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juniperpublishers-ttsr · 4 years

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Study the Physico-Chemical Properties of Sapota (Achras Sapota L.) - Juniper publishers

Journal of Trends in Technical and Scientific Research

Abstract

In the present work, the physical and chemical properties of fresh sapota fruits (Achras sapota L). And the Physical Properties studies such as moisture content (%), length (mm), width (mm), thickness (mm), volume (cc), Sphericity , weight of fruits (g), Bulk density (g/cc), True density (g/cc) and Porosity (g/cc). Chemical properties is TSS °(B), Acidity (%), pH, Reducing sugar (%), Total Sugar (%), Protein (%), Fat (%), Carbohydrate (%), Fiber (%), Color L, a and b.

Moisture content of sapota found to be in the range of 73.07 % wet basis (280.283 % db), the results showed that The length, width and thickness is sapota fruits was found to vary in the ranges from 44.08 to 60.19,37.00 to 49.34 and 41.06 to 52.91 mm, respectively, The volume of the sapota fruits range is 20 to 70 cm3, Sphericity of sapota fruits range is found to be 0.842 to 0.990, average weight of sapota fruits was 52.99±7.the weight of sapota fruits are recorded the range 41.15 to 74.99 (g), Sapota fruits are bulk density was in the range of found 0.341 to 0.414 g/cc, True density of sapota fruits was in the range of found 0.952 to 2.1095 g/cc, The porosity is calculated by the sapota fruits was found in the range of 16.62 to 42.22. chemical properties results shows the The fresh sapota fruits the TSS range is found 17 to 23, Titratable acidity of sapota fruits was in the of range 0.2 to 0.25, pH of sapota fruits range was observed in the range 5.5 to 6.0, Reducing sugar of fresh sapota fruits range was 15 to 17.3, Total sugars of fresh sapota are range between 46 to 52.2.

The fresh Sapota fruit protein is range is 0.6 to 0.80, The carbohydrate of sapota fresh fruits range is 14.3 to 28.31. The fat of Sapota fresh fruits range 0.4 to 1.25, Fibre of sapota was range of 0.42 to 28.31, Colour L values of fresh sapota fruits are range are 57.70 to 72.10, Colour a value of sapota fruits are range found 7.10 to 10.42 and b value of colour in sapota fruits are range comes in 37.26 to 41.91.

Keywords: Sapota fruit, Dimensions, Physical properties, Post-harvest processing.

Introduction

Sapodilla, (Manilkara Zapota L.) which belongs to the family sapotaceae, is underutilized tropical fruits commonly known as “sapota” in India and “chiku” in Malaysia. Immature fruits are hard, gummy and rich in tannin (astringent), while the ripe fruits are soft and juicy, with a sweet taste an attractive range colour, which makes them wonderful dessert fruit [1]. In India it is grown in an area of 82000 ha with 8 tones production at 14.19 tonnes per hectors productivity. Sapota is grown on a commercial basis in India, the Philippines, Srilanka, Malaysia, Mexico, Venezuela, Guatemala and other central American countries [2]. In Maharashtra, Gujarat, Tamilnadu and Karnataka states sapota is grown commercially [3]. Raw fruits of sapota are astringed, while ripe fruits are sweet. It is mainly used as dessert fruits bedside many processed products are prepared from sapota namely Halwa, Juice, Milk Shake, Shrikhand, fruit Jam. Mature fruits are used for making mixed fruits jams and provide a valuable source of raw materials for manufacture of industrial glucose, protein and natural fruits jellies. They also are canned as slices [4]. Sapota is a small fruit, generally with a diameter range from 5 to 9 cm with round to egg shaped appearance, and 75- 200 g weight. It consists of a rough brown skin, which enclosed a soft, sweet, light brown to reddish brown flesh. The flesh is often gritty, much like a pear, and which holds three to four flat, smooth black seeds, although some fruits are seedless. Figure 1 shows the sapota fruits and cut sapota fruits. Superior strains have a time smooth texture with a slight fragrant and sweet flavour [5].

Sapota fruits is reported to contain sugar, acids, protein, amino acid, phenolics viz, galic acid, catechin, chlorogenic acid, leucodelphinidin, and leucodelargonidin and Leucopelargonidin, carotenoids, ascorbic acids, and minerals like potassium, calcium and iron (Selvaraj and Pal) [6-9]. Fruits contains carbohydrate (50.49 g-100 g), protein (0.7 g – 100g), fat (1.1 g – 100g), fibre (2.6g -100g), and minerals nutrient viz. calcium (28mg -100g), iron (2.0mg -100g), phosphorus (27mg -100g), ascorbic acid (6.0mg -100g), Golpalan et al., Size and shape are most often used when describing grains, seeds, fruits and vegetables. Shapes and physical dimensions are important in sorting and sizing of fruits and determination how many fruits can be placed in shipping containers or plastic bags of a given size. Quality difference in fruits, vegetables, grains and seeds can often be detected by differences in density. When fruits and vegetables are transported hydraulically, the design fluid velocities are related to both density and shape [10]. Quality is defined as the absence of defects or degree of excellence and it includes appearance, color, shape, injuries, flavor, taste, aroma, nutritional value and being safe for the consumer [11]. Due to a higher market exigency as for high quality products, the juice and pulp industries have been looking for fruits with better internal and external features, including fruit length and width; fruit weight; pulp, seed and peel percentages per fruit; number of seeds per fruit; seed size and peel diameter; soluble solids (ºBrix); Titratable acidity (%); vitamin C content (mg/100g of fresh fruit); pulp pH and soluble solids/ Titratable acidity ratio. The physical properties affect conveying characteristics of solid materials by air of any sample. Size, shape and physical dimensions of sapota are important in sizing, sorting and other separation processes. Bulk and true densities of sapota are necessary to design the equipment for processing and storing. The porosity of fruits is the most important for packing, pH is used to determine the acidity and alkalinity of the fruits, and TSS is used to determine the amount of sugar concentration. Many studies have been reported on physical properties of fruits such as Apple, Apricot, Banana, Olive, Pomegranate and grape by the researches [12-17]. The literature on physico-chemical properties of sapota is scarce. The present work was undertaken to study the physico-chemical properties of sapota fruits.

