Agricultural Research Management Information System

  • Home
  • Research Summary
    • All
    • Government Organization
      • Agriculture Training Institute, Ishwardi, Pabna
      • Bangabandhu academy for poverty alleviation and rural development (BAPARD)
      • Bangabandhu Sheikh Mujibur Rahman Science & Technology University
      • Bangladesh Bureau of Statistics
      • Bangladesh Institute of Health Sciences
      • Bangladesh Institute of Tropical & Infections Diseases (BITID)
      • Bangladesh Meteorological Department
      • Bangladesh National Herbarium
      • Bangladesh Space Research and Remote Sensing Organization
      • Bangladesh Technical Educational Board
      • Barind Multipurpose Development Authority
      • Central Cattle Breeding Station
      • Department of Agriculture Extension
      • Department of Fisheries
      • Department of Livestock Services
      • Department of Youth Development
      • Dhaka Medical College
      • Geological Survey of Bangladesh
      • Institute of Epidemiology, Disease Control & Research
      • Jatiya Kabi Kazi Nazrul Islam University
      • Khulna Govt. Women College
      • Livestock Training Institute
      • Local Government Engineering Department
      • Ministry of Agriculture
      • Ministry of Environment and forest
      • Ministry of Fisheries and Livestock
      • Ministry of Labour & Employement
      • Ministry of Land
      • Ministry of Public Administration
      • Ministry of Textiles and Jute
      • Ministry of Water Resources
      • Ministry of Youth and Sports
      • National Agricultural Training Academy
      • National institute of preventive and social medicine
      • National Mushroom Development and Extension Centre
      • Pabna University of Science and Technology
      • Seed Certification Agency
      • Shaheed Suhrawardy Medical College
      • Sheikh Hasina University
      • University Grants Commission
      • Youth Training Centre
    • Autonomous/Semi-gov Org
      • Bangladesh Academy for Rural Development
      • Bangladesh Agricultural Development Corporation
      • Bangladesh Atomic Energy Commission
      • Bangladesh Council of Scientific and Industrial Research
      • Bangladesh Fisheries Development Corporation
      • Bangladesh Institute of Development Studies
      • Bangladesh Institute of Management
      • Bangladesh Milk Producers Cooperative Union Limited
      • Bangladesh Water Development Board
      • BIRDEM
      • Center for Environmental and Geographic Information Services
      • Hortex Foundation
      • Institute of Water Modeling
      • National Institute of Biotechnology
      • River Research Institute
      • Rural Development Academy
    • NARS
      • Bangladesh Agricultural Research Council
      • Bangladesh Agricultural Research Institute
      • Bangladesh Fisheries Research Institute
      • Bangladesh Forest Research Institute
      • Bangladesh Institute of Nuclear Agriculture
      • Bangladesh Jute Research Institute
      • Bangladesh Livestock Research Institute
      • Bangladesh Rice Research Institute
      • Bangladesh Sericulture Research and Training Institute
      • Bangladesh Sugarcrop Research Institute
      • Bangladesh Tea Research Institute
      • Bangladesh Wheat and Maize Research Institute
      • Cotton Development Board
      • Soil Resource Development Institute
    • Public University
      • Ahsanullah University of Science and Technology
      • Bangabandhu Sheikh Mujibur Rahman Agricultural University
      • Bangamata Sheikh Fojilatunnesa Mujib Science and Technology University
      • Bangladesh Agricultural University
      • Bangladesh Open University
      • Bangladesh University of Engineering and Technology
      • Bangladesh University of Professionals
      • Bangladesh University of Textiles
      • Barisal Government Veterinary College
      • Begum Rokeya University
      • Chittagong University of Engineering and Technology
      • Chittagong Veterinary and Animal Science University
      • Comilla University
      • Dhaka University of Engineering & Technology
      • Dinajpur Government Veterinary College, Dinajpur
      • Gono Bishwabidyalay
      • Hajee Mohammad Danesh Science and Technology University
      • Islamic University, Kushtia
      • Jagannath University
      • Jahangirnagar University
      • Jessore University of Science and Technology
      • Jhenaidha Government Veterinary College
      • Khulna Agricultural University
      • Khulna University
      • Khulna University of Engineering & Technology
      • Mawlana Bhashani Science and Technology University
      • Millitary Institute of Science and Technology
      • National University
      • Noakhali Science and Technology University
      • Patuakhali Science and Technology University
      • Rajshahi University of Engineering and Technology
      • Shahjalal University of Science & Technology
      • Sher-e-Bangla Agricultural University
      • Sylhet Agricultural University
      • Sylhet Government Veterinary College
      • University of Barisal
      • University of Chittagong
      • University of Dhaka
      • University of Rajshahi
    • Private University
      • Asian University of Bangladesh
      • Atish Dipankar University of Science and Technology
      • BGC Trust University Bangladesh
      • BGMEA University of Fashion & Technology (BUFT)
      • BRAC University
      • City University
      • Daffodil International University
      • East West University
      • Exim Bank Agricultural University
      • Gana Bishwabiddalaya
      • Hamdard University
      • Independent University, Bangladesh
      • International Islamic University Chittagong
      • International University of Business Agriculture and Technology
      • Islamic University of Technology
      • Leading University, Sylhet
      • North South University
      • Premier University
