Search results
2 result(s) search for keyword(s) 'shelf'
Study on Post Harvest Shelf Life of Fresh Chilli and Drying .Structure Improvement for Red Ripe Chilli / Ram Bahadur KC ; Moha Datta Sharma
in Proceedings of the fifth National Seminar on Horticulture June 9-10, 2008 / Nepal Agricultural Research Council (NARC) (Khumaltar, Lalitpur, Nepal)
Title : Study on Post Harvest Shelf Life of Fresh Chilli and Drying .Structure Improvement for Red Ripe Chilli Material Type: printed text Authors: Ram Bahadur KC, Author ; Moha Datta Sharma, Author Pagination: 292-295 p. Languages : English (eng) Keywords: Chilli, drying, red ripe, shelf life, weight loss Abstract: Two post harvest studies were carried ·out on chill~ at Regional Agricultural Research
Station, Khajura during winter season 2006 to know the shelf life and identify
appropriate structure of drying for red ripe chilli. In shelf life study higher percent
weight toss trend (16.56, 30.31, 44.98 and 70.96) was observed in cultivar Pusa
Jwala followed by NS 1701 (13.96, 23.08, 33.78, 49.40 & 62.29) after every three
days of interval while the lowest percent weight loss trend was recorded in cultivar
Khairapur Mota (12.86, 20.78, 32.47, 46.66 & 59.12). Cultivar Pusa Jwala reached
early in un-marketable stage by shrinkage and blackish peduncle within 12 days
where as other two cultivar NS 1701 and Khairapur Mota had relatively long shelf life
15 and 18 days, respectively. Significantly higher percent weight loss (37.42, 59.34 &
76.33) was recorded in structure with black cotton sheeted Nang/a covered by
transparent thin poly sheet within nine days. Same level of weight loss was recorded
in black sheeted Nang/a and Nang/a as such after 12 days only. Result indicated that
the maximum shelf life was noted in cultivar Khairapur Mota followed by NS 1701
under ambient room condition. Black cotton sheeted Nang/a covered by transparent
thin polyethylene sheet structure was found the most effective for rapid drying of red
ripe chilli.Link for e-copy: http://elibrary.narc.gov.np/?r=263 Study on Post Harvest Shelf Life of Fresh Chilli and Drying .Structure Improvement for Red Ripe Chilli [printed text] / Ram Bahadur KC, Author ; Moha Datta Sharma, Author . - [s.d.] . - 292-295 p.
in Proceedings of the fifth National Seminar on Horticulture June 9-10, 2008 / Nepal Agricultural Research Council (NARC) (Khumaltar, Lalitpur, Nepal)
Languages : English (eng)
Keywords: Chilli, drying, red ripe, shelf life, weight loss Abstract: Two post harvest studies were carried ·out on chill~ at Regional Agricultural Research
Station, Khajura during winter season 2006 to know the shelf life and identify
appropriate structure of drying for red ripe chilli. In shelf life study higher percent
weight toss trend (16.56, 30.31, 44.98 and 70.96) was observed in cultivar Pusa
Jwala followed by NS 1701 (13.96, 23.08, 33.78, 49.40 & 62.29) after every three
days of interval while the lowest percent weight loss trend was recorded in cultivar
Khairapur Mota (12.86, 20.78, 32.47, 46.66 & 59.12). Cultivar Pusa Jwala reached
early in un-marketable stage by shrinkage and blackish peduncle within 12 days
where as other two cultivar NS 1701 and Khairapur Mota had relatively long shelf life
15 and 18 days, respectively. Significantly higher percent weight loss (37.42, 59.34 &
76.33) was recorded in structure with black cotton sheeted Nang/a covered by
transparent thin poly sheet within nine days. Same level of weight loss was recorded
in black sheeted Nang/a and Nang/a as such after 12 days only. Result indicated that
the maximum shelf life was noted in cultivar Khairapur Mota followed by NS 1701
under ambient room condition. Black cotton sheeted Nang/a covered by transparent
thin polyethylene sheet structure was found the most effective for rapid drying of red
ripe chilli.Link for e-copy: http://elibrary.narc.gov.np/?r=263 E-copies
http://nkcs.org.np/narc/dl/?r=263URL Modified Cellar Store: an Efficient and Economically Sustainable Means for Storage of Mandarin in Nepal / Paudel, K.B. ; Regmi, H.N.
Title : Modified Cellar Store: an Efficient and Economically Sustainable Means for Storage of Mandarin in Nepal Material Type: printed text Authors: Paudel, K.B., Author ; Regmi, H.N., Author Pagination: 134-140 p. Languages : English (eng) Keywords: Mandarin, modified cellar store, garlic extract, shelf life Abstract: The cellar store technology was introduced during 1977-78. However, the full potential of
this technology has yet to be utilized. The modified cellar store having precooling chamber
had been designed by the use of local material. Therefore minimize the cost of construction
and increase efficiency of cellar store, construction ti01711S and design had been assessed,
recommended and disseminated. Studies conducted during 2058 and 2059 (B.S) at Regional
Agriculture Research Stations (RARS), Lumle in split-split RCBD replicated thrice having
factorial arrangemellfs of factor-A (stalk level: the fruit with stalk and withollt stalk); factor-B
(the fruit color, fruits 50 %and 100 %orange peal color) and the factor-C(the treatmellfs)
and verified within its Research command Area. (RCA) at Mazum, Palpa revealed that the
mandarinfmits can be stored up to 120 days in modified cellar store, having maximum loss
of 23 % in weight and 15 % in number. The shelf life of mandarin orange has been found
effected by factor-A. factor-B and factor-C in fmit year. However, the effect factor A was
insignificant in 2nd year where as the effect of factor-B and factor-C were highly significallf
in both the years. The shelf life of mandarin orange could be increased by maintaining the
orchard sanitation. Also rite blue mould could be managed by the use of garlic extract
solution during storage.Link for e-copy: http://elibrary.narc.gov.np/?r=480 Modified Cellar Store: an Efficient and Economically Sustainable Means for Storage of Mandarin in Nepal [printed text] / Paudel, K.B., Author ; Regmi, H.N., Author . - [s.d.] . - 134-140 p.
Languages : English (eng)
Keywords: Mandarin, modified cellar store, garlic extract, shelf life Abstract: The cellar store technology was introduced during 1977-78. However, the full potential of
this technology has yet to be utilized. The modified cellar store having precooling chamber
had been designed by the use of local material. Therefore minimize the cost of construction
and increase efficiency of cellar store, construction ti01711S and design had been assessed,
recommended and disseminated. Studies conducted during 2058 and 2059 (B.S) at Regional
Agriculture Research Stations (RARS), Lumle in split-split RCBD replicated thrice having
factorial arrangemellfs of factor-A (stalk level: the fruit with stalk and withollt stalk); factor-B
(the fruit color, fruits 50 %and 100 %orange peal color) and the factor-C(the treatmellfs)
and verified within its Research command Area. (RCA) at Mazum, Palpa revealed that the
mandarinfmits can be stored up to 120 days in modified cellar store, having maximum loss
of 23 % in weight and 15 % in number. The shelf life of mandarin orange has been found
effected by factor-A. factor-B and factor-C in fmit year. However, the effect factor A was
insignificant in 2nd year where as the effect of factor-B and factor-C were highly significallf
in both the years. The shelf life of mandarin orange could be increased by maintaining the
orchard sanitation. Also rite blue mould could be managed by the use of garlic extract
solution during storage.Link for e-copy: http://elibrary.narc.gov.np/?r=480 E-copies
http://nkcs.org.np/narc/dl/?r=480URL