EFFECT OF PRETREATMENTS AND VARIETIES ON DEHYDRATION OF RED ONION
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Date
2014-07
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K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
An investigation on “Effect of pre-treatments and varieties on dehydration of
red onion” was carried out in the Department of Post Harvest Technology, Kittur Rani
Channamma College of Horticulture, Arabhavi, Karnataka state during 2012-2013.
The minimum time taken for drying (17.07 hrs), highest reconstitution ratio
(0.67) and rehydration ratio (5.01) were observed in slices pre-treated with 0.5 per
cent sodium metabisulphite (T4). The maximum recovery (13.23%), lowest
dehydration ratio (7.26), least OD value for non enzymatic browning (0.31), higher
reducing sugar (14.70), total sugar (25.65%), highest scores for colour and appearance
(4.05), taste and flavour (4.12) and overall acceptability (4.15) were recorded in the
slices pre-treated with 0.5 per cent sodium metabisulphite and 0.5 per cent citric acid
(T8) at 3 MAS. The minimum bacterial and fungal load (2.75×105 and 1.25×103 CFU/
g) were observed in the slices pre-treated with 0.50 per cent KMS + 0.50 per cent
citric acid (T6) at 3 MAS. The maximum ascorbic acid content (11.33 mg/100 g) was
recorded in the slices pre-treated with 0.5 per cent KMS (T2) at 3 MAS. However,
maximum score for texture (4.10) was recorded in the slices pre-treated with 0.25 per
cent sodium metabisulphite and 0.5 per cent citric acid (T7) at 3 MAS.
With respect to varieties, the minimum time taken for drying was observed in
Agrifound Light Red (19.10 hrs). Highest TSS (15.00%), recovery (13.97%) and
lowest dehydration ratio (7.60) were observed in Arka Bindu. Highest reconstitution
ratio (0.73), rehydration ratio (5.10), least OD value (0.38) for non enzymatic
browning, higher reducing sugar (17.45%), total sugar (25.00%) content, highest
scores for colour and appearance (4.05), taste and flavour (4.00), overall acceptability
(4.00) and minimum bacterial and fungal load (2.75×105 and 0.95×103 CFU/ g) were
recorded in Arka Kalyan at 3 MAS. The maximum ascorbic acid retention (14.40
mg/100 g) and highest scores for texture (3.98) were recorded in Arka Pragati at 3
MAS.
Description
TH491
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