Mohammad Mainuddin Molla | China Agricultural University (original) (raw)

Papers by Mohammad Mainuddin Molla

Cholesterol and Heart Disease, 2013

M.M.Molla Cholesterol is a waxy and fat-soluble steroid. Due to fat soluble molecule it cannot e... more M.M.Molla
Cholesterol is a waxy and fat-soluble steroid. Due to fat soluble molecule it cannot easily be carried in the blood and the heart muscles. A high amount of cholesterol presence in the blood narrow the artery wall and build up the plaque. Build up the plaque clog the blood vessels and as a result the blood dose not flow normally which blockend, thickened or hardened the arteries ultimately is the major risk facotor for development of liver and coronary heart disease (CHD). In this review, more than fifty (50) scientific and review papers have been reviewed to collect and organize the information on different type of cholesterols that have relations with liver and coronary heart disease (CHD) and cholesterol reducing technique with their potential mechanisms. Information from reviewed shows that most cholesterol is total cholesterol (TC), low density lipoprotein (LDL), triglyceride, high density lipoprotein (HDL) and oxidized cholesterol. HDL cholesterol removes cholesterol from the blood vessels and carries it back to the liver, and then it is known as good cholesterol while elevated levels of LDL-cholesterol clog the blood vessels and are associated with increases risk of cardiovascular disease (CVD) and then it is known as bad cholesterol. Higher the LDL, TC and Triglycerides and lower the HDL cholesterol leads for the development of liver and CHD. Oxidized cholesterol is formed during the manufacturing and/or processing mainly commonly found in daily consumed foods like egg and egg-derived products, milk and milk-derived products, meat and meat products and french-fried potatoes which is the major risk factor for liver and CHD as well as harmful for the human health. This review also shows that a helthy people average daily can intake 300mg of cholesterol whereas the liver produces about 1,000 mg of cholesterol per day. So, the present paper suggests that it is not necessary to intake excess dietary cholesterol from other sources because it raises the blood LDL-cholesterol levels which is the major risk factor for development of liver and CHD.
Key words: Basics of cholesterol, cholesterol metabolism, cholesterol and liver function, cholesterol and CHD, cholesterol-oxidized foods, dietary cholesterol, CHD preventive measures.

Molla, M.M., Islam, M. N., Nasrin,T.A.A., Salam, M.A. and Hoque, M.A. The study was conducted ... more Molla, M.M., Islam, M. N., Nasrin,T.A.A., Salam, M.A. and Hoque, M.A.

The study was conducted to analyze the postharvest practices and losses of banana during November 2008 to June 2009. Eight banana growing areas namely, Jhenaidah, Jeesore, Kustia, Gaibanda, Joypurhat, Tangail (Modhupur), Gazipur, Narsingdi and two urban areas namely Dhaka and Gazipur were selected for this study. In each growing area, thirty growers, beparies, aradthers and retailers were purposively selected for getting answers to research questions using pre-tested questionnaires. Consumers were selected only in two urban areas. Some indigenous postharvest practices were observed to have been follow in all the growing areas mostly by the growers and/or beparies. These practices were banana covered with banana leaves and kept under the shade of trees. The usual packaging practices were mainly bamboo made baskets lining with banana leaves and covering with gunny sheets at retailers’ level. None of the aradthdars was involved in packaging. The postharvest losses were reported mainly at harvesting (2.13%), handling from orchard to selling point by the growers and beparies involved in harvesting as well as short distance beparies (2.75 %), handling from selling point to distant market as well as long distance beparies (9.0), arathdars level (7.25%), retailers level (3.0%) and after buying to consumption by the consumers (2.5%). The gross post harvest losses from harvesting to consumption of banana were calculated as 26.63%.

