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CHAPTER-3
3.1 Materials
The seeds of four hybrids of chillies namely; Maha, Wonder King, Sky Red and P-6 will
be purchased from local seed market of Faisalabad and will be sown under plastic tunnels
in Vegetable Area, Institute of Horticultural Sciences, University of Agriculture,
Faisalabad. All standard practices of crops will be performed.
3.2 Methods
The freshly produced fruits of chillies will be picked at horticultural maturity stage; full
green color with hue intensity of (nm) and with uniform size and shape of the fruits. The
pickings will perform at the early in the morning because at noon temperature will
increase sporadically which deteriorates the quality of the fruits. Picking will be
performed manually and fruits will collected in plastic trays. After picking the fruits will
be shifted to vegetable seed lab, Institute of Horticultural Sciences, University of
Agriculture, Faisalabad. The fruits will be cooled to remove the field heat and then
dipped in 50 ppm sodium hypochlorite solution for 5 minutes. After surface sterilization
of fruits will be dried under hot wind dry by fans. Properly drying will be done because
water droplets stayed at the calyx or fruit skin will facilitate the deterioration and decay.
Fully dried fruits will be packed in various polyethylene bags with different thickness or
gauge of the sheets. The gauge was 7, 15 and 25 microns and sized of bags was 20 x 30
cm. Each bag will be contained 250 grams of fruits and after packaging these bags will be
sealed and placed under the surveillance of low temperature of 7, 14 and 21 ˚C. The data
will be collected on following parameters; weight loss, color, internal temperature, pH,
vitamin C and SSC.
3.3 Treatments
1. 7 ˚C
2. 14 ˚C
3. 21 ˚C
3.4 Hybrids
1. Maha
2. Wonder King
3. Sky Red
4. P-6
3.5 Packaging Materials
1. Open or unpackaged one (control)
2. Polyethylene packaging bag with7 μ thickness
3. Polyethylene packaging bag with 15 μ thickness
4. Polyethylene packaging bag with 21 μ thickness
Treatments combinations
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CHAPTER 3 MATERIALS AND METHODS
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CHAPTER 3 MATERIALS AND METHODS
Parameters
Physical Parameters
1. Length of fruits (cm)
2. Diameter of fruits (cm)
3. Size of fruits (cm2)
Analytical Parameter
1. Weight loss (%age)
2. Color (nm, wavelength)
3. Internal temperature (˚C)
4. pH
5. Vitamin-C (mg/ 100g)
6. SSC (brix)
7. Titratable acidity (%)
8. Total sugar
9. Reducing Sugars
10. Non-Reducing Sugars
11. Specific gravity (mm3)
12. Total phenolic compounds (mg/ g)
13. Total carotenoids (mg/ 100 g)
STATISTICAL ANALYSIS:
The treatments will be arranged in (4 x 3) packaging materials and temperature
Factorial Experiment under Completely Randomized Design (CRD). The mean values of
treatments will be calculated and analyzed statistically by using DMR test analysis of
variance was obtained at 5 % level of significance (Steel et al., 1997).
PHYSICAL PARAMETERS
3.1 LENGTH OF FRUITS
In each treatment ten fruits randomly selected and length of fruits was recorded with the
help of vernier caliper. Length calculated in (cm) and mean of the length calculated with
the help of software Microsoft Excel (Microsoft Office, 2004).
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CHAPTER 3 MATERIALS AND METHODS
ANALYTICAL PARAMETERS
3.4 WEIGHT LOSS
Percent weight loss of fruits packs was calculated on fresh basis by the formula
3.7 pH
pH of ten randomly selected fruits was calculated by sqeezing a drop of juice of the green
fruit on the digital pH meter sensor. Mean of the fruits was recorded and the same process
is repeated after every third day of the storage of fruits.
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CHAPTER 3 MATERIALS AND METHODS
The method described by Ruck (1969) was used for estimation of vitamin C in
juice. For this purpose extracted juice of green hot pepper fruit from each sample was
filtered through Watman No. 1 filter paper. 10ml of filtered aliquot was taken in 100ml
round bottom flask, then volume was made up to the mark by adding 0.4 % oxalic acid.
Out of 100ml aliquot, 5 ml was taken in a beaker and titrated against 2, 6-dichlorophenol
indophenol dye to a light pink color which persisted for 10-15 seconds.
PREPARATION OF DYE
Dye was prepared by adding 42 mg NaHCO3 and 52 mg 2, 6-dichlorophenol
indophenol in a 200 ml volumetric flask. Volume was made up to the mark by adding
distilled water. It was filtered and used as freshly prepared dye.
Vitamin C was calculated as ascorbic acid by using formula:
3.11 SUGARS
To estimate the sugar in juice of each treated sample, the method of Lane and
Eynon (1923) as described by Hortwitz (1960) was used, according to which 10 ml of
juice was taken in 250 ml flask in which 100 ml distilled water, 25 ml lead acetate
solution (430 g/1000 ml) and 10 ml of 20 % potassium oxalate solution added. Volume
was made up to the mark with distilled water and filtered. Then the filtered was used for
the estimation of sugars as follows.
3.12 REDUCING SUGARS.
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CHAPTER 3 MATERIALS AND METHODS
The above mentioned filtrate was taken in burette and titrated against 10 ml
Fehling’s solution using 2-3 drops of Methylene blue with continuous boiling till brick
red end point appeared. Reducing sugars were calculated by:
% reducing sugars = 6.25 (X/Y)
Where
X = ml of standard sugar solution used against 10 ml Fehling‘s solution.
Y = ml of sample aliquot used against 10 ml Fehling’s solution.
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CHAPTER 3 MATERIALS AND METHODS
The specific gravity of hot pepper fruits was determined by the method as followed
(Talburt and Smith, 1959). The weight of 10 cleans fruits of hot pepper from four hybrids
used in the study calculated in air (W1) and completely immersed in a container of water
(W2) was recorded. The specific gravity was calculated as formula:
Specific Gravity = W1 / (W1 – W2)
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CHAPTER 3 MATERIALS AND METHODS
REFERENCE:
Hortwitz, W. 1960. Official and tentative methods of analysis. Association of the Official
Agriculture Chemist. Washington, D.C. Ed. 9: 320-341.
Lancater, J.E., C.E. Lister, P.F. Reay and C.M. Triggs. 1997. Influence of pigment
composition on skin color in a wide range of fruit and vegetables. Journal of the
American Society for Horticultural Sciences. 122: 594-598.
Lane, J.H. and L. Eyanon. 1923. Determination of reducing sugars by Fehling’s solution
with methylene blue indicator. J. Soc. Chem. Ind., 42, 32T, 663T.
Ronald, S. and K.R. Sawyer. 1981. Pearson’s chemical analysis of foods. Longman
Scientific an Technical, England, p. 211.
Singleton, V.L. and J.A.Rossi. 1965. Colorimetry of total phenolic with
phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology
and Viticulture. 16: 144–158.
Siomos, A.S., C.C. Dograa and E.M. Sfakiotakis. 2001. Color development in harvested
white asparagus spears in relation to carbon dioxide and oxygen concentration.
Postharvest Biology and Technology. 23: 209-2014.
Talburt, W.F. and O. Smith. 1959. Potato processing. Westport C.T: The AVI Publishing
Company, Inc.
Xu, B.J. and S.K.C. Chang. 2007. A comparative study on phenolic profiles and
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Food Science. 72: 159–166.
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