Post Harvest Technology

Present investigation was conducted to optimize suitable temperature and time for hot water dip treatment to find out its effect on quality of mango. The experiment comprised of eighteen treatment combinations of different hot water temperature (48, 50, 55 and 58 o C) and dipping time (5, 10, 15 and 20 min) with two checks i.e. 48 o C for 60 min and without HWDT. The results indicated that the mango fruits of Kesar subjected to hot water dip treatment at 48 o C for 60 min maintained lower percentage of physiological loss in weight, ripening per cent, spoilage percentage, total soluble solids, total sugars, reducing sugar and pH which was almost at par with treatment at T8 (50 o C for 20 min) for TSS, total sugars, pH and followed by treatment T8 for physiological loss in weight, ripening per cent, spoilage percentage, reducing sugar. The mango fruits cv. Kesar treated with hot water dip treatment at 50 o C for 20 min (T8) exhibited the maximum consumer preference by means all organoleptic parameters viz, taste, flavour, texture, peel colour, pulp colour and overall acceptability.

Absract The experiment was conducted at Dept. of Post-Harvest Technology, Navsari Agriculture University, Navsari in the year 2012-13 and comprised seven treatments of fruit bar prepared from different pulp ratio of papaya cv. Taiwan and banana cv. Grand Naine viz., 0:100, 20:80, 40:60, 50:50, 60:40, 80:20 and 100:0 in the storage condition at room temperature in polyethylene bag was laid out in completely randomized design along with three repetitions. The physico-chemical parameters viz., TSS (°B), acidity, total sugars (per cent), ascorbic acid (mg/100g) and organoleptic quality (9 point Hedonic) with respect to colour, texture, taste and overall acceptability were evaluated at initial and up to 6 months of storage. TSS, total sugars and ascorbic acid content of fruit bar was found decrease while acidity increased during storage period of six months in all treatments. Considering the organoleptic evaluation of fruit bar with respect to colour, flavour, texture, taste and overall acceptability the treatment T 4 (50:50, papaya:banana) was found higher organoleptic score with better consumer acceptability during storage. Highlights • Papaya Banana fruit bar (50:50) have highest organoleptic score and good physico-chemical score, it can be adopted for commercialization

The present investigation was aimed to utilize leftover water melon rind for the preparation of candy and to study the effect of different osmotic treatments on quality parameters of water melon rind candy during storage. Experiment was conducted for preparation of water melon rind candy using different levels of osmotic treatments viz. O1-50 g sugar/100g rind, O2-75 g sugar/100 g rind, O3-100 g sugar/100g rind, O4-100 g 60°Brix syrup/100 g rind and O5-100 g 70°Brix syrup/100 g rind (Factor 1) and acidity viz. A1 -0.10 %, A2-0.20 % and A3-0.30 % (Factor 2). The results of the present investigations indicate that water melon rind candy prepared by mixing 100 g sugar per 100 g water melon rind along with 0.20 per cent acid from was rated as the best treatment (O3A2) on the basis of higher sensory score as well as nutritional composition and also exhibited minimum changes in nutritional as well as sensory quality during six month storage. Thus, developed technologies can commercially be explored by food processing industry for utilization of leftover rind for the preparation of candy after preparation of water melon beverages to ensure better returns to growers and processors as well.

Fresh pomegranate fruits (cv. Bhagva) were procured from the Horticultural farm, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar. The physical properties such as weight, volume, true density, bulk density, moisture content, sphericity of pomegranate fruits were measured. These data are required in research and development of various equipment. The physical properties of pomegranate fruit such as length, width, thickness, size and sphericity ranged from 69.70 to 90.86, 65.11 to 82.87, 63.02 to 83.17, 66.82 to 83.74 and 83.56 to 97.26 %. The weight, volume, true density and bulk density of pomegranate fruits ranged from 149.502 to 252.530 g, 150.156 to 254.450 cc, 0.916 to 1.058 and 0.621 to 0.693g/cc, whereas, the average values are 193.515±30.977 g, 192.890±30.054cc, 1.003±0.038 and 0.654±0.028 g/cc respectively. The true density of pomegranate aril was found to be 1046.030 kg/m 3 . The aril and peel moisture content of fresh pomegranate fruit ranged from 79.75 to 82.90 % and 69.90 to 72.56 %, whereas, the average values of moisture content of aril and peel were 81.38±0.1.16 and71.47±0.83 respectively. Peel thickness ranged from 4.61 to 7.59 mm whereas its mean value was 5.85 mm ±0.87 on opposite sides of peel pieces of selected fruits. The aril, juice and peel content of pomegranate fruits on whole fruit weight basis ranged from 51.51 to 55.66 %, 44.69 to 48.51 % and 37.25 to 40.21 %, whereas, the average values of aril, juice and peel contents are 53.87±1.24, 46.06±1.19 and 38.92±0.97 %, respectively.

