Studies on the osmotic dehydration as affected by the pre-treatment in papaya (Carica papaya L.) cv. Coorg honey dew.

摘要

An experiment was conducted to find out the effect of various pre-treatments on the quality of dehydrated papaya in the Department of Horticulture, AAI-DU, Allahabad. The experiment was laid out in a completely randomized design (CRD) comprising of six treatments i.e., T₀: Control - No dip; T₁: Blanching - Traditional blanching (1 min at 100 degrees C) in water; T₂: Lye treatment - dipping in 0.3% NaOH solution (1 min at 100 degrees C); T₃: Osmotic treatment I - dipping in 20% sucrose+2% CaCl syrup (for 12 h); T₄: Osmotic treatment II - dipping in 5% sucrose+0.5% NaCl syrup (for 12 h); T₅: Osmotic treatment III - dipping in 60 degrees Brix glucose syrup (for 12 h). The observations were recorded in respect of moisture percentage, TSS, titrable acidity, reducing sugar, total sugar, dehydration ratio, colour, flavour, texture and overall acceptability. T4 was found to have the lowest moisture content (13.03%). T5 had found to have the highest score in terms of all the other parameters except in the case of dehydration ratio (4.33) where it is found to have the lowest. Thus, it is found that papaya slices of better quality can be prepared by using Glucose syrup 60 degrees Brix (T5) dipping for 12 h prior to dehydration, and the product can be stored for three months under ambient condition.