to complete this manuscript.
Lastly I thank all my friends and relatives whose names
are not listed above, but who have helped me directly or indirectly in
the preparation of this manuscript.
Place: Parbhani
Date (KADAM A.R.)
CONTENTS
Chapter
Title Page No.
No.
I. INTRODUCTION 1-5
n. REVIEW OF LITERATURE 6-45
l
in. MATERIALS AND METHODS 46-57
IV. RESULTS 58-94
V. DISCUSSION 95-105
VI. SUMMARY AND CONCLUSION 106-108
LITERATURE CITED » i-xv
APPENDIX I •
LIST OF TABLES
Table Page
Title
No. No.
Physicochemical composition and antioxidant composition
1 58
of red fleshed guava fruit
Effect of 1-MCP and chitosan coating on physiological loss
2 in weight of red fleshed guava during storage at ambient 60
temperature and low temperature (10°C)
Effect of 1-MCP and chitosan coating on firmness of red
3 fleshed guava during storage at ambient temperature and 62
low temperature (10°C)
Effect of 1-MCP and chitosan coating on decay of red
4 fleshed guava during storage at ambient temperature and 64
low temperature (10°C)
Effect of 1-MCP and chitosan coating on respiration rate of
5 red fleshed guava during storage at ambient temperature 66
and low temperature (10°C)
Effect of 1-MCP and chitosan coating on ethylene
6 evaluation of red fleshed guava during storage at ambient 68
temperature and low temperature (10°C)
Effect of 1-MCP and chitosan coating on total soluble
7 solids of red fleshed guava during storage at ambient 70
temperature and low temperature (10°C)
Effect of 1-MCP and chitosan coating on titratable acidity
8 of red fleshed guava during storage at ambient temperature 72
and low temperature (10°C)
Effect of 1-MCP and chitosan coating on ascorbic acid of
9 red flesh guava during storage at ambient temperature and 74
low temperature (10°C)
Effect of 1-MCP and chitosan coating on anthocyanin
10 content of red fleshed guava during storage at ambient 76
temperature and low temperature (10°C)
Effect of l-MCP and chitosan coating on total phenol
11 content of red fleshed guava during storage at ambient 78
temperature and low temperature (10°C)
Effect of 1-MCP and chitosan coating on flavonoid content
12 of red fleshed guava during storage at ambient temperature 80
and low temperature (10°C)
Effect of 1-MCP and chitosan coating on antioxidant
13 activity of red fleshed guava by FRAP assay during storage 83
at ambient temperature and low temperature (10°C)
Effect of 1-MCP and chitosan coating on antioxidant
14 activity of red fleshed guava by CUPRAC assay during 85
storage at ambient temperature and low temperature (10°C)
Effect of processing on physico-chemical and antioxidant
15 88
activities of red fleshed guava pulp
Effect of processing and days of storage on physic-chemical
composition of guava pulp at ambient temperature and cold
16 91
storage
Effect of processing and days of storage on antioxidant
17 composition of guava pulp at ambient temperature and cold 91
storage
Effect of processing and days of storage on antioxidant
activity of guava pulp at ambient temperature and cold
18 92
storage
Effect of processing on chromacity of red fleshed guava
19 94
pulp during storage at ambient temperature and cold storage
LIST OF FIGURES
In
Fig.
Title betwee
No.
n Pages
1 Extraction of red fleshed guava pulp 50
Effect of 1-MCP and chitosan coating on sensory quality
2 of red fleshed guava during storage at ambient 86-87
temperature
Effect of 1-MCP and chitosan coating on sensory quality
3 of red fleshed guava at 10th day during storage at 10° C 86-87
temperature.
Effect of 1-MCP and chitosan coating on sensory quality
4 of red fleshed guava at 20th day during storage at 10° C 86-87
temperature