Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 2249-2272
DOI: https://doi.org/10.20546/ijcmas.2019.806.268


Studies on Storage Behavior of Primary Processed Leafy Vegetables under Different Storage Conditions
V.K. Garande*, P.D. Raut, U.S. Shinde, S.S. Dhumal, P.N. Sonawane and S.A. Sarvade
Department of Horticulture, RCSM College of Agriculture, Kolhapur-416 004, MS, India
*Corresponding author
Abstract:

The present investigation was undertaken in the Post – harvest Technology Laboratory of Horticulture Section, RCSM College of Agriculture, Kolhapur during 2017-18 to study effect of storage conditions on shelf life and quality of primary processed leafy vegetables. The treatment combination comprised of three storage conditions such as room temperature (RT), zero energy cool chamber (ZECC) and refrigerated storage (RS) and five different leafy vegetables such as fenugreek, coriander, spinach, pokala and rajgira in FCRD with three replications. The freshly harvested samples of leafy vegetable were packed in polyethylene bags of 200 gauge with 2 % vents and stored at different storage conditions as stated earlier. The observations on physico-chemical composition, sensorial evaluation and microbial count were recorded at regular intervals up to end of storage life of primary processed leafy vegetables. Further it was also noticed that , the increasing trend with respect to physiological loss in weight, yellowing, decay, shriveling and microbial count of primary processed leafy vegetables was noticed but the rate of increase was faster under ambient temperature as compared to zero energy cool chamber and refrigerated storage while the decreasing trend with respect to moisture, total minerals, ascorbic acid, total chlorophyll contents and sensorial qualities, but the rate of decrease was slow under refrigerated storage conditions as compared to zero energy cool chamber and room temperature. It was also found, that the moisture and mineral contents of primary processed leafy vegetables were ranged from 90% (V5S3) to 80.04% (V1S1) and 25.23% (V1S3) to 12.23% (V5S1), respectively at the end of storage life. The highest ascorbic acid retention was noticed in V1S3 (88.86%) whereas the lowest was noticed in V3S1 (21.03%) at the end of storage life. The total chlorophyll content was found to be ranged in between 30.67 mg/100g (V2S1) and 82.82 mg/100g (V4S3) at the end of storage life of primary processed leafy vegetables. The shelf life of primary processed fenugreek, coriander, spinach, pokala and rajgira could be extended to 2, 3 and 8 days, 2, 3 and 6 days, 2, 4 and 8 days, 2, 4 and 6 days and 2, 4 and 8 days at room temperature, zero energy cool chamber and refrigerated storage, respectively on the basis of physiological loss in weight, sensorial qualities and microbial count.


Keywords: Primary processed leafy vegetables, Storage conditions, Shelf life, Quality
Download this article as Download

How to cite this article:

Suchandra Dutta, Sanjit Maiti, Sanchita Garai, Mukesh Bhakat and Subhashis Mandal. 2019. Studies on Storage Behavior of Primary Processed Leafy Vegetables under Different Storage Conditions.Int.J.Curr.Microbiol.App.Sci. 8(6): 2249-2272. doi: https://doi.org/10.20546/ijcmas.2019.806.268