RESUMO
The country bean (Lablab purpureus), is a significant contributor of dietary protein and other essential components in human nutrition. Because of its elevated moisture content, it is susceptible to rapid decay, leading to losses after harvesting. The utilization of solar drying has attracted significant attention as a tactic to minimize nutrient depletion in dried goods and enhance their longevity. This study employed four solar drying techniques, namely long chimney, short chimney, box solar drying and open sun drying, along with pretreatments such as potassium metabisulfite, potassium-sodium tartrate, citric acid and ascorbic acid. The objective was to determine an effective solar drying method, combined with pretreatment, that can maintain the color and nutritional qualities of dried country bean seeds. The treatment combinations were organized in a factorial randomized complete block design (RCBD) with three replications. The data were subjected to a two-way analysis of variance (ANOVA) and a Duncan Multiple Range Test (DMRT) was conducted at a significance level of 5 % (p < 0.05). Results revealed that box solar dryer having the highest drying efficiency, retained the highest ß-carotene (82.94 %), vitamin C (90.15 %), protein (96.48 %), fat (11.63 %), and ash (90.50 %) with maximum DPPH radical scavenging activity (lowest IC50 209.49 µg/ml) compared to other driers. Besides, country bean seeds have noteworthy proximate compositions, antioxidant activity, and bioactive components treated with 1 % potassium metabisulfite. Furthermore, the country bean seeds dehydrated in box solar dryer after 1 % potassium metabisulfite treatment received the highest acceptance score on the five-point Hedonic scale (4.83-4.89 out of 5.00) and color appearance and the similar trend was further supported by principal component analysis. Thus, it can be inferred that using a box solar dryer with a 1 % potassium metabisulfite pretreatment is a feasible method for preserving the color and nutritional value of country bean seeds and reducing postharvest losses.
RESUMO
Production of quality fruits in the dry and low humid October-May period has been a challenge in the tropics and sub-tropics having wide weather fluctuations throughout the year. Henceforth, the research aimed at investigating the seasonal variations in vegetative developments as well as flowering, fruiting, yield, and fruit quality of guava emphasizing the off-seasonality by pruning 0 cm (control), 15 cm, 30 cm, and 45 cm from shoot-tip, once a year at spring (early March), monsoon (early June) and autumn (early September) under such atmospheric implications. Yearly and quarterly documentation at wet (June-August and September-November) and dry (December-February and March-May) seasons revealed that pruning in spring and autumn exhibited statistical parity for higher yearly yield of 31.71 kg and 31.58 kg plant-1, respectively. Moreover, spring pruning had maximum yield in the wet season (23.94 kg plant-1), while autumn pruning governed the dry season production (18.11 kg plant-1) having a notable wet period yield (13.47 kg plant-1). Considering the yearly and quarterly in March-May and December-February harvests, autumn pruning exhibited statistical supremacy for total soluble solids, titratable acidity, total sugar, vitamin C, and specific gravity. However, pruning time didn't influence the fruit physiochemical traits at the June-August and September-November quarters producing fruits of inferior quality compared to those of March-May and December-February harvests. On the other hand, pruning lengths of 30 cm and 45 cm demonstrated statistical consistency for auspicious vegetative, reproductive and fruit biochemical properties. Meanwhile, 30 cm pruning produced maximum number of flowers (224.71 plant-1) and fruits (155.89 plant-1), consequently the highest yield (38.38 kg plant-1). Treatment interactions too ascertained that off-season production of superior quality guava can be enhanced by 30 cm shoot-tip pruning in autumn without compromising the year-round harvests.
