Quality Status of Nectar Preparation from Fresh and Stored Pulp of Plum cv. Satluj Purple

Kundu, Surajit; Sharma, R.K.; Rk, Goyal

doi:10.20546/ijcmas.2017.606.209

Int.J.Curr.Microbiol.App.Sci

2017

DOI: 10.20546/ijcmas.2017.606.209

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Quality Status of Nectar Preparation from Fresh and Stored Pulp of Plum cv. Satluj Purple

Surajit Kundu¹,

R.K. Sharma²,

Goyal Rk³

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2021

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“…ascorbic acid to dehydroascorbic acid by oxidative enzyme Kundu et al (2017). studied the stability of ascorbic acid in frozen plum pulp and observed nonsignificant decrease up to 30 days of storage and thereafter a significant drop of about 10.70% was observed after 120 days of storage.…”

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confidence: 99%

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

Arora

Goraya

Siddiqui

et al. 2021

J. Food Process. Preserv.

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Banana (Musa paradisiacal L.) belongs to Musaceae family and India is the largest producer of banana with an annual production of 30.80 million tons, contributing to 25.7% of the world's banana production (National Horticulture Board, 2018). Banana is one of the cheapest, delicious, and most nutritious among all fruits with several medicinal properties. There has been a lot of work on various parts of banana plant and reported to have many medicinal properties for treatment of diseases like diarrhea, diabetes, cancer, hypertension, Alzheimer's, urolithiasis, ulcers, and infections (Kumar et al., 2012). Banana being a perishable crop results in quality decrease after harvesting. Therefore, the processing of pulp to value-added products can be a vital agro-industrial approach that increases economy, reduces postharvest losses by minimizing waste. However, main problem with utilization of banana is its enzymatic browning that develops when it comes in contact with oxygen present in the environment (Moline et al., 1999). The enzymatic browning is predominantly initiated by phenolic compound's oxidation into quinones that further polymerize to melanoidins (red, brown, and black pigment) by oxidative enzymes (polyphenol oxidase and peroxidase), leading to undesirable browning (Ranveer

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mentioning

confidence: 99%

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

Arora

Goraya

Siddiqui

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

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Quality Status of Nectar Preparation from Fresh and Stored Pulp of Plum cv. Satluj Purple

Cited by 1 publication

References 3 publications

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

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