Molla, M.M., Islam, R., Uddin, M.Z., Islam, M.R. and Mawla, M.S. A study was conducted to asses... more Molla, M.M., Islam, R., Uddin, M.Z., Islam, M.R. and Mawla, M.S.
A study was conducted to assess the postharvest practices and losses of cereal crops during November 2010 to May 2011. Four cereal crops like maize, wheat, millet and sorghum were selected for the study. Mymensingh, Dinajpur and Rajshahi were selected for wheat and maize as major growing areas while Jamalpur, Pabna and Rangpur were selected for millet and sortghum as major growing areas of Bangladesh. In each growing area, total 90 growers, wholesalers and retailers were selected for getting answers using with pre-tested questionnaires. Some indigenous postharvest practices viz. harvesting, threshing, winnowing, drying (both sun and mechanical), packaging, transportation and storage were observed at growers, wholesalers and retailers level. In case of sorting and grading, no growers and/wholesalers involved with sorting and grading. The packaging practices like earthen pot (called motka), dool and bher (bamboo made), gunny sacks or plastic sacks were observed by the growers, wholesalers and retailers level. The post harvest losses of wheat was recorded as 2.01, 1.58 and 1.03% while the losses of maize was 2.17, 2.43 and 1.11% at growers, wholesalers and retailers level in Mymensingh, Jamalpur and Dinajpur district. In case of millet the losses was recorded as 1.13, 1.67 and 1.01% while the sorghum was 1.01, 1.09 and 0.57% at growers, wholesalers and retailers level in Pabna, Rangpur and Jamalpur district. Therefore, the gross post harvest loss of wheat, maize, millet and sorghum from harvesting to retailers level were calculated as 4.62, 5.71, 3.81 and 2.67% respectively.
Key words: Existing postharvest practices, Mode of transport, Postharvest losses at different levels etc.

Molla, M.M, M. N. Islam, T.A.A. Nasrin, M.R. Amin and M. Shahjahan. A survey was conducted for... more Molla, M.M, M. N. Islam, T.A.A. Nasrin, M.R. Amin and M. Shahjahan.

A survey was conducted for assessment of postharvest practices and losses of hyacinth bean during December 2008 to March 2009. Six hyacinth bean growing areas namely, Jessore, Bogra, Gaibanda, Chittagong, Gazipur and Narsingdi and two urban areas namely; Dhaka and Gazipur were selected for this study. In each growing area, equal number of growers, beparies, aratdars and retailers were selected for getting answers using with pre-tested questionnaires. Consumers were selected only in Dhaka and Gazipur areas. Some indigenous postharvest practices were observed to be followed in all the growing areas mostly by the growers and/or beparies who were involved in harvesting. These practices were keeping the harvested hyacinth bean under the shade of trees or tunnel or carpet house. In case of hyacinth bean, beparies washed with same/ dirty water. Nobody practices grading the hyacinth bean. The usual packaging practices observed were mainly bamboo baskets and big size gunny sacks. None of the aratdars involved in packaging .The postharvest losses of hyacinth bean were recorded at harvesting, 4.33% (growers level), handling from orchard to selling point of distant market, 6.29% (beparies level), 5.0 %) at arathdars level, 3.0% at retailers level and after buying to consumption by the consumers, 10.0%. Therefore, the gross post harvest losses from harvesting to consumption of hyacinth bean were calculated as 28.62%.

Molla, M.M., M.N.Islam, M.A.Muqit, K.A.Ara and M.A.H.Talukder This experiment was carried out t... more Molla, M.M., M.N.Islam, M.A.Muqit, K.A.Ara and M.A.H.Talukder
This experiment was carried out to increase the shelf life and
maintaining the quality of mango (Mangifera indica) fruits. There were two
factors. Factor A: postharvest treatments with six levels (1. untreated (control),
2. washing with chlorine, 3. dipping (5 minutes) in calcium chloride (CaCl2),
4. dipping (5 minutes) in bavistin and rinse in clean water, 5. hot water
treatment and 6. tap water wash) and factor B: packaging technique with five
levels (1. without packaging (control), 2. perforated poly bag (0.5%), 3.
non- perforated poly bag, 4. plastic crate and 5. corrugated fibre board
carton). The fruits treated with chlorine wash, tap water wash, hot water
treatment, dipping in calcium chloride and bavistin were significant
difference on chemical parameter (total sugar content, vitamin-C, total
titrable acidity and total soluble solid) of mango. Treated fruits performed
less disease incidence compared to without treated fruits. Non-treated
fruits were attacked by the sunken black spots on the surface of the fruits
as well as anthracnose (Colletotrichum gloeosporioides). In case of packaging
technique, fruits packed in different packaging materials (like corrugated
fibre board carton, plastic crate, perforate and non-perforated polyethylene
bag) had the maximum shelf life, lower physiological loss in weight and less
disease incidence than without package. Among the different packaging
materials, fruits packed in corrugated fibre board carton had the maximum
shelf life (13.02 days), lower physiological loss in weight (4.11%) and less
disease incidence (1.12%) without excessive deterioration compared to
others. The shelf life of mango could be extended up to 5 days by hot water
treatment and packed in. corrugated fibre board carton compared to others.
The color and quality of mango was very better in treated fruits compared to
non-treated fruits.
Keywords:Chemical factor and Packaging, Hot water, Mango, Postharvest.

