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  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
Journal : HortFlora Research Spectrum
Volume : Volume 6, Issue 2: June 2017
Page (s) : 125-127
Date of Publication
Print :
02-Jul-2017
Article Type : Research Note
Online : 02-Jul-2017
Title:
Effect of Stage of Maturity and Method of Drying on Bio-chemical and Organoleptic Attributes of Ber (Ziziphus mauritiana Lamk.) Fruits
Author(s):
V.K. Asati* , K. P Singh and A. K. Goswami
*Corresponding Author's E-mail :
drvinodasati@gmail.com

Abstract

The study was carried out to evaluate the effect of different stages of ripening on the quality of Z. mauritiana fruits during drying. The fruits were graded into Immature (Greenish), Mature (Golden Yellow) and Ripe (Redish Brown) categories and these formed the treatments. The dehydration method was more effective than the open sun drying method for retention of fruits colour, reducing fruit spoilage per cent age and moisture content during drying. Organoleptic rating was slightly higher in dehydrated fruits than sun drying fruits. In sun drying method per cent acidity was found higher whereas the ascorbic acid content was completely loosed. 

Cite this article as:
Asati V.K., Singh K.P. and Goswami A.K. (2017). Effect of stage of maturity and method of drying on bio-chemical and organoleptic attributes of ber (Ziziphus mauritiana Lamk.) fruits. HortFlora Res.Spectrum, 6(2) : 125-127.
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