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EFFECT OF VARIOUS STORAGE CONDITIONS ON THE NUTRITIONAL PROPERTIES OF SOME CUCURBITS
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Cucurbits belonging to family Cucurbitaceae or the gourd family of flowering plants, are very important nutritionally.
After harvest, storing of these cucurbits in optimal conditions is important to ensure that the nutrients are not lost. In the
present investigation, an attempt was made to study the effect of various storage conditions on the nutrient content of
three most commonly growing and easily available cucurbits, Cucumis sativus L. (Cucumber), Momordica charantia L.
(Bitter gourd) and Luffa acutangula L. (Shiradi, Luffa). It was observed that protein content, vitamin C, iron and crude fiber
content in all the cucurbits studied showed a gradual reduction with increase in days of storage. Temperature of storage
0 was also found to be an important factor for the nutrients to be maintained in Cucurbits. Storage at 15 C was found to be
0
better as the decrease in nutrients was found to be minimum when the fruits were stored at 15 C compared to storage at
0
room temperature and 5 C
World Wide Journals
Title: EFFECT OF VARIOUS STORAGE CONDITIONS ON THE NUTRITIONAL PROPERTIES OF SOME CUCURBITS
Description:
Cucurbits belonging to family Cucurbitaceae or the gourd family of flowering plants, are very important nutritionally.
After harvest, storing of these cucurbits in optimal conditions is important to ensure that the nutrients are not lost.
In the
present investigation, an attempt was made to study the effect of various storage conditions on the nutrient content of
three most commonly growing and easily available cucurbits, Cucumis sativus L.
(Cucumber), Momordica charantia L.
(Bitter gourd) and Luffa acutangula L.
(Shiradi, Luffa).
It was observed that protein content, vitamin C, iron and crude fiber
content in all the cucurbits studied showed a gradual reduction with increase in days of storage.
Temperature of storage
0 was also found to be an important factor for the nutrients to be maintained in Cucurbits.
Storage at 15 C was found to be
0
better as the decrease in nutrients was found to be minimum when the fruits were stored at 15 C compared to storage at
0
room temperature and 5 C.
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