STUDIES ON PREPARATION OF STRAWBERRY (Fragaria x ananassa Duch.) FRUIT LEATHER

Transcription

1 STUDIES ON PREPARATION OF STRAWBERRY (Fragaria x ananassa Duch.) FRUIT LEATHER By MS.DHUMAK MONALI DILIP B.Sc. (Agri.) DEPARTMENT OF POST HARVEST MANAGEMENT OF FRUIT, VEGETABLE AND FLOWER CROPS POST GRADUATE INSTITUTE OF POST HARVEST MANAGEMENT, FACULTY OF AGRICULTURE, DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI , DIST: - RATNAGIRI (M.S.) JULY, 2016

2 APPENDIX

3 INTRODUCTION

4 LITERATURE CITED

5 MATERIAL AND METHODS

6 RESULTS AND DISCUSSION

7 REVIEW OF LITERATURE

8 SUMMARY AND CONCLUSION

9 VITAE

10 Chapter No. INDEX Title Page No. LIST OF TABLES LIST OF FIGURES LIST OF PLATES LIST OF FLOW SHEET I III V VI ABSTRACT I. INTRODUCTION 1 II. REVIEW OF LITERATURE Chemical composition of strawberry fruits Total soluble solids ( B) Titratable acidity (%) Reducing sugars (%) Total sugars (%) Ascorbic acid (mg/100 g) Preparation of strawberry fruit leather Recovery of fruit leather Changes in physical parameters of strawberry fruit leather during storage Colour (L* a* b*) Changes in chemical composition of strawberry fruit leather during storage Moisture (%) Total soluble solids (ºB) Titratable acidity (%) Reducing sugars (%) Total sugars (%) 12

11 2.5.6 Ascorbic acid (mg/100g) Microbial analysis Changes in sensory qualities of strawberry fruit leather 14 III. MATERIAL AND METHODS 3.1 Materials Strawberry fruits Cabinet dryer Packing material Weighing balance Methods Extraction of strawberry pulp Chemical analysis of strawberry pulp Total soluble solids ( B) Titratable acidity (%) Ascorbic acid (mg/100g) Reducing sugars (%) Total sugars (%) (A) Experimental details 21 (B) Details of treatments Method of preparation of strawberry fruit leather by cabinet drying Preparation of strawberry fruit leather Storage Product recovery (%) Physical properties of strawberry fruit leather Colour 23

12 3.6 Chemical analysis of strawberry fruit leather Moisture (%) Microbial analysis Sensory evaluation of strawberry fruit leather Statistical analysis Economics 25 IV. RESULTS AND DISCUSSION 4.1 Per cent pulp recovery Chemical composition of strawberry (before processing) Moisture (%) Total soluble solids (ºB) Titratable acidity (%) Sugars (% reducing and total sugars) Ascorbic acid (mg/100g) Physical characteristics of strawberry fruit leather Recovery (%) Colour (L*,a* and b* value) L* value for colour a* value for colour b* value for colour Changes in chemical composition of strawberry fruit leather Moisture (%) Total soluble solids (ºB) Titratable acidity (%) Reducing sugars (%) Total sugars (%) 39

13 4.4.6 Ascorbic acid (mg/100g) Microbial analysis of strawberry fruit leather Sensory evaluation Changes in sensory qualities of strawberry fruit leather during storage Colour Flavour Texture Overall acceptability Economics 45 V. SUMMARY AND CONCLUSION 5.1 Per cent recovery of strawberry fruit pulp Chemical composition of strawberry fruit pulp Preparation of strawberry fruit leather Physical properties of strawberry fruit leather Recovery (%) Colour (L*,a* and b*) L* value for colour a* value for colour b* value for colour Chemical composition of strawberry fruit leather Moisture (%) Total soluble solids ( B) Titratable acidity (%) Reducing sugars (%) Total sugars (%) Ascorbic acid (mg/100g) Changes in sensory qualities of strawberry fruit 50

14 Leather 5.7 Microbial analysis of strawberry fruit leather Economics 50 Conclusion 51 LITERATURE CITED i-x APPENDICES Appendix I - Abbreviations Used I Appendix II- Meteorological Observation II

