Synoposis Presentation. regarding cucumberpptx

Presentation regarding cucumber

1. Welcome

2. 2 Cucumber Classification - Botanical Name Cucumis sativa L. Family Cucurbitaceae Order Cucurbitales Origin Indian Sub-Continent Chromosome no. 2n= 14

3. Introduction 3 Cucumber is a native of Indian Sub-Continent It is precious vegetable crop grown in many parts of the country especially in tropical and sub-tropical areas. In local language it is commonly called as “ Khira ”. According to Ministry of Agriculture and Farmer Welfare, India produced 1.63 million metric tonnes of cucumber over an area of 1.17 lakh ha in 2021-22 (Third Advance Estimate). India had emerged as the largest exporter of gherkins in the world. India had exported cucumber and gherkins to the tune of 1,23,846 Metric Tonnes with a value of USD 114 million during April-October (2020-21). Nutritively, 100 g of edible portion of cucumber contains 96.3 g moisture, 2.5 g carbohydrates, 0.4 g protein, 0.4 g fat, 0.3 g minerals, 10 mg calcium, 0.4 g fiber, 1.5 mg iron and 2 mg vitamin C .

4. 4 Justification Post-harvest loss (PHL) is the measurable quantitative and qualitative food loss in the post-harvest system which comprises interconnected activities from the time of harvest through crop processing, marketing and food preparation, to the final decision by the consumer to eat or discard the food. This work is focused on the evaluation and the comparison of different post harvest treatments and packaging of cucumber when stored in zero energy cool chamber and ambient (room) temperature to lower the postharvest losses of perishable vegetables by preserving them with a long shelf life, and unaltered nutritional value and sensory quality.

5. 5 Title Of The Proposed Research “ Effect of different post-harvest treatments and packaging materials on shelf life and quality of Cucumber (Cucumis sativus L.)” Objectives 1. To evaluate the effect of pretreatments on postharvest life of cucumber. 2. To evaluate the effect of packaging material on the physiological characteristics of cucumber. 3. To evaluate the effect of storage conditions on the quality of cucumber varying with treatments and packaging materials.

6. 6 Technical Program The proposed study entitled “Effect of different post-harvest treatments and packaging materials on shelf life and quality of Cucumber (Cucumis sativus L.)” will be laid out in a completely randomized design (CRD) with three replications during 2023-24 at Postharvest Laboratory, College of Horticulture, and College of Post harvest Technology and Food Processing Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut. Experimental design : Completely randomized design Number of Treatments: 18 Number of replications : 3 Number of Fruits : 162 Use of Natural Substance : Aloe vera gel, Ginger Extract (5%), Clove Oil (2000 PPM) Packaging Material- Rice Paper, Shrink Wrap. Storage- Zero Energy Cool Chamber, Ambient Temperature Variety : Meenakshi 400 ( Pahuja Seeds)

7. 7 Post harvest Handling, Aim and Result Post harvest Handling : Cucumber is highly perishable crop which has eminent post harvest losses . Hence, to overcome this problem, some post harvest operations and treatments which are practiced after harvesting and before sending produce to the market or in the storage such as sorting and grading, coating with natural substance (post- harvest treatment), packaging and storage are used to prevent the post- harvest losses. Aim : To maintain quality (appearance, texture, flavour and nutritive value),To protect food safety, and to reduce losses between harvest and consumption. Result : After harvesting of the fruits, the experiments were carried out to know the effect of natural substance (post – harvest treatments), packaging and storage on quality of fruits, so that the fruits can be kept healthy with quality for a longer period.

8. 8 Effect of Aloe vera gel, Ginger Extract, and Clove Oil on post harvest life of fresh fruits and vegetables Aloe vera gel has the ability of to prolong shelf-life of the fruits and vegetables by minimizing the rate of respiration and maintaining the quality attributes (colour, flavour etc.). Aloe vera gel has anti fungal and antibacterial properties which provides a defensive barrier against microbial contamination of fruits and vegetables. Ginger extract also shows antimicrobial and other biological activities due gingerol and paradol , shogaols and zingerone. An important finding showed that 10% ethanolic ginger extract was found to possess antimicrobial potential against pathogens. Clove essential oil effectively control the disease incidence of blue mold decay and it also play important role in reducing postharvest fungal decay in fruits and vegetable

9. 9 Low Cost Storage Unit- Zero Energy Cool Chamber (ZECC) In India, especially in rural areas there is a lack of preservation industry of vegetables. Cool storage of perishables is costly due to higher energy input. So, to reduce the operating cost and minimize the postharvest loss, a low-cost on-farm storage structure is required, especially in tropical developing nations Adoption of the Zero Energy Cool chamber can help in achieving temperatures of 8–10°C lower than the ambient depending on the environmental parameters. The relative humidity of the Zero energy cool chamber is ranged from 75% to 99%, which is highly suited for the storage of fruits and vegetables. The Physiological weight loss is higher in freeze storage condition compared to that of ZECC condition. (Mishra et. al 2020)

10. 10 Observation to be Observed Mass Moisture Content Physiological loss in weight (PLW) Shrinkage (%) Decay % Volume Density Firmness Acidity Taste Index TSS Texture Peel Colour Aroma/Flavor Overall acceptability

11. Thank you Mirjam Nilsson​ [email protected] | www.contoso.com