Division of Post-harvest Technology, Indian Agricultural Research Institute, New Delhi 110 012.
*Present address: I.G.N.F.A, Dehradun, Uttrakhand, E-mail: surabhiraiifs@gmail.com
**Corresponding author's. E-mail: rkpal@iari.res.in
Pineapple rings were steam blanched for four minutes and subject to a predrying osmotic treatment. The slices were treated at various temperatures, timing and slice solution ratios and the best pretreatment determined. The pretreated slices were then dried for different intervals; 14 hours of drying at 50°C gave the best product.
Pineapple, osmo-air drying, ascorbic acid, total carotenoids
