STUDIES ON NUTRITIVE CONTENT IN DISEASED VEGETABLES

STUDIES ON NUTRITIVE CONTENT IN DISEASED VEGETABLES

Hannah Selvakumari A.#1

, Dr. Wesely E.G. #2

1Research Scholar, Department of Botany, Arignar Anna Government Arts College, Namakkal

[email protected]

2Assistant Professor, Department of Botany, Arignar Anna Government Arts College, Namakkal

[email protected]

ABSTRACT

Plants are nature gift as it provides food and nutrients to all living beings. Vegetables are

essential for everyone as it contains nutrients like proteins, carbohydrates, fats and

minerals,water which protect us from several diseases and gives energy. The nutritional content

for three vegetables taken from the solanaceous family i.e. Tomato, Brinjal and Chilli were

taken .The diseased vegetables shows shorter shelf life than healthy vegetables. The studied

parameters show a less value in all the diseased vegetables like protein, carbohydrate , minerals,

vitamins and fats.

KEYWORDS: Nutrients, edible vegetables, shelf life ,plant diseases, vitamins, minerals, fats

and proteins

INTRODUCTION

Vegetables and fruits are highly value in the diet of human mainly for minerals and

vitamins. The role of fruits and vegetables is well established and protect against diseases like

heart, digestive and endocrine system.(Hayes,D.P.2005).Nowadays chemicals are sprayed over

the vegetables and fruits for ripening and processing areas. These chemicals change the

nutritional properties of vegetables and lead serious health problems to human beings like Skin

irritation, cancer, Kidney, Liver disease , diarrhea, vomiting , central nerve problem, heart and

gastrointestinal irritation(Hassan, M.K et al., 2010). Lower nutritional quality of chemical treated

vegetables cause hazardous effects which increase become popular because the health burden in

the society.

Tomato (Lycopersicon esculentum,Mill) is grown for its edible fruits and can be

consumed either fresh or processed, state and it is a good source of minerals and vitamins. Since

nineteenth century tomato cultivation became popular because of its high nutritive value and

climatic adaptability.

Brinjal (Solanum melongena L.) is also an important tropic and sub- tropic crop grown

throughout India. It has many shapes and varieties and white resemble in shape to chicken eggs.

Hence it is called chicken eggs. It also has rich source of vitamins and minerals.

Chilli (capsicum annuum L.) is also an important crop and world total production in

green Chilli (is 7-8 million tones. (Pruthi, 1993)

After harvest it has different storage conditions. If not proper storage various fungi causes

rot and brings spoilage of nutritional value of Tomato, Brinjal and Chilli fruits. Considering this

fact, present study has been carried out.

The International journal of analytical and experimental modal analysis

Volume XI, Issue XI, November/2019

ISSN NO: 0886-9367

Page No:2798

MATERIALS AND METHODS:

The diseased vegetable nutrient content were compared with the healthy vegetables and

the data along with the photographs were tabulated. The nutritive content also analysed by five

parameters like Fats, Protein, Vitamins, Carbohydrate and Minerals. Estimation of crude fat

method followed by Aocc.(2000) Estimation of carbohydrate was determined by Anthrone

method described by Hedge and Horfeilter, 1962). Estimation of Protein were analysed by

Lowry et al, 1951.

VITAMIN ANALYSIS:

The vitamins in the healthy and diseased vegetables were determined by the official

methods of the Association of official Analytical chemists (AOA C, 1990). In this vitamin (A),

vitamin C (Ascorbic acid) and vitamin E (Tocopherol) were analysed.

MINERAL ANALYSIS:

The minerals in the healthy and infected vegetables were analysed from solution obtained

when 5g of the samples were digested with 10mls of 5N concentrated hydrochloride. The

mixtures were placed on a water bath and evaporated almost to dryness. The solution was cooled

and filtered into 100ml standard flask and diluted to volume with distilled water. Atomic

absorption spectrophotometer was used to analyze the minerals separately after acid digestion of

the sample, as described in the official method of the Association of official Analytical chemists.

RESULTS AND DISSCUSIONS:

The results of the nutritive content of Tomato, Birinjal and Chilli are shown in tables.

