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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 2409-2416
DOI: https://doi.org/10.20546/ijcmas.2020.908.275


Effect of Storage on Quality of Tamarind (Tamarindus indica L.) Clones
Ranjita Devi Takhellambam1*and Pushpa Bharati2
1Department of Home Science, Competitive Success Academy, Manipur, Imphal-795001, India
2Department of Food Science and Nutrition, College of Rural Home Science, Dharwad, Karnataka, India
*Corresponding author
Abstract:

Five clones of released and pre-released tamarind clones (NTI-79, NTI-19, NTI-14, SMG-13 and PKM-1) were obtained from department of farm forestry, University of Agricultural Sciences, Dharwad for evaluating the storage quality. Deseeded and cleaned fruits were packed in LDPE pouches, sealed in tight and stored at ambient temperature for five months. Monthly observations were recorded. Throughout the storage period, there was increase in the moisture content from 9.45 (fresh) to 16.73 per cent at the fifth month of storage and higher increase was observed in NTI-79 (13.63%). Titratable acidity was higher in NTI-19 (11.43%) and low in PKM-1 (7.6%). The clones SMG-13 (11.39%) and PKM-1(11.53%) exhibited significantly lower increase in tartaric acid content while NTI-14 contained higher level (17.81%) irrespective of storage period. Throughout the storage period colour of the pulp of different clones darkened with a varying intensity. No insect infestation was observed throughout the storage period of five months in all the clones. NTI-19 had better characters after storage.


Keywords: Tamarind, Clones, moisture, Titratable acidity, Tartaric acid, Colour
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How to cite this article:

Tamarind, Clones, moisture, Titratable acidity, Tartaric acid, ColourInt.J.Curr.Microbiol.App.Sci. 9(8): 2409-2416. doi: https://doi.org/10.20546/ijcmas.2020.908.275