The potato tubers (var. Kufri Badshah) were collected from Potato Research Station, Deesa for determine the some of the physical and mechanical properties such as size, shape, surface area, volume, bulk density, porosity, true porosity, coefficient of friction, Quasi-static compression force, Firmness, Compliance, Rupture Energy Static compression rupture force, Cutting force and Puncture force were determined which are required in design of various cleaning, grading, transporting, cutting, packaging equipments etc. The physical properties of potato tubers (var. Kufri Badshah) were found that the diameters D1, D2, D3, geometric mean diameter, sphericity, aspect ratio and surface area, with their standard deviation and mean were 66.7 ± 9.6, 54.0 ± 6.7 and 44.5 ± 5.4 mm, 54.2 ± 6.1mm,81.77 ± 5.73 %, 81.47 ± 7.6 % and 9340.4 ± 2168.5 mm 2 respectively. The average values of bulk density for small size, medium size and large size tubers were found to be 738.49, 718.01 and 704.36 kg/m 3 respectively. The average true density and bulk porosity were 1067 kg/m 3 and 32.49 per cent respectively. The moisture content of potato tuber at the time of harvest ranged from 77.39 to 81.48 percent. Mean static coefficient of friction were 0.425 (for Aluminum sheet), 0.567 (for G I sheet), 0.677 (for Plywood sheet). The compliance, firmness and toughness were 0.01 mm/N, 100.3 ±12.23 N/mm and 13472 ± 2.643 Nmm and with C.V. of 12.23, 12.23 and 19.62 per cent, respectively. The average values of static compression force, deformation, compliance, firmness, and toughness were found to be 1045. 52 ± 66.84 N, 25.58±2.26 mm, 0.0250.01 ± 0.0 mm/N, 41.122 ±3.67 N/mm and 13397.29 ± 1660.47 N-mm. The average values of cutting force, deformation, compliance, firmness and toughness were 258.84 ± 14.48 N, 17.26±2.29 mm, 0.067 ± 0.01 mm/ N,15.210 ± 0.1.85 N/mm and 2243.092 ± 384.67 N-mm The average values of puncture force, deformation, compliance, firmness and toughness were 79.34 ± 9.54 N, 9.04±0.60 mm, 0.115 ± 0.01 mm/ N,8.750 ±0.59 N/mm and 361.23 ± 64.27 N-mm.

The present investigation entitled "Effect of different packaging material on dehydrated fenugreek (Trigonella foenum graecum L.) leaves" was aimed to utilize proper packaging material for storage of dried fenugreek with higher nutritional and sensory quality. Experiment was conducted for packaging of dehydrated fenugreek leaves with using different packaging material viz. P1-Low Density Polyethylene Pouch (LDPE), P2-High Density Polyethylene Pouch (HDPE), P3-Aluminum Laminated Pouch, P4-Glass Bottle and P5-Plastic Bottle. The results of the present investigations indicate that dried fenugreek leaves packaged in glass bottle was rated as the best packaging material for storage of dried fenugreek leaves on the basis of higher sensory score as well as nutritional composition and also exhibited minimum changes in nutritional as well as sensory quality during forty five day of storage. Thus, prepared dried leaves of fenugreek or other produce can commercially be packed in glass bottle for better returns to growers and processors as well as to ensure retain consumer quality and acceptance.

