National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Strawberry (Fragaria x ananassa Duch.) is an edible red fruit which is attractive, luscious, tasty and nutritious with a distinct pleasant aroma and delicate flavour. Strawberries have a short postharvest life due to sensitivity to physiological disorders and infection through several pathogens during transport, storage and processing. In order to enhance the shelf life of strawberries, whole ripe strawberries were treated with osmotic agents viz. sugar and honey (50, 60 and 70%) for the preparation of strawberry candy followed by packing in polypropylene bags and storage in ambient conditions for shelf life studies. On the basis of the evaluation of range of quality parameters, it was observed that osmotic drying of whole strawberries is possible with different concentration of sugar and honey and retained fresh like characteristics up to 3 months of storage under ambient condition in polypropylene bags. Osmotic drying enhanced the acidity of freshly dried whole strawberries from 0.36 to 0.42 per cent as citric acid and sugar content from 13.21 to 66.38 oBrix. Better retention of ascorbic acid (62.40 mg/100g) and anthocyanin contents (229.66 mg/100g) was observed after dipping and drying with sugar solution as compared to control samples having 32.41 and 89.38 mg/100g ascorbic acid and anthocyanin content. The overall acceptability scores (sensory scores) were higher after osmotic drying of strawberries when compared to control sample (strawberries dried without any osmotic agent). Osmotically drying of strawberries is an effective treatment for extending shelf life of strawberries for three months with better retention of nutritional and sensory characteristics.
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