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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Effect of Drying Methods & KMS on Storage Life of Banana Fig

Effect of Drying Methods & KMS on Storage Life of Banana Fig

Mingire, Sainath S.
Savvashe, Ashok Y.
Mandalik, Ganesh B.

Paperback

Botany & Horticulture

Currently unavailable to order

ISBN10: 6207468503
ISBN13: 9786207468508
Publisher: LAP Lambert Academic Publishing
Published: Feb 27 2024
Pages: 120
Weight: 0.41
Height: 0.28 Width: 6.00 Depth: 9.00
Language: English
The treatments of preservative at 0.1 % KMS was significantly superior in respect to highest content of acidity, total sugar and reducing sugar which was increased while moisture, pH, TSS and non-reducing sugar content was remained steady during storage period. In respect to storage condition the banana fig stored in 160C temperature remained higher content of acidity and TSS (per cent) while the moisture (%) was at lower level which showed quality of fig, moreover pH, total sugar, reducing sugar and non reducing sugar was remained static during the storage period. The combination of hot-air drying + 0.1% KMS + room temperature treatment proved superiority in respect to higher content of acidity, total sugar and reducing sugar while the TSS, pH and non-reducing sugar was remained steady with decreasing level during storage period. Sensory evaluation of banana fig in respect to colour, flavour, texture, taste and overall consumers acceptance, the treatment combination of oven drying + 0.2% KMS + 160C temperature condition showed best quality products during the entire storage period. Hence these treatment combination out rightly well adopted while banana fig processing.

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