Dehydration and storage studies in fig (Ficus carica L.)

Abstract

An experiment was conduced in the Department of processing technology, College of horticulture, Vellanikkara during 2004-05 to develop a suitable drying technique to dehydrate local fig seen in Kerala and to compare it with commercial type and to find out the best suited packaging technique. Osmotic dehydration was found to be the best method of drying for both local and commercial types. Treating with 50 per cent sugar solution prior to drying enhanced the acceptability of local fig and rated as the best pretreatment. Where as in commercial type no pretreatment was needed. Between the packaging materials tried aluminium foil laminated pouches was better than polyethylene and among the packaging methods, vacuum-packed samples in aluminium foil laminated pouches retained the maximum quality through out the storage period. Thus the technique so developed could be effectively used for dehydrating the locally available fig to that of commercial ones, thus adding value to otherwise wasted local figs.