Osmotic dehydration of guava | India Science, Technology & Innovation - ISTI Portal

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Osmotic dehydration of guava

Implementing Organization

ICAR-Indian Institute of Horticultural Research

Indian Institute of Horticultural Research (IIHR)

About

Fruits are selected at optimum stage of ripeness (hard ripe stage), peeled, seed containing pulp is scooped out, made into slices and dipped in sugar syrup (50-70 oBrix) containing citric acid, preservatives and other additives. Dried (moisture 15%) slices are packed in plastic punnets and can be stored at RT for six months to one year (pink fleshed)

Related Research

Quick Information

Area of Research

Agricultural Sciences

Focus Area

Food developemnt

Status

completed

Patent No.

NA

Output in Numbers

Research Paper

00

Technologies (If Any)

00

PhD Produced

N/A

Startup (If Any)

00

Patents

Filed :00

Grant :00