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The study was concerned with the pickling of brinjal and shelf-life analysis of brinjal pickles. The fresh brinjals and pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability. Fresh brinjals were processed in sugar, oil and various types of spices. The proximate composition of fresh brinjal was moisture content 91.5%, protein content 1.3%, fat content 0.3%, ash content 1.3%, and vitamin-C 12 mg/100gm. The panelists tasted the productsand assigned marks for color, flavor, texture and overall acceptability. The interval was 15...

A study was carried out to observe the effect of air blast freezing and packaging materials on the shelf life of mushroom. The packaging materials used were low density polyethylene, high density polyethylene and aluminum foil. The samples were stored in refrigerator (4oC) and deep freeze (-18oC). The samples were analyzed at every 15 days interval for deep freeze through out the six months of storage period and 2 days interval for refrigerator up to 12 days of storage period. Microbiological studies were performed at every one month interval within storage period. From the proximate analysis...