Screening of Advance Breeding Lines/Cultivars for Shelf-Life and Biochemical Changes During Storage of Ash Gourd (Benincasa Hispida)

Pandey, Sudhakar; Jha, Aastik; Rai, Mathura

doi:10.17660/actahortic.2009.806.31

Cited by 4 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Interestingly, SSC in the control juice decreased during the 120 d storage period, in spite of the 13-16% fruit water loss (Figure 2 and Table 3). Our results do not agree with the Pandey et al [30] report, which showed that the SSC increased in all 19 genotypes of winter melons stored at room temperature. In many fruits, the increase in SSC is usually due to the hydrolysis of starch into soluble sugars or as a consequence of water loss [46,47].…”

Section: Sugars Acids and Non-soluble Dry Matter Of Juicecontrasting

confidence: 99%

“…However, similarly to other chilling sensitive fruit, such as mango [26] and Japanese apricot [27], winter melons suffer chilling injury when stored below 13 • C [15,28,29]; therefore room temperature is recommended for long-term storage [15]. A long-term storage experiment showed that many winter melon breeding lines could be stored at ambient temperature up to 120 d [30]. During storage, sugar, crude fiber, calcium and dry matter content increased while ascorbic acid and pectin content decreased [30].…”

Section: Introductionmentioning

confidence: 99%

“…A long-term storage experiment showed that many winter melon breeding lines could be stored at ambient temperature up to 120 d [30]. During storage, sugar, crude fiber, calcium and dry matter content increased while ascorbic acid and pectin content decreased [30]. However, to date, there is limited knowledge of how fruit quality and its juice are affected by long-term storage.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Soil Amendment and Storage Effect the Quality of Winter Melons (Benincasa hispida (Thunb) Cogn.) and Their Juice

Bai

Rosskopf

Jeffries

et al. 2023

Foods

View full text Add to dashboard Cite

Winter melon fruits were grown in the field using anaerobic soil disinfestation (ASD) and conventional fertilizer alone as the control treatment. Fruits were harvested and stored at 20 °C for 120 d, the juice was processed on day one and day 120, and the effects of soil amendment and 120 d storage on the juice’s physical and chemical (sugars, acids, volatile and nutritional compounds) properties were evaluated. Fruit juice extracted from ASD-grown fruit had greater magnitude of zeta potential than the control juice, indicating it was physically more stable than the juice obtained from the control conditions. ASD fruit juice had lower soluble solids content (SSC), and lower volatile compounds that contribute green, grass, and sulfur notes, and negatively influence flavor quality. ASD fruit juice had higher vitamin B5 and cytidine. Juice processed from 120 d stored fruit had less yield due to 12.4–15.6% weight loss. The non-soluble solids content was higher and particle size was larger, and the SSC and individual sugars decreased. However, titratable acidity (TA) increased primarily due to increased citric acid. Out of 16 free amino acids, 6 increased and only 1 decreased. However, three out of five nucleosides decreased; vitamins B1 and B6 increased; vitamins B2, B3 and C decreased. Overall, juice derived from fruit produced using ASD was physically more stable and had less SSC and off-odor volatiles than the control, while the fruit juice of those stored for 120 d had lower SSC and higher TA and nutritional profiles, comparable to freshly harvested fruit.

show abstract

Section: Sugars Acids and Non-soluble Dry Matter Of Juicecontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Soil Amendment and Storage Effect the Quality of Winter Melons (Benincasa hispida (Thunb) Cogn.) and Their Juice

Bai

Rosskopf

Jeffries

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Shelf-life and microbiological safety studies of refrigerated petha sweet

et al. 2012

View full text Add to dashboard Cite

This study was conducted at Indian Institute of Vegetable Research, Varanasi (I.I.V.R.), Uttar Pradesh from 2006 to 2009 for evaluating comparative physico-chemical, microbiological and sensory attributes of crystallized and Kashi petha at refrigerated storage (4 ± 1 °C) condition up to 90 days. The petha were manufactured using 2 varieties of ash gourd developed at I.I.V.R. i.e.; Kashi Dhawal and Kashi Ujwal, selected based on different parameters suitable for petha sweet preparation. The used packaging materials for storage studies were laminated pouch, low density polyethylene, high density polyethylene. The physiochemical analysis and sensory evaluation were performed at 15 days interval upto 90 days for storage study in both Kashi Petha and crystallized petha, while microbial observation was recorded up to 90 days in crystallized petha and up to 50 days Kashi Petha. Physico-chemical analysis exhibited the continuous increase in moisture (25.79-26.80 % and 31.68-32.63 %) and titratable acidity (0.022-0.029 %) and (0.022-0.030 %) and reduction in ascorbic acid content (5.50-5.00 mg/100 g and 5.12-4.84 mg/100 g), respectively in crystallized and Kashi petha. The increasing trend in microbial population was more pronounced in Kashi petha in comparison to crystallized petha. The spoilage bacteria included Bacillus spp., Staphylococcus spp. and lactic acid bacteria while Aspergillus, Penicillium and Saccharomyces were observed among fungal contaminants. The bacteria, yeast and mold were identified on the basis of cultural, morphological and biochemical characterization with respect to storage period. On the basis of the overall findings of comparative physico-chemical, microbiological and sensory evaluation, 30 and 50 days of storage was considered as safe for the consumption of Kashi and crystallized petha, respectively under refrigerated environment (4 ± 1 °C).

show abstract

Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes

Tripathi

Chatterjee

Vaishnav

et al. 2013

Postharvest Biology and Technology

View full text Add to dashboard Cite

Screening of Advance Breeding Lines/Cultivars for Shelf-Life and Biochemical Changes During Storage of Ash Gourd (Benincasa Hispida)

Cited by 4 publications

References 0 publications

Soil Amendment and Storage Effect the Quality of Winter Melons (Benincasa hispida (Thunb) Cogn.) and Their Juice

Soil Amendment and Storage Effect the Quality of Winter Melons (Benincasa hispida (Thunb) Cogn.) and Their Juice

Shelf-life and microbiological safety studies of refrigerated petha sweet

Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes

Contact Info

Product

Resources

About