Studies on chemical composition of dried and dehydrated ripe mango cv Alphonso slices as affected by packaging material Shinde US*, Pujari KH, Shedge MS College of Agriculture, Dr Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Dist Ratnagiri, 415712, Maharashtra, India *Email for correspondence: udayshinde1010@gmail.com
Online published on 21 February, 2022. Abstract The present investigations were carried out at the Department of Horticulture, College of Agriculture, Dapoli, Dist Ratnagiri, Maharashtra. Osmotic dehydrated and dried mango slices were prepared from ripe fruits. During storage period, moisture, total soluble solids, reducing and total sugars of dehydrated ripe mango slices of all treatments were found to be increased and acidity, ascorbic acid and β-carotene to be decreased. Moisture and reducing and total sugars were found highest during the nine months of storage period in treatment ie slices prepared by steeping them in 70°B sugar solution containing 0.1 per cent KMS + 0.2 per cent ascorbic acid + 1 per cent citric acid + cabinet drying. Top Keywords Mango slices, Osmotic dehydration, Packaging materials, KMS, HDPE, Ambient temperature. Top |