Mango is a highly preferred seasonal tropical fruit with a maximum shelf-life of five to seven days. Hexanal is a plant volatile compound assayed in green tissues and showing significance in enhancing storage life and fruit quality attributes by preserving membrane integrity. This experiment explored the effect of the pre-harvest application of an aqueous hexanal composition (active ingredient: 0.02% hexanal) in altering the post-harvest storage behavior of four mango cultivars. The pre-harvest application of the hexanal formulation to the fruit surface twice before the harvest date drastically slowed down the physiological loss in weight by 70% to 80%, and reduced the ethylene evolution rate by two to three folds, respectively. The pre-harvest hexanal formulation spray combined with post-harvest cold storage prominently improved the storage life along with the total soluble solids, total sugars, ascorbic acid and carotenoid content compared to untreated fruits stored in ambient conditions. Though ripening coincides with the increased activity of enzymes, the hexanal formulation spray acts predominantly in bringing down the activities of fruit softening enzymes viz. pectinmethlyesterase (43%) and polygalacturonases (37%), and antioxidant enzymes viz. peroxidase (67%) and catalase (45%), respectively.
Sprouted cashew kernel and cotyledon are highly nutritious but remain underutilized or wasted in cashew plantations. Since, surface microbial contamination of sprouts is known, suitable processing methods are required to utilize it properly. In order to eliminate the microbial load of cashew sprout and cotyledon (CSC) and to modify it into most acceptable form, heat extrusion process was explored. Six feed flour composites were prepared comprising dried CSC powder, rice, and corn flour in the ratio of 0:75:25, 5:70:25, 10:65:25, 15:60:25, 20:55:25 and 25:50:25, with standard feed temperature (100°C), die diameter (4 mm), and screw speed (30 rpm). Among different feed flour combinations, 25:50:25 extrudate resulted in relatively high minerals content and suitable biochemical features while organoleptic qualities were best in the combinations viz., 5:25:70 and 10:25:65. The amalgamation of CSC powder in feed flour significantly influenced its physical properties viz., color, functional, and textural properties. The hydrophobic nature of CSC powder aided in poor water absorption and solubility index of extrudates. The firmness, work on extension, cut force was high with incorporation of CSC powder. Presence of phenols and Maillard reaction due to heat processing has attributed for increased chroma (c*) and hue angle (h°) in the products.
Novelty impact statement
The sprouted cashew nut and cotyledons of leftover raw cashew nuts at cashew plantation are a potential source of bio‐available minerals and healthy fats which could be used in the preparation of ready‐to‐eat extruded snacks. Incorporation of dried sprouted cashews and cotyledons at the rate of 5 to 15% was found to have better sensory characteristics with enhanced biochemical and physical properties.
Dates are considered high energy nutritional fruits as they are packed with plenty of minerals, vitamins and sugars. Among various options available for processing and value addition, dry dates are one of the best possible alternatives to convert doka/khalal stage fruit into a high value product. However, the technology for their production is limited to a few traditional date growing countries and research is limited in the countries with expanding areas. Thus, the protocol for development of dry dates was standardised and the effect of different blanching intervals (5, 10 and 15 min) on the drying and quality parameters were studied. The rate of drying, dehydration ratio and rehydration ratio were found to increase with increasing hot water dipping durations while a 10 min hot water dip was found to be best for retaining the best sensory parameters of taste, colour/appearance and flavour. The total colour difference (ΔE) was also maximal (71.10) in the date fruits exposed to a 10 min dip treatment. The reducing sugars decreased and non-reducing sugars increased with increasing hot water dipping periods while there was no significant variation in the total sugar content of the treated dates. The tannins responsible for acrid taste were also reduced to a minimum (1.43%) compared to control (2.52%) fruits. Thus, the fruits of date cv. Medjool being bulky and fibrous with more dry matter content are well suited for dry date preparation.
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