Standardization of suitable treatments for preparation of osmo-air dehydrated mango (Mangifera indica L.) slices
Research Type
Departmental Research
Experiment Background
Mango (Mangifera indica L.) is an important tropical fruit and also known as ‘the king of fruits’. Mango is a seasonal fruit and is highly perishable. Due to its short shelf life, mango fruits possess limited strategic selling. In India, mango slices are being preferred over pulp on various occasions for table purpose. However, the slices of the mango possess very short shelf life. Alternate method to preserve the slices for longer time can be achieved by osmotic dehydration technique. Therefore, the present experiment is planned to prepare osmo-air dehydrated mango slices with following objectives.
Experiment Group
Horticulture
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
Objectives:
To study the effect of different treatments for preparation of osmo-air dehydrated mango slices
To study the sensory and nutritional quality of osmo-air dehydrated mango slices
Season
Kharif-summer
Location Unit Type
(02)EDUCATION UNIT
Location Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Location Department
(218)Post Harvest Technology,ACHF, Navsari
Plot No
PHT Lab
PI Name
(NAU-EMP-2012-000868)DEV RAJ BAKASHI RAM -
PI Email
drpandir_phtc@nau.in
PI Mobile
9913753252
Year of Approval
2018
Commencement Year
2019
Completion Year
2024
Design of Experiment
CRD with factorial concept
Crop Spacing (cm x cm)
Nil
Gross Plot (m x m)
Nil
Net Plot (m x m)
Nil
Total Experiment Area (m2)
Nil
Plot History Last Three Year
Nil
Initial Soil Sample Analysis Report
Nil
Initial Soil Sample Analysis Report Attachment
Attachment Not Available!
Layout Plan
Nil
Layout Plan Attachment
Attachment Not Available!
Treatment
Treatment details Factor 1 (D) Factor 2 (S) Osmotic solution concentration D1 Initial days of harvesting S1 50oBrix Sugar syrup D2 3 days after harvesting 6 days after harvesting S2 60oBrix Sugar syrup D3 S3 9 days after harvesting 70oBrix Sugar syrup D4 Drying temperature: 65○C/60oC Stage of maturity: Fully mature but unripe Temperature of Osmotic solution during dipping = 40oC Dipping Duration= 24 hours Size of slices = 15±2mm thick Design FCRD (With factorial concept) Treatment Combinations Repetition Sample size and Packaging Year of commencement Crop and varieties 3 x 3 = 9 3 50 g (PP Pouch) 2017-18 Mango cvs Kesar