Author(s):

Tippanna KS, Mangesh, Pratiksha, Srinivas N and Anand G Patil

Abstract: KThe main cause of perishability of fruits and vegetables are their high water content. Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits and vegetables. This process is preferred over others due to their vitamin and minerals, color, flavor and taste retention property. In the present study, influence of osmotic dehydration on the physic-chemical and sensory attributes of pineapple has been investigated. The results revealed that osmotically dehydrated pineapple slices using sucrose (60 °Brix) showed the highest amount of reducing sugars (41.48%) and total sugars (68.49%). Even after two months of storage, it maintained higher values for reducing sugars (42.70%) and total sugars (67.01%). However the treatment T3 (Fructose 60 °Brix) obtained the higher sensory scores for colour (26.88), texture (26.75), flavour (36.50) and overall acceptability (93.31) after two months of storage hence making it the most desirable treatment for osmotic dehydration of pineapple.

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