EFFECT OF PROCESSING TECHNIQUES ON QUALITY, SENSORY AND HISTOLOGICAL ATTRIBUTES OF WATERCRESS (NASTURTIUM OFICINALE R.BR.)

Abstract

The effect of processing techniques on postharvest quality of watercress stored at ambient temperature was evaluated. For this purpose, following parameters such as moisture loss, total soluble solids, ascorbic acid, titratable acidity, total sugar, β-carotene, ash, crude fiber and sensory characteristics like colour, flavour, texture, taste and overall acceptability were studied at an interval of 3 days for a total period of 12th days. Results showed that the moisture loss, pH, ascorbic acid, total sugar, β-carotene, ash, crude fiber values were decreased with time while titratable acidity increased at the end of storage. The organoleptic attributes such as colour, flavour, texture, taste and overall acceptability were showed decreasing trend in all treatments. Maximum retention in mean scores in blanched + polyethylene was observed as compared to control. Results of scan electron microscopy
also showed that blanched sample was proved best in maintaining the firmness of watercress leaves at last day of storage. Whereas, the control sample was decay at the 6th day of storage and unable to use further.