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 |
The experiment was carried out with the aim to standardize the processing technique for preparation of osmotic dehydrated ripe sapota slices and to study the changes in nutritional and chemical composition of osmotic dehydrated ripe sapota slices during storage. This investigation was carried out in the laboratory of post-harvest technology, College of Horticulture, Dr. Y.S.R. Horticultural University, Rajendranagar, Hyderabad, India, during the year 2014-215.Sapota were packed in two different packaging materials (aluminium foil covers and 150-gauge polypropylene bags) and stored at two conditions (ambient and refrigerated) for the period of four months. Various physico-chemical parameters like moisture (%), loss or gain in weight (%), microbial count (cfu/g) and organoleptic evaluation were analysed at 15 days interval for 4 months. Dried slices packed in aluminium foil covers and stored at refrigerated temperature resulted to no microbial contamination till the 90th day of storage period, while all other treatments showed more or less microbial contamination on 90th day storage. Dehydrated sapota slices packed in aluminium foil covers and stored at refrigerated condition were found to be best followed by 150-gauge polypropylene bags and stored at refrigerated condition in retaining various attributes like minimal moisture gain, weight gain and organoleptic properties and lesser microbial growth when compared to the other packaging materials and storage conditions during the four months storage period.
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