National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Mango is a fruit which is highly relished in both raw and processed form. Various studies have indicated that pretreatment of fruits prior to osmotic dehydration improved the quality of the product. Hence an attempt was made to study the effect of various pretreatments in the quality characteristics of osmo dried fruits. Bangalora and Pairi varieties of mango fruits were washed, peeled, destoned and cut to slices. The slices were given two pretreatments viz., soaking the fruit slices in a solution of citric acid, ascorbic acid for 30 min. After pretreatment the fruit slices were soaked in the osmotic agent (sugar syrup) for 18 h followed by dehydration, cooling and packing. The dried fruit slices were packed in metallised polypropylene packs and subjected to shelf life studies for a period of 180 days. Analysis of the physiochemical qualities, microbial and sensory qualities of the fruit slices during storage, indicated that the osmo dried fruit samples pretreated with ascorbic acid had retained highly acceptable qualities.
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