The effect of different packaging materials along with two storage conditions i.e. Zero Energy Cool Chamber (ZECC) and Cold Storage (CS) were assessed for maintaining quality attributes and extending shelf life of green capsicum. The qualities of capsicums were assessed by physiological loss in weight, firmness, rotting, ascorbic acid and moisture content. The green capsicum fruits in all the treatments showed increasing trends of physiological loss in weight (%), TSS (°B) and rotting (%) while in moisture content, ascorbic acid (mg 100-1 g) and firmness (N) showed decreasing trend during the advancement of storage period in ZECC and CS. The quality of capsicum fruits of green varieties under CS and ZECC were found to be best when packed in cellulose acetate (CA) film followed by breathing bags. The shelf life of green capsicum fruits was extended up to 40 days in CS, 24 days in ZECC when packed in CA film followed by breathing bags and was found to be beneficial in extending the shelf life of capsicum fruits. The green capsicum packed in CA films was found to be best packaging material for extending the shelf life followed by breathing bags and without vent polythene bags of 100 micron, 50 micron and 25 micron, in CS and ZECC storage in respect of quality parameters.
The fresh, ripe fig fruits of cultivar ‘Poona’ were subjected to pre-treatments of dipping oil with two concentrations i.e. 34 and 38 ppm. The fruits were dipped in dipping oil for 1 minute and then subjected to sulphur fumigation for 2 h. Fig fruits were then dipped in three concentrations of sugar syrup i.e. 50, 60 and 70°Brix for 48 hour to reach desired total soluble solids and then dried at 55°C temperature till 18-20 per cent (wb) moisture content was attained. While drying, moisture content, drying rate and moisture ratio were monitored at 1 hour interval. It was observed that rate of moisture reduction as well as drying rate was higher for figs treated with higher concentration of dipping oil (38 ppm) as well as immersed in sugar syrup solution of high concentration (60°Brix). Drying process showed only a falling rate period. The exponential equation of moisture ratio verses drying time provides excellent fit to the experimental data on drying of fig sample with highest drying constant (k) and R2 value.
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