The Rhododendron distributed throughout the world is a small evergreen tree with deep red or pale pink flowers, belongs to the family Ericaceae and is known for its spectacular flowers. The species is widely distributed between the latitudes 80°N and 20°S with high socioeconomic reverence and has been designated as the national flower of Nepal and state flower of Himachal Pradesh (India). In addition to its immense horticultural importance, it is commonly used as an ornamental plant for gardens, plantations in the streets or vessels for its aesthetic value. Because of its numerous phytochemical potential, it is being utilized as a traditional remedy for different diseases. Flowers of this plant are traditionally utilized by the people residing in the mountainous region to make pickle, juice, jam, syrup, honey, squash, etc., and to treat various ailments like diarrhea, headache, inflammation, bacterial and fungal infections. The present review highlights the medicinal, nutritional and potential properties of Rhododendron by making value-added products to improve the livelihood for sustainable development of the rural tribal population with more job opportunities.
Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste. This bland taste can be overcome by blending with a suitable substrate such as sugarcane juice along with natural flavouring. However, this blending represents a preservation problem for the spiced juice, since both chayote juice and sugarcane juice are prone to microbial attack. Therefore, an attempt was made in the present study to preserve the spiced chayote juice by employing different hurdles i.e. pasteurization temperature (70 °C and 80 °C) and pasteurization time (10 and 20 min) followed by the addition of different concentrations of potassium metabisulphite (KMS) (200, 300 and 400 ppm). The samples so prepared were filled into glass bottles and stored under refrigeration for forty-five days. As the storage period proceeded there were significant decreases in pH, total protein content, total phenolic compounds, antioxidant activity, reducing power, metal chelation, tannin content, ascorbic acid content and overall acceptability, whereas there were significant increases in TSS (total soluble solids), titratable acidity, reducing sugars, total sugar, TPC (total plate count) and MIC (minimum inhibitory concentration). A cluster analysis of the data revealed that the pasteurization temperature exerted the most significant effect on the physicochemical and sensory characteristics of the spiced chayote juice as compared to the pasteurization time and KMS concentration, which failed to fall into the separate and respective clusters. In a nutshell, it was concluded that spiced chayote juice can be successfully preserved using hurdle technology (pasteurizing at 70 °C for 10 min followed by the addition of 400ppm KMS). ResumoChuchu (Sechium edule) é uma trepadeira perene da família das Cucurbitaceae que está ignorada ou subutilizada como alimento ou como uma matéria-prima na indústria de alimentos, devido ao seu gosto brando. Este gosto brando pode ser superado fazendo misturas com um substrato apropriado, como caldo de cana e algum Preservation and evaluation of spiced chayote juice using hurdle technology Sangma, C. et al. Braz. J. Food Technol., Campinas, v. 22, e2018122, 2019 | https://doi.org/10.1590/1981-6723.12218 2/14flavorizante natural. Contudo, esta mistura seria um problema para a preservação, desde que ambos − o suco de chuchu e o caldo de cana − são susceptíveis ao ataque microbiano. Portanto, neste estudo, foi feita uma tentativa de preservar o suco de chuchu com especiarias pelo emprego de diferentes barreiras, isto é, a temperatura de pasteurização (70 °C e 80 °C) e o tempo (10 e 20 min), seguidas pela adição de diferentes concentrações de metabissulfito de potássio (KMB) (200, 300 e 400 ppm). As amostras foram embaladas em vidros e armazenadas sob refrigeração para quarenta e cinco dias. Com o avanço do tempo de armazenamento, houve decréscimos significantes nos valores de pH, proteína total, co...
The present investigation the effect of different levels of carbon dioxide concentration on qualitative traits of strawberry during storage was studied. Strawberry (Fragaria × ananassa) were stored at ambient temperature for 5 days and controlled temperature at 5oC for 14 days in eight different atmospheres: air, 5% CO2, 10% CO2, 15% CO2, 20% CO2, 25% CO2, 30% CO2, 35% CO2. Changes in several parameters were evaluated. Atmosphere with high carbon dioxide were the most effective in preventing the fungal growth and enhancing strawberry firmness. However, other quality parameters such as color, titrable acidity, ascorbic acid, TSS, pH, aroma were only mildly affected by superatmospheric CO2 levels. The result showed that atmosphere with treatment 35% CO2 proved as the most effective one to control the weight loss, firmness, and to minimized the fruit decay. In conclusion, strawberries stored under superatmospheric carbon dioxide conditions maintained the fungal growth, firmness, weight loss and increase the shelf life as compared to air stored. In future, these experimental results may prove very useful for increasing the shelf life of strawberry fruits for certain period in better quality.
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