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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 1101-1111
DOI: https://doi.org/10.20546/ijcmas.2017.610.134


Influence of Ascorbic Acid and Calcium Chloride on Physical Parameters and Microbial Count of Firm Flesh Jackfruit Bulbs during Refrigerated Storage
Madhu M. Chulaki*, C.D. Pawar and Salma Mustafa Khan
Department of horticulture, DBSKKV, Dapoli, Maharashtra, India
*Corresponding author
Abstract:

The present investigation on Influence of ascorbic acid and calcium chloride on physical parameters and microbial count of firm flesh jackfruit bulbs was carried out during 2014-15 at College of Agriculture, DBSKKV, Dapoli. A known quantity of jackfruit bulbs were treated with 12 different combinations of ascorbic acid (0.0, 0.5, 1.0 and 1.5 %) and calcium chloride (0.0, 0.5 and 1.0 %) along with 100 ppm KMS, 0.5 percent citric acid and packed in thermocole tray, covered with permissible film and refrigerated. The treated jackfruit bulbs were analyzed for different physical parameters at two days interval. The treatment of 1.5 percent ascorbic acid, 0.5 percent calcium chloride with 100 ppm KMS, 0.5 percent citric acid and surface sterilized with chlorine water (30 ppm) resulted in extending the storage life of jackfruit bulbs upto 6 days with minimum PLW, colour change, moisture content, microbial count and spoilage in refrigerated condition (6-7ºC).


Keywords: Ascorbic acid, Calcium chloride, KMS, Citric acid, Chlorine water, Physical parameters, Microbial count, Jackfruit bulbs.
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How to cite this article:

Madhu M. Chulaki, C.D. Pawar and Salma Mustafa Khan. 2017. Influence of Ascorbic Acid and Calcium Chloride on Physical Parameters and Microbial Count of Firm Flesh Jackfruit Bulbs during Refrigerated Storage.Int.J.Curr.Microbiol.App.Sci. 6(10): 1101-1111. doi: https://doi.org/10.20546/ijcmas.2017.610.134