optimization of process parameters for shelf life extension of sweet orange mv venkatesh 2013

128 Pages·2016·11.29 MB·English

OPTIMIZATION OF PROCESS
PARAMETERS FOR SHELF LIFE
EXTENSION OF SWEET ORANGE

M.V. VENKATESH
B.Tech (Food Science & Tech.)

MASTER OF TECHNOLOGY IN
AGRICULTURAL ENGINEERING
(PROCESSING AND FOOD ENGINEERING)

2013
OPTIMIZATION OF PROCESS
PARAMETERS FOR SHEF LIFE EXTENSION
OF SWEET ORANGE

BY

M.V. VENKATESH
B.Tech (Food Science & Tech.)

THESIS SUBMITTED TO THE ACHARYA N. G. RANGA
AGRICULTURAL UNIVERSITY IN PARTIAL FULFILMENT
OF THE REQUIREMENTS FOR THE AWARD OF THE
DEGREE OF

MASTER OF TECHNOLOGY IN
AGRICULTURAL ENGINEERING
(PROCESSING AND FOOD ENGINEERING)

CHAIRPERSON: Er. S. VISHNUVARDHAN

DEPARTMENT OF AGRICULTURAL PROCESS AND FOOD ENGINEERING
COLLEGE OF AGRICULTURAL ENGINEERING, BAPATLA – 522101

ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY
RAJENDRANAGAR, HYDERABAD – 500 030
2013
CERTIFICATE

Mr. M. V. VENKATESH has satisfactorily prosecuted the course of
research and that thesis entitled “OPTIMIZATION OF PROCESS
PARAMETERS FOR SHELF LIFE EXTENSION OF SWEET ORANGE”
submitted is the result of original research work and is of sufficiently high standard
to warrant its presentation to the examination. I also certify that neither the thesis
nor its part thereof has been previously submitted by him for a degree of any

University.

Date: Chairperson
CERTIFICATE

This is to certify that the thesis entitled “OPTIMIZATION OF PROCESS
PARAMETERS FOR SHELF LIFE EXTENSION OF SWEET ORANGE”
submitted in partial fulfillment of the requirements for the degree of “MASTER OF
TECHNOLOGY IN AGRICULTURAL ENGINEERING” in the major field of
“PROCESSING AND FOOD ENGINEERING” of the Acharya N.G. Ranga
Agricultural University, Hyderabad is a record of the bonafide research work carried out
by Mr. M.V. VENKATESH under my guidance and supervision.
No part of the thesis has been submitted by the student for any degree or
diploma. The published part and all the assistance received during the course of the
investigations have been duly acknowledged by the author of the thesis.

Thesis is approved by Student Advisory Committee

CHAIRPERSON Er. S. VISHNUVARDHAN
Scientist (AP & FE)
Post harvest technology centre,
Agricultural College Campus, Bapatla.

MEMBER Dr. R. LAKSHMI PATHY
Scientist (Microbiology),
Post harvest technology centre,
Agricultural College Campus, Bapatla.

MEMBER Dr. D. BHASKARA RAO
Principal Scientist & Head,
Post harvest technology centre,
Agricultural College Campus, Bapatla.

Date of final viva-voce:
DECLARATION

I, M. V. VENKATESH hereby declare that the thesis entitled
“OPTIMIZATION OF PROCESS PARAMETERS FOR SHELF LIFE
EXTENSION OF SWEET ORANGE” submitted to the Acharya N.G. Ranga
Agricultural University for the degree of MASTER OF TECHNOLOGY IN
AGRICULTURAL ENGINEERING is the result of original research work done by
me. I also declare that the thesis or any part has not been published earlier in any
manner.

Place : Bapatla (M.V. VENKATESH)

