Cape gooseberry (Physalis peruviana L.) belongs to family Solanaceae and is reported to have health benefits because of its high antioxidants, vitamins, minerals and fiber (Puente et al., 2011). A study was thus designed to find out the nutraceutical value of the fresh fruit as well as their processed products by identifying the bioactive phytochemicals in different extracts viz., aqueous extract (AEPP), methanolic extract (MEPP), ethanolic extract (EEPP) of the fresh fruit and two products viz., fresh fruit juice (FFPP) and squash (SQPP). The five samples were subjected to Fourier transform infrared (FT-IR) spectroscopy and spectra were obtained for each sample. The EEPP (Peak maximas recorded at 667.5, 877.3, 1043.7, 1084.7, 1326.5, 1382.8 and 1645.5 cm-1) and SQPP (Peak maximas recorded at 692.5, 670.9, 1032, 1032.0 1240.5, 136.24, 1419.1 and 1639.9 cm-1) showed the presence of maximum number of bioactive compounds as compared to the other samples. This was followed by MEPP (662, 1014.5, 1240.5, 1362.4, 1419.1 and 1644 cm -1) & FFPP (663.1, 687.2, 1058.6, 1237.8, 1368.4 and 1636 cm -1) while AEPP (668.5, 1015.8 and 1636.6 cm-1) showed the minimum peaks. Among the products the SQPP and FFPP were highly correlated showing the presence of similar phytochemicals detected. AEPP was the least efficient method of extraction of the phytochemicals since it showed the minimum absorption maxima peaks indicating a smaller number of compounds extracted. All samples studied have shown a major absorption in the wavelength range of polyphenols (1700-600 cm-1) thus indicating their potential antioxidant capacity.
The wax coating (6%), mustard oil emulsion (2%) and 50 & 100ppm Benzyl adenine were applied and the parameters studied for acceptable fruit quality with increase in storage time was evaluated by analysis of physico-chemical parameters viz. fruit length (cm), fruit breadth (cm), CPLW%, specific gravity, acidity, ascorbic acid and TSS. Awide variation was observed for different application materials. The main achievement of present finding is that quality grade guava fruits with nutritional and storage properties were obtained. 6% wax coating+1 00ppm BA was found to be good and statistically significant for length, width, CPLW%, TSS, acidity, and ascorbic acid. The 6% wax coating is useful for retaining specific gravity and this treatment was found to be good even aftr 8 days of storage at ambient temperature.
The Cape gooseberry belongs to the family Solanaceae. The genus Physalis includes about 100 species characterized by fruits that bear an inflated calyx. The presence of predominantly phenolic compounds demonstrated varying degrees of antioxidative efficacy. Fourier transform infrared spectrometry (FTIR) can be used to identify the structure of unknown composition or its chemical group, and the intensity of the absorption spectra associated with molecular composition or content of the chemical group. The aim of the study was to evaluate the nutraceutical value of the fruit as well as their extracts viz., methanolic extract (MEPP), ethanolic extract (EEPP) of the fresh fruit by identifying the bioactive phytochemicals. The Treatment T1(EtOH60%), T2(EtOH80%), T3 (EtOH100%) and T6 (MeOH100%) showed maximum positive in confirmatory tests in preliminary phytochemical analysis T1 (EtOH60%)and T4(MeOH60%) found best in the extraction standardization.
Guava (Psidium guajava L.) is a highly perishable fruit with intense metabolic activity after harvest.Thus, novel methods need to be explored for increasing its shelf life.PGRs (Plant growth regulators) are known to modify physiological processes within a plant.Guava fruits (cv.CISH G-1) at greenish yellow stage were dipped in four different concentrations of gibberellic acid and benzyl adenine after harvest in February 2007 and were subsequently stored under ambient temperature.A wide variation was observed in various physico-chemical parameters studied.GA 3 100ppm (T 3 ) was found to be best for improving significantly, length, breadth, specific gravity, CPLW per cent and acidity of guava fruits.BA 50ppm (T 4 ) was beneficial for enhancing TSS and GA 3 50ppm (T 2 ) retained maximum ascorbic acid in guava fruits.These treatments were found to be effective for storage up to 8 days after harvest even under ambient condition.
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