In the present study, twelve wild fleshy fungi were collected and analyzed for their macronutrient and mineral content. The moisture content of all the wild fleshy fungi was very high and ranged from 86.3 to 98.2 g 100 g-1 fresh weight. Protein, carbohydrate, crude fiber, fat and ash content were ranged from 4.82 to 43.3, 3.93 to 23.47, 33 to 77, 2.37 to 13 and 1.84 to 14.18 g 100g-1 dry weight (d.w.), respectively. Mineral content (mg kg-1 d.w.) were P 3433.3-60. As for the energy value the average was recorded to be 797.8 kJ 100 g-1 d.w. The nutritional composition of wild fleshy fungi reveals their nutritional potential except P. subaeruginosa which is reported to be hallucinatory fleshy fungi and can be poisonous if consumed in high dose. This study may be useful on issues relating to of wild fleshy fungi their management and conservation.

The present investigation was carried to evaluate the influence of various herbs on biochemical
properties of herbal based sapota beverages. The product was prepared by using sapota with
different type of bland viz. fruits (aonla, pineapple, kokum and tamarind) along with different spices and
herbs. The known quantity of beverage base was filled in to aluminium foil pouches and heat sealed. The
product was stored under ambient condition (22 - 350C) for 6 months and evaluated for bio-chemical
composition at an interval of two month up to completion of study. During study it was observed that
a pattern of gradual increase in acidity, total soluble solids, reducing sugars, total sugars, whereas,
decreasing trend was recorded in pH and non-reducing sugars during entire periods of storage.

Present investigation was conducted to optimize suitable temperature and time for hot water dip treatment to find out its effect on quality of mango. The experiment comprised of eighteen treatment combinations of different hot water temperature (48, 50, 55 and 58 o C) and dipping time (5, 10, 15 and 20 min) with two checks i.e. 48 o C for 60 min and without HWDT. The results indicated that the mango fruits of Alphonso subjected to hot water dip treatment at 48 o C for 60 min maintained lower percentage of physiological loss in weight, ripening per cent, spoilage percentage, total soluble solids, total sugars, reducing sugar and pH which was almost at par with treatment at T 8 (50 o C for 20 min) for TSS, total sugars, pH and followed by treatment T 8 forphysiological loss in weight, ripening per cent, spoilage percentage, reducing sugar. The mango fruits cv. Alphonso treated with hot water dip treatment at 50 o C for 20 min (T 8) exhibited the maximum consumer preference by means all organoleptic parameters viz, taste, flavour, texture, peel colour, pulp colour and overall acceptability.

The present investigation was aimed to utilize leftover water melon rind for the preparation of candy and to study the effect of different osmotic treatments on quality parameters of water melon rind candy during storage. Experiment was conducted for preparation of water melon rind candy using different levels of osmotic treatments viz. O1-50 g sugar/100g rind, O2-75 g sugar/100 g rind, O3-100 g sugar/100g rind, O4-100 g 60°Brix syrup/100 g rind and O5-100 g 70°Brix syrup/100 g rind (Factor 1) and acidity viz. A1-0.10 %, A2-0.20 % and A3-0.30 % (Factor 2). The results of the present investigations indicate that water melon rind candy prepared by mixing 100 g sugar per 100 g water melon rind along with 0.20 per cent acid from was rated as the best treatment (O3A2) on the basis of higher sensory score as well as nutritional composition and also exhibited minimum changes in nutritional as well as sensory quality during six month storage. Thus, developed technologies can commercially be explored by food processing industry for utilization of leftover rind for the preparation of candy after preparation of water melon beverages to ensure better returns to growers and processors as well. Keywords: Water melon rind, osmotic dehydration, rind candy, quality and sensory parameters Introduction Water melon [Citrullus lanatus (Thunb.) Mastu and Nakai] is an important vegetable visa -vis fruit belonging to Cucurbitaceae family. Fruits comprised of three main components viz. flesh, rind and seeds. Water melon constitutes approximately 64% flesh, 33% rind and 2% seeds of the total weight (Kumar, 1985). The sweet, juicy pulp of ripe fruits is eaten fresh throughout the tropical and subtropical region. The fleshy part of water melon is being used for preparation of RTS drink or sweetened juice on small scale without any specific standard recipes and procedures. During the process of juice extraction nearly one third of fruit consists of rind which is usually discarded (Ahmed, 1996) [2]. The disposal of rind invites various problems for food industrialist due to overcoming pressures of pollution control agencies. However, the rind of water melon nearly constituting one third weight of fruit is known to be rich source of carbohydrates (3.80%), proteins (0.98%), minerals (0.20%) and fibers (Bhatnagar, 1991) [6] and possess several health beneficial effects. At present, the left over rind after juice extraction is not being utilized for value addition and thereby making it available for dumping as solid waste like municipal waste (Gontero et al., 2010) [7]. So, there is urgent need to utilize left over rind for preparation of value added products. The water melon rind can be used for preparation of candy and thus can help in reducing waste generation, besides better remuneration to farmers, food processors and more importantly reduces the bad environmental impacts. Candy is produced from fruits and vegetables by osmo dehydration process in which sugar is the main preservative. Osmotic dehydration (OD) is a technique applied to fruit and vegetable products to reduce their moisture content and increase soluble solids content. In osmotic dehydration, the raw material is immersed in hypertonic solution having a high osmotic pressure, thus resulting mass transfer from the region of higher concentration to the lower concentration (Khan, 2012) [8]. However, at present there is no standard process available for the preparation of water melon candy by osmotic dehydration technique. The maintenance of texture, taste and aroma are major problems in preparation of candy. Thus, there is urgent need to standardize the process for preparation of candy from the water melon rind.