Molla, M.M., Islam, M.N., Nasrin,T.A.A., Karim, M.R. and Bhuyan M.A.J. A survey was conducted ... more Molla, M.M., Islam, M.N., Nasrin,T.A.A., Karim, M.R. and Bhuyan M.A.J.
A survey was conducted to know existing postharvest practices and losses of mango during May to June 2010. Three mango growing areas viz. Chapai Nawabgonj, Rajshahi and Satkhira, two urban areas namely, Dhaka and Gazipur were selected for this study. Some indigenous postharvest practices were observed to follow in all the growing areas mostly by the growers and/or beparies. These practices were as pre-cooling by keeping the harvested fruits under the shade of the trees or tin shade house with pedestal fan. Nobody practices the grading of fruits. The packaging practices were observed mainly plastic crates and bamboo made baskets lining with straw. Aratdars are not involved in packaging. The postharvest losses were reported mainly at harvesting (10.0%), beparies long and short distance (5.92% and 3.50%), pikars (2.63 %), aratdars (6.71%), industries level (12.50%), retailers’ (6.89%) and after buying to consumption by the consumers (3.73%). Considering the channels involved in mango marketing, the growers, aratdars and retailers had the highest percent of losses followed by the consumers (3.73%).¬ Therefore, the gross post harvest losses of mango from harvesting to consumption were calculated as 51.88%.
Key words: Postharvest practices, Postharvest lossess

Molla, M.M., M. N. Islam, M.A. Muqit and T.A.A. Nasrin. The aim of the present study was to stud... more Molla, M.M., M. N. Islam, M.A. Muqit and T.A.A. Nasrin.
The aim of the present study was to study the “effect of fruit maturity and packaging technique on postharvest diseases and quality of tomato”. The fruits were harvested at different stage like mature green, breaker stage (25% colour), 50% skin turns red or orange-red colour, 75% skin turns red or orange-red colou and 100% skin turns red or orange-red colour (full ripe stage) and packed in different packaging techniques like without packaging(control), non perforated polyethylene bag, perforated polyethylene bag (0.5% and thickness 0.06mm), corrugated fibre board carton, fibre board carton, bamboo basket and plastic crate. The treated fruits were kept at ambient condition (28-32oC). The shelf life of tomato harvested at mature green could be extended up to 21, 30, 33 and 34 days without excessive deterioration compared to breaker stage (25% colour), 50% skin turns red or orange-red colour, 75% skin turns red or orange-red colour and 100% skin turns red or orange-red colour (full ripe stage). In case of packaging, perforated polyethylene bag (0.5% perforated and 0.06mm thickness)) and plastic crate extended the shelf life 5 days and 10 days compared to other packaging technique. The disease incidence at mature green was 0.46% compared to breaker stage (1.60%), 50% skin turns red or orange-red colour (4.03%), 75% skin turns red or orange-red colour (6.83%) and 100% skin turns red or orange-red colour (9.53%). Tomato harvested at full ripe stage might be attacked by the Anthracnose (Colletotrichum spp.), Alterianaria rot (Alternaria altenaria), Fusarium rot (Fusarium spp.) and Sour rot (Geotrichum candidum). Physiological loss in weight (PLW) of mature green was 0.51% while breaker stage 0.71%, 50% skin turns red or orange-red colour 1.10%, 75% skin turns red or orange-red colour 1.11% and 100% skin turns red or orange-red colour 1.59%. In case of packaging, the disease incidence of tomato was 26.31% and 23.24% in perforated polyethylene bag and plastic crate compared to control (61.54%). Physiological loss in weight (PLW) was 1.12% and 1.01% in perforated polyethylene bag and plastic crate while control was 1.96%. Compositional changes in vitamin-C, acidity, PH, TSS, total sugar and reducing sugar were decreased with the advancement of storage periods..
Key words: Shelf life (days), packaging technique, physiological loss in weight (%), disease incidence (%)

