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Abstract                 Volume:4  Issue-4  Year-2016          Original Research Articles


Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Effect of Pretreatments and Storage Conditions on Shelf life Extension of Sapota (Achras zapota) Fruit and on Quality of Osmo-Dehydrated Slices
Amarjeet1, A. S. Chauhan1*, K. Srinivasulu2, R. Ravi3, and V. B. Kudachikar1
1Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore-570 020, India
2CSIR-CFTRI-Resource Centre, Hyderabad, India
3Traditional food and Sensory Science Department, CSIR-Central Food Technological Research Institute, Mysore-570 020, India
*Corresponding author
Abstract:

In the present study, an attempt was made to prolong the shelf life of Sapota fruits by maintain the initial fruit quality attributes under the influence of surface coatings with fruit hardening chemical agent and low temperature (LT) storage condition and to find out its suitability for processed product development. Optimally matured (13.30Brix) Sapota (var.Cricket ball) fruits pretreated with solutions of calcium chloride at various levels (3.0, 4.0 and 4.5%) and were stored at LT (12±1°C, 90-95% RH) condition. Results indicated that that optimally matured, LT (12±1°C, 90-95% RH) stored sapota fruits, pretreated with Calcium chloride treatments (T2-4 % Calcium chloride and T3-4.5% Calcium chloride) were most effective surface hardening chemical agents. Only these treatments were effective with better retention of the fruit quality attributes such as, fruit texture, acidity, ascorbic acid, total soluble solids, total sugar and reducing sugars, without fruit spoilage, with effective shelf life of 32 days as compared 24 days in untreated control sapota fruits stored at same storage condition. Both the Initial  and final dehydrated sapota slices prepared from these treatments(T2-4 % Calcium chloride and T3-4.5% Calcium chloride) were found to be excellent in terms of all the product quality parameters evaluated with the shelf stability of 4 months at RT (29±2°C, 60-75%RH) condition. Moisture sorption studies of these dehydrated sapota slices revealed that flexible packaging materials such as 75 µm LDPE or 50µm cast PP or 25µm HDPE can give the required protection. The dehydrated sapota slices developed in this study represents an innovative and natural processed products from sapota fruits pretreated with T2-4 % Calcium chloride and T3-4.5% Calcium chloride after effective storage life of 32 days at LT(12±1°C, 90-95% RH), which can be incorporated into different food products due to its high nutritional and sensory quality attributes.

Keywords: Calcium salt,low temperature,Keeping quality,Dehydrated sapota slices,Shelf Stability.
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How to cite this article:

Amarjeet, K., A. S. Chauhan, K. Srinivasulu, R. Ravi, and Kudachikar, V. B. 2016. Effect of Pretreatments and Storage Conditions on Shelf life Extension of Sapota (Achras zapota) Fruit and on Quality of Osmo-Dehydrated Slices.Int.J.Curr.Res.Aca.Rev. 4(4): 148-165
doi: http://dx.doi.org/10.20546/ijcrar.2016.404.019