Materials and Methods

Moisture content

The moisture content of sapota kalipatti variety fruits was used for the experiments. The moisture content was determined by using a standard hot air oven method [18]. The sapota was cut into slices around 10 to 15 g and slices were kept in pre weighed moisture boxes by using electronic balance of 300 g capacity having the least count of 0.001 g. These samples were kept in hot air oven for 105ºC ± 1ºC for 24 hours. The moisture content (wb%) was determined as equation (1)

2 3 2 1 ( %) 100 w w MoistureContent db w w − = × − ---(1)

Where,

W1 = mass of empty box with lid, g

W2 = mass of box, lid with sample, g

W3= mass of box, lid with sample after 24 hours, g

Dimensions (L, B, T)

The three principal dimensions namely length, width (Diameter) and thickness was measured for each individual sapota along X, Y, and Z axis with the help of Vernier caliper (least count of 0.01mm). The spatial dimensions were measured for 50 fruits and average value has been reported. Geometric mean diameter was calculated by following equation (2)

1 ( ) 3 [( )] g DL B T = × × ---(2)

Where,

Dg = Geometric Mean Diameter in mm

L = Length, mm

B = Breadth, mm

T = Thickness, mm

Sphericity

It is defined as ratio of surface area of sphere having same volume as that of the sapota to the surface area of the sapota [19]. This criterion was used to describe the shape of the sapota. Sphericity of sapota fruit was determined by using equation (3).

13 ()L B T Sphericity L × × = ---(3)

Fruit weight

Samples of sapota were taken and their weights were measured on an electronic weighing machine with the 0.001 kg least count. The maximum, minimum, and average values of these parameters were recorded and standard deviation of the mean values was tabulated.

Fruit volume

A 1000 ml measuring cylinder was used for measurement of fruit volume. Measuring cylinder was filled with water up to 500 ml. the fruit is dropped in the measuring cylinder. The initial volume before placed was recorded for fruit. The volume change after dropping the fruit in to the cylinder was recorded. The measurement was repeated 10 times the change in volume was reported as the volume of fruit. The average of 10 measurement were reported as a fruits volume using equation,

v FB A = − ---(4)

Where,

Fv = fruit volume,

A = Initial level of water in the measuring cylinder, ml

B= final level of water in the measuring cylinder, ml

Bulk density

The bulk density was determined by using the mass/volume relationship. Sapota were filled in gunny bag having volume (100cm×60cm×30cm). Total mass of the sapota were measured with the electronic balance with accuracy of 0.01 g. Fruit density (kg/m3) was calculated by using the following equation (5). The experiments were repeated with five times and average value was reported. The bulk density of sapota fruit was determined by using following formula as suggested by Mohasnin.

b M P V = ---(5)

Where,

Pb= bulk density (kg/m3),

M = bulk mass of fruit (kg), and

V = volume of Gunny bag (100cm×60cm ×30cm).

True density

The true density of sapota fruit was determined by using toluene displacement method. Weight of single sapota fruit was taken with electronic precision balance with least count 0.001 g and fruit was immersed carefully into measuring cylinder partially filled with toluene. The volume of toluene displaced by the fruit was noted down. The true density was calculated by using following equation (6).

t td W P V = ---(6)

Where,

Pt = True density g/cc,

Vtd= volume of cylinder content (cc).

W= Wight of sapota fruits

Porosity

The porosity of sapota was computed from the value of bulk density and true density using relationship.

100 Truedensity Bulk density Porosity Truedensity − = × ---(7)

Total Soluble Solids⁰ (BRIX)

Total soluble solids sapota pulps were determined using Refractometer (M/s. Atago, Japan) at atmospheric temperature. The equipment was calibrated with distilled water and the TSS of the Sapota juice was determined. The experiment was replicated three times. The total soluble solid content of fruit samples was determined by a digital Refractometer (Kyoto Company, Kyoto, Japan).

Titratable Acidity

The Titratable acidity of sapota fruit pulp was determined as per the procedure Ranganna. A known quantity of sample was blended in mortar and pestle with 20-25 ml distilled water. It was then transferred to 100 ml volumetric flask, made up the volume and filtered. A known volume of aliquot (10ml) was titrated against 0.1N sodium hydroxide (NAOH) solution using phenolphthalein as an indicator (Ranganna). The acidity was calculated as given below and the results were expressed as percent anhydrous citric acid. The three replications were carried out and the average readings were reported.

(%) 10 1000 N T E Titratableacidity W V× × = × × × ---(8)

Where,

N = normality of alkali

T = titrate reading

E = equivalent mass of acid, g

W = weight of the sample, g

V = total volume of the sample, g

pH of sapota was measured using digital pH meter. The digital pH meter is firstly calibrated by using 4 pH and 7 pH buffer solution. The electrode was washed with distilled water and blot led with tissue paper. 10 ml of sapota juice was taken in beaker, and then the tip of electrode and temperature probe was then submerged in to the sample. The pH reading display on the primary LCD and temperature on secondary one. The pH of fresh sapota was determined for three replications. The chemical properties such as pH of meddler fruit were determined according to the methods presented by the Association of Official Analytical Chemists.

Reducing Sugar

The reducing sugar of sapota pulp was estimated by using Lane and Eynon Method with modifications reported by Ranganna. A known weight of Sapota slices were crushed with distilled water using lead acetate (45%) for precipitation of extraneous material and potassium oxalate (22%) to de-lead the solution. This lead free extract was used to estimate reducing sugars titrating against standard Fehling mixture (Fehling ‘A’ and ‘B’ in equal proportion) using methylene blue as an indicator to brick red end point. The three replication were carried out and the average reading was reported.

100 % ' volume prepared Reducing sugar GV of fehling s solution burette reading initial volume = × --- (9)

Where,

GV= Glucose value

Total Sugar

Total sugars of sapota pulp estimated by same procedure of reducing sugar after acid hydrolysis of an aliquot of deleaded sample with 50 percent of hydrochloric acid followed by neutralization with sodium hydroxide (40%) and calculated as below. The experiment was repeated three times to get the replication.