15 A C K N O W L E D G E M E N T At this gratifying moment of completion of my research problem, I feel obliged to record my gratitude to those who have helped me. First of all I express my infinite indebtedness and deep sense of gratitude to the God for continuously providing my spiritual energy, which has inspired me to reach at the highest excellence. Indeed the words at my command are not adequate to convey the depth of my feeling and gratitude to my honorable major advisor Dr. P. P. Relekar, Associate professor, Post Graduate Institute of Post Harvest Management, Killa-Roha, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, for his most valuable and inspiring guidance with his friendly nature, love and affection, for his attention and magnanimous attitude right from the first day, constant encouragement, enormous help and constructive criticism throughout the course of this investigation and preparation of this manuscript. I feel a great pleasure in getting this proud privilege offering my sincerest and devoted thanks to head of section Dr. K. H. Pujari, Associate Dean, Post Graduate Institute of Post Harvest Management, Killa-Roha and other members of my advisory committee Dr. V.S.Pande, Assistant Professor, Department of Plant Pathology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli and for their worthy suggestions, ever willing help and unbiased attitude throughout the course of this investigation. I acknowledge with thanks for the facilities provided by the Director of Research, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli and the Dean, College of Agriculture, Dapoli during the course of my studies. All staff member s viz., Mr. Shedge Sir, Mr. Khapare sir, Mr. Debaje sir and Miss. Kashid Madam from the Dept. of Post Harvest Management of Fruit, Vegetable

16 and flower crops, Post Harvest Institute of Post Harvest Management for their valuable guidance and co-operation throughout the course of my studies. I ardently express my indebtedness and gratitude to Dr. Bhattacharya, Hon. Vicechancellor, Dr. B. S. K. K. V., Dapoli, Dr. R. G. Burate, Associate Dean, Faculty Agriculture, Dr. B. S. K. K. V., Dapoli presently for making available all the necessary facilities. The word like thanks should not come in between friends, but it came from the bottom of heart for my beloved, Mom, Dad and Tai my cute sister, sweet friends Tejashri, Kanchan, Siddhu and also my dearest Ashu for their helping and kind co-operation during the course of study. My vocabulary fails to get words to express deep sense of gratitude and indebtedness to my loving family members for their everlasting love, constant encouragement, prayer support and sacrifice, without which this dream could not have become a reality. Last, but far from the least, it is only when one can writes a thesis that one realizes the true power of MS Word, from grammar checks to replace-alls. It is simple but without this software, this thesis would not be written. Thank you Mr. Bill Gates. Place: Killa-Roha Date: / /2016 (Ms. Dhumak Monali Dilip)

17 APPENDIX I Weekly Weather Data, Roha Center (Year ) Ambient storage conditions Period Temperature (ºC) Relative humidity (%) Max. Min. Max. Min

18 APPENDIX II ABBREVIATIONS USED % : per cent / : : At the rate of B : Degree Brix 0C : Degree Celsius A.O.A.C : Association of Official Analytical C.D. : Critical difference Cv. : Cultivar et al. : and others etc. : et cetera (and so on) Anon. : Anonymous FAO : Food and Agriculture Organization Fig. : Figure g : Gram (s) ha : Hectare i.e. : that is kg/cm 2 : Kilogram per square centimeter KMS : Potassium Metabisulphite mg : Milligram ml : Millilitre S.Em. : Standard error of mean Sig. : Significant

19 NS : Non-significant FCRD : Factorial Completely randomized design LTD. : LIMITED TSS : Total soluble solids ppm : Part per million PL : Polyethylene Pvt. : Private var. : Variety

