Moisture-dependent physicochemical characteristics and microstructure of karonda (Carissa carandas L.) fruit

K Nisha; B Murugesan; R Alaguthevar; P Thirupathi; M Iyyamperumal; R Rajagounder; U Nidoni

doi:10.14719/pst.6063

Authors

Kumari Nisha Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore 641 003, India https://orcid.org/0000-0002-3813-3277
Balakrishnan Murugesan Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore 641 003, India https://orcid.org/0000-0003-0148-2809
Ramalakshmi Alaguthevar Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore 641 003, India https://orcid.org/0000-0001-9947-3550
Pandiarajan Thirupathi Department of Food Process Engineering, Tamil Nadu Agricultural University, Coimbatore 641 003, India https://orcid.org/0000-0003-2590-1836
Muthuvel Iyyamperumal Department of Fruit Science, Tamil Nadu Agricultural University, Coimbatore 641 003, India https://orcid.org/0000-0002-6200-7609
Ravikumar Rajagounder Agro Climate Research Centre, Tamil Nadu Agricultural University, Coimbatore 641 003, India https://orcid.org/0000-0002-5447-2404
Udaykumar Nidoni Department of Processing and Food Engineering, University of Agricultural Sciences, Raichur 584 104, India https://orcid.org/0000-0002-1618-3564

DOI:

https://doi.org/10.14719/pst.6063

Keywords:

chemical characteristics, color, Karonda, physical characteristics

Abstract

Karonda (Carissa carandas L.) fruits hold significant importance in traditional medicine due to its rich composition of "bioactive compounds" including anthocyanin, quercetin and tannins. It is abundant in antioxidants such as vitamin C, flavonoids and phenolic compounds and boasts anti-diabetic, hepato-protective and immune-boosting properties. The present study examined physico-chemical characteristics of karonda at different moisture levels (74 % to 82 %) due to their susceptibility to moisture content during processing. Moisture content of fruit at the time of harvest was found to be 77.99 ± 0.82 % (wet basis). Dimensional characteristics increased while sphericity and aspect ratio decreased with rise in moisture level. Average polar, equatorial and minor diameters ranged from 12.7 to 19.2 mm, 12.3 to 15.0 mm and 12.1 to 14.7 mm, respectively. Gravimetric properties, such as thousand fruit mass, bulk density, true density and porosity declined with decreasing moisture content. Frictional properties exhibited decrement with decreasing moisture level, indicating changes in the fruit's surface characteristics. The mean coefficients of friction for steel, plywood and rubber were 4.10, 3.8 and 3.36, respectively. Firmness decreased from 5.4 N to 1.9 N. Color attributes were affected by increased redness and colour intensity at higher moisture levels. Overall, the study underscores the necessity of understanding the moisture-dependent physical and chemical properties of karonda for optimizing fruit utilization in the form of value-added products.

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