Online ISSN: 2515-8260

Keywords : storage


Evaluation Of Different Packaging Materials On Bio-Chemical Parameters Of Sapota Fruit Under Controlled Conditions

Sudhir Partap; Rupinder Singh; Savita .

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 7, Pages 2425-2435

The investigation was carried out in Horticulture Laboratory in school of Agriculture, Lovely Professional University, Punjab. Sapota fruits cv. Kalipatti were harvested at physiological mature stage. After harvesting, fruits were packed in different types of packaging materials and kept at a temperature range of 10±2ºC. Packaging materials used in this investigation are LDPE (25μ), HDPE (20μ), shrink film (10μ) and cling film (15μ and 23μ). Later, the fruits were examined for the physiological loss in weight (PLW) and bio-chemical properties such as TSS, Titrable acidity, Ascorbic acid, and Sugars. The fruits were kept in controlled temperature and analyzed after 2 days storage interval. The shelf life of fruits was found to be best in the packed fruits, where they lasted for 15 days. In control i.e., without packaging the fruits survived for 9 days only. Among all the packaging materials, shrink film proved to be most effective in maintaining the superior quality of sapota fruits. The mean PLW was the least among all the treatments in Shrink film (2.43%) followed by Cling film of 15μ (2.60%). Maximum mean PLW was found in the control (22.93%). Most of the bio-chemical parameters recorded during investigation were found to be best in shrink film as compared to all other films used for the experimentation.

The Ignored Green Gold Called As Betel Leaf

Harikumar Pallathadka, Manoharmayum DD

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 6, Pages 3229-3232

This study discusses betel leaf export and import, nutraceutical characteristics,
development, and usage (waste minimization) in many businesses, particularly the food
industry. Piper betel L. is the scientific name for the betel plant, which is also known as
paan in India. Bangla & Satchi, Mitha, and other species are cultivated in West Bengal. In
India, traditional methods are used to cultivate betel leaves on 50,000 acres, with an
annual production worth Rs. 9000 million. Betel leaves are nutrient-dense, with a high
concentration of vitamins and minerals. Diastase and catalase are among the enzymes
found in the leaves. It has a substantial amount of all of the essential amino acids.
Numerous antioxidants, flavonoids, tannins, alkaloids, saponins, and other compounds
can be found in these leaves. Color or betel oil extraction has been shown to be extremely
advantageous to one's health. It can even be considered a nutraceutical. Betel leaves as a
whole are an excellent food item; however, betel bioactive has the potential to expand its
application in a variety of meals because to its numerous health advantages. Betel leaves
worth millions of rupees are either sold for a low price or go unused. Betel leaves have
been used in a variety of culinary products due to their health benefits, and the goods are
chemically stable and taste good. As a result, a well-coordinated effort by farmers, dealers,
scientists, innovators, bureaucrats, and policymakers is needed to strengthen the national
economy and create jobs by properly exploiting this green gold