      • Primeasia University
      • Private University
      • SOAS, University of London
      • Southeast University
      • Stamford University
      • State University of Bangladesh
      • The Millenium University
      • University of Asia Pacific
      • University of Development Alternative
      • University of Information Technology and Sciences
      • University of Liberal Arts Bangladesh
      • University of Science and Technology, Chittagong
      • World University
    • INGO/IO/NGO/Private Org
      • ACI Limited
      • Agricultural Advisory Society (AAS)
      • Apex Organic Industries Limited
      • Arannayk Foundation
      • Bangladesh Academy of Sciences
      • Bangladesh Centre for Advanced Studies
      • Bangladesh Institute of Social Research
      • Bangladesh Science Foundation
      • Bangladesh Unnayan Parishad
      • BAPA
      • BRAC
      • CARE Bangladesh
      • CARITAS
      • Centre for Environmental Geographical Information System
      • Centre for Policy Dialogue (CPD)
      • Creative Conservation Alliance
      • Dhaka Ahsania Mission
      • Dwip Unnayan Sangstha
      • EMBASSY OF DENMARK, BANGLADESH
      • Energypac Limited Bangladesh
      • FAO- Bangladesh
      • FIVDB
      • ICDDRB, Mohakhali, Dhaka-1212
      • iDE Bangladesh
      • Innovision Consulting Private Ltd.
      • International Center for Climate Change and Development
      • International Centre for Integrated Mountain Development
      • International Development Research Centre
      • International Fertilizer Development Center, Bangladesh
      • International Food Policy Research Institute
      • International Maize and Wheat Improvement Centre
      • International Potato Center
      • IRRI- Bangladesh
      • IRRI-Philippines
      • Ispahani Agro LTD
      • IUCN, Bangladesh
      • Krishi Gobeshina Foundation
      • Lal Teer
      • Mennonite Central Committee
      • Metal (Pvt.) Ltd
      • Modern Herbal Group
      • Palli Karma-Sahayak Foundation
      • Practical Action Bangladesh
      • Proshika
      • RDRS Bangladesh
      • RIRI-Philippines
      • Rothamsted Research
      • SAARC Agricultural Centre
      • SAARC Meteorological Research Centre
      • Social Upliftment Society
      • South Asia Enterprise Development Facility
      • Square Pharmaceuticals Ltd.
      • Supreme Seed
      • Transparency International Bangladesh
      • Unnayan Onneshan
      • USAID
      • Water Resources Planning Organization
      • Winrock International
      • World Bank
      • World Food Program
      • World Vegetable Center
      • WorldFish Centre, Bangladesh
    • Foreign University
      • Asian Institute of Technology
      • Auckland University of Technology
      • Australian National University
      • Bidhan Chandra Krishi Viswavidyalaya
      • BOKU-University of Natural Resources and Applied Life Sciences
      • Cranfield University
      • Curtin University
      • Foreign University/ Institute
      • Hiroshima University
      • Hokkaido University
      • Huazhong Agricultural University
      • International Islamic University, Malaysia
      • Kagawa University
      • Kangwon National University
      • Kochi University
      • Kyoto University
      • Kyushu University
      • Ladoke Akintola University of Technology
      • Murdoch University
      • Nagoya University
      • NOAA-CREST, CCNY
      • Royal Veterinary and Agricultural University
      • San Diego State University
      • Shinshu University
      • Tottori University
      • United Nations University
      • University Malaysia Kelantan
      • University Malaysia Pahang
      • University Nova de Lisboa
      • University of Alberta
      • University of Bremen
      • University of Bremen
      • University of Calgary
      • University of california
      • University of Greenwich
      • University of Hamburg, Hamburg
      • University of Hannover
      • University of Hawaii
      • University of Helsinki, Finland
      • University of Kalyani
      • University of Leeds
      • University of Liverpool
      • University of Malaya
      • University of Milan
      • University of New England
      • University of Philippines
      • University of Plymouth
      • University of Queensland
      • University of Reading
      • University of Southampton
      • University of Texas
      • University of the Punjab
      • University of Tokyo
      • University of Toronto
      • University of Wales
      • University of Washington
      • University of Wollongong
      • University Putra Malaysia
      • University Sains Malaysia
  • Search
    • Search by Keyword
    • Search by Organization
    • Search by Program Area
    • Search by Commodity/Non-commodity
    • Search by Funding Source
    • Search by Researcher
    • Custom Search
    • On-going Research
  • About Us
    • ARMIS
    • Brochure
  • Contact Us
    • BARC Personnel
    • ARMIS Personnel
    • Feedback
  • Report
    • All
    • By Organization
      • Bangladesh Agricultural Research Council
      • Bangladesh Agricultural Research Institute
      • Bangladesh Fisheries Research Institute
      • Bangladesh Forest Research Institute
      • Bangladesh Institute of Nuclear Agriculture
      • Bangladesh Jute Research Institute
      • Bangladesh Livestock Research Institute
      • Bangladesh Rice Research Institute
      • Bangladesh Sericulture Research and Training Institute
      • Bangladesh Sugarcrop Research Institute
      • Bangladesh Tea Research Institute
      • Bangladesh Wheat and Maize Research Institute
      • Cotton Development Board
      • Soil Resource Development Institute
    • Research Trend Analysis
  • User Request
  • Data Input
  • Help
    • Operation Manual
      • PDF
      • Video
    • Program Area & Commodity
  • We have reached 37600 number of research entries at this moment.
    • Logout