Molla, M.M., M.N. Islam, Nasrin,T.A.A A study was conducted at Postharvest Technology Section, H... more Molla, M.M., M.N. Islam, Nasrin,T.A.A
A study was conducted at Postharvest Technology Section, Horticulture Research Centre (HRC) under Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during October 2007 to December 2008 to find a suitable variety for preparation of quality banana chips and their good packaging. Three banana varieties viz. Sabri, BARI Kola-1 and BARI Kola-2 and three packaging materials viz. low density polyethylene, medium density polyethylene and metalex foil pouch were selected for this. The fresh pulps of banana were analyzed for its nutritional composition like moisture content, protein, fat, reducing sugar, non- reducing sugar and total sugar. Based on taste testing panel, freshly prepared chips from Sabri kola scored first for its colour. For crispiness, BARI Kola-2 obtained the lowest score while Sabri and BARI Kola-1 showed the same score. There was no statistically difference for taste, flavour and overall acceptability of the products.

Key words: Banana chips, oil content, moisture content, packaging, sensory evaluation.

Molla, M. M., T.A.A.Nasrin, M.N.Islam, M.N.Amin and M.A. J. Bhuyan. A study was conducted to fi... more Molla, M. M., T.A.A.Nasrin, M.N.Islam, M.N.Amin and M.A. J. Bhuyan.
A study was conducted to find out a suitable drying method of dropping mango and preparation of powder with a good package design. Dropped mangoes slices treated with preservative and firming agents, pricked, blanched and then processed. There were two drying methods viz. sun drying, mechanical drying at temperature of 60±2oC and three packaging materials viz. Low density polyethylene (LDPE;0.09 mm), high density polyethylene pouch (HDPE; 0.09 mm) and aluminium laminated polyethylene (ALPE; 0.09 mm) pouch. Initially, moisture content of dropped mangoes was 74.6% and finally it was kept 7.6% for storage studies. Both sun and mechanical dried dropped mangoes indicated that the dried products were acceptable in terms of color, taste, texture and overall acceptability. The dried materials were analyzed for their chemical composition during 2 months of storage periods. The mechanically dried dropped mangoes and aluminium laminated polyethylene (ALPE) pouch were found better than sun dried and other packaging materials for maintaining the quality of preserved dropped mangoes powder. After storage, the dropped mangoes powder was tasted by a taste-testing panel for different sensory attributes using 9-point hedonic scale. The results showed that dropped mangoes dried in mechanically and packed in aluminium laminated polyethylene (ALPE) pouch secured the highest sensory score, while packed in Low density polyethylene (LDPE) and high density polyethylene (HDPE) pouch showed the lowest score

MM Molla, MN Islam, TAA Nasrin, MAJ Bhuyan Abstract A survey was conducted to assess the post... more MM Molla, MN Islam, TAA Nasrin, MAJ Bhuyan
Abstract

A survey was conducted to assess the postharvest practices and lossess of litchi during May to June 2008. Three litchi growing areas viz., Dinajpur, Ishurdi, and Natore, two urban areas, namely, Dhaka and Gazipur were selected for this study. Some indigenous postharvest practices were observed to follow in all the growing areas mostly by the growers and/or beparies those are involved in harvesting. These practices were as pre-cooling by keeping the harvested fruits under the shade of the trees, sorting based on damaged, pest infested, and disease infected fruits and so called believed cooling with litchi leaves during transportation. Nobody practices the grading of fruits. The usual packaging practices were observed mainly with bamboo baskets lining with litchi leaves and covering with gunny sheets. None of the aradthdars involved in packaging .The postharvest losses were reported mainly at harvesting (8.0%), handling from orchard to selling point by the growers and beparies involved in harvesting (4.61%) and after buying to consumption by the consumers (7.5%). Considering the channels involved in litchi marketing, the growers and/or beparies engaged in harvesting had the highest percent of losses (16% in Dinajpur, 12% in Ishurdi, and 11 % in Natore) followed by the consumers (7.5%).

Keywords: Litchi; harvesting practices; mode of packaging and transportation and postharvest losses.

