Dehydration studies in apple ( Malus domestica Borkh.)
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Date
2004
Authors
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Publisher
SKUAST Kashmir
Abstract
Investigations were carried out to optimize the various pretreatments and osmotic concentrations for dehydration of apple rings from cv. White dotted red. The prepared apple rings were divided into two lots. One lot was dipped in sugar syrups of 40,50and 600 Brix without giving pretreatment of 1.5% potassium metabisulphite. Second lot was first treated with 1.5% potassium metabisulphite for 45 min. and then dipped in sugar syrups of 40, 50 and 600 Brix. The samples were dried in cabinet drier at (60±20C) for 8 hrs and then packed in low density polyethylene and laminated aluminum pouches. Dehydrated samples were stored under ambient storage conditions (temp. 18±20 C, R.H. 65±5%) for a period of 180 days and were evaluated at periodic intervals of 0, 60, 120 and 180 days to monitor biochemical quality changes. The moisture content (%), acidity (%) and non-enzymatic browning showed significant increase with increasing in the storage periods. While as reducing sugars (%) and total sugars (%) observed non significant increase during storage.
Product samples were also evaluated by semi-trained panelists during the periodic intervals on the basis of 4.00 point scale. The sensory evaluation scores of product samples with respect to colour, texture, taste and over all acceptability varied significantly during storage and the product remained acceptable up to 180 days of storage from the date of preparation. Moreover, the samples packed in laminated aluminum pouches were found more acceptable after storage. Product samples pretreated with 1.5% potassium metabisulphite and dipped in 600Brix sugar syrup was awarded maximum acceptability score by panelists.
Description
M.Sc Thesis submitted to SKUAST Kashmir
Keywords
Apple, Osmo-dehydration, Packaging, Pre-treatments, Post Harvest Technology