Date : I.D.NO. BEM-11-003
LIST OF CONTENTS

Chapter Title Page
I INTRODUCTION 1-4
II REVIEW OF LITERATURE 5-14
III MATERIAL AND METHODS 15-33
IV RESULTS AND DISCUSSION 34-99
V SUMMARY AND CONCLUSIONS 100-101
LITERATURE CITED 102-104
APPENDICES
APPENDIX - A 105-107
APPENDIX - B 108
LIST OF FIGURES
Figure Page
Title
No. No.
4.1 Relationship between volume and mass of sweet orange (grade I) 36
4.2 Relationship between volume and mass of sweet orange (grade II) 36
4.3 Relationship between volume and mass of sweet orange (grade III) 36
4.4 Effect of different pre-storage treatments on physiological loss of
weight of fruits stored under ambient condition 42
4.5 Effect of different pre-storage treatments on physiological loss of
weight of fruits stored under refrigerated condition 43
4.6 Effect of different pre-storage treatments on juice content (%) of
fruits stored under ambient condition 44
4.7 Effect of different pre-storage treatments on juice content (%) of
fruits stored under refrigerated condition 46
4.8 Effect of different pre-storage treatments on firmness of fruits
stored under ambient condition 47
4.9 Effect of different pre-storage treatments on firmness of fruits
stored under refrigerated condition 48
4.10 Effect of different pre-storage treatments on TSS of fruits stored
under ambient condition 50
4.11 Effect of different pre-storage treatments on TSS of fruits stored
under refrigerated condition 51
4.12 Effect of different pre-storage treatments on titrable acidity of
fruits stored under ambient condition 52
4.13 Effect of different pre-storage treatments on titrable acidity of
fruits stored under refrigerated condition 53
4.14 Effect of different pre-storage treatments on ascorbic acid content
of fruits stored under ambient condition 55
4.15 Effect of different pre-storage treatments on ascorbic acid content
of fruits stored under refrigerated condition 56
4.16 Effect of different pre-storage treatments on reducing sugar
content of fruits stored under ambient condition 57
Figure Page
Title
No. No.
4.17 Effect of different pre-storage treatments on reducing sugar
content of fruits stored under refrigerated condition 59
4.18 Effect of different pre-storage treatments on phenol content of
fruits stored under ambient condition 60
4.19 Effect of different pre-storage treatments on phenol content of
fruits stored under refrigerated conditions 61
4.20 Effect of different pre-storage treatments on bacterial load of
fruits stored under ambient conditions 62
4.21 Effect of different pre-storage treatments on bacterial load of
fruits stored under refrigerated conditions 63
4.22 Effect of different pre-storage treatments on fungal load of
fruits stored under ambient conditions 64
4.23 Effect of different pre-storage treatments on fungal load of
fruits stored under refrigerated conditions 66
4.24 Effect of different pre-storage treatments on decay (%) of fruits
stored under ambient conditions 67
4.25 Effect of different pre-storage treatments on decay (%) of fruits
stored under refrigerated conditions 68
4.26 Effect of different packaging treatments on physiological loss
of weight of fruits stored under ambient condition 73
4.27 Effect of different packaging treatments on physiological loss
of weight of fruits stored under refrigerated condition 73

4.28 Effect of different packaging treatments on juice content (%)
of fruits stored under ambient condition 75
4.29 Effect of different packaging treatments on juice content (%)
of fruits stored under refrigerated condition 77
4.30 Effect of different packaging treatments on firmness of fruits
stored under ambient condition 77
4.31 Effect of different packaging treatments on firmness of fruits
stored under refrigerated condition 78
4.32 Effect of different packaging treatments on TSS of fruits stored
under ambient condition 78
Figure Page
Title
No. No.
4.33 Effect of different packaging treatments on TSS of fruits stored
under refrigerated condition 80
4.34 Effect of different treatments on titrable acidity of fruits stored
under ambient condition 80
4.35 Effect of different packaging treatments on titrable acidity of
fruits stored under refrigerated condition 82
4.36 Effect of different treatments on ascorbic acid content of fruits
stored under ambient condition 82
4.37 Effect of different packaging treatments on ascorbic acid
content of fruits stored under refrigerated condition 84
4.38 Effect of different packaging treatments on reducing sugar
content of fruits stored under ambient condition 84
4.39 Effect of different packaging treatments on reducing sugars
content stored under refrigerated condition 86
4.40 Effect of different treatments on phenol content of fruits stored
under ambient condition 88
4.41 Effect of different treatments on phenol content of fruits stored
under refrigerated conditions 90
4.42 Effect of different packaging treatments on surface bacterial
load of fruits stored under ambient conditions 90
4.43 Effect of different packaging treatments on surface bacterial
load of fruits stored under refrigerated conditions 92

4.44 Effect of different packaging treatments on surface fungal load
of fruits stored under ambient conditions 92
4.45 Effect of different packaging treatments on surface fungal load
of fruits stored under refrigerated conditions 94
4.46 Effect of different treatments on cumulative decay (%) of fruits
stored under refrigerated conditions 95
4.47 Influence of O concentration with respect to time period 95
2
4.48 Influence of CO concentration with respect to time period 95
2
LIST OF TABLES

Page
Table No. Title
No.
4.1 Assessed physical characteristics of sweet oranges 35
4.3 Changes in physico-chemical properties of sweet orange fruits
stored under ambient conditions 39
4.3 Increase of surface microbial load of sweet orange stored under
ambient conditions 40
4.4 Effect of different pre-storage treatments on physiological loss of
weight of fruits stored under ambient condition 41
4.5 Effect of different pre-storage treatments on physiological loss of
weight of fruits stored under refrigerated condition 42
4.6 Effect of different pre-storage treatments on juice content of
fruits stored under ambient condition 44
4.7 Effect of different pre-storage treatments on juice content of
fruits stored under refrigerated condition 45
4.8 Effect of different pre-storage treatments on firmness of fruits
stored under ambient condition 46
4.9 Effect of different pre-storage treatments on firmness of fruits
stored under refrigerated condition 47
4.10 Effect of different pre-storage treatments on TSS of fruits stored
under ambient condition 49
4.11 Effect of different pre-storage treatments on TSS of fruits stored
under refrigerated condition 50
4.12 Effect of different pre-storage treatments on titrable acidity of
fruits stored under ambient condition 52
4.13 Effect of different pre-storage treatments on titrable acidity of
fruits stored under refrigerated condition 53
4.14 Effect of different pre-storage treatments on ascorbic acid content
of fruits stored under ambient condition 54
4.15 Effect of different pre-storage treatments on ascorbic acid content
of fruits stored under refrigerated condition 55