(%) 100 Factor Dilution Total sugar Titre reading Weight of sample × = × × ---(10)

Colour

The fresh sapota fruit pulp was used to measure the colour value by using colorimeter (Konica minotta, Japan model-Meter CR-400). The equipment was calibrated against standard white tile. Around 20 g pulp of sapota was taken in the glass cup; the cup was placed on the aperture of the instrument. The colour was recorded in terms of L= lightness (100) to darkness (0); a = Redness (+60) to Greeness (-60); b= yellowness (+60) to blueness (-60).

Protein

The protein content of fresh sapota fruits was determined by Lowry’s Method (Lowry et al.,) using spectrophotometer (Make: Systronics- UV Visible spectrophotometer; Ahmadabad; Model No: 106). In this method, 1 g sapota pulp was mixed with 5 ml of alkaline solution which was prepared from 50 ml of Part one (2% sodium carbonate in 0.1 N NaOH) solution and 1 ml of part two (0.5% copper sulphate in 1% sodium potassium tartarate) solution. Mixed solution i.e. part one and part two was rapidly diluted with folin-ciocalteu reagent. After 30 min, sample was loaded in the cuvet of spectrophotometer upto >3/4 of its level. The absorbance was read against standard protein solution at 750nm. Absorbance is recorded as protein content.

Fat

Fat of sapota fresh fruit pulp was determined using soxhlet fat extraction system (AOAC) by using Soxhlet apparatus (Make: Elico, Hyderabad). In this method, initially weight of empty flask was weighed. 2 g sapota pulp wrapped in filter paper was siphoned for 9-12 times with the petroleum ether in soxhlet apparatus. After removing assembly, evaporation of petroleum ether was allowed by heating. Residue remained at the bottom of the flask and was reweighed with flask. The quantity of residue was determined as fat content of sapota pulp.

Carbohydrate

The carbohydrate from sapota pulp was estimated by anthrone method in which prepared a series of Glucose solution and distilled water in the ratio (0:1; 0.2:0.8; 0.4:0.6; 0.6:0.4; 0.8:0.2; and 1:0) by using spectrophotometer. One gram ground sapota pulp was mixed with 5 ml of 2.5 N HCL and then heated for 3 h in water bath. The mixture was allowed to cool for 1.3 h, and it is added with sodium carbonate till effervescence stops. It is seen by naked eyes. After filtration, anthrone reagent (2 g anthrone powder 100 ml H2SO4) was added in filtered solution. The mixture was heated for 8 min and allowed to cool. The solution was taken in the cuvette of spectrophotometer, and absorbance was recorded at 630 nm. A graph was plotted, i.e., absorbance versus concentration (glucose stock: distilled water), and concentration of unknown sample was measured by using formula,

% Absorbanceof unknown Concentrationof standard Concentration Absorbanceof standard − = ---(11)

Results and Discussion

Table 1 shows the physical properties of sapota fruits & Table 2 shows the chemical properties of sapota fruits

Moisture content

Moisture content of sapota found to be in the range of 73.07 % wet basis (280.283 % db). The result was in general agreement with the result obtained for fresh sapota fruits by pawar et al., which having range is 69.80% to 75.80 % (wb) for kalipatti and Athmaselvi et al., reported the moisture content of sapota verity kalipatti 77.93% (wb).

Dimension

The length, width and thickness is sapota fruits was found to vary in the ranges from 44.08 to 60.19, 37.00 to 49.34 and 41.06 to 52.91 mm, respectively. The Average values of dimension in terms of length, width and thickness were found to be 50.29±4.15, 42.78±3.12 and 46.53±3.130 mm, respectively. The shape of sapota fruit may be classified as Eleptical as per classification given by Mohsenin [19]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., 50.10 to 62.19, 31.90 to 42.16 and 27.40 to 41.42. And Athmaselvi et al., 41.51, 42.16 and 40.3.

Fruit volume

The volume of the sapota fruits range is 20 to 70 cm3 and average volume are found of sapota is 43.2��15.19cm3.). The result was in general agreement with the result obtained for fresh sapota fruits by Gupta et al., is 408.3 to 587.7 (cc).

Sphericity

The Sphericity of sapota fruits range is found to be 0.842 to 0.990 and average value is 0.908±0.052 .and the shape of sapota fruit may be classified as elliptical as per classification given by Mohsenin [19]. The results were in general agreement with the result obtained for fresh sapota fruits by Athmaselvi et al., is 0.957.

Fruits weight

The average weight of sapota fruits was 52.99±7.the weight of sapota fruits are recorded the range 41.15 to 74.99 (g). The result reported in literature for fresh sapota fruits by Gupta et al., range of 38.20 to 55.50 (g) verities in sapota kalipatti and Athmaselvi et al., was 48.42 kalipatti [20] reported average fruits weight of sapota was 55.6 verities cricket boll (g). And pawar et al., reported the sapota fruits weight range of 60.66 to 85.42 (g) for kalipatti.

Bulk density

Sapota fruits are bulk density was in the range of found0.341 to 0.414g/cc and the average value of the bulk density of sapota was 0.384±0.0321g/cc [21]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., and Athmaselvi et al., range is 0.891 to 0.912 g/cc, 0.61 g/cm3.

True density

True density of sapota fruits was in the range of found 0.952 to 2.1095 g/cc. and average true density is sapota 1.323±0.40 g/cc [22]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., for kalipatti and Athmaselvi et al., range is 1.013 to 1.055 g/cc and 1.12 g/cm3.

Porosity

The porosity is calculated by the sapota fruits was found in the range of 16.62 to 42.22 and average value of porosity is31.492±8.45 [23]. The result were in general agreement with the result obtained for fresh sapota fruits by Gupta et al., and Athmaselvi et al., range is 12.82 to 13.62. And 0.35 g/cm3.

