Journal of Food Processing & Technology

Differences between the nutritional aspects of artificially and naturally ripened banana

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Nallagonda Swathi

Posters: J Food Process Technol

Abstract:

Fruits and vegetables are more commonly used in our daily life. These fruits and vegetables take longer time to ripe and at the same time ripening is not uniform and the spoilage is also more. In order to regulate the supply chain in markets, artificial ripening of fruits is a necessity during their commercial handling and that is a standard practice all over the world. Our object is to know whether there would be any differences in the nutritional as well as sensory aspects in naturally and artificially ripened fruits. Ethylene, calcium carbide are the chemicals which are used for artificial ripening that effects the nutritional quality of the fruits and also effect the human health.

Biography :

Nilkanth Pawar has completed his M.Tech. (Dairy Chemistry) from National Dairy Research Institute, Karnal (India). Presently serving as an Assistant Professor, department of dairy chemistry at College of Dairy Technology, Udgir (Latur), Maharashtra (India). He has published 3 research papers and 3 abstracts in reputed journals.