Experiment code 18.4.3.42
Experiment Title Standardization of processing technology for dried Kothimbda/Kachri (Cucumis callosus (Rottl.) Cogn.
Research Type Lab Research
Experiment Background Kothimbda/Kachri Cucumis callosus (Rottl.) Cogn. is an annual climber belongs to family Cucurbitaceae. Fruit is small, egg shaped, pale yellow in colour and at ripening its taste turns into sweetness. Kachri is available only for a short duration. During this short period, a very little part of total produce is being used profitably that too mostly in form of vegetable preparation. Rest of the produce get spoiled either due to over ripening or due to lack of knowledge about different processing techniques. The post-harvest losses in Kachri vary from 30 to 40% due to its perishable nature and glut during harvesting time, which also reduces the market value of the fruits. In times of scarcity, preserved foods can be sold for a good price. Drying is one of the most economical methods for preservation of Kachri. When dealing with dehydrated foods, pretreatments, together with the drying method and the storage conditions, influence the quality of the product. So, present study is going to be undertaken with the following objectives.
Experiment Group Horticulture
Unit Type (02)EDUCATION UNIT
Unit (21)COLLEGE OF AGRICULTURE (BHARUCH)
Department (321)Horticulture
BudgetHead (337/12246/00)337/03/REG/01861
Objective

• To standardize the salt concentration and buttermilk dipping time for drying of Kachri • To standardize the drying temperature for drying of kachri • To evaluate the quality parameters and nutritional composition of dried Kachri during storage
Season -
Location Unit Type (02)EDUCATION UNIT
Location Unit (21)COLLEGE OF AGRICULTURE (BHARUCH)
Location Department (321)Horticulture
Plot No NIL
PI Name (NAU-EMP-2012-000655)SANDEEPKUMAR LABHUBHAI SANGANI
PI Email slsangani@nau.in
PI Mobile 9978131540
Year of Approval 2022
Commencement Year 2023
Completion Year 2026
Design of Experiment

Completely Randomized Design with factorial concept
Crop Spacing (cm x cm)

Not Required
Gross Plot (m x m) Not required
Net Plot (m x m) Not required
Total Experiment Area (m2) Not required
Plot History Last Three Year

Not required
Initial Soil Sample Analysis Report

Not required
Initial Soil Sample Analysis Report Attachment Attachment Not Available!
Layout Plan

Not required
Layout Plan Attachment Attachment Not Available!
Treatment

EX- 1 - Factor 1 : Salt concentration(S) per cent with dipping time: S1 : 10 per cent for 18 hrs S2 : 10 per cent for 24 hrs S3 : 12 per cent for 18 hrs S4 : 12 percent for 24 hrs S5 : 14 per cent for 18 hrs S6 : 14 per cent for 24 hrs Factor 2 : Butter milk dipping time B1 : 24 hrs B2 : 48 hrs Treatment combinations S1 B1 S4 B1 S1 B2 S4 B2 S2 B1 S5 B1 S2 B2 S5 B2 S3 B1 S6 B1 S3 B2 S6 B2 Ex-2 T1 : Sun drying (Control) T2 : Tray drying at 55 oC T3 : Tray drying at 60 oC T4 : Tray drying at 65 oC
Treatment Attachment
(NAU-EMP-2012-000655) SANDEEPKUMAR LABHUBHAI SANGANI slsangani@nau.in 9978131540 23-02-2023
Active
(NAU-EMP-2016-000595) DARSHANABEN BHUPENDRABHAI CHAUDHARI darshana2016@nau.in 9601889151 04/05/2022
Active
(NAU-EMP-2019-000645) PINTUKUMAR MOHANJI SANKHLA pmsankhla@nau.in 9998419095 04/05/2022
Active
(NAU-EMP-2015-001747) NARENDRAKUMAR HAMIRBHAI GARANIYA narendra.biochem@nau.in 9725456394 04/05/2022
Active
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