Jamun (Syzygium cumini L.) is a tropical fruit crop that belongs to the Myrtaceae family (Singh, Paswan, & Rai, 2019).). India and Indonesia are viewed as the origin of jamun fruits. Jamun has recently become famous for its high nutritional value in food processing areas. Jamun provides ellagic acid and glucoside jamboline that reduces blood sugar and has excellent diabetes control; it is very effective to treat jaundice, kidney stone, blood pressure, sore throat, constipation, vomiting, and diarrhea. As a source of food nutrients and phytochemical, jamun fruit comes to the attention of food manufacturers and food scientists (Bukya & Madane, 2018). This fruit is only accessible in June and July months during monsoon. The production of jamun fruits is unorganized in India, with significant annual losses between 20% and 30% after the harvest (Patil, Thorat, & Rajasekaran., 2012). Jamun fruits should be preserved and processed into valuable products to minimize post-harvest losses. A large number of food products are prepared from Jamun fruits. During jamun juice processing a large amount of pomace is produced which is not finding any appropriate use except for the utilization as an animal feed or landfilling. Majority of by-products obtained from the food industry are dumped in open space (Singh, Panesar, & Nanda, 2006). Fruit pomace can lead to a number of environmental challenges, such as surface and groundwater contamination, unless managed properly. Percolates produced from such by-products are responsible for the degradation of oxygen throughout the soil and the

Fresh soymilk was inspected for quality attributes like viscosity, TSS, titrable acidity, pH, standard plate count, yeast and mould count daily for sample stored in refrigerated condition and at the regular interval of 4 hrs for sample stored in ambient condition. On the basis of the quality attributes, it was observed that fresh soymilk samples were acceptable upto 5 days in refrigerated condition while same samples were acceptable upto 16 hrs in ambient temperature condition from the day of preparation. Thus, the study reveals that, fresh soymilk sample stored at refrigerated condition has better shelf-life.

Jamun (Syzygium cumini L.) fruit is an underutilized source of bioactive phytochemicals. Therefore, preserving this fruit in various forms over the year is necessary. Spray drying can effectively preserve jamun juice; but the stickiness issue of fruit juice powder mainly arises during the drying, which may be overcome by using different carriers. Consequently, this experiment aimed to ascertain the effect of different carrier types (maltodextrin, gum arabic, whey protein concentrate, waxy starch, and maltodextrin: gum arabic) on the physical, flow, reconstitution, functional, and color stability of spray-dried jamun juice powder. The physical parameters of the produced powder such as moisture content, bulk, and tapped density were in the range of 2.57%-4.95% (w.b.), 0.29-0.50 and 0.45-0.63 g/mL, respectively. The powder yield ranged between 55.25% and 75.9%. The flow characteristics, Carr's index and Hausner ratio, were in the range of 20.89-35.90 and 1.26-1.56, respectively. Reconstitution attributes viz., wettability, solubility, hygroscopicity, and dispersibility were in the range of 90.3-199.7 s, 55.28%-95%, 15.23-25.86 g/100 g, and 70.97%-95.79%, respectively. The functional attributes include total anthocyanin, total phenol content, and encapsulation efficiency, were in the range of 75.13-110.01 mg/100 g, 129.48-215.02 g GAE/100 g, and 40.49%-74.07%, respectively.The L*, a*, and b* values ranged from 41.82 to 70.86, 14.33 to 23.04, À8.12 to À0.60, respectively. A combination of maltodextrin and gum arabic was found effective in producing jamun juice powder with appropriate physical, flow, functional, and color attributes.

The protection of the fig fruit quality in the chains from harvesting to marketing is very important. Vibration often causes some damages to perishable fruits in transportation and reduces their quality. The fruit injury due to vibration is related to the transportation characteristics of vehicles, packaging boxes and the conditions of the roads. The objective of this study was to investigate the effectiveness of packaging materials to reduce the quality loss of fresh fig during transportation. The experiments were carried out with five packaging materials and three transportation distances. The results showed that the CFB box with news paper lining was not proper for transporting of the fresh fig fruits in all transportation distance. The mass loss and total soluble solids of fresh fig fruits packed in CFB box with paper lining was more than CFB box with polyurethane foam sheet and polyethylene foam sheet. Also the decay loss of fresh fig fruits was more in CFB box with paper lining. Fruits packed in CFB box with polyurethane foam sheet were more firm and extended shelf-life than other packaging material.

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