Post-harvest Technologies for Fruits and Vegetables by Hosahalli S. Ramaswamy

By Hosahalli S. Ramaswamy

A accomplished creation to standard and rising parts of post-harvest know-how, this article investigates components that reason deterioration within the post-harvest caliber and improve shelf-life of perishable produce. The ebook explains all significant post-harvest garage and dealing with applied sciences for fruit and veggies of their clean nation, and in addition covers MAP packaging. Psychrometric rules and their position in post-harvest garage are tested to appreciate moisture move phenomena in produce garage. This quantity contains calculations for method keep an eye on and shelf-life prediction.

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In these cases, there is usually a tissue collapse due to the treatment. There are many ways by which texture can be measured objectively from force deformation behavior of samples using a variety of different instruments such as texture meters, universal testing machines, tensile testing equipment, etc. Often these make use of attachments for measuring puncture, compression, extension, shear, extrusion or back extrusion behavior of test samples. 6. Overall, the textural characteristics of the fruit and vegetable tissues are greatly influenced by the individual cell structure as well as their arrangements within the produce.

8 12–13 70–78 75–95 73–93 40 COMPOSITION AND NUTRITIONAL QUALITIES In very young and growing plants, the organs may contain an abundant supply of water (on a percentage basis). However, they will be very low in soluble solids. Hence, the cells exert low OP and generally will have low TP. As the organs begin to grow, they build up more soluble solids, which increase their osmotic potential and hence turgor. This will reach a characteristic maximum at their optimum stage of maturity. As fruits start to ripen, there is breakdown of starch, pectin and other cell wall materials resulting in a loss of cell wall strength, a key reason for the softening of the tissues and loss of turgor.

The gel-forming ability of pectin has been successfully used by the fruit industry to make jams and jellies. The functional properties of pectin vary depending upon chain length and the extent of methylation. Especially, the low-methoxy pectins have the capability of reacting with metal ions, particularly calcium, to form water insoluble calcium pectate or, upon cooking under appropriate conditions of pH, to form firm gels even in the absence of sugars. Again, the concept is commercially exploited in making sugarless or diabetic jellies.

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