English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

An experiment was conducted to study the quality and shelf life of bar prepared from organically grown papaya cv. Arka Prabhat. The maximum TSS was observed in the papaya bar prepared from fruits of plants applied with (M4) sheep manure 100% RDN (70.26oBrix) and (M7) FYM 50% RDN + sheep manure 50% RDN during storage. The maximum titratable acidity was observed in papaya bar prepared from fruits of plants applied with (M5) FYM 50% RDN + vermicompost 50% RDN (0.46%). The maximum moisture content (13.54%) was observed in papaya bar prepared from fruits of plants applied with (M8) 100% RDN. The microbial spoilage was not observed upto 75 days of storage in all the treatments. The bar prepared from fruits of plants applied with (M1) FYM 100% RDN and (M4) sheep manure 100% RDN recorded minimum spoilage at 90 days after storage. The maximum shelf life 84.33 days was recorded in papaya bar prepared from fruits of plants applied with (M1) FYM 100% RDN.

Studies on storage of bar prepared from organically grown papaya cv. ARKA Prabhat