Molla, M.M., Nasrin,T.A.A., Md. Nazrul Islam, M.A.J. Rahman and M.A.J. Bhuyan. Candies were prep... more Molla, M.M., Nasrin,T.A.A., Md. Nazrul Islam, M.A.J. Rahman and M.A.J. Bhuyan.
Candies were prepared from Jackfruit bulbs and mango slices which were treated with preservatives and firming agents to standardize the procedure and packed in different packaging materials for 6 months. Initially, moisture content of jackfruit and mango candy was 10.0%, where as total sugar, reducing sugar, ascorbic acid and acidity were 45.46% and 26.50%, 18.54% and 16.45%, 6.90 mg/100g and 11.19 mg/100g and 0.12% and 0.91% respectively. The candies were tasted by a taste-testing panel for different sensory attributes using 9-point hedonic scale. During 6 months storage, the results showed that jackfruit and mango candy packed in metalex foil pouch secured the highest sensory score and more nutritional quality, while packed in high density polyethylene pouch and polypropylene pouch showed the lowest score.
Keywords: Fruit candy, nutritional composition, storage studies, sensory evaluation

Molla, M.M., Nasrin,T.A.A., Md. Nazrul Islam and M.A.J.Bhuyan. A study was conducted in the lab... more Molla, M.M., Nasrin,T.A.A., Md. Nazrul Islam and M.A.J.Bhuyan.
A study was conducted in the laboratory of Postharvest Technology Section under Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during June to September 2007 to find out a suitable preparation technique of quality jackfruit chips and their good packaging. Fruit’s slices treated with preservative and firming agents, pricked, blanched and then processed. A taste-testing panel for different sensory attributes using a 9- point hedonic scale tasted the fresh and stored chips. There were three packaging materials viz., metalex foil pouch, high density polyethylene and polypropylene pouch. During two months storage, the results showed that chips packed in metalex foil pouch secured the highest sensory score (crispiness: 9.0, colour: 9.30, flavour: 9.20 and overall acceptability: 9.10) followed by high density polyethylene pouch and polypropylene pouch obtained the lowest score (crispiness: 6.4, colour: 5.0, flavour: 5.6 and overall acceptability: 5.9).
Keywords: Fruit chip processing, oil content, moisture content, frying time, frying temperature, packaging and storage studies and sensory evaluation

"M.M.Molla, T.A.A.Nasrin, S.Sheel, M.Z.Uddin and M.S. Hossain A study was conducted in the... more "M.M.Molla, T.A.A.Nasrin, S.Sheel, M.Z.Uddin and M.S. Hossain

A study was conducted in the Postharvest Technology Section, Horticulture Research Centre (HRC) under Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during December 2006 to August 2007 to find out a suitable preservation method and packaging material for country bean. Country bean’s slices treated with preservative and firming agents, pricked, blanched and then processed. There were two drying methods viz. sun drying, mechanical drying and three packaging materials viz. high density polyethylene pouch, plastic container and earthen pot. Initially, moisture content of country bean was 84% and finally it was kept 3.86% for storage studies. Both sun and mechanical dried country bean indicated that the dried products were acceptable in terms of storability, color, flavor palatability and nutrient components. The dried materials were analyzed for their nutritional composition during 4 and 6 months of storage periods. The mechanically dried country bean and high-density polyethylene bags were found better than sun dried and other packaging materials for maintaining the quality of country bean. After carrying rehydration, the country bean were cooked and tasted by a taste-testing panel for different sensory attributes using 9-point hedonic scale. During 6 months storage, the results showed that country bean packed in high-density polyethylene bags secured the highest sensory score, while packed in plastic container and earthen pot showed the lowest score.

Keywords: Preparation and drying, nutritional composition, storage studies and sensory evaluation
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"M.M.Molla, T.A.A.Nasrin and M.Alamgir Hossain" The study was conducted at Post harvest Techn... more "M.M.Molla, T.A.A.Nasrin and M.Alamgir Hossain"

The study was conducted at Post harvest Technology Section, HRC, BARI, Gazipur during 2006-2007 to find out a suitable formulation for preparation of mixed oil pickling using capsicum, green chilli and carrot. Three types of mixed oil pickling formulation viz. mature capsicum + green chilli + paste carrots (T1), ripen capsicum + green chilli + paste carrots (T2) and immature capsicum + green chilli + paste carrots (T3) were prepared using varying proportions of capsicum, green chilli and paste carrots. The prepared mixed oil pickles were packed in glass bottle with lug cap. The fresh ingredients and stored pickles were analyzed for nutritional composition. Among the formulation mature capsicum + green chilli + paste carrots (T1) performed the best according to the taste testing panel using sensory attributes comprised colour, flavour, consistency and overall acceptability along with 9-point hedonic scale. Recorded data were analyzed statistically. After 120 days storage periods the nutritional content found little deviation from the fresh ingredients of mentioned formulation. Therefore, it is recommended for prepare mixed oil pickling mature capsicum + green chilli + paste carrots (T1) which may be stored up to 120 days."

