Vol. 6, Issue 6 (2018)
Effect of different sugar syrup concentrations on osmotic dehydration of pineapple fruits during storage
Author(s): Akula Rahim, Prahlad Deb and Nirmala P Reshmi
Abstract: The present investigation was carried out in Department of Horticulture and Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan, West Bengal during 2017-18. Pineapple cv. Kew cut into 0.5 mm slices and were subjected to osmotic dehydration with different sugar concentration (35°B, 40°B, 45°B, 50°B, 55°B, 60°B) during the experiment. Various chemical qualities of the osmotic dehydrated fruit products were analyzed at Initial, 2, 4, 6 and 8 months during the cold storage. The results revealed that highest TSS at Initial (22.48oB), 2 (21.74oB), 4 (16.81oB), 6 (17.76oB) and 8 (19.84oB) months were observed in 60oB, 60oB, 50oB, 60oB and 40oB sugar syrup respectively. Highest Titratable acidity at Initial (2.3%), 2 (2.33%), 4 (2.31%), and 6 (1.91%) months was observed in T4 (40°B) sugar solution, whereas highest acidity at 8 (1.83) month was observed in T5 (55°B) sugar solution. Whereas highest reducing sugar found at initial (18.48), 2 (18.90), 4 (17.22), 6 (17.94) and 8 (18.27) months were observed at T4 (50°B). Total sugars at Initial (27.29), 2 (27.57) months were found highest at T3 (45°B) and in 4 (23.49), 6 (21.42), 8 (19.65) months were maximum at T4 (50°B). Thus it can be concluded that treating the pineapple slices with sugar syrup having concentration at (50â°B) T4 is ideal for osmotic dehydration of pineapple.
Pages: 1782-1786 | 382 Views 100 Downloads
download (7450KB)
How to cite this article:
Akula Rahim, Prahlad Deb, Nirmala P Reshmi. Effect of different sugar syrup concentrations on osmotic dehydration of pineapple fruits during storage. Int J Chem Stud 2018;6(6):1782-1786.