1.8 3.4

2.2 0.5 0.13

21.3

12.33

0.56

0.13

5.13

10.13

15.13

20.13

Healthy Diseased

P

A

R

A

M

E

T

E

R

S

TOMATO CROP

ANALYSIS OF NUTRITIVE CONTENT OF HEALTY

AND DISEASED TOMATO

Protein

Carbohydrates

Minerals

Vitamins

Fats



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Vegetables are important sources of many nutrients, which helps to protect the diseases in

the human body. Currently, many of the vegetables are grown in pesticide residue. The

nutritional properties of tomato were noticed with fungal infected and healthy tomato.The

diseased tomato were observed the nutritional values of proteins (0.08%), mineral (0.13%),

carbohydrates (2.20%), vitamins (12.3%) and fats (0.04%) as depicted in Table 3. Healthy

tomato was seen in the quantities of proteins (1.8%), mineral (0.5%), carbohydrates (3.4%),

vitamins (21.3%) and fats (0.5%). Finally, it was concluded vitamin content was highly present

in healthy Tomato when correlate with the diseased Tomato.

2.86 1.43 2.9 1.46 0.86 0.5

107

67

0.73 0.2 0.25.2

10.215.220.225.230.235.240.245.250.255.260.265.270.275.280.285.290.295.2

100.2105.2

Healthy Diseased

P

A

R

A

M

E

T

E

R

S

CHILLI CROP

ANALYSIS OF NUTRITIVE CONTENT OF

HEALTY AND DISEASED CHILLI

Protein

Carbohydrates

Minerals

Vitamins

Fats



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The diseased tomato were observed the nutritional values of proteins (1.4%), mineral

(0.5%), carbohydrates (1.46%), vitamins (67%) and fats (0.20%) as depicted in Table 4. Healthy

tomato was seen in the quantities of proteins (2.8%), mineral (0.86%), carbohydrates (2.9%),

vitamins (107%) and fats (0.7%). Finally, it was concluded vitamin content was highly present in

healthy tomato when correlate with the diseased tomato.

1.3 0.9

3.8

2.4

0.2

11

4.3

0.18

0.03 0.03

2.03

4.03

6.03

8.03

10.03

Healthy Diseased

P

A

R

A

M

E

T

E

R

S

BRINJAL CROP

ANALYSIS OF NUTRITIVE CONTENT OF

HEALTY AND DISEASED BRINJAL

Protein

Carbohydrates

Minerals

Vitamins

Fats



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The diseased tomato were observed the nutritional values of proteins (0.9%), mineral

(0.02%), carbohydrates (2.46%), vitamins (4.33%) and fats (0.03%) as depicted in Table 5.

Healthy tomato was seen in the quantities of proteins (1.30%), mineral (0.20%), carbohydrates

(3.80%), vitamins (11%) and fats (0.18%). Finally, it was concluded vitamin content was highly

present in healthy tomato when correlate with the diseased tomato. The great quantity of

vitamins was presented in Chilli other than the Tomato and Brinjal.

These results were agreed well with the Admas (1991) who noted the quality and yield of

Tomato are indirectly related.

CONCLUSIONS

Hence nutritional factors are considered critical for human health. Thus, vegetables and

fruits act as health promoters. So, care must be taken to prevent the invasion of fungal pathogens

during storage of fungal pathogens during storage. So, social awareness and Mass resistance are

the most efficient deterrents to such diseased vegetables.



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REFERENCES

[1]. Hayes, D.P. 2005, Protective role of fruits and vegetables against radiation induced

cancer. Nutrition Reviews to: 303-311.

[2]. Hassan, M.K., Chowdhury, B.L.D and Akhtar, N. 2010. Post harvest loss assessment. A

study to formulate policy for loss reduction of fruits and vegetables and socioeconomic

uplift of the stake holders. Final report (PR8/08) 16:166-167.

[3]. Pruthi, J.S. 1993. Major spices of India Crop management and post harvest technology,

ICAR, krishi Anusandhan Bahvan, Pusa, New Delhi.

[4]. Official methods of Analysis (2000) 17th

ED., AOAC. International Gaitherburg MD,

official method. 991.36.

[5]. Hedge, J.E and Hofreiter, B.T (1962). In mthods in carbohydrate chemistry. Vol.17

(Eds.) whistler R.L. and Be Miller, J.N., Academic Press, Newyork P.420.

[6]. Lowry et al (1951).Protein measurement with Folin Phenol reagent.J. Biol.Chem.

193.265.

[7]. AoAc., 1990. Official Methods of Food Analysis (15th

edition ).williams S (ed)

Association of official Analytical chemists, Washington D.C.PP.152-164.

[8]. Adams (1991).Effects of increasing the salinity of nutrient solution with major nutrients

on the yield ,quality and composition of Tomatoes grown in the rockwool.J. Hortisci.66 :

201-208.



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STUDIES ON NUTRITIVE CONTENT IN DISEASED VEGETABLES

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