Vol. 7, Issue 4 (2019)
Effect of gamma irradiation on physicochemical properties of Karanda (Carissa carandas) fruit at different stages of maturity
Author(s): T Supraja, K Uma Maheswari, K Uma Devi, M Prasuna and D Srinivasa Chary
Abstract: The total acidity and titrable acidity among all the maturity stages were found highest in dried karanda fruit (19.61± 0.05% and 3.18±0.06% respectively), pH (4.57±0.04) in ripe fruit, TSS(39.26±0.05 B0) in dried fruit. The color values based on the hunter colour flex found that the lightness ‘L’ values in three maturity stages showed significant difference i.e 71.86±1.23 in raw, followed by ripe fruits in dried karanda fruits. The chromacity ‘a’ was found highest in ripe fresh (28.49±0.03) followed by raw (18.57±0.42) and dried fruit (9.49±0.02). The ‘b’ value chromacity was found highest in ripe fruits (86.42±0.05) followed by raw and dried fruits. The total acidity (20.18±0.03%) and titrable acidity (3.92±0.01%) and TSS (35.67±0.05 B0) was found highest in dried irradiated fruit at 1.00 kGy. The ripe blanched fruits recorded highest pH (4.28±0.02) value. The colour values i.e ‘L’ value (28.09±0.03) in blanched dried fruit, ‘a’ value (28.87±0.07) in ripe blanched fruit and ‘b’ value (86.42±0.03) in ripe irradiated fruit at 0.25 kGy were found with highest values.
Pages: 1847-1850 | 264 Views 55 Downloads
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How to cite this article:
T Supraja, K Uma Maheswari, K Uma Devi, M Prasuna, D Srinivasa Chary. Effect of gamma irradiation on physicochemical properties of Karanda (Carissa carandas) fruit at different stages of maturity. Int J Chem Stud 2019;7(4):1847-1850.
