STUDIES ON QUALITY OF SOLAR AND TRAY DRIED FIGS
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Date
2004
Authors
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD
Abstract
Fig is one of the perishable fruit. The post harvest life of fresh fig
fruit is limited. Fig is richer in iron and calcium contents than that of
most other fresh fruits as well as dry fruits and vegetables.
The experiment was conducted in Department of Post Harvest
Technology, Department of Horticulture, Post Graduate Research Centre
and Department of Agricultural Microbiology and Bioenergy, College of
Agriculture, Rajendranagar, Hyderabad to study the quality of solar and
tray dried fig on storage with different pre-drying treatments.
As the storage period increased, moisture content decreased and
high moisture content was recorded both in tray drying and solar drying.
Low moisture content was recorded in solar drying + blanched +
sulphited sample. Less loss of moisture was recorded in solar dried
method than tray dried method. Reducing sugar content increased with
the increase in storage period. Tray dried method had maximum
reducing sugar content than solar dried method. Tray dried + lye +
sulphited sample had high reducing sugars, solar drying + blanched
sample had low reducing sugar content. Significant differences was not
observed in treatments on storage of calcium. Calcium retention was
high in tray dried method than solar dried method. High calcium content
was recorded in solar drying + lye treated sample and low calcium
content was recorded in tray drying sample. Ash content increased on
storage periods. High ash content was recorded in solar drying sample
and tray dried sample. Maximum protein content was recorded in solar
drying + sulphited sample and protein content remains more or less
unchanged. High crude fiber content was recorded in tray drying sample
and lowest recorded in solar drying + blanched sample. Overall
acceptability of dried fig decreased with the increase in storage period.
Maximum score was recorded in tray dried method than solar dried
method. Microbial load increased from initial day to 30 days of storage
and decreased gradually upto 3 months. Minimal microbial load was
recorded in solar dried sample, maximum in tray drying + lye +
sulphitation. Tray dried method had more microbes which is not harmful
to living beings, the values are not above the permissible limits.
Based on the above findings the dried fig can be safely stored
upto 90 days at ambient temperature irrespective of methods of drying.
Tray drying predominates in terms of efficacy. Among treatments, tray
drying + lye + sulphitation and solar drying + sulphited sample had
maximum retention of nutrients and acceptable microbial load.
Description
Keywords
STUDIES, QUALITY, SOLAR, TRAY, DRIED, FIGS,