TSS

The fresh sapota fruits the TSS range is found 17 to 23 and average value of sapota fruits is 19.45±1.40. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 19.00°B to 23.60°B reported TSS of sapota average 24°B. Gupta et al., reported TSS of sapota average range 17°B to 22°B [20].

Titratable Acidity

The Titratable acidity of sapota fruits was in the of range 0.2 to 0.25, the average Titratable acidity is 0.16±0.14. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 0.10 % to 0.23%.

The pH of sapota fruits range was observed in the range 5.5 to 6.0 and average pH is 5.72 ± 0.14. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 5.30 to 6.30. Gupta et al., range 5.2 to 5.7 [24].

Reducing sugar

Reducing sugar of fresh sapota fruits range was 15 to 17.3, average reducing sugar are 16.3±1.23. The reducing sugar reported for fresh sapota fruits by Pawar et al., was in the range of 8.90 % to 11.08 %. And Take et al., average 8.91 %. Sawant reported the reducing sugar content of sapota at ripe stage was 8.28-13.86%.

Total sugar

Total sugars of fresh sapota are range between 46 to 52.2 and average total sugar of fresh sapota fruits 48.50±1.58. The result were in general agreement with the result obtained for fresh sapota fruits by Pawar et al., which having range is 14.40% to 18.20% verities kalipatti [20] reported average total sugar 17.57% evaluated ten cultivar of sapota and noticed variation from 7.0 to 12.3 per cent in total sugar [7]. Rao et al., observed that in sapota fruit contained 12.0 per cent total sugar.

Protein

The fresh Sapota fruit protein is range is 0.6 to 0.80 and average value of protein is 0.48±0.13. The Protein content reported in literature for sapota fruits was 0.70 and 0.67. Ganjyal et al., 0.70 And Swaminathan is 0.70 average 0.6 [20].

Fat

The fat of Sapota fresh fruits range 0.4 to 1.25 and average fat value is 0.49±0.44. The fat content of sapota fruits reported in literature was 1.10, 1.13 and 1.25 (Ganjyal et al., Swaminathan) [20].

Carbohydrate

The carbohydrate of sapota fresh fruits range is 14.3 to 28.31 and average carbohydrate is 19.50±3.47. The result were in general agreement with the result obtained for fresh sapota fruits by Ganjyal et al., 21.40. average 28.31 [20].

Fibre

Fibre of sapota was range of 0.42 to 28.31 and average fibre is 2.50±0.92. The result were in general agreement with the result obtained for fresh sapota fruits by Kumari et al., 2.60.

Colour

Colour L values of fresh sapota fruits are range are 57.70 to 72.10 and average L value is 71.10±2.43. Sapota a value of sapota fruits are range found 7.10 to 10.42 and average a value of sapota is 7.14±0.02. And b value of colour in sapota fruits are range comes in 37.26 to 41.91 and average value is b is 40.50±0.03 [25].

Conclusion

Moisture content of sapota found to be in the range of 73.07 % wet basis (280.283 % db). And the length, width and thickness is sapota fruits was found to vary in the ranges from 44.08 to 60.19, 37.00 to 49.34 and 41.06 to 52.91 mm, respectively, The volume of the sapota fruits range is 20 to 70 cm3and average volume are found of sapota is 43.2±15.19cm3.The Sphericity of sapota fruits range is found to be 0.842 to 0.990 and average value is 0.908±0.052. The average weight of sapota fruits was 52.99±7. the weight of sapota fruits are recorded the range 41.15 to 74.99 (g). Sapota fruits are bulk density was in the range of found 0.341 to 0.414 g/cc and the average value of the bulk density of sapota was 0.384±0.0321 g/cc. True density of sapota fruits was in the range of found 0.952 to 2.1095 g/cc. and average true density is sapota1.323±0.40 g/cc. The porosity is calculated by the sapota fruits was found in the range of 16.62 to 42.22 and average value of porosity is 31.492±8.45. And some chemical properties of sapota fruits are the fresh sapota fruits the TSS range is found 17 to 23. The Titratable acidity of sapota fruits was in the of range 0.2 to 0.25, The pH of sapota fruits range was observed in the range 5.5 to 6.0, Reducing sugar of fresh sapota fruits range was 15 to 17.3, Total sugars of fresh sapota are range between 46 to 52.2, The fresh Sapota fruit protein is range is 0.6 to 0.80. and the fat of Sapota fresh fruits range 0.4 to 1.25, The carbohydrate of sapota fresh fruits range is 14.3 to 28.31 and Fibre of sapota was range of 0.42 to 28.31, Colour L values of fresh sapota fruits are range are 57.70 to 72.10 and a value of sapota fruits are range found 7.10 to 10.42.

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hello-jyotika-me · 3 years

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Single Use Bioreactors CAGR, Volume and Value 2026

At the beginning of 2020, COVID-19 disease began to spread around the world, millions of people worldwide were infected with COVID-19 disease, and major countries around the world have implemented foot prohibitions and work stoppage orders. Except for the medical supplies and life support products industries, most industries have been greatly impacted, and Single Use Bioreactors industries have also been greatly affected.

As of the date of the report, there have been more than 20 million confirmed cases of CVOID-19 worldwide, and the epidemic has not been effectively controlled.

ALSO READ : http://www.marketwatch.com/story/global-farm-animal-pain-relief-and-prevention-market-outlook-industry-analysis-and-prospect-2021-2021-05-11

This Report covers the manufacturers’ data, including: shipment, price, revenue, gross profit, interview record, business distribution etc., these data help the consumer know about the competitors better. This report also covers all the regions and countries of the world, which shows a regional development status, including market size, volume and value, as well as price data.

