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Indian Journal of Agricultural Research, volume 39 issue 2 (june 2005) : 138 - 141

EFFECT OF DIFFERENT VARIETIES AND PRETREATMENTS ON YIELD AND QUAlifY OF DRIED FIG FRUITS

M.H. Gawade, D.P. Waskar

Affiliations

¹Department of Horticulture, Mahatma PhuleKrishi Vidyapeeth, Rahuri - 413 722, India

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Cite article:- Gawade M.H., Waskar D.P. (2024). EFFECT OF DIFFERENT VARIETIES AND PRETREATMENTS ON YIELD AND QUAlifY OF DRIED FIG FRUITS. Indian Journal of Agricultural Research. 39(2): 138 - 141. doi: .

ABSTRACT

The present investigation was undertaken to study the effect of pretreatments on yield and quality of dried fig fruits. The five varieties of fig viz., Conadria, Deanna, Excel, Poona fig and Dinkar were given various pretreatments such as blanching, sulphitation and blanching plus sulphitation. It was found that out of these five varieties the attractive and firm dried figs could be prepared from the Deanna variety followed by Conadria. Moreover, the fig fruits of Deanna variety had maximum weight (46.64 g), high total soluble solids (21.20 per cent) and low acidity (0.15 per cent) which made the beneficial effect on maintaining colour, flavour and texture of final product.

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REFERENCES

Anonymous. (2002). Directorate of Horticulture. Maharashtra State. Pune.
Amerine. M.A et ill. (1965). Principles of Sensory Evaluation of Food. Academic Press. New York and Londor,1.
AOAC. (1975). Official Methods of Analysis. Association of Official Analytical Chemists. Washington. D.C.
Gomez. K.A and Gomez. AA (1984). Statistical Procedure for Agricultural Research. 2.... Ed". IRRI. New York: 306-308.
Ranganna. S. (1978). Manual of Analysis of Fruit and Veg. Products. Tata Mc Graw Hill. New Delhi.
Singhal Vikas (1998). Handbook of Indian Agriculture. 1st. Ed.. Vikas Publishing House Pvt. Ltd. New Dehli : 186-187.
Thonte. G.T. and PatH. v.l'. (1988). Indian Food Packer. 42(4): 94-99

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EFFECT OF DIFFERENT VARIETIES AND PRETREATMENTS ON YIELD AND QUAlifY OF DRIED FIG FRUITS

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