Kalpana Rayaguru

Chemical Constituents and Post-Harvest Prospects of Pandanus amaryllifolius Leaves: A Review

The leaves of Pandanus amaryllifolius Roxb. are widely used for flavoring food items. Extensive work has been done on agro parameters and propagation techniques as well as isolation and identification of the important chemical constituents such as volatile compounds, proteins, alkaloids and flavonoids. This review focuses on the possibilities of using the leaves in food and nonfood industries with particular reference to its aroma component. The major aromatic compound, 2-acetyl-1-pyrroline, has commercial significance as a flavor constituent that imparts the characteristic aroma of scented rice varieties such as basmati rice in India and in several Asian rice varieties. The compound can be added to nonaromatic rice varieties and other food formulations. The location and concentration of 2-acetyl-1-pyrroline in both Pandanus amaryllifolius and aromatic rice has been studied, as has the feasibility of extraction of 2-acetyl-1-pyrroline using different methodologies. The different methods for processing and preservation of this flavor compound are reviewed as are the application potential for flavor enrichment. Further, the therapeutic value of Pandanus amaryllifolius leaves and their importance in other areas as a source of phytochemicals and insecticide has also been documented.

Water use optimization in zero energy cool chambers for short term storage of fruits and vegetables in coastal area

Suitability of zero energy cool chamber (ZECC) for short term storage of fruits and vegetables was studied in coastal districts of Orissa. Quantity of water applied in ZECC was standardized. The optimum water level of 75 l/day and 90 l/day was required to achieve a steady and conducive storage environment for storage of fruits and vegetables in summer and winter months, respectively. The chamber was kept average temperature of its environment less by 5–8°C than the outside temperature and maintained more than 90% RH. The ZECC was very effective in extending the storage life of potato, tomato, brinjal, mango, banana and spinach by 3 to 15 days as compared to ambient conditions.

2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products

ABSTRACT 2-Acetyl-1-pyrroline is an aroma compound that gives aromatic rice its characteristic flavor. This compound either is present naturally in various food sources or is generated during certain processing methods, as reported in a number of studies. This review focuses on several sources of 2-acetyl-1-pyrroline, including aromatic rice, and the factors, including chemical and genetic parameters, affecting the formation of 2-acetyl-1-pyrroline. Extensive work has been conducted on the agricultural parameters, postharvest processing, storage, and cooking methods, influencing the concentrations of 2-acetyl-1-pyrroline in different food commodities. This article is an attempt to emphasize the importance of this compound in the food industry as a major aroma compound.