M. M. Molla, M. Alamgir Hossain, T. A. A. Nasrin, M. N. Islam and S. Sheel The experiment... more M. M. Molla,
M. Alamgir Hossain,
T. A. A. Nasrin,
M. N. Islam and
S. Sheel

The experiment was conducted to find out a suitable formulation for preparation of bael beverage.The bael pulp was analyzed for its composition and different formulations of beverages were prepared using varying proportions of bael pulp and different concentrations of thickening agents such as Sodium alginate, Xanthane gum and CMC. The prepared Bael beverages were packed in glass bottle with lug cap. The Bael pulp showed 61.9% moisture, 32% TSS, Vitamin C content 8.89mg/ 100gm and acidity 0.35%, reducing sugar 5.08%, non-reducing sugar 12.05%, total sugar 17.13%, mucilage 4.92% and pH 4.3 (with titrable acidity 0.5%) . The glass packed beverages were stored at room temperature for a period of 150 days and evaluated for their keeping quality at intervals of 30 days. It was revealed that the sedimentation was minimized by using CMC and found to be more effective for reducing the sedimentation than xanthane and sodium alginate. A five member taste panel opined that formulation T1 (16% Bael pulp + 0.2 % CMC +0.28% Citric acid + 11.07% Sugar + 0.06% KMS) had the highest overall acceptability among other treatments.

International Journalof BioResaerch. 2(3):12-16, 2007

"M.M.Molla, T.A.A. Nasrin , M.Alamgir Hossain, M. Nazim uddin and M.Z. Uddin ... more "M.M.Molla, T.A.A. Nasrin , M.Alamgir Hossain, M. Nazim uddin and M.Z. Uddin
Crossosponding Email address;mollaphtshrc@yahoo.com
Abstract
The experiment was conducted to find out a suitable method for ripening and quality of banana cv. Sagar (BARI kola-1) and Sobri using Ripen- 15,Tundur,Heap with polyethylene covered, perforated and non-perforated polyethylene bag. The banana’s were studied for its ripening days, color change, weight loss, moisture content, total soluble solid, ph, acidity total sugar, reducing sugar and non- reducing sugar. The combined effect of variety and treatments were found statistically significant on weight loss, total sugar, non reducing sugar, moisture content, acidity, pH and non significant on TSS. The concentration (500-1000 ppm) of Ripen-15 (used as ripening agent) shortened the ripening period by (1-4) days compared to control. Perforated and non perforated poly bag delayed ripening by 4 and 5 days respectively compared to control. In case of Ripen-15 fruits treated with 750 ppm showed better qualitative characters. Fruits heated for 18 hrs showed the best qualitative characters among all the treatments.
Key words: Ripening days, Weight loss, moisture content, TSS, Acidity, Ph, Sugar
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Study on vinegar pickling of cucumber, carrot, capsicum, green chili and garlic, 2007

"M.M.Molla , T.A.A. Nasrin, M.Alamgir Hossain, M. Nazim Uddin and MAI khan Abstract The study w... more "M.M.Molla , T.A.A. Nasrin, M.Alamgir Hossain, M. Nazim Uddin and MAI khan
Abstract
The study was conducted to find out a suitable formulation for preparation of vinegar pickling of cucumber, carrot, capsicum, green chilli and garlic. The fresh materials were analyzed for their composition. Different formulations of vinegar pickling were prepared using varying proportions of fresh material and different concentrations of salt, acetic acid and water. The prepared vinegar pickles were packed in glass bottle with lug cap.. There were five treatments of salt, acetic acid, potassium sorbet KMS and water. Among the treatments formulation T3 (6% Salt + 1.12% Acetic acid + 0.1 % KMS + 92.78% H2O) performed the best according to the taste testing panel. The fresh cucumber, carrot, capsicum, garlic and green chili showed 7.0. 3.0, 175.0, 8.6 and 110.0mg/100gm of vitamin-c. Fresh carrot and capsicum showed 3000.0 and 535.0 I.U/100mg of vitamin-A respectively. The glass packed vinegar pickles were stored at room temperature for a period of 120 days and evaluated for their keeping quality at intervals of 30 days.
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