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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - 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
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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.2017.6(10): 335-342
DOI: https://doi.org/10.20546/ijcmas.2017.610.041


Changes in Bio-Chemical Properties of Whole and Sliced Fruits of Frozen Aonla cv. "Gujarat Aonla-1" Treated with Anti Darkening Chemical and Different Packaging
V.K. Patel*, B.H. Panchal, M.C. Joshi and R.A. Khimani
Department of Horticulture, B.A. College of Agriculture, A.A.U, Anand, Gujarat, India
*Corresponding author
Abstract:

Aonla fruits have high nutritive and therapeutic values. It is used in more than fifty products and ayurvedic formulations among which, aonla pulp, juice, squash, RTS beverage, jam, candy, powder, etc. are more popular. Storage of fresh fruits as well as its products is essential to capture the emerging consumer market. With the aim of extending the post-harvest life by minimizing the bio-chemical changes in aonla fruits of Gujarat Aonla-1 variety, an experiment was conducted in 2006 at Department of Horticulture, B.A. College of Agriculture, Anand with comprising two fruit preparation types (whole and sliced fruits), three chemical treatments (1% ascorbic acid, 1% citric acid and water) and three packing materials (aluminum foil bag, 200 gauge polyethylene bag and paper box). Treated fruits were quickly frozen at-300 C for 12 hours and stored at -180 C in cold storage. Observations were taken for bio-chemical changes in aonla fruits at three intervals i.e. initial, after four and eight months of storage. At initial stage the differences in bio-chemical properties were not significant in all the treatments. But after four and eight months of storage the whole fruits stored in aluminium foil bag recorded significantly higher vitamin C, acidity, tannin and moisture contents compared to the fruits stored in polyethylene bags or paper box. On the other hand, sliced fruit maintained good firmness and also recorded higher TSS as compared to whole fruits. The chemical treatments were failed to induce any significant effect on bio-chemical properties of whole fruits or slices of aonla during storage. The result suggests that whole fruits or slices of aonla cv. Gujarat Aonla-1 packed in aluminium foil bag can be stored under frozen situation upto eight months with acceptable quality.


Keywords: Aonla, Slices, Frozen, Aluminium foil.
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How to cite this article:

Patel, V.K., B.H. Panchal, M.C. Joshi and Khimani, R.A. 2017. Changes in Bio-Chemical Properties of Whole and Sliced Fruits of Frozen Aonla cv. "Gujarat Aonla-1" Treated with Anti Darkening Chemical and Different Packaging.Int.J.Curr.Microbiol.App.Sci. 6(10): 335-342. doi: https://doi.org/10.20546/ijcmas.2017.610.041