Effect of different varieties and pretreatments on yield and qualify of dried fig fruits
Abstract
The present investigation was undertaken to study the effect of pretreatments on yield and quality of dried fig fruits. The five varieties of fig viz., Conadria, Deanna, Excel, Poona fig and Dinkar were given various pretreatments such as blanching, sulphitation and blanching plus sulphitation. It was found that out of these five varieties the attractive and firm dried figs could be prepared from the Deanna variety followed by Conadria. Moreover, the fig fruits of Deanna variety had maximum weight (46.64 g), high total soluble solids (21.20 per cent) and low acidity (0.15 per cent) which made the beneficial effect on maintaining colour, flavour and texture of final product.