Research Detail

  1. Home
  2. Research
  3. Detail
S. PERVIN
Post harvest Technology, BARI, Gazipur

M. MIARUDDIN
Post harvest Technology, BARI, Gazipur

M.M. RAHMAN
Post harvest Technology, BARI, Gazipur

M.H.H. KHAN
Post harvest Technology, BARI, Gazipur

The influences of blanching on the frozen product of carrots were investigated to determine the quality and shelf life of the products during storage in refrigerator for four months. There were ten treatments using three different blanching time and temperatures. The chemical compositions of the frozen products analyzed for the year of 2013-2014 and 2014-2015. The following results were found: the moisture contents were gradually increased, acidity contents of blanching carrots were decreased and PH contents increased during storage. The β-carotene contents were increased and the Vitamin C contents were decreased after increasing the blanching time and temperature. On the other hand, the TSS contents were slightly decreased on blanching with long time storage. Peroxidase and catalase inactivation time of enzyme for water bath blanching of carrots represents the most enzymes were inactivated rapidly as temperature rises to 85OC using 2 min blanching time. Therefore, the study results showed that the frozen carrots were stored well in home refrigerator up to three months using blanching temperature of 850c and duration of 2 minutes.

  Shelf life, Nutritional quality, Frozen, carrot
  Postharvest Technology Division of Bangladesh Agricultural Research Institute, Gazipur
  00-00-2013
  00-00-2015
  Food Safety and Security
  Carrot

The present study aimed to investigate the shelf life and nutritional quality of frozen carrots during storage for long time

The experiments were conducting at the Postharvest Technology Division of Bangladesh Agricultural Research Institute, Gazipur in the year of 2013-2014 and 2014-2015. Carrots (Daucus carota L) were collected from the local market of Gazipur and transported to the postharvest laboratory of Bangladesh Agricultural Research Institute, Gazipur. Matured and fresh carrots which were free from diseases and visual defects were identified and washed with distilled water, then dried in air. In case of carrots peeling was necessary. At first the top of the carrot was removed and then cut in 10 mm pieces.  Water blanching was performed in hot water at temperature ranges from 75 to 85 0C, cool the product in distilled water and vacuum packing was done. Finally, the product was storage at the laboratory deep freeze (-18OC) available for homestead use. The experiment was started from the month of February in each year and the products were stored for the next 4 months and the shelf life studies were continued after 1 month interval.

