Standardization of post harvest practices in makoi (Solanum nigrum L.).

摘要

Studies on the effect of various drying methods and nature of storage containers on physico-chemical properties of makoi produce were made at the Department of Horticulture, University of Agricultural Sciences, GKVK, Bengaluru, Karnataka during November to April cropping season. The produce harvested at mature green berry stage was subjected to sun, shade and tray drying and stored in LDPE (500 guage), HDPE (500 guage) and in gunny bag (onion bags) containers for a period of 6 months under ambient conditions (cool dry place). Method of drying, storage period and types of containers had a marked influence on physico-chemical characters of the stored herb. Green colour of the shade dried herb was maintained up to 5 months in HDPE containers. Moisture content (10%) was almost same in case of LDPE and HDPE containers, whereas, produce stored in gunny bags absorbed the moisture from the atmosphere. Brittleness was found to be non-significant in all the drying methods and storage conditions tested. The alkaloid content of shade dried herb stored in LDPE container was found unaltered up to a period of 5 months after storage. From the present investigation, it can be concluded that, shade dried herb stored in LDPE (500 guage) container maintains its physico-chemical properties for a period of 4-5 months.