Besides, the report also covers segment data, including: type segment, industry segment, channel segment etc. cover different segment market size, both volume and value. Also cover different industries clients information, which is very important for the manufacturers. If you need more information, please contact BisReport

ALSO READ : http://www.marketwatch.com/story/global-fruit-and-vegetable-peeling-machine-market-size-share-value-and-competitive-landscape-2021---2026-2021-05-19

Section 1: Free——Definition

Section (2 3): 1200 USD——Manufacturer Detail

GE Healthcare

Thermo Fisher

Pall(Danaher)

Eppendorf

Merck Millipore

Applikon

PBS Biotech

Finesse

Kuhner

Celltainer

Amprotein

ALSO READ : http://www.marketwatch.com/story/global-hard-hats-market-size-share-value-and-competitive-landscape-2024-2021-05-10

Section 4: 900 USD——Region Segmentation

North America Country (United States, Canada)

South America

Asia Country (China, Japan, India, Korea)

Europe Country (Germany, UK, France, Italy)

Other Country (Middle East, Africa, GCC)

Section (5 6 7): 500 USD——

Product Type Segmentation

Wave-induced Motion SUBs

Stirred SUBs

ALSO READ : http://www.marketwatch.com/story/bioreactors-market-research-report-with-size-share-value-cagr-outlook-analysis-latest-updates-data-and-news-2020-2027-2021-06-22

Industry Segmentation

Scientific Research

Biopharmaceutical Manufacturers

Channel (Direct Sales, Distributor) Segmentation

Section 8: 400 USD——Trend (2020-2025)

Section 9: 300 USD——Product Type Detail

Section 10: 700 USD——Downstream Consumer

Section 11: 200 USD——Cost Structure

Section 12: 500 USD——Conclusion

Table of Contents

Section 1 Single Use Bioreactors Product Definition

Section 2 Global Single Use Bioreactors Market Manufacturer Share and Market Overview

2.1 Global Manufacturer Single Use Bioreactors Shipments

2.2 Global Manufacturer Single Use Bioreactors Business Revenue

2.3 Global Single Use Bioreactors Market Overview

2.4 COVID-19 Impact on Single Use Bioreactors Industry

Section 3 Manufacturer Single Use Bioreactors Business Introduction

3.1 GE Healthcare Single Use Bioreactors Business Introduction

3.1.1 GE Healthcare Single Use Bioreactors Shipments, Price, Revenue and Gross profit 2015-2020

3.1.2 GE Healthcare Single Use Bioreactors Business Distribution by Region

3.1.3 GE Healthcare Interview Record

3.1.4 GE Healthcare Single Use Bioreactors Business Profile

3.1.5 GE Healthcare Single Use Bioreactors Product Specification

ALSO READ : http://www.marketwatch.com/story/global-electrical-design-software-market-size-share-value-and-competitive-landscape-2021-2026-2021-05-18

3.2 Thermo Fisher Single Use Bioreactors Business Introduction

3.2.1 Thermo Fisher Single Use Bioreactors Shipments, Price, Revenue and Gross profit 2015-2020

3.2.2 Thermo Fisher Single Use Bioreactors Business Distribution by Region

3.2.3 Interview Record

3.2.4 Thermo Fisher Single Use Bioreactors Business Overview

3.2.5 Thermo Fisher Single Use Bioreactors Product Specification

3.3 Pall(Danaher) Single Use Bioreactors Business Introduction

3.3.1 Pall(Danaher) Single Use Bioreactors Shipments, Price, Revenue and Gross profit 2015-2020

3.3.2 Pall(Danaher) Single Use Bioreactors Business Distribution by Region

3.3.3 Interview Record

3.3.4 Pall(Danaher) Single Use Bioreactors Business Overview

3.3.5 Pall(Danaher) Single Use Bioreactors Product Specification

3.4 Eppendorf Single Use Bioreactors Business Introduction

3.5 Merck Millipore Single Use Bioreactors Business Introduction

3.6 Applikon Single Use Bioreactors Business Introduction

…

Section 4 Global Single Use Bioreactors Market Segmentation (Region Level)

4.1 North America Country

4.1.1 United States Single Use Bioreactors Market Size and Price Analysis 2015-2020

4.1.2 Canada Single Use Bioreactors Market Size and Price Analysis 2015-2020

4.2 South America Country

4.2.1 South America Single Use Bioreactors Market Size and Price Analysis 2015-2020

4.3 Asia Country

4.3.1 China Single Use Bioreactors Market Size and Price Analysis 2015-2020

……continued

CONTACT DETAILS :

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+44 203 500 2763

+1 62 825 80070

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etradepakistan-blog · 5 years

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Red Chili Potential for good Economic Returns-Dehydration Business and Types

Red chili is one of largest produced and most important spice in Pakistan and we’re exporting it as well. Chilli is originated from South America and it’s believed to be introduced by Columbus to the rest of the world. It’s also called red pepper, hot pepper etc. Chili has cultivated in Peru- historic data. Pakistan has become a largest producer and exporter of chili in the world. Pakistan is famous due to the color of this product. It’s estimated that 25-30% of crop is used to prepare powder. The mild form varsities and large sizes are called paprika, peppers or capsicum in other countries and used as vegetables.

Economically Importance

This fruit is called chili which is used as a spice in all over the world in many forms like dried red chili, green chili, and red chili in the form of water or as a whole. It contains capsaicin. Chili has value due to color and pungency.

Potential

There has been a trend now worldwide to focus on the production of crops, medicinal crops, and vegetables as it has great potential for economic return. More attention or emphasis is not given to marketing techniques. Spics crops and vegetables have great impact and scope. At the moment, only 6% of spices crops and vegetable is cultivated on about 2%. The demand for horticultural products is increasing rapidly. Chili has important due to high cash returns. In Pakistan, only two species through capsicum and capsicum annum are most cultivated types and belongs to species annum. Chili is grown in form of power is harvested green. There’re some medicinal, nutritional and economic benefits of its production.

Chili is not only important ingredient in food however is used for essence production. It’s also used for red color and pungency. It contributes also in the flavor of ginger and garlic as sauce. Chili is an excellent or best source of vitamins A, B, C, E, and P. Vitamin P is considered the most important to protect the injury. It has more Vitamin C (340 mg/ 100 grams) as compared to normal recommendations- at the green stage then ripened. It is the process form of chili has vitamin C content.

