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Postharvest management studies in pineapple (Ananas comosus L) Merr.)
The investigation on ‘Postharvest management studies in pineapple (Ananas comosus (L.) Merr.)” was carried out at the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur, Kerala during 2011- 2013. The physiological and biochemical changes during storage of pineapple...
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| Format: | Ph.D Thesis |
| Idioma: | English |
| Publicat: |
Vellanikkara
Department of Processing Technology, College of Horticulture
2014
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| Matèries: |
| LEADER | 03100nam a22002057a 4500 | ||
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| 100 | |a Reshma K M | ||
| 245 | |a Postharvest management studies in pineapple (Ananas comosus L) Merr.) | ||
| 260 | |a Vellanikkara |b Department of Processing Technology, College of Horticulture |c 2014 | ||
| 300 | |a 69p. | ||
| 502 | |a MSc | ||
| 520 | 3 | |a The investigation on ‘Postharvest management studies in pineapple (Ananas comosus (L.) Merr.)” was carried out at the Department of Processing Technology, College of Horticulture, Vellanikkara, Thrissur, Kerala during 2011- 2013. The physiological and biochemical changes during storage of pineapple fruits harvested with and without peduncle at four stages of maturity were recorded. The maturity stages were mature green, 0-25% eye colour yellow, 25-50% eye colour yellow, 50-100% eye colour yellow. When the fruits were harvested at green mature stage, the physiological loss in weight (PLW) was highest. Maximum shelf life (13 days) and least incidence of spoilage were observed when fruits were harvested with peduncle and 25 % of eyes changed the colour to yellow. Hence it was used for storage studies. However, better biochemical characters were recorded in fruits harvested when more than 50 % eyes changed its colour to yellow. There was an increasing trend for TSS during storage of fruits at all maturity stages, where as acidity was found to decrease. Different storage methods like heaping and covering with silpaulin (150 GSM), stacking fruits vertically with crown downwards, stacking fruits vertically with crown upwards and storing in paper cartons were carried out and the fruits stacked vertically with crown down was found to have longest shelf life (13 days), highest TSS (18.17°brix), sugar (12.44%) and good sensory quality. The crown provided a cushioning effect to the fruits and prevented bruising and damage thereby contributing to the quality. The effect of different postharvest treatments on enhancing the shelf life and reducing microbial load on pineapple fruits was studied. Among the different treatments, hot water dip treatment was found to be effective in reducing PLW. The hot water dip treatment was also effective in reducing the total microbial load in the fruit compared to all other treatments followed by alum treatment. The maximum shelf life (14.5 days) was recorded for fruits treated with hot water and minimum shelf life (13 days) was observed when fruits were not given any treatments. Hot water dipped fruits were stored at different temperatures viz.,8±2°C, 14±2° C, 20±2° C, 26±2° C and ambient condition and were evaluated for physical, biochemical and sensory characters. The fruits stored at 8±2°C were having highest | |
| 650 | |a processing technology | ||
| 700 | |a Meagle Joseph P (Guide) | ||
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