STANDARDIZATION OF TECHNOLOGY FOR PRODUCTION OF WHOLE DRIED LIME
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Date
2019
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Journal ISSN
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COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Lime fruits are important in day to day life for their distinct flavour, colour, aroma and usages in different purpose. Lime is rich in vitamin C and flavonoid that have a powerful antioxidant property. Vitamin C is essential for a strong immune system and hence prevents the illness such as flu, colds and recurrent ear infections. Lime and its derivatives including lime juice, lime peel and lime oil provides a whole range of medicinal properties. Fresh lime can be stored at an ambient condition for 3-5 days and in Controlled Atmospheric (CA) storage up to 3 months depending upon the variety and quality of fruits. Enhancement of the shelf-life of lime may also prove beneficial for its utilization during the off-season also. The dehydration of lime is one of the major lime processing operations which reduces the volume and thereby transportation cost and increases the storage life of lime. Dehydration of lime helps to improve keeping quality and alleviate irregularity in price fluctuation during off season.