Chili is famous due to its soothing effect on our digestive system, sore throats or fever, relief from symptoms of cold and circulation especially for hands and feed- best remedy. It acts a heart stimulates and regulates the blood flow. It strengthens our arteries and reduces heart attack. Medicinally, capsaicin is used to assuage pains. It is the most recommended medication for arthritis. The pungency is due to an ‘alkaloid’ capsaicin in chili, which has high value as it protects from cancer and kills it. At the moment, capsaicin is topically is used in proprietary creams to treat neuropathies and pains whereas chili poultices and plasters are also used. It is best for joint pains. It reduces discomfort and inflammation. It is also used in homeopathy. It is best self-defense sprays which give popularity in the world.

Economic value and domestic production

Chili is grown in areas of 38.4k hectares with 91% production with an average of 1.7 tons and 1.5% share in the GDP. Sindh is producing it in major form followed by Baluchistan and Punjab. Pakistan is earning PKR 1.127 billion in 2004 to 2004 by exporting this product and earning PKR 5.912 billion. Pakistan is focusing on different matters like poor quality of seeds, diseases like viruses and cultural practice.

The World market for chilli

Pakistan is the largest producer of this product in the world and contributes in export due to high consumption. Gulf states, Sri Lanka, US, , UK, Turkey, Canada, Germany and Singapore are major importer from Pakistan in different forms like green chilies, stalk-less chilies, fresh chilies, powder and also oleoresin. Chemical and aflatoxin is also used as the main constrain for exporting to Japan, US, and Europe. We meet standard quality requirements. However, export was deceased from 2002 to 2003. We can improve exports by giving more good quality according to standards of countries, processing, handling, and storage. This increased production will remove gaps and chili producing in china will increase earning. It can be done by using the latest technology and disease-free seeds. Also, agronomic factors can influence development like irrigation stresses, cropping pattern, date of harvesting & planting with variety and storage conditions.

Red Chilli’s Dehydration Business in Pakistan

More than 45% of the crop is grown in Pakistan. Here Dandi cut is major variety grown and occupies an important section in the world’s market. There’re some problems like the presence of mold, rodent dropping, affatoxin, and high moisture contents. Different methods are used in its plant when it is packed; a stem is pulled off and leaves an opening in the pod that allows in moisture, air, and contaminations. It prevents rapid sun drying. Sun-drying takes some days to manage its moisture down to a suitable level. The drying temperature is below than 60 degree Celsius. Without hair loss, it shows sits original and natural life after the dehydration process. This is done with modern technology like cleaning and bacteria free product. Now dehydrated products are ready to deliver in the market for industries, hotels, and household.

Its process is simple in Pakistan like washing, cleaning o chilies, manual sorting, and dehydration process, grinding or chopping and then packing in bags. Heavy machinery is used in this process. It includes slicing, peeling machine, dicing machine, washing tanks, chopping machines, etc.

#red chilli #etradepakistan #chilli exporter #exporter #vegetables #chili supplier #red chilil exporter #red chilli business #Economically Importance #spice market #spices #sugar and spice

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peacefulveg · 7 years

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Veganism and summary in 20 minutes. For beginners. Be sure to click the links for more. Enjoy.

When someone says “eat your meat it’s good for you”, Or “Drink your milk it will make you strong”, do they know why? Do they have an answer to why it has been drilled into our brains that animal by-products are good? I bet 99% of people will say, “because my ancestors ate it”, or “lions eat zebras”. All it takes is simply realizing that the media and the government has been lying to you about the “happy cows” and “dairy makes strong bones” in order to maintain the biggest industry in the world. If it was not a problem to your health, the environment and the animals, we would not be fighting against it.

All it takes is to make simple switches, instead of buying that bloody packaged steak, find a veggie “steak” alternative. Instead of buying that jug of milk, buy a jug of almond milk. Or even Cashew milk, rice milk, soy milk, hazelnut milk, anything. Instead of those eggs (Calcified hen periods), buy egg replacer, or even the new Follow Your Heart Eggs. This is why there are meatless meats, dairy free products and so much more. It’s not just a trend. It’s even easy as hell to eat cruelty free if you are on a fixed income! Another myth that has been circulating is about Soy. Soy is not the estogen inducing cancer that the government is telling you it is. They pay off doctors to say this stuff to get you to think against it. More money from animal agriculture that way!

It’s not just the animals who are mistreated in factories, nearly all slaughterhouse employees suffer from Disassociation, Mental Illness and PTSD from witnessing and preforming some of the most horrific slaughter methods imaginable. The way these animals are treated is not natural. Breeding animals to eat in a factory is not natural. Tasering pigs and hanging cows up by their legs while their throats are slit is not natural. Smashing piglets’ skulls on the ground is not natural. Peeling their skin from their backs is not natural. Eating the calcified, ovulated fluid of a hen on her period is not natural. Cramming animals into small pens to be covered in their own faeces and urine is not natural. No animal is supposed to be forcibly impregnated by factory workers, have their children taken from them, or to be hooked up to machines that take the milk meant for their children. Not all farms treat their animals this way, but ALL farms slaughter their animals in ways that the media doesn’t want you to see. Not to mention the heavy environmental impact that animal agriculture has as well. The media hides all this, because it’s one massive conspiracy to keep you unhealthy, brainwashed and relying on them.

Eating a Plant Based Diet is how the body was meant to live. Dating as far back as the first evolutionary break from apes, they ate plants. We don’t have sharp fangs, night vision, scent tracking abilities, short digestive tracts or even claws. Our jaws can move side to side, which is something carnivores and omnivores cannot do. We have to cook meat in order to kill the bacteria and make it safe enough to eat. You cannot even kill a thousand pound animal without a weapon to do it for you. I dare someone to go into the wild, track down and kill a buck with their bare hands, rip it open and eat it’s bloody intestines completely raw. I will then believe that humans are naturally “Omnivorous”. Dairy is extremely addictive and is actually the leading cause of Osteoporosis. Ironic how the government wants you addicted to dairy so you will rely on the medical field. Cows don’t need to be milked, they only produce milk for their own child and you literally have no right to be drinking it since it’s not your species. USDA managed programs spend roughly 550 million a year in promoting dairy and other by-products. Each marketing buck spent boosts sales by $8. They only spend a small fraction of that money and screen time on promoting fruits and vegetables. Dairy is being linked to all types of cancer, diabetes and health disorders. Read the China Study, it’s a 20 year study by Dr. T. Colin Campbell, on the effects of dairy on our health. It’s fucking scary. Our health as a species has declined greatly, and it is because our bodies are struggling to try and adapt to the animal by-products that are not natural to our species. Make the connection, do it for the animals who just want to return to the wild and benefit their natural ecosystems. Do it for your health and the environment. Your body may have adapted to a point where it can safely consume animal by-products, but look where that has gotten us when it comes to our health as a population. Give these websites a look, they have tons of vegan products just to give you an idea on how transitioning is not all that hard. You don’t have to give anything up, just find an equally delicious alternative. You don’t have to cut it all out at once. Just remember, don’t be that statistic that didn’t know how to go vegan, so they ate only plain salads and got sick. The media loves that shit.

