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Shelf-life and Processing of Egg Plant, Radish, Cucumber, Cabbage and Cauliflower

Prof. Dr. Mofazzal Hossain
Professor & Director (Research)
Department Of Horticulture Bangabanbhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur-1706.

Abstract/ Executive Summary:

Results of the participatory rural appraisal (PRA) indicated that the price of cabbage, cauliflower, radish, cucumber and egg plant were 3-4 times lower in late season than the early season. So, late season will be the best for processing the vegetable crops. Processed products have been developed from cabbage, cauliflower, radish, cucumber and egg plant. Protocols for pickle have been developed from egg plant, cucumber, radish and cauliflower; whereas, protocol for blanched and dried cabbage were developed for off-season utilization and preservation. Most of the pickles could be preserved for 1-2 years with the minimum losses of their quality and nutrition. The present results revealed that the late season vegetables like cabbage, cauliflower, radish, egg plant and cucumber could be processed for value addition with the present protocols to increase the farm income as well as to provide the consumer for round the year supply without any qualitative loss.

Keywords: Shelf-Life, Processing, Egg Plant, Radish, Cucumber, Cabbage, Cauliflower

Location: Department of Horticulture, BSMRAU, Gazipur-1706

Start Date: 01-07-2011

End Date: 31-06-2012

Program Area: Postharvest and Agro-processing

Commodity:

Objectives:

1) To developed processed products from radish, eggplant, cauliflower, cabbage and cucumber. 2) To survey the market price of radish, eggplant, cauliflower, cabbage and cucumber. 3) To determine the best protocol(s) for developing cost effective processing and preservation techniques for above mentioned vegetables. 4) To find out the cost of processed product in comparison with off-season market.

Methodology:

1. Survey the production techniques and marketing price/facilities of vegetables in the wholesale and mass production area. Objectives: i) To assess production cost, causes of price difference between farm gate and retailers. ii) To find out the glut period for egg plant, radish, cucumber, cabbage and cauliflower. Methodology: Participatory rural appraisal (PRA) method of survey had applied for collecting data in the mass production areas, wholesale market. 2. Development of protocol for processing as pickles of eggplant, radish and cucumber. Objectives: To develop processed products from eggplant, radish and cucumber. Methodology: after harvesting the vegetable will be washed, graded, peeling (if needed), cutting into pieces, blanching, preserving in different treatments. 3. Pickle preparation from egg plant. 4. Pickle preparation from radish 5. Pickle preparation from cucumber 6. Processing product from cabbage Mature cabbage will be collected from the local market. The heads will be stored, washed and remove the outer leaves from the core. The heads will be cut in to narrow shreds and then process 7. Preservation of cabbage by fermentation. Objectives: - To study the possibility of preserving cabbage by fermentation. - To observe the keeping quality of the product. 8. Standardization of cauliflower pickle preparation method. Objectives: - To study the possibility of preserving cauliflower by pickle preparation. - To observe the keeping quality of the product

Source of Information: Research Report, Personal contact with Principal Investigator

Article Link (Online Journal):

Funding Source:

1.	Budget: 90000.00

Total Budget (Tk.) : 90000.00

Achievement/Findings:

Price of the present investigated vegetables such as cabbage, cauliflower, radish, cucumber and egg plant were very cheap around 3-4 times lower than the early season. Therefore, the late season vegetable could be processed for value addition and preservation. . Protocols have been standardized and develop for pickles of cauliflower, radish, cucumber and egg plant. Whereas, dried and fermented product have been developed from cabbage. . Most of the pickles and products could be preserved for 1-2 years without loss of quality and nutrition.

Knowledge Management: Report/Proceedings