Author(s):

BK Pooja, SL Jagadeesh, SJ Prashanth, Shashikanth Evoor, Itigi Prabhakar and Vijayananda Pasupuletig

Abstract: The present study was conducted in department of post-harvest technology, college of horticulture, Bagalkot, Karnataka. Fresh onions were cut into slices (S1-0.5 cm) and dices (S2-15×15 mm) and then subjected to seven different pre-treatments (T1- Control,T2 -0.25% KMS for 15 min, T3-0.1% KMS + 2% CaCl2 for 5 min, T4-0.1% KMS + 0.5% K2CO3 for 5 min, T5 : 0.5% NaHSO3 for 2 min, T6-0.5% Na2S2O5 for 20 min and T7-0.5% Ascorbic acid for 5 min). Dried onion dices and slices were analyzed for different physico-chemical parameters. The results revealed that slices (S2) took less time (57.17 hours) for dehydration than dices (S1-79.17 hours). Slices also recorded good retention of organoleptic properties with significantly maximum sensory scores.

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