http://vegankit.com/ https://followyourheart.com/ http://daiyafoods.com/ http://www.veganessentials.com/ https://vegansupply.ca/ http://www.veganstore.com/ https://earthbalancenatural.com/ http://sodeliciousdairyfree.ca/

#animals #animal rights #animal cruelty #animal abuse #health #Environment #veganism #cute animals #vegetarian #food #vegan

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super-sandy-blog · 5 years

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Global Fruit And Vegetable Peeling Machine Market Report 2019 Attractiveness and Key Players

MarketResearchNest.com adds “Global Fruit And Vegetable Peeling Machine Market 2019 by Manufacturers, Regions, Type and Application, Forecast to 2024”new report to its research database. The report spread across in a 119 pages with table and figures in it.

This comprehensive Fruit And Vegetable Peeling Machine Marketresearch report includes a brief on these trends that can help the businesses…

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#Fruit And Vegetable Peeling Machine #Fruit And Vegetable Peeling Machine Analysis #Fruit And Vegetable Peeling Machine Growth #Fruit And Vegetable Peeling Machine Industry #Fruit And Vegetable Peeling Machine Industry Trends #Fruit And Vegetable Peeling Machine Market #Fruit And Vegetable Peeling Machine Share #Fruit And Vegetable Peeling Machine Size #Fruit And Vegetable Peeling Machine Trends

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markrush1 · 4 years

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PVC Cling Films Market Overview on Ongoing Trends the COVID-19

"Poly Vinyl Chloride Cling Films or PVC Films are packaging material or a plastic wrap which is less than or equal to 10 micron in thickness and whose uses doesn’t requires any adhesive but still is capable enough of wrapping the material completely and is able to keep the chemical and physical integrity of the material intact. These are typically used in wrapping the food and is very handy in instant sealing the food from external environment and hence is invariable used to enhance the shelf life of the food. PVC based is a better option over LDPE as it permeable to water vapor and oxygen thus food items especially fruits and vegetables that breath, finds wider application of this packaging or wrapping material.

The PVC Cling films market can be classified based on type viz. Manual Film, Machine Film and others; based on uses: household, Industrial and others; By Geography: North America (US, Canada and Mexico), Europe (Germany, UK, France, Italy, Russia and Others), Asia Pacifica and LAMEA (Latin America, Middle East and Africa).The demand of these films has been ridden by the rapid growth of the organized retailers and which is finding growth impetus due to the rise in urban population who are looking for conveniently packed food which can be used readily. Consumers also look for the food that is maintaining freshness and PVC films ensures the same. Further wrapping and peeling is not tedious for these films and hence it is more convenient to use over other forms of packaging. However, the PVC films offers limited scope of uses due to its non-durability.

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The restraints for this packaging material is the growing sense of environment responsibility over the uses of polymers in general and plastics in particular among end users and also government. Films of such gauze are not recyclable and thus many countries have banned the uses of such films. Plastics bags of such thickness has been already banned in India. It is to be checked that these reasons can severely restrict the uses especially when govt put a ban on it.

Market can look for opportunities in developing and underdeveloped nations where there is rapid urbanization and also the environment lobby is weak.

North America is having the largest market as the mass consumers are meeting their needs mostly from organized retailers and also local vendors also packaged the food in a way that soothes the consumers. The same pattern has been evolving in the developing nations of Asia Pacifica region and hence is finding the highest growth.

Some of the major players globally are: Linpac Group Limited, Mitsubishi Plastics Limited, Allen Plastics Indsutries Ltd., Alpfilm, Decofilm SPA, Follen GmbH Monhem, Mirel Vratimov A.S., Ergis SA, Scientax SA, Eurofilms Extrusions Pvt Ltd.

More Info of Impact Covid19 @ https://www.trendsmarketresearch.com/report/covid-19-analysis/3123

#PVC Cling Films Market

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devindiggo · 4 years

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sakshitmr · 4 years

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Label Dispensers Market Size, Analytical Overview, Growth Factors, Demand, Trends And Forecast

Global Label Dispensers Market: Overview

Label dispensers are used to simplify the process of removing the label from its release liner. The demand for packaging products and automated manufacturing systems lead to the increasing consumption of label dispensers market.

As the packaging industry is filled with innovations and automated techniques, the label dispensers and applicators play a significant role among them. The manufacturing facilities are equipped with fully automated systems to provide convenience for the users. Also, increasing consumption of labels in the food & beverage industry is expected to fuel the label dispensers’ market growth in the upcoming years.

Label Dispensers are a quick, easy, convenient way to dispense individual labels. Label dispensers use a peel and present design, which means as the material passes through the dispenser, the label is peeled out. This label is then presented at the front of the unit; this method makes the procedure easy for the operator in the industry. This is the key factor expected to increase the global demand for label dispensers market.

