Vol. 12, Issue 6 (2023)

Author(s):
Manasa B, Purnima Mishra R, Veena Joshi and Vijaya D

Abstract:
Shelf life estimation is an important concern to predict the freshness of fruits. This study aimed to investigate the shelf life and the organoleptic parameters of dehydrated pineapple cubes after osmotic dehydration and four months storage. The organoleptic acceptability of the osmo-dehydrated pineapple cubes at storage as influenced by different parameters and their interaction pertaining to colour, flavour, texture, taste and overall acceptability. The data recorded pertaining to organoleptic evaluation of osmotically dehydrated cubes showed significant differences among treatments for all sensory attributes. The treatment i.e. Sucrose concentration 60ºBrix. + Cabinet tray drying+ aluminum laminated polyethylene packaging of 200 gauge was fund best in appearance, smell, taste and color. Overall acceptability was rated good for osmotically dehydrated pineapple cubes treated with sucrose syrup of concentration 60°Brix and dried in cabinet tray drier as compared to other treatments.