Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810001336
Authors: Gawade, Manjabapu Haribhau
Advisor: Waskar, Dr.D.P
Masalkar, Dr.S.D
More, Dr.T.A
Kute, Prof.L.S
Title: STUDIES ON DRYING AND STORAGE OF FIG (Ficus carica L.) FRUITS
Publisher: MAHATMA PHULE KRISHI VIDYAPEETH, RAHURI - 413 722, DIST. AHMEDNAGAR, MAHARASHTRA, INDIA
Language: en
Type: Thesis
Agrotags: ---
Abstract: The present investigation entitled, "Studies on drying and storage fig (Ficus carica L.) fruits" cvs. onadria, Deanna, Excel, Poona fig and Dinkar with three pretreatments and two storage conditions was conducted with three replications in Factorial Completely Randomized Design. The dried figs were prepared form these cultivars by subjecting the fresh fruits to various pre-treatments like blanching, sulphitation and blanching plus sulphitation. The pretreated fruits were dried in cabinet drier at 50-51° C for 15-18 hours depending upon cultivars to reduce moisture content to safe level of 15-17 per cent. Out of five varieties such as Conadria, Deanna, Excel, Poona fig and Dinkar, the attractive and firm dried figs could be prepared from Deanna variety followed by Conadria. Moreover, the Deanna has maximum weight (46.64) high total soluble solids (21.20 per cent) and low acidity (0.15 per cent). It was found that fig fruits pretreated with blanching plus sulphitation before drying had a beneficial effect on maintaining colour, flavour and texture for longer period during storage. The dried fig fruits of all the varieties showed the same trends of rise in TSS, sugars and fall in moisture content and total acidity with increase in weight loss due to decrease in moisture content during storage at room temperature. However, at low temperature storage, the weight of the dried figs remained either constant or with slight increase in weight. The present study thus made it clear that fig fruits pretreated with blanching plus sulphitation had a great significance in retaining the physico-chemical and organoleptic characteristics of dried figs. The dried figs packed in polyethyleneJbags (400 guage) and stored at low temperature (5°C) exhibited better quarity_uptol80 days of storage^ Therefore, it is concluded that the cv. Deanna is the best suitable variety for processing having maximum weight, high sugars content, lower acidity and having attractive colour of dried product for market acceptability. Also blanching plus sulphitation pre-treatment is the best pre-treatment for retaining chemical composition and organoleptic properties of dried figs and may be recommended in order to increase the processing of fig fruits in near future.
Subject: Horticulture
Theme: Horticulture
These Type: M.Sc
Issue Date: 2002-06-25
Appears in Collections:Thesis

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