Methods on Physico Chemical Analysis of Fruits PDF Download

Author: Mazumdar
Publisher: Daya Books
ISBN: 9788170352884
Category : Business & Economics
Languages : en
Pages : 208

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Book Description
Analysis of human consumable fruits become necessary to the students and researchers of fruit science, horticulture, food technology, plant biochemistry, botany, applied botany, forestry, ayurved, pharmaceutics and some other disciplines. Necessity of such analysis is also felt in fruit preservation factories or training centres and to the agricultural marketing personnels in making grading of fruits. It needs pointing out in this context that to assess the quality and nutritive status or compositional features of a fruit, not only the chemical constituents but many physical components of it also become necessary to be determined. There are in fact, a number of books available which have presented the analytical procedure of plant materials and some of these have considered fruit analysis also as a part. These titles have though presented much details and put up several procedure for a component, methodology to assess physical components of fruits has hardly received adequate attention. Therefore, a practical manual on fruit analysis that would exclusively deal on procedural detail of both physical and chemical components of fruits cannot be set at defiance, especially as a number of characteristic features, specific to any species or variety of a fruit sometimes need to be critically considered in a fruit analytical procedure. Keeping the above facts in view, the present title has been attempted. Many of the physical methods of analysis have in fact, been devised by the principal author in his teaching and research career over three decades. The title has before entering into chemical analytical part discussed some fundamental aspects of such analysis and the procedure appeared to be much convenient in estimating a component chemically has been presented. Contents Preface, General Precautions to Work in the Laboratory & Field, Chapter 1 Collection of Fruit Samples; Selection of Fruits, Methods of Plucking, Sorting, Surface Cleaning, Bringing to Analytical Laboratory, Chapter 2: Making Representative Sample of Intact Fruits, Chapter 3: Determination of Constituents by Physical Methods; Weight, Volume, Specific Gravity, Overall Length, Maximum Width, Shape, Firmness, Peel Colour, Peel Smoothness, Peel Wax, Peel Thickness, Peel Oil-gland, Colour of Edible Parts, Pulp Firmness, Central Cavity, Edible Matter Content, Juice Content, Flavour, Seed Content, Acceptance to Consumers, Chapter 4: Making Representative Sample of Fruit Tissue for Chemical Analysis; Chapter 5: Preparatory Aspects for Chemical Analysis; Solution, Indicator, Buffer Solution, Drying of Analytical Sample, Ashing of Analytical Sample, Removal of Pigments, Chapter 6: Determination of Chemical Constituents; Carbohydrate, Reducing Sugar, Total Sugar, Non-reducing Sugar, Starch, Total Pectic Substances, Crude Fibre, Total Soluble Solids (with a refractometer), Total Titratable Acidity, Vitamin C, Total Free-Amino Acids, Separation and Detection of Free-Amino Acds (by thin layer chromatography), Protein, Lipid (Ether-extractive), Phenolic Compounds, Tannin, Nitrogen (Micro-Kjeldahl Method), Phosphorus, Potassium, Calcium, Iron, Chlorophyll, Total Anthocyanin, Ethylene Evolution, Carbon Dioxide Evolution, Chapter 7: Determination of Activity of Enzymes; Assay of Enzyme Activity, a-Amylase, b-Amylase, Pectin Methyl Esterase, Polygalacturonase, Cellulase, Invertase, b-Galactosidase, Protease, Lipase, Ascorbic Acid Oxidase, Polyphenol Oxidase, Peroxidase, Appendices: Appendix I: Botanical Names of Fruits Referred to in the Text, Appendix II: Conversion Factors, Appendix III: Proximate Principles of Some Fruits, Bibliography, Subject Index.