T1 = control

T2, T3, T4 = blanching at 750 C, 800 C and 850 C for 2 min, respectively

T5, T6, T7 = blanching at 750 C, 800 C and 850 C for 4 min, respectively

T8, T9, T10 = blanching at 750 C, 800 C and 850 C for 6 min, respectively

Measurement of ascorbic acid, total soluble solids (TSS), PH and titratable acidity: Ascorbic acid measurement, 10g sample was homogenized in 50 ml of 3%  cold  metaphosphoric acid (HPO3)  using a  blender for  2  min and filtered through Whatman  filter  paper No. 2.  The clear supernatant was collected for assaying ascorbic acid by 2, 6-dichlorophenolindophenol titration following the method of Ranganna (1986). Ten  milliliters of aliquot was  titrated with 0.1%  2, 6- dichlorophenolindophenol solution until the filtrate, changed to pink colour persisted for at least 15  seconds and the titration volume of 2, 6- cichlorophenolindophenol was recorded. Prior to titration 2, 6- dichlorophenolindophenol solution was calibrated by ascorbic acid standard solution. Ascorbic acid content was calculated according to the titration volume of 2, 6- cichlorophenolindophenol and results were expressed as mg 100gm-1 fresh weight. Again, 10g sample was homogenized in 50 ml of distilled water for 2  min using  a kitchen blender and filtered through  Whatman filter paper No. 2. The supernatant was collected in order to measure total soluble solids using a digital refractometer (Model NR151) and expressed as percentage, pH using a glass electrode pH meter (Delta 320, Mettler, Shanghai) and  titratable acidity  expressed as citric acid (%)  was determined by  titration with 0.1 mol  L-1 NaOH to pH 8.1 according to the method by Ranganna (1986).

Measurement of β-carotene: The estimation of β-carotene was done by the extraction of 3g product sample with acetone (Fisher Scientific Ltd., Uk) and petroleum ether. It was further purified with acetone, metabolic KOH and distilled water. The resulting solution was filtered with anhydrous sodium sulphate and read on a spectrophotometer (T-80, PG Instrument Ltd., UK) at 451nm against petroleum ether as a blank. A standard graph was plotted using synthetic crystalline B-carotene (Fluka, Germany) dissolved in petroleum ether and its optical density measured at 451 nm (Alasalvar et al. 2005).

Data analysis: The experiment was carried out Completely Randomized Design (CRD) and all ten treatments were replicated three times. The data were analyzed for ANOVA in completely randomized design (CRD) under computerized statistical methods of M-stat and Duncan’s Multiple Range Test (DMRT) was used to compare the means.

  Annual Research Report, Postharvest Technology, BARI--2014-15
  
Funding Source:
1.   Budget:  
  

The process carrots were stored in refrigerator for four months. The chemical compositions were analyzed in every month. The experimental data were analyzed and presented in the following section. Moisture content, acidity, PH, bita-carotine, vitamine C and TSS are quality parameters that are typically assessed for fresh products, immediately after blanching and after a given storage time. The moisture contents of fresh and blanched carrot at different treatments for the year of 2013-2014 and 2014-2015. The moisture contents of blanched carrots were increased when the blanching time and temperature were increased; the moisture contents rates were gradually increased after storage time increases. But, the increase rates were investigated slower after three month storage. In both year investigation, the acidity contents of blanched carrots were decreased and PH contents were increased after increases the blanching time and temperature, these were continued at the same rate after storage time increased. Blancing at 850C with 2 minutes duration up to three months storage gives suitable values of acidity content. Initially, the β- carotene contents of fresh carrot were found 87.89 and 85.47 μg/100g for the year 2013-2014 and 2014-2015, respectively, but the content was decreased at blanched condition. At blanching, the changes of β- carotene contents were increased after increased the blanching time and temperature; these were decreased at the same rate after storage time increased.  For both in the year of 2013-2014 and 2014-2015, the β- carotene contents observed more after blanching at 850C with 4 minutes duration. Whereas, the vitamin C contents of fresh carrot was found 4.0 and 3.6 mg/100g for the year 2013-2014 and 2014-2015, respectively, but it was decreased after blanching with prolonged storage. The changes in Vitamin C contents of processed carrot were decreased after increased blanching time and temperature; and it was decreased at the same rates after storage time increased. The change in the total soluble solids (TSS) contents of fresh and blanched carrots for the year of 2013-2014 and 2014-2015 are presented in Table 4. In the fresh carrot, the initial TSS content were found 9.0 and 9.4 in different year but the contents were decreased after prolonged storage as well as blanching with different time and temperatures. Blanching at 850C with 2 minutes duration up to three months storage showed reasonable values of TSS. Generally, blanching produces a decrease in the nutritional value of foods. Nutrients leach out from the product especially during water blanching. In addition, vitamins are degraded by heat. Vitamin C (ascorbic acid) is, by far, the most commonly assayed nutrient in blanching probably because its high solubility and heat susceptibility make it a conservative indicator of nutrient retention

Blanching is an old and well-established practice in the food industry. Early technological improvements focused on increasing product quality. From the investigations, it was found that the moisture content, acidity, PH, β- carotene, vitamin C and TSS contents of frozen carrots were reduced during blanching with longer storage periods. The study results showed that the frozen carrots were stored well in home refrigerator up to three months using blanching temperature of 850C and duration of 2 minutes.

  Report/Proceedings
  


Copyright © 2025. Bangladesh Agricultural Research Council.