Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by Habib Ahmed Rathore
Total Records ( 4 ) for Habib Ahmed Rathore
  Habib Ahmed Rathore , Tariq Masud , Shehla Sammi and Saima Majeed
  Effect of polyethylene packaging and coating having fungicide, ethylene absorbent and antiripening agent on the physico-chemical composition such as weight loss, Total Soluble Solids (TSS), pH, Titratable Acidity (TA) and Ascorbic Acid (AA) of Chaunsa white commercial variety of mango was investigated at ambient temperature (28-33oC and 56.7-69.7% relative humidity) during storage. It was examined that uncoated fruit packed in polyethylene or coating emulsions having fungicide, ethylene absorbent and antiripening agent had significant effect (p<0.05) on overall physico-chemical constituents of Chaunsa at ambient temperature during storage. It was investigated that treated fruit packed in polyethylene had minimum weight loss ranged from 1.92-3.98 %, lower TSS (15.17-18.43%), lower pH (3.88-4.4), higher retention of TA (0.81-0.97%) and lower AA (19.81-30.91 mg/100 g) with an average mean of 3.20, 15.84, 3.99, 0.87 and 24.48 respectively at ambient temperature during storage. On the other hand the control (T1) had highest weight loss (9.39%), TSS (20.83%), pH (4.91), lowest TA (0.44%) and highest AA (42.06 mg/100 g) respectively during storage. The coated fruit packed in polyethylene had minimum weight loss, slower increase of TSS, pH, higher retention of acidity and slower increase in AA respectively of fruit during the storage period. Whereas, fruit packed only in polyethylene had lowest weight loss, higher TSS, pH, highest retention of acidity and higher AA respectively. It is obvious from these studies that coated fruit having other protective chemicals when packaged in polyethylene had played a very effective role to control compositional changes by delaying the ripening process and with a minimum quality loss during 30 days of storage at ambient temperature, as compared to the control sample that had greater compositional changes with maximum quality loss during storage at ambient temperature. The control fruit were unacceptable after 12 days of their storage due to its unattractive skin, brown pulp color and poor taste as compared to treated fruit having good keeping quality even after one month of their storage.
  Saira Ishaq , Habib Ahmed Rathore , Saima Majeed , Siddique Awan and Syed Zulfiqar Ali Shah
  A highly significant effect (p<0.05) of storage period on physico-chemical characteristics and sensory parameters of Apricot fruit produced in Rawalakot areas of Azad Jammu and Kashmir was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30oC). The physico-chemical characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and sensory parameters like color, texture, taste, flavour and overall acceptability were studied at an interval of 2 days (0, 2nd, 4th, 6th, 8th and 10th day) for a total period of 10 days during storage. It was observed that there was an increasing trend of weight loss (0.00% at 1st day to 12.68% at 8th day of storage), gradual increase in TSS (11.8% at 1st day to 12.63% at 8th day of storage and then decreased to 5.22% at 10th day), decreasing trend of titratable acidity (0.94% at 1st day to 0.10% at 10th day) and ascorbic acid (14 mg/100 g at 1st day to 3.760 mg/100 g at 10th day). The organoleptic characteristics showed a gradual increase of colour scores (4.00 at 1st day to 5.25 at 8th day and at later stage this score was decreased to 1.97 at 10th day of storage), decrease of texture scores (7 at 1st day to 1.97 at 10th day) whereas, taste was increased to maximum scores (6.53 at 4th day and then decreased to 2.27 at 8th day of storage period), the flavour score was increased (5.00 at 1st day to 6.77 at 6th day and then decreased to 2.41 at 10th day of storage). The overall acceptability score was decreased with the passage of storage period and the highest overall acceptability score was 7.5 at 1st day in the fresh fruit that was reduced to a score 2.1 at the end of 10th day of storage.
  Saira Ishaq , Habib Ahmed Rathore , Tariq Masud and Sartaj Ali
  The effect of different concentrations of CaCl2 (1, 2 and 3%) with the combination of oxidizing agent like Potassium permanganate (KMnO4) on storage life of apricot fruit packaged in sealed Polyethylene bags was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30oC) during storage. The quality characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and sensory parameters like color, texture, taste, flavour and overall acceptability were studied at an interval of 2 days (0, 2nd, 4th, 6th, 8th and 10th day) for a total period of 10 days during storage. All of the 9 treatments had shown a highly significant effect (p<0.05) on storage life and quality parameters of fruits. However, the treatment T4 (KMnO4 + 3% CaCl2 + Polyethylene bags) was most effective in the retention of higher contents of vitamin C (11.47 mg/100 g), total soluble solids (12.58%), titratable acidity (0.72%) and sensory parameters like colour (4.97), texture (6.23), taste (6.52), flavour (6.38) and the higher overall acceptability score (6.72) with minimum weight loss (3.66%) in T4. Compared to control fruit showed maximum weight loss (9.5%), lower vitamin C (9.55 mg/100 g), titratable acidity (0.67%), total soluble solids (10.58%) and lower quality score like colour (3.92), texture (4.83), taste (4.79), flavour (4.43) and the lower score (4.6) of overall acceptability during storage whereas the Treatment T3 (3% CaCl2+Polyethylene bags) was found better to all other treatments during storage. The treated apricot fruit have increased storage life up to 10 days as compared to control which was un acceptable after 6th day of the storage.
  Habib Ahmed Rathore , Tariq Masud , Shehla Sammi and Saima Majeed
  Significant effect (p<0.05) of Innovative approach of Active packaging in Cardboard Carton (APCC) on overall quality attributes such as weight loss, Total Soluble Solids (TSS), pH, Titrate-able Acidity (TA) and Ascorbic Acid (AA) contents of Chaunsa white variety of Mango was investigated at ambient temperature (28-33oC and 56.7-69.7% relative humidity) during storage. It was observed that the uncoated fruit packed in carton had comparatively higher percent weight loss (10.96%) than control (9.39%); however, after application of APCC system same packaging had significantly reduced the percent weight loss up to (6.89%). It was also noted that mango fruit undergone through APCC system showed a slower increase of TSS (16.44-20.76%), pH (3.98-4.83), slower decrease in TA (0.51-0.92%), or slower increased of AA (23.06-40.83 mg/100 g) during ripening with an average mean of 8.10%, 17.73%, 4.28, 0.75%, 25.47 mg/100 g respectively at later stage of storage as compared to control sample (T1) had higher weight loss (9.39%), TSS (20.83%), highest pH value (4.91), lowest acidity (0.44%), highest AA (42.06 mg/100 g), respectively at much earlier during storage. It is clear from these studies that Innovative approach of APCC with other protective chemicals such as coating emulsions having fungicide, ethylene absorbent and anti-ripening agent had extended storage life up to 25 days and played a very effective and vital role to control compositional changes by delaying the ripening process and with a minimum quality loss, as compared to control sample had greater compositional changes with maximum quality loss during storage at ambient temperature. Due to unattractive skin, brown pulp color and poor taste the control fruit was unacceptable within two weeks of their storage.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility