Rokhade, A KMorab, Abhaykumar, K2019-07-112019-07-112004No. of references 72http://krishikosh.egranth.ac.in/handle/1/5810114000"An investigation on ""Standardization of protocol for preparation of dried fig fruits"" was conducted in Department of Post-harvest Technology, Kittur Rani Chennamma College of Horticulture, Arabhavi during the year 2003-04. There were ten treatments and two methods of drying viz., open sun dr}dng and sun drying with polyethylene cover. Highest recovery (27.70%) and lowest dehydration ratio (3.611) were observed in fruits blanched in plain water followed by steeping in 40^ Brix sugar syrup for 24 hours and drying under sun with polyethylene cover. Time required for drying was minimum in untreated control under open sun drying (49.00 hours) and maximum in fruits blanched in plain water followed by steeping in 40° Brix sugar syrup containing 0.5% and 1% citric acid and 0.2% KMS for 24 hours in sun drying with polyethylene cover (65 hours). Total sugars content was highest in fruits blanched in plain water followed by steeping in 40° Brix sugar syrup for 24 hours and drying in open sun (54.18%). The OD values for non-enzymatic browning of dried fruit was lowest (0.248) in fruits blanched in plain water followed by steeping in 30^ Brix sugar syrup containing 1% citric acid and 0.2% KMS for 24 hours and drying under sun with polyethylene cover. The fig fruits obtained by pre-treatment of blanching fruits in 3 per cent citric acid followed by steeping in both 30^ Brix and 40^ Brix sugar syrup containing 0.2% KMS for 24 hours and fruits blanched in plain water followed by steeping in 40° Brix sugar syrup containing 0.5% citric acid and 0.2% KMS for 24 hours recorded organoleptic scores of more than 4 for colour and appearance, texture, taste and over all acceptability even after 4 months of storage indicating their acceptability. However, there was no significant difference between two methods of drying."ennullThesis