Vol. 3 (3) : May-June 2012 issue
Green Farming Vol. 3 (3) : 329-331 (May-June, 2012)
Studies on moisture content and ascorbic acid content of spinach beet (Beta vulgaris L.)
P.B. PATHANa1* and H.G. MOREb2
aDepartment of Agril. Engg. College of Agriculture, Kanchanwadi (Marthwada Agric. Univ.), Aurangabad - 431 001
bDean of Faculty, College of Agril. Engg. and Tech. (MPKV), Rahuri - 413 722 (Maharashtra)
Designation : 1Asstt. Professor *(ppmashu.15@rediffmail.com), 2Dean of Faculty
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. : P-0214
Total Pages : 3
Received : 03 March 2012
Revised accepted : 08 May 2012
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Citation :
P.B. PATHAN and H.G. MORE. 2012. Studies on moisture content and ascorbic acid content of spinach beet (Beta vulgaris L.). Green Farming Vol. 3 (3) : 329-331 ; May-June, 2012
ABSTRACT
Chemical analysis of spinach beet (Beta vulgaris L.) was carried to study effect of precooling, packaging and storage temperature on moisture content and ascorbic acid 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. The moisture content varied between 92.30% to 80.90% during storage. The minimum decrease in moisture content was in case of low temperature storage with 300 gauge packaging (3.3%).Ascorbic acid decreased from 42.41 to 39.75 mg/100gm.Minimum decrease was in samples stored at 50c with 300 gauge packaging for 14 days in case of forced precooled samples.
Key words :
Ascorbic acid, Beta vulgaris, moisture content, packaging, precooling, spinach beet, storage temperature.