20 CHAPTER I INTRODUCTION Strawberry (Fragaria x ananassa Duch.), a member of rosaceae family, is low herbaceous perennials with edible red fruits, native to temperate and mountainous tropical regions (Childer, 1980). Strawberries were brought to India from Australia by the British during the British rule. Mahabaleshwar was the summer capital of the Bombay Presidency under British Raj. Since then, local farmers have developed their own varieties of the fruit, some of which are imported from other places (Chandra, 2012). It is an attractive, luscious, tasty and nutritious fruit with a distinct and pleasant aroma and delicate flavour. The attractive red colour of strawberry juice is a commercially valued property that is highly degraded due to heat processing (Rodrigo and Hendrickx, 2007). Strawberries are grown throughout Europe, in every state of the United States, as well as in Canada and South America (IndiaAgroNet.com). The strawberry production in the world has steadily increased over last 10 years from 44,67,416 tonnes in 2000 rising to 77,39,622 tonnes in 2013 (Anon., 2015). The states in India which grow strawberries commercially are Himachal Pradesh, Jammu and Kashmir, Uttar Pradesh, Maharashtra, Delhi and the Nilgiri hills. In recent years, strawberry is being cultivated successfully in plains of Maharashtra around Pune, Nashik and Sangali towns. There is rise in demand from markets in Bangalore, Chennai and Hyderabad. In Maharashtra, Panchgani and Mahabaleshwar lead the country s strawberry production accounting for 85 per cent of total

21 supply of strawberries in India (Kshirsagar, 2012). The Mahabaleshwar strawberry is grown mainly in the hilly Mahabaleshwar-Panchgani belt in western Maharashtra. As of late 2015, it grown on an estimated area of 3,000 acres with about 30,000 metric tonnes of the fruit being produced annually (Kasabe, 2015). The cool climate and red soil of the region makes it suitable for growing the fruit and gives it a unique taste (Chandra, 2012). The Mahabaleshwar strawberry is a seasonal fruit with the usual season lasting between October November and April May. Mother saplings, some of which are imported from California in the month of June, are planted in nurseries in places like Wai. The runners produced by each of these saplings are replanted in the month of September (Kher, 2011). The ideal air temperature regime for growing strawberry fruit is a low of 55 F (13 C) and a high of 70 F (21 C). Temperatures outside of this range will result in vegetative growth of leaves and runners (stolons). Flower buds are produced when day lengths are shorter than 12 hours a day (Tom de Gomez, 2015). Varieties like Royal Sovereign, Srinagar and Dilpasand are suitable for hilly areas. Some of them introduced from California, such as Torrey, Toiga and Solana may prove even more successful. The variety found successful in Bangalore has been named Bangalore and which has performed well at Mahabaleshwar also. For the north Indian plains, Pusa Early Dwarf has been recommended which has dwarf plants and large firm wedge-shaped fruits (IndiaAgroNet.com). Average strawberry plantings can remain productive for three or four fruiting years, but may be productive for up to eight years (Tom De Gomez, 2015). Nutritionally, strawberry contains low calorie carbohydrate and a potential source of Vit.C than oranges. The main constituents per 100 g

22 are g water, 0.6 g protein, 7.02 g carbohydrate, 2.3g fiber, 14.0 mg calcium, mg potassium, and 64.4mg Vit.C and 27 IU Vit.A. The soluble solids/acid ratio is 8.52 to which is good balance of sweet tart flavour (Ayub et al., 2010). According to Astawan (2009), strawberries also have some phyto-chemical compounds such as anthocynin, ellagic acid, catechin, quercetin and kemferol. It is used for making excellent quality ice cream and jam on account of its rich aroma. The various value added products such as jellies, energy bars, leather, syrup, crush, dehydrated strawberry, juice and concentrates are prepared from strawberry (Will and Kruger,1991). According to Raab and Ochler (2000), the fruit leather is the term used for the products prepared by dehydration of fruit pulp to puree. Direct sun drying, solar drying, convection drying and electric cabinet drying are some of the drying methods that can be used in processing fruit leathers. In these dryer, cabinet dried leather is more accepted (Che Man et al., 1997). The fruit leather is mainly prepared from mango, jackfruit, jamun, banana, guava, etc. However, no research work on strawberry leather has been reported. Therefore, it is necessary to explore the possibility of utilization of strawberry pulp for the preparation good quality leather. Keeping this in view, the experiment entitled Studies on preparation of strawberry fruit leather was conducted with the following objectives. 1. To standardize the ratio of strawberry pulp and sugar in the leather 2. To study the storage behaviour of strawberry leather

