Massive changes in physicochemical composition and color variation usually occur in fruits during maturation and ripening. This study is conducted to implement an image processing system and develop a maturity color chart of banana. Actually, natural ripening color is different than impose ripening. Maturity color chart will help the consumer when it will be in the packet of banana. The earliest physiological maturity (stage-1) was marked as the stage when the flesh color was olive green and the pulp turning yellow and the subsequent maturity stages determined whenever changes the color as stage-2 (green smoke), stage-3 (apple green), stage-4 (olive drab), stage-5 (yellow) and stage-6 (golden rod) color. For each of the maturity stages, physical (peel color, firmness, and weight loss) and biochemical (anthocyanin content, carotenoids content, titrable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar, and total sugar) maturity indices were determined. We had classified the maturity stages of banana based on the RGB (Red, Green, and Blue) and HSV (Hue, Saturation and Value) values. Average, median, minimum and maximum values were used in this study. After completing the qualitative analysis of RGB and HSV values we found the correlation coefficient of RGB and HSV values. The red color (R) values of bananas would increase when stages increase and the hue (H) means the pure color of bananas decreases when stages increase. Therefore, we can say that maturity stages of bananas mainly depend on R and H values. In case of Amritsagor banana at stage-6 (golden rod) color, TSS (Total Soluble Solid) (2.1%), TA (Titrable Acidity) (0.96%), pH (5.2), sugar (1.25%), vitamin C (2.5 mg/100g), reducing sugar (1.04%), non-reducing sugar (0.2%), anthocyanin (0.55 mg/100g) carotenoids (0.38 mg/100g) and at stage-1 (olive green) color, pH (6.8), vitamin C (8.75 mg/100g) are significantly highest. The results show that as maturation progressed, firmness decreased gradually and flesh color turned olive green to golden rod with ripening. Total soluble solids increased while TA (Titrable acidity) gradually increased with maturity. The results revealed that, there is a significant relationship between nutritional value, firmness and fruit skin color. So, the fruit of stage-1 (olive green) is suitable for harvesting and stages-6 (golden rod) color is suitable for consumption. Actually this message for grower/ owner or who would like to harvest and consumer. Fruit is banana, to observe the change of color keep it at room temperature. Neither artificial nor chemical system used here. Each and every box will carry the real maturity color chart.J. Bangladesh Agril. Univ. 16(2): 293-302, August 2018
Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.
Eggplant is a familiar and admired vegetable in Bangladesh. It is a highly perishable vegetable and cannot be preserved long. Drying is an ancient preservation method used to extend shelf-life of fruits and vegetables. Different Pretreatments may affect the drying kinetics of foods. A study was conducted to evaluate how pretreatments affect the drying behavior of eggplant. Proximate composition of fresh eggplant was analyzed. The samples of constant thickness (8 mm) were dried at 50°C, 55°C and 60°C to determine the effect of temperature on drying rate constant, while for determining the effect of thickness on rate constant, eggplant slices of 4, 6 and 8 mm thicknesses were dried at a constant temperature of 55°C. It was observed that, drying rate decreased with the increase in thickness and the index ‘n’ was found to be 0.89 at 55°C. Under similar drying condition at constant thickness (8 mm), drying time showed an inverse relationship with temperature. The activation energy (Ea) was calculated as 3.242 Kcal/g-mole. Eggplant slices having the highest thickness (8 mm) were blanched at 70°C, 75°C and 80°C for 1, 2 and 2.5 minutes, respectively using hot water bath to determine the effective blanching time and temperature. It was observed that the samples blanched at 75°C and 80°C for 2 minute were enough to inactivate the enzymes. Pretreated (blanched, sulphited and blanched plus sulphited) eggplant slices having constant thickness (8 mm) were dried at constant temperature of 55°C. The drying time was influenced by pretreatments. The highest drying rate was observed for eggplant slices with blanched plus sulphited (5% KMS solution) samples while eggplant slices with 5%KMS solution dipped for 10 minutes showed the lowest drying rate. In case of fresh slices, drying time was lower than blanched and sulphited samples but higher than blanched plus sulphited samples. Pretreatment was also found effective on the color changes (preservation or degradation). Blanching gave a bright color compared to fresh sample but less bright compared to sulphited samples. In case of SO2 retention, blanched plus sulphited sample showed higher retention than sulphited sample. Sulphited sample retains 44.8 ppm SO2/100g of sulphited sample, while the blanched plus sulphited sample retains 280 ppm SO2/100 g of blanched plus sulphited sample. J. Bangladesh Agril. Univ. 17(1): 105–109, March 2019
This study described the comparison of different physicochemical parameters between fresh and frozen lamb meat. The pH measurement for fresh and frozen lamb meat did not show a significant difference. CIE L*a*b* (Commission Internationale de l'éclairage) color measurement technique was used and ∆E (distance between 2 colors) was found 5.32. On shrinkage measurement, there were significant differences (p<0.05) between the fresh and frozen meat. Frozen lamb sample showed 26.99% shrinkage compared to the fresh lamb which showed 18.09% shrinkage. The thawing loss did not show any significant difference. For texture analysis force and work were evaluated together for both fresh and frozen samples through Warner Bratzler texture analysis. The values did not show any significant difference. The absolute values of force and work were significantly different (p<0.05). Water binding capacity of the frozen and fresh sample were 56.57% and 59.27%, respectively. The moisture contents of fresh and frozen sample were 73.64% and 72.85%, respectively. Fat contents of fresh and frozen sample were 5.08% and 6.09% respectively. The study concludes that while comparing fresh and frozen lamb, only shrinkage and texture analysis showed significant difference whereas other physicochemical properties showed minor differences.
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