Osmosis is spontaneous movement of a solvent from a lower-concentration to a higher-concentration of solution, through a semi-permeable membrane that allows the solvent to pass but not what is dissolved in, separating the two solutions. Osmosis is an essential process by means of which nutrients are delivered to the cell. This process is stopped when the osmotic pressure inside the tissue reaches the osmotic pressure of the surrounding syrup. Osmotic dehydration is a process, partial removal of water from food items such as fruits and vegetables. It is a useful technique for the production of safe, stable, nutritious, tasty, economical and concentrated food obtained by placing the fruit slices in an aqueous solution with high osmotic pressure. It involves dehydration of fruit or vegetables slices in two stages, removal of water using as an osmotic agent and subsequent dehydration in a dryer where moisture content is further reduced to make the product shelf stable. The osmo-dehydrated product can be prepared by keeping slice thickness 10 mm and blanching for 25 min and using osmotic solution having 50-60o B TSS strength at 45-50o C for higher retention of nutrients with better sensory quality and also increase the solid gain and moisture loss from product during osmotic dehydration. keywords-Osmosis, Osmo-Dehydration, Sensory Quality, Solid Gain and water loss _____________________________________________________________________________________________________

The present investigation entitled "Development of technology for preparation of instant tomato (Solanum lycopersicum L.) soup mix powder" was aimed to evaluate effect of thickening agents on physicochemical parameters of instant tomato soup mix powder and effect of storage on quality of instant tomato soup mix powder. The experiment was conducted for preparation of instant tomato soup mix powder by combinations of different concentration of thickening agents [Four concentration of xanthan gum -(0.5%, 1.0%, 1.5%, 2.0%), Four concentration of potato starch -(1.0%, 2.0%, 3.0%, 4.0%), Pectin -0.5% (control)]. The results of present investigation indicate that instant tomato soup mix powder can be prepared by blending tomato powder (50g), onion powder (5g), garlic powder (2g), coriander leaf powder (2g), salt (10g), sugar (23g), red chilli powder (3g), black pepper (2g), citric acid (1g), edible oil (2ml) along with 1.

The present investigation entitled “Development of technology for preparation of instant tomato (Solanum lycopersicum L.) soup mix powder” was aimed to evaluate effect of thickening agents on physico – chemical parameters of instant tomato soup mix powder and effect of storage on quality of instant tomato soup mix powder. The experiment was conducted for preparation of instant tomato soup mix powder by combinations of different concentration of thickening agents [Four concentration of xanthan gum – (0.5%, 1.0%, 1.5%, 2.0%), Four concentration of potato starch – (1.0%, 2.0%, 3.0%, 4.0%), Pectin – 0.5% (control)]. The results of present investigation indicate that instant tomato soup mix powder can be prepared by blending tomato powder (50g), onion powder (5g), garlic powder (2g), coriander leaf powder (2g), salt (10g), sugar (23g), red chilli powder (3g), black pepper (2g), citric acid (1g), edible oil (2ml) along with 1.5% xanthan gum and 2.0% potato starch (T11). Instant soup mix p...

