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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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

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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(10): 2304-2308
DOI: https://doi.org/10.20546/ijcmas.2019.810.267


Microbial and Sensory Evaluation of Kujithekera (Garcinia cowa Roxb)
Shourov Dutta1*, Manoranjan Neog2 and Purnima Pathak2
1Subject Matter Specialist (Horticulture), KVK Karbi Anglong, AAU, Jorhat-13, India 2Department of Post Harvest Technology, College of Horticulture, Nalbari, Assam Agricultural University, Jorhat, India
*Corresponding author
Abstract:

Kujithekera (Garcinia cowa Roxb.) commonly known as Cowa is a very well known underutilized tropical fruit of Northeast India. It is sub acid in taste with immense medicinal properties. Hydroxycitric acid (HCA) is a principal factor of this fruit which acts as an anti-obesity factor. The aril portion can be eaten locally and can be prepared jellies and pickles out of it. Cowa fruits are very perishable in nature and have a very short shelf life. Considering its potential medicinal properties a work has been carried out where various post harvest treatments are used and fruits were packed in transparent perforated (0.2% ventilation) low densitypolyethylene bags (25μ). At an interval of 2 days sensory evaluation has been done throughout the storage and when decaying starts, growth of two organisms viz. Penicillium italicum and Penicillium digitatum was observed, which were found through  microbial analysis. Fruits dipped in 1 per cent wax emulsion for 5 min, air dried and packed in transparent perforated (0.2% ventilation) LDPE bags (25μ) were found to have the maximum shelf life (6 days) and also growth of the organisms here were seen at last amongst the other treatments.


Keywords: Cowa fruits, Garcinia, Konkan region, Organic acid, Polygamous trees, Herbs
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How to cite this article:

Shourov Dutta, Manoranjan Neog and Purnima Pathak. 2019. Microbial and Sensory Evaluation of Kujithekera (Garcinia cowa Roxb).Int.J.Curr.Microbiol.App.Sci. 8(10): 2304-2308. doi: https://doi.org/10.20546/ijcmas.2019.810.267