The present study was carried out to determine the suitable packaging material for osmo dehydrated pineapple product and also to assess quality of the product during storage. Pineapple slices were steam blanched for 2 min, followed by immersion in osmotic solution containing sucr...
Open access
Research Article10.9734/ijpss/2022/v34i232588
Osmotic dehydration in pineapple cubes by using sucrose solution is able to improve the quality like colour, aroma, texture, appearance as well as overall acceptability. The physico-chemical properties of the product were evaluated during the experiment. There were significant di...
Open access
Research Article10.9734/ijecc/2022/v12i111479
It was a Factorial Randomized Block Design, with two factors (three varieties (Arka Anupama, All Green, Mulayam) and four plant densities (25 cm × 10 cm, 25 cm × 15 cm, 30 cm × 10 cm, 30 cm × 15 cm) and three replications, conducted at Post Graduate Institute for Horticultural Sc...
Open access
Research Article10.9734/jabb/2024/v27i101520
Fusarium oxysporum is a destructive disease of tomato (Solanum lycopersicum L.) that causes large yield losses in fields and commercial greenhouses, implying the need for disease resistance research. The current study was conducted in Rabi - 2021 at the Postgraduate Research Bloc...
Open access
Research Article10.9734/ijpss/2023/v35i102938