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
2Assistant Professor, Department of Botany, Arignar Anna Government Arts College, Namakkal
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
The International journal of analytical and experimental modal analysis
Volume XI, Issue XI, November/2019
ISSN NO: 0886-9367
Page No:2799
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
The International journal of analytical and experimental modal analysis
Volume XI, Issue XI, November/2019
ISSN NO: 0886-9367
Page No:2800
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
The International journal of analytical and experimental modal analysis
Volume XI, Issue XI, November/2019
ISSN NO: 0886-9367
Page No:2801
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.
The International journal of analytical and experimental modal analysis
Volume XI, Issue XI, November/2019
ISSN NO: 0886-9367
Page No:2802
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.
The International journal of analytical and experimental modal analysis
Volume XI, Issue XI, November/2019
ISSN NO: 0886-9367
Page No:2803