Author(s):

Harshini Bandaru and Manish Bakshi

Abstract: Fruits are the most important part of the diet. They are rich in vitamins, proteins, minerals, phyto-compounds and other essential components which play a major role in developing immunity. Although India being known as the second ranked country in the fruit production but results in the 15-20% of post harvest losses. And so processing and value addition of the fruits is much more necessary to prevent this loss. Fruits are processed to juices, jellies, jams, nectar, wine, leather etc and other such value added products. Leather is one of the best product which is liked by the people of all age kinds. Leathers were made either by single fruit or by blending of different fruits. Different fruits like Apple, Pineapple, Papaya, Mango, Sapota, Grapes, Strawberry, Pomegranate etc. are used in processing of leather. The leathers were dried under different drying methods which results in variations in the quality of the leather. Studies were made by different researchers on the best proportion in blending of different fruits in the processing of mixed leather as well as effects of different methods of drying and temperatures of drying on the organo leptic as well as physio chemical attributes of the leather and also the effects of different packaging materials and storage were reviewed in this work.

DOI: 10.22271/phyto.2020.v9.i6y.13192

Pages: 1699-1709  |  5792 Views  3225 Downloads

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