Combined effects of chemical and physical elicitors on postharvest quality of custard apple (Annona squamosa L., cv. Balanagar)

2015 ◽  
Vol 187 ◽  
pp. 50-57 ◽  
Author(s):  
Pinal B. Vyas ◽  
T.V. Ramana Rao ◽  
V.R. Thakkar
Keyword(s):  
Postharvest Quality ◽  
Combined Effects ◽  
Annona Squamosa ◽  
Custard Apple

Control of tree size and vigour in custard apple (Annona spp. hybrid) cv. African Pride in subtropical Australia

2002 ◽  
Vol 42 (4) ◽  
pp. 503 ◽  
Author(s):  
R. J. Nissen ◽  
A. P. George
Keyword(s):  
Growth Yield ◽  
Fruit Weight ◽  
Tree Canopy ◽  
Tree Size ◽  
Annona Squamosa ◽  
Canopy Volume ◽  
Custard Apple ◽  
Root Restriction ◽  
Subtropical Australia

Five methods of controlling tree size, viz. growth retardant (foliar-sprayed and trunk-injected paclobutrazol), root-restriction bags, cherimoya rootstock and sugar apple (Annona squamosa) interstock, were evaluated for their effects on growth, yield and fruit quality of custard apple (Annona spp. hybrid cv. African Pride) in subtropical Australia. Compared with trees on their own roots, sugar apple interstock was highly effective in dwarfing 'African Pride' trees, reducing tree canopy volume by 72-90%. Root-restriction bags (woven fibreglass) proved to be only partially effective in controlling tree size due to growth of major roots through the seams. Compared with trees on their own roots, cherimoya rootstock alone, and sugar apple interstock increased fruit weight per unit canopy volume by a maximum of 3- and 5-fold, respectively. Sugar apple interstock reduced the severity of fruit disorders 'woodiness' and 'brown pulp' by about 75 and 50%, respectively.

scholarly journals Quality Assessment of Chicken Breast Fillets Treated with Custard Apple (Annona squamosa) Leaves Extract

2021 ◽  
Author(s):  
B.R. Kadam ◽  
R.K. Ambadkar
Keyword(s):  
Radical Scavenging ◽  
Meat Products ◽  
Ascorbic Acid Content ◽  
Plate Count ◽  
Chicken Breast ◽  
Total Phenolic ◽  
Annona Squamosa ◽  
Antioxidant Power ◽  
Custard Apple

Background: Meat and meat products are perishable due to high content of moisture and easy availability of other nutrients. Oxidative rancidity and microbial growth are the major causes of their spoilage. Synthetic antioxidants viz. BHA, BHT, TBHQ etc. are used in the chicken processing industry for maintaining quality of chicken products. However, due to evidence of their toxic effects on human health there is interest in the scientists and manufacturers to use natural preservatives with antioxidants and antimicrobials properties. Hence, the study was undertaken to assess the effect of custard apple (Annona squamosa) leaves extract (CLE), on the quality of chicken breast fillets. Methods: Chicken breast fillets were treated separately by dipping in 0.1, 0.3 and 0.5% aqueous solutions of CLE, distilled water and 100 ppm solution of BHT. Samples were stored under refrigeration (4±1oC) conditions and analyzed on 0th, 3rd, 6th and 9th day of storage. Result: Total phenolic content, ascorbic acid content, DPPH radical scavenging assay and ferric reducing antioxidant power of CLE were 57.13±0.22 µgGAE/mg, 163.23±0.40 µgAA/mg, 32.20±0.42% and 132.43±0.50 µMFe (II) equi/g respectively. The fillets treated with 0.5% solution of CLE were acceptable till sixth day with significantly (p less than 0.01) higher sensory scores than the controls. The pH, WHC, ERV, tyrosine value, TBARS value, total plate count and psychrophilic count of the sixth day samples treated with 0.5% CLE were 5.72±0.01, 65.32±0.31%, 19.40±0.59ml, 9.50±0.37 mg/100g, 0.316±0.002 mgMDA/Kg, 4.90±0.01 log10CFU/g and 3.68±0.02 log10CFU/g respectively. It can be concluded that 0.5% aqueous solution of CLE can be used for extension of shelf life of chicken breast fillets up to 6 days at refrigeration (4±1oC).

EFFECTS OF ATMOSPHERE COMPOSITION ON POSTHARVEST QUALITY OF FRESH BASIL LEAVES (OCIMUM BASILICUM L.)

2005 ◽  
pp. 731-736 ◽  
Author(s):  
M.L. Amodio ◽  
G. Peri ◽  
G. Colelli ◽  
D. Centonze ◽  
M. Quinto
Keyword(s):  
Ocimum Basilicum ◽  
Postharvest Quality ◽  
Atmosphere Composition
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