Cryptography is a technique used to transmit data in a secured way using encryption and decryption. Encryption is the process of converting information from its original form (plain text) into an unintelligible form (cipher text).In Cryptography many traditional algorithms introduced to provide security to sensitive data but encrypted data changes its length and format. There is a requirement to change existing database schema. Format Preserving Encryption mechanism there is no need to change database schema. It is a way to encrypt data such that the cipher text has the same length and format as the plaintext. This paper describes various techniques of FPE, Its pros and cons and survey done on these techniques. Finally it concludes by comparison of all techniques.

Sweet potato is one of the seventh most important crops in the world and produces over 105 hundred million metric tonnes of edible food products in the world annually. Sweet potatoes are known to be rich in carbohydrates, starch, fibers, carotenes, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, vitamins A and C and high-quality protein. The result of this review suggests that sweet potatoes can be dehydrated to prevent glut during peak season and to fetch high prices to the farmers. Sweet potatoes can be dehydrated following selection of the suitable cultivars. Sweet potatoes cultivars namely Lovers Name, ST-14 (orange flesh) and Local Lal can be used for dehydration for processing into flour. Sweet potatoes after selection, washing, peeling and slicing must be at 85°C blanched for 2 min. following pre-treatment with sulphitation (0.5%) to increase the color value and decrease the microbial counts during the storage of the dehydrated products. Thus, “Dehydration of Sweet potato” can become one of the economical and feasible methods of preservation of surplus produce for minimizing the fluctuation in the market price and preventing post-harvest losses.

A field experiment was carried out to study the effect of biofertilizers with different levels of nitrogen and phosphorus on growth and growth attributes of baby corn (Zea mays L.). The experiment was laid out in randomized block design with twelve treatments combination viz.T1(60 kg h-1 N+ 50 kg h-1 P+ Azotobacter), T2(60 kg h-1 N+50 kg h-1 P+ Azospirillum),T3(60 kg h-1 N+ 75 kg h-1+ Azotobacter), T4(60 kg h-1 N+5 kg h-1 P+ Azospirillum), T5(80 kg h-1 N+ 50 kg h-1 P+ Azotobacter), T6 (80 kg h-1 N+50 kg h-1 P+ Azospirillum), T7(80 kg h-1 N+ 75 kg h-1 P+ Azotobacter), T8(80 kg h-1 N 75 kg h-1 P +Azospirillum), T9(100 kg h-1 N+ 50 kg h-1 P+ Azotobacter), T10(100 kg h-1 N+50 kg h-1 P + Azospirillum), T11(100 kg h-1 N + 75 kg h-1 P + Azotobacter) and T12(100 kg h-1 N+ 75 kg h-1 P + Azospirillum) in three replications. In general, application of different levels of nitrogen, phosphorus and seed treatment with Azotobacter and Azospirillum significantly influenced the growth and growth attributes of baby corn. Statistically Significantly higher average plant height (57.45cm), number of leaves per plant (8.31), dry matter production per plant (33.61 g) and leaf area (1852.80 cm 2) were recorded in treatment T12 due to application of 100 kg ha-1 N and 75 kg P ha-1 along with Azospirillum at different crop growth stages as compared to rest of the treatments. Furthermore, chlorophyll concentration before and after tasselling were significantly influenced by different treatments, among the treatments application 100 kg ha-1 N and 75 kg P ha-1 along with Azospirillum registered significantly higher chlorophyll concentration before tasselling (53.87%) and after tasselling (44.0%) as compared to other treatments. However, application of 100 kg ha-1 N and 75 kg P ha-1 along with Azospirillum recorded less number of days to tasselling (45.45) and days to cob emergence (49.45) respectively.