1Dept. Horticulture, Venkatramanna gudem, West Godavari Dist. Dr.Y.S.R. H.U., E mail: dsa@drysrhu.edu.in
2Head of Crop Physiology, College of Agriculture, Rajendranagar, Hyderabad. Email: pvraophy@gmal.com
Department of Horticulture, College of Horticulture, Dr. Y.S.R. Horticultural University, Rajendranagar, Hyderabad-500 030, India
*Corresponding author's e-mail: chinni18113@gmail.com
Online published on 6 July, 2015.
A Study was undertaken during 2013–2014 at post harvest technology laboratory, College of Horticulture, Rajendranagar, Hyderabad, to study the sensory evaluation and microbial count of osmo-dried karonda. The osmotic dehydration of karonda was studied with two concentrations of salt viz. 2% and 5%NaCl with three different durations of dipping times viz. 1, 2 and 3 hours. After osmosis of the karonda slices in the salt solutions these were laid on the hot air oven for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 4 months. The microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of the products during the storage period. Minimum microbial count (2.00) was recorded for osmosis in 5% NaCl solution for 3 hours. The product of 5%NaCl solution for 3 hours when stored 4 months at room temperature secured highest sensory score (82.05).
Karonda, Microbial count, Osmo-dried, Sensory evaluation
