Vol. 3 (1) : January-February 2012 issue
Green Farming Vol. 3 (1) : 58-60 (January-February, 2012)
Effect of precooling, packaging and storage temperature on ash content and chlorophyll content of spinach beet (B. vulgaris)
P.B. PATHANa1* and H.G. MOREb2
aDepartment of Agril. Engg. College of Agriculture, Kanchanwadi, Aurangabad - 431 001, bDean of Faculty, College of Agril. Engg. and Tech. (M.P. Krishi Vidyapeeth), Rahuri - 413 722 (M.S.)
Designation : 1Asstt. Professor (Agric. Proc. Engg.) *(ppmashu.15@rediffmail.com), 2Dean of Faculty
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. :
Total Pages : 3
Received : 16 October 2011
Revised accepted : 10 January 2012
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Citation :
P.B. PATHAN and H.G. MORE. 2012. Effect of precooling, packaging and storage temperature on ash content and chlorophyll content of spinach beet (B. vulgaris). Green Farming Vol. 3 (1) : 58-60 ; January-February, 2012
ABSTRACT
Chemical analysis of spinach beet was carried to study effect of precooling, packaging and storage temperature on ash content and chlorophyll content. The precooled spinach beet (precooled at 150c,100c and 50c) were packed in 100, 200 and 300 gauge polyethylene bags and stored at 50c,100c and 150c temperature. Ash content varied between 2.40 to 2.05%
during storage. Minimum decrease in ash content was in 300 gauge packaging stored at 50c whereas maximum decrease was in 100 gauge packaging. The total chlorophyll content varies between 1.133 mg/g to 0.435 mg/g during storage.
Key words :
Ash content, Beta vulgaris, packaging, precooling, spinach beet, storage temperature, total chlorophyll content.
