Effect of different treatments and drying methods on quality of dehydrated ber.

摘要

Ber (Zizyphus mauritiana Lamk.) has a limited post-harvest life. Loss of moisture, shrivelling and physiological disorder are some major post-harvest constraints in ber. Under ordinary conditions the shelf life of the fruit does not exceed 5 to 6 days. The present study was made on the effect of different sulfur treatments and drying methods on physico-chemical parameters and quality of dehydrated ber. Fruits were blanched in boiling water for six minutes, dipped in 1% potassium metabisulfite solution for five minutes, sulfur fumigation at 3.5 g/kg of fruit separately and in their combinations. After various pretreatments the fruits were dried under two conditions i.e. sun and oven. In oven dried samples, total soluble solids, rehydration ratio, acidity, ascorbic acid, reducing sugar, total sugar, browning, tannin, ash and minerals were higher as compared to sun dried ber. On assessing the sensory score it was found that oven dried fruits were more acceptable than sun dried fruits.