ISHS


Acta
Horticulturae
Home


Login
Logout
Status


Help

ISHS Home

ISHS Contact

Consultation
statistics
index


Search
 
ISHS Acta Horticulturae 798: III International Symposium on Fig

OSMO-DEHYDRATION OF FIG FRUITS WITH FIVE SUGARS

Authors:   A. Piga, A. Del Caro, I. Pinna
Keywords:   fig fruit, osmotic dehydration, normalised solid content, solid gain, sugar syrups, water loss
Abstract:
Fig fruits were subjected to osmotic dehydration by means of five different sugar syrups, in order to check the aptitude of the species to this kind of processing. Osmotic dehydration was carried out at 25C and at atmospheric pressure on whole fig fruits of the local cultivar Verde. Processing lasted 24 h and the following dehydrating syrups were used: sucrose, glucose, fructose and two commercial hydrolysed corn starch syrups, Frudex 70 and Glicosa. At fixed intervals (0, 1, 2, 3, 6, 12 and 24 h) appropriate determinations were done on fruit pulp, in order to calculate weight loss, water loss, solid gain and normalised solid content. Results obtained with no doubt indicate that whole fig fruits show a low aptitude to be osmo-dehydrated, probably for their morphology and anatomy and for processing conditions used in this trial.
  • Full Text (PDF format, 116346 bytes)
  • Citation
  • Translate

Download Adobe Acrobat Reader (free software to read PDF files)

798_44     798     798_46

URL www.actahort.org      Hosted by KU Leuven      © ISHS