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 |
Strawberry (Fragaria × ananassa) is a highly perishable fruit with a limited shelf life of approximately 3–4 days under ambient conditions. Drying is an important preservation technique for extending the shelf life of seasonal fruits and vegetables, reducing post-harvest losses, and improving their availability beyond the production season. In the present investigation, strawberry fruits were cut into halves and subjected to osmotic dehydration using sucrose solutions at 15, 25 and 35 °Brix and glycerol at 15, 25 and 35%, followed by drying. The dried products were evaluated for changes in physicochemical, nutritional, microbiological and sensory attributes during 90 days of storage. A progressive reduction in moisture content was observed during storage, with the overall mean decreasing from 13.46 to 11.79%. Significant variations were observed among the treatments for titratable acidity, reducing sugars, total sugars, ascorbic acid, total phenolic content and anthocyanin content. Initially, the highest titratable acidity (0.43%), reducing sugar (29.98%) and total sugar (37.57%) contents were recorded in T4 (35 °Brix sucrose + 2% CaCl₂), whereas the corresponding minimum values of 0.34, 9.93 and 13.15%, respectively, were observed in the control (T1). The highest initial ascorbic acid (58.58 mg/100 g), total phenolic content (119.51 mg/100 g) and anthocyanin content (125.01 mg/100 g) were recorded in T3 (25 °Brix sucrose + 2% CaCl₂). Across the storage period, the overall mean reducing sugar content increased from 15.73% initially to 17.75% after 90 days. No detectable microbial growth was observed in any of the treatments throughout the 90-day storage period, indicating satisfactory microbiological stability of the dried strawberry products under the storage conditions employed. Sensory evaluation revealed a significant decline in overall acceptability during storage, with the mean score decreasing from 7.82 initially to 7.36 after 90 days. Among the treatments, T4 recorded the highest initial acceptability score (8.63), while the control (T1) recorded the lowest score (7.09). Overall, T4 (35 °Brix sucrose + 2% CaCl₂) exhibited superior performance in maintaining desirable physicochemical and nutritional characteristics and retaining sensory acceptability during storage. The findings demonstrate that osmotic dehydration followed by drying, particularly using sucrose in combination with CaCl₂, can be an effective approach for extending the storage stability of strawberries while retaining their nutritional and sensory quality. The developed process offers potential for reducing post-harvest losses, improving product shelf life and creating value-added strawberry products with enhanced marketability.
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