Quality Evaluation of Pickled Ivy Gourd (Coccinia grandis) | Chapter 11 | Current Research in Agriculture and Horticulture Vol. 1

Ivy gourd is an underutilized vegetables found in the North of Minas Gerais State-Brazil. It is mainly consumed raw as salad. Pickling fruits can enhance the commercial exploitation of this species. However, no information on the processing techniques of the ivy gourd fruits in Brazil is found in literature. The objective of this study was to evaluate the quality parameters in the production of pickled ivy gourd. The treatments consisted of three bleaching times (3, 6 and 9 minutes), using a completely randomized design, with seven replicates. We evaluated the traits: instrumental analyzes of pH, color, total titratable acidity, soluble solids, texture and sensorial affective tests. The pH is within the indicated range (below 4.5) and the bleaching time influenced the color and texture alteration since the sample under 3-minute bleaching presented a greater tendency for green and greater firmness. For the sensory analysis, no significant difference related to sensory scoring was noticed; in relation to mode value, we concluded that the 6-minute sample was more preferable, though. For titratable total acidity and soluble solids analyses, no significant differences between the samples was noticed, considering that both parameters were within the standard when compared to other literature. We concluded that heat treatment influenced only the texture and color intensity and the preserved product showed good acceptability. Influência do tratamento térmico na qualidade de maxixinho (Coccinia grandis) em conserva O maxixinho é uma das hortaliças não convencionais encon-tradas no Norte de Minas Gerais, sendo consumido principalmente como salada crua. Uma forma de consumo que pode potencializar a exploração comercial desta espécie é a conserva. Entretanto, não existe informação sobre o processamento do maxixinho na forma de conserva no Brasil. Assim, o objetivo do presente trabalho foi elaborar picles de maxixinho e avaliar parâmetros de qualidade na produção de maxixinho em conserva. O experimento constou de três tratamentos, sendo eles a variação do tempo de branqueamento (3, 6 e 9 minutos). Foi empregado o delineamento inteiramente casualizado, com sete repetições. Foram avaliadas as características: análises instrumentais de pH, cor, acidez total titulável, sólidos solúveis, textura e testes sen-soriais afetivos. Observou se que o pH está dentro do indicado (abaixo de 4,5) e que o tempo de branqueamento influenciou na alteração da cor e da textura pois a amostra conduzida sob branqueamento de 3 minutos apresentou maior tendência ao verde e maior firmeza. Para a análise sensorial, não houve diferença significativa das notas, mas em função do valor da moda conclui-se que a amostra de 6 minutos teve maior preferência. Para as análises de acidez total titulável e sólidos solúveis, não houve diferença significativa entre as amostras, sendo que ambos os parâmetros se apresentaram dentro do padrão quando comparados com outras literaturas. Pode-se concluir que o tratamento térmico influenciou apenas na textura e na intensidade da cor e a conserva apresentou boa aceitabilidade.

Author(s) Details

Thaís Inês M. Souza
Universidade Federal de Minas Gerais (UFMG), Montes Claros-MG, Brazil.

Cândido A. Costa
Universidade Federal de Minas Gerais (UFMG), Montes Claros-MG, Brazil.

Milton N. C. Chauca
Universidade Federal de Minas Gerais (UFMG), Montes Claros-MG, Brazil.

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Tomato Value Chain in Nigeria: Issues, Challenges and Strategies | Chapter 02 | Advances in Applied Science and Technology Vol. 6

The study was carried out to appraise tomato value chain in order to promote the development of tomato production and processing industry in Nigeria. Currently in Nigeria, about 1.8 Million tonnes of fresh tomato are produced per year, but over 50% of these are lost due to poor storage system, poor transportation and lack of processing enterprises. This makes it important to develop strategies for the development of tomato value chain. The method employed in this study includes semi-structured informal interviews with key value chain actors such as producers, intermediate traders, retailers and input suppliers and a critical review of available literature. The study revealed that there are good varieties of tomatoes in Nigeria, but only a few are suitable for industrial processing with regard to quantity and quality. The research also revealed that Nigeria is still not a major exporter of either fresh or processed tomato products despite the high production of fresh tomatoes. This was found to be due to inadequate supply of good quality seeds, inadequate storage facilities, poor disease and pest management, and poor processing facilities. The development of tomato for industrial use is currently gaining momentum, in the area of production of tomato juice, paste, ketchup, puree, and powder. Strategies identified to overcome the challenges include: policy shift to encourage Small and Medium Enterprises (SMEs) as well as Industries along the value chain; improved input supplies; organisation of farmers into cooperatives so as to initiate innovative funding mechanism for them; establishment of clusters for processors; improvement in marketing strategies including guaranteed price for fresh tomato products; adjustment in tariff regime to favour local manufacturers including outright ban on importation of processed tomato products; increased investments in Research and Development (R&D) to produce improved seed varieties and develop technologies for storage and processing; adoption of Good Agricultural Practice (GAP) by farmers and a strong National Commodity Association or Network.

Author(s) Details

Dr. (Mrs) C. U. Ugonna
School of Built Environment, Liverpool John Moors University, Liverpool, UK.

Dr. M. A. Jolaoso
Department of Agricultural and Agro-Allied, Raw Materials Research and Development Council, Abuja, Nigeria.

Prof. A. P. Onwualu
Department of Research and Innovation, National Universities Commission, Abuja, Nigeria.

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View Volume: https://doi.org/10.9734/bpi/aast/v6