Effect of different pre-treatments on dehydration of fig fruits under electric tray dryer

Abstract

Fig (Ficus carica L.) is considered as a minor fruit crop in India. Being highly perishable, fig cannot be stored for longer period at ambient condition. Figs after drying can be stored for about 6–8 months. Hence, there is a great scope and need for drying of figs with appropriate pre-treatment to get a product with optimum quality. The present investigation aims at studying the behaviour of figs as influenced by different pre-treatments. Among different pre-treatments, blanching (4 minutes) + 0.2% KMS + steeping in 40oB sugar solution containing 0.5% citric acid for 24 hours was found to be the best on the basis of sensory evaluation.