Effect of different sugar syrup concentrations on osmotic dehydration of pineapple fruits during storage

Abstract

The present investigation was carried out in Department of Horticulture and Postharvest Technology, Institute of Agriculture, Visva-Bharati, Sriniketan, West Bengal during 2017-18. Pineapple cv. Kew cut into 0.5 mm slices and were subjected to osmotic dehydration with different sugar concentration (35°B, 40°B, 45°B, 50°B, 55°B, 60°B) during the experiment. Various chemical qualities of the osmotic dehydrated fruit products were analyzed at Initial, 2, 4, 6 and 8 months during the cold storage. The results revealed that highest TSS at Initial (22.48oB), 2 (21.74oB), 4 (16.81oB), 6 (17.76oB) and 8 (19.84oB) months were observed in 60oB, 60oB, 50oB, 60oB and 40oB sugar syrup respectively. Highest Titratable acidity at Initial (2.3%), 2 (2.33%), 4 (2.31%), and 6 (1.91%) months was observed in T4 (40°B) sugar solution, whereas highest acidity at 8 (1.83) month was observed in T5 (55°B) sugar solution. Whereas highest reducing sugar found at initial (18.48), 2 (18.90), 4 (17.22), 6 (17.94) and 8 (18.27) months were observed at T4 (50°B). Total sugars at Initial (27.29), 2 (27.57) months were found highest at T3 (45°B) and in 4 (23.49), 6 (21.42), 8 (19.65) months were maximum at T4 (50°B). Thus it can be concluded that treating the pineapple slices with sugar syrup having concentration at (50⁰B) T4 is ideal for osmotic dehydration of pineapple.