Comparative Assessment of Natural and Artificially Ripened Tomatoes and Effects on Storage Life
Nargis Akter,
A. K. Obidul Huq,
Shamoli Akter,
Md. Jahangir Alam,
Md. Majharul Islam,
Md. Jabbar Hossain,
Nadira Tanzum Urmi
Issue:
Volume 8, Issue 4, July 2019
Pages:
59-62
Received:
26 August 2019
Accepted:
27 August 2019
Published:
17 September 2019
Abstract: Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificially ripened (Calcium carbide and ethephon were applied) tomatoes in Bangladesh. In proximate analysis Moisture, Ash, Vitamin-C, Fat, Lycopene, PH and TSS of natural ripened tomato found 95.45%, 0.65%, 6mg, 0.098%, 20.61mg, 4.24, 3.0% whereas in artificially ripened tomatoes it was found 92.64%, 0.59%, 4mg, 0.064%, 22.26, 4.11, 2.99% and 93.81%, 0.58%, 5mg, 0.072%, 15.76mg, 4.24, 3.1% respectively. In microbiological analysis, the Total Viable Count (TVC), Total Fungal Count (TFC) and Total Caliform Count (TCC) of natural and artificially ripened tomatoes were found safe level up to third days. But in 5th days TVC in natural and artificially ripened tomatoes found 15×103cfu/g and 12×103cfu/g respectively which are higher than permitted value (BSTI Standard 104cfu/g). TFC and TCC were also found highest in natural ripened tomato than artificially ripened tomatoes. From the microbial point of view natural and artificially ripened tomatoes were safe to consume up to 3 days but not in fifth days. In Bangladesh, the farmers are not much concerned about the microbiological safety and harmful effect of artificial agent so government administration and mass awareness are required to minimize its uses and ultimate effects.
Abstract: Tomato is most important vegetable crop of the world and is a rich source of vitamin A and C and other important nutrient and also referred as poor man’s orange. Presently tomato is ripening by using artificial agent. In this regard an analytical study was conducted to study the chemical and microbial safety and shelf life of natural and artificial...
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Development of the Soft Canned Taro (Colocasia esculenta)
Yan Chen,
Zhenhua Duan,
Meiling Tang,
Qiuxia Duan,
Yuyan Pan
Issue:
Volume 8, Issue 4, July 2019
Pages:
63-70
Received:
12 September 2019
Accepted:
7 October 2019
Published:
20 October 2019
Abstract: Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in this experiment. The same formulation technology was used to make soft canned taro and glass canned taro, and the two cans were compared with commercially available canned tinplate taro products. The results showed that the formulation technology of soft canned taro was as follows: with the addition of 0.6% honey, the solid -liquid ratio was 2.00:1, the sugar addition was 24% and the salt addition was 0.15%. The sensory evaluation of three kinds of canned taro was carried out by the method of fuzzy comprehensive evaluation. According to the comprehensive sensory evaluation, physical and chemical indexes and microbial indexes, the soft canned taro had the best sensory evaluation. Most of the other physical and chemical indexes were better than glass canned and tinplate canned, and reaches the commercial sterilization standard. The research on the processing conditions of soft canned taro provides a theoretical basis for the development of related products of taro.
Abstract: Canned taro (Colocasia esculenta) products on the market are tinplate cans with large capacity, which are difficult to carry. In order to develop a convenient and edible soft canned product of taro, the optimum formula of soft canned taro was studied by single factor and orthogonal test with sensory score and soluble solids content as indicators in...
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