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Global Label Dispensers Market: Dynamics

Label dispensers market is expected to increase on the backdrop of increasing consumption of automatic machine systems. Manufacturers in the industry are focusing on providing label dispensers which are suitable for different substrate materials. Rising consumption of smart labels is expected to increase the demand for label dispensers across the globe. Use of reflective sensor technology in the label dispenser makes it easy to adjust for different range of lengths. Label dispensers are made up of powder coated steel or stainless steel material, which are comparatively easy to clean than other metal. The increase in consumption of food e-retail is expected to expand the global label dispensers market in the upcoming years. Label dispensers find applications in fruit & vegetables sector, bottles, boxes, and other packaging items for identification & security, which is expected to boost the global label dispensers market. There is significant increase in the growth of anti-counterfeit packaging labels market, which is anticipated to affect the label dispensers market positively, during the forecast period.

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kimberlymenold · 4 years

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Peeling Machines Market Growth by Global Key Players

Global Peeling Machines market share 2019-2024 analysis based on the significant ups and downs & investments, industry players, both country and regional level sections challenges, and the latest advances. The report provides hints for Peeling Machines business sections depending on competitive landscaping mapping that the financials, promote estimations, the progress, and also trends that are shared.

The Peeling Machines report that was prepared with interviews with executives predicated on research, news sources and information insiders, preliminary research methods are employed for precision and understanding of data investigation. The report was demonstrated professionally and was published through Peeling Machines secondary and primary search methods.

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Market Segmentation by Players:

TOMRA, Turatti, KRONEN GmbH, Roga srl, Sormac, Grupo Josmar, Murre Technologies B.V., Tecno 3 Srl, Unitherm Food Systems, Atlas Pacific Europe SRL, Brovind - GBV Impianti, CFT Packaging S.p.A., Dadaux SAS, Electrolux Professional AG, EYG Food Machinery, Fecken-Kirfel, M&P Engineering, Metos, MINERVA OMEGA GROUP, Navatta Group Food Processing, Nikko Co. Ltd., Nilma, Oltremare srl, Sirman Spa, Swedlinghaus srl

Economy by Types:

Fully Automatic

Semi Automatic

Economy by Application:

Vegetable

Fruits

Nuts

Other

Significant Facets concerning the Report:

International Peeling Machines Market Summary

Fiscal Effect on Economy

Global Peeling Machines Market Competition

International Peeling Machines Market Analysis by Application

Industrial Chain, Down-stream Buyers and Sourcing Strategy

Distributors/Traders, Marketing Strategy Analysis

Facets, Market Effect, Diagnosis

Market Forecast

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Geographically, the report supplies major regions and countries:

Americas, United States, Canada, Mexico, Brazil, APAC, China, Japan, Korea, Southeast Asia, India, Australia, Europe, Germany, France, UK, Italy, Russia, Spain, Middle East & Africa, Egypt, South Africa, Israel, Turkey, GCC Countries

Report Highlights:

The Peeling Machines analysis provides a comprehensive evaluation of prospective and present global market trends to determine investment opportunities;

Predictions using global Peeling Machines market worth that are projected as the foundation;

Key trends through the company sections, countries and regions;

Approaches and key Peeling Machines advancements;

Dynamics for example Opportunities, Restraints, and Trends;

In-Depth Peeling Machines business profiles of essential players along with forthcoming players that are prominent;

Growing prospects by 2025;

Market recommendations and Peeling Machines opportunities;

Enquire for customization on this particular report at: https://www.researchkraft.com/send-an-enquiry/960412

#Peeling Machines Market

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lumrichard268 · 4 years

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Global Fruit And Vegetable Peeling Machine market competition by top manufacturers, with production, price, revenue (value) and market share for each manufacturer; the top players including Brovind - GBV Impianti Brunner

#Fruit And Vegetable Peeling

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thehubert-blog1 · 5 years

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juniperpublishers-ttsr · 5 years

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Study the Physico-Chemical Properties of Sapota (Achras Sapota L.) - Juniper publishers

Journal of Trends in Technical and Scientific Research

Abstract

Keywords: Sapota fruit, Dimensions, Physical properties, Post-harvest processing

Introduction

Materials and Methods

Moisture content

Where,

W1 = mass of empty box with lid, g

W2 = mass of box, lid with sample, g

W3= mass of box, lid with sample after 24 hours, g

Dimensions (L, B, T)

Where,

Dg = Geometric Mean Diameter in mm

L = Length, mm

B = Breadth, mm

T = Thickness, mm

Sphericity

Fruit weight

Fruit volume

Fv= B − A ---(4)

Where,

Fv = fruit volume,

A = Initial level of water in the measuring cylinder, ml

B= final level of water in the measuring cylinder, ml

Bulk density

Pb= M/V ---(5)

Where,

Fv = fruit volume,

Pb= bulk density (kg/m3),

M = bulk mass of fruit (kg), and

V = volume of Gunny bag (100cm×60cm ×30cm).

True density

Where,

Pt = True density g/cc,

Vtd= volume of cylinder content (cc).

W= Wight of sapota fruits

Porosity

The porosity of sapota was computed from the value of bulk density and true density using relationship.

Total Soluble Solids⁰ (BRIX)

Titratable Acidity

Where,

N = normality of alkali

T = titrate reading

E = equivalent mass of acid, g

W = weight of the sample, g

V = total volume of the sample, g

Reducing Sugar

Where,

GV= Glucose value

Total Sugar

Colour

Protein

Fat

Carbohydrate

Results and Discussion

Table 1 shows the physical properties of sapota fruits & Table 2 shows the chemical properties of sapota fruits.

Moisture content

Dimension

Fruit volume

The volume of the sapota fruits range is 20 to 70 cm3 and average volume are found of sapota is 43.2±15.19cm3.). The result was in general agreement with the result obtained for fresh sapota fruits by Gupta et al., is 408.3 to 587.7 (cc).

Sphericity

Fruits weight

Bulk density

True density

Porosity

TSS

Titratable Acidity

Reducing sugar

Total sugar

Protein

Fat

Carbohydrate

Fibre

Fibre of sapota was range of 0.42 to 28.31 and average fibre is 2.50±0.92. The result were in general agreement with the result obtained for fresh sapota fruits by Kumari et al., 2.60.

Colour

Conclusion

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#Juniper Publishers #Open access journals #Peer Review journals #Juniper publishers reviews #Scientific research

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