23 3. CHAPTER II 4. REVIEW OF LITERATURE The research work entitled Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather is reviewed in the current chapter under the following headings. The literature in this regard on other important fruit crops is also reviewed Chemical composition of strawberry fruit Preparation of strawberry fruit leather Recovery of fruit leather Changes in physico-chemial properties of strawberry fruit 11. leather during storage Changes in sensory qualities of strawberry fruit leather during 13. storage Chemical composition of strawberry fruit Total Soluble Solids 16. Sharma and Joshi (2009) reported that the total soluble solid content of strawberry fruit ranged from 7 to B. 17. Kumar et al. (2005) studied the physico-chemical changes in aonla fruits and reported that the T.S.S content of aonla ranged between 9º and 12.8ºB Titratable Acidity 21. Sharma and Joshi (2009) reported that the titratable acidity of strawberry fruit in the range of 0.52 to 2.56 per cent.

24 22. Singh et al. (1987) reported that the maximum acidity was recorded in Harpharori 2.44 per cent, followed by 2.35 per cent in Deshi variety of aonla Reducing sugars 24. Sharma and Joshi (2009) reported that the reducing sugar content of strawberry fruit ranged from 3.1 to 6.6 per cent. 25. Goyal et al. (2009) reported that the reducing sugars in aonla fruits varied from 1.04 to 4.09 per cent among the various varieties Total sugars 27. Sharma and Joshi (2009) reported that the total sugar content of strawberry fruit was in the range of 3.3 to 9.1 per cent. 28. Goyal et al. (2009) reported that the total sugars in aonla fruits varied from 7.00 to 9.6 per cent among the various varieties of aonla Ascorbic acid 30. Sharma and Joshi (2009) reported 26 to 120mg/100g ascorbic acid in strawberry. 31. Daisy and Gehlot (2007) observed that the ascorbic acid content in aonla preserve (19mg/100g) was found very less than fresh aonla fruit (629mg/100g) Preparation of strawberry fruit leather 34. Bains et al. (1989) processed apple-apricot leather using a fruit puree consisting of 82 per cent apple puree, 16.5 per cent apricot puree (as flavour component), and 1.5 per cent apple juice concentrate. The fruit puree was then placed in a pilot cabinet dryer at 85 0 C, with a flow rate of 4m/s and relative humidity of 5

25 per cent for 6.1 hours and this resulted in a good quality product. A two-stage operation with two hours of initial drying at 102 C, followed by finish drying at 85 C for 3.5 hours also gave a good quality product. 35. Kumar et al. (2010) prepared blended guava-papaya leathers which were made by mixing the pulps of guava and papaya in different ratios of 80 : 20, 60 : 40, 40 : 60, and 20 : 80. The brix and acidity of all the blends were adjusted to 25 Brix and 0.5 per cent, respectively. The pulp mixture obtained was heated to 85 C to inactivate the enzymes and cooled to about 45 C. Potassium metabisulphite (0.2%) was also added as a preservative before the mixture was poured as a 1.00 cm thick layer in stainless steel trays previously smeared with glycerol and dried in across-flow cabinet dryer at 60 C. 36. Gawale (2014) prepared pineapple-papaya blended leather in seven different proportions i.e. 50:50, 60:40, 70:30, 80:20 and 90:10 100:0 and 0:100 used for the preparation of leather. The drying was carried out at 60 ± 2 C for 8 hours and the sample was analyzed chemically initially and at 1, 2 and 3 months of storage. They reported that the pineapple and papaya pulp in the proportion of 60:40 could be the best combination for the preparation of high quality blended pineapple leather. 37. Sadawarte (2014) prepared jamun leather with five treatments having different levels of dry sugar i.e. 0, 5, 10, 15, and 20 per cent. The jamun leather was prepared by drying the pulp at 70±2 C for 10 to 12 hours and the sample was analyzed chemically initially and at 1, 2 and 3 months of storage. Among the different

26 sugar levels used, the jamun leather prepared with 10 per cent sugar was most sensorially acceptable. 38. Anju et al. (2014) blended the peach pulp and soybean slurry in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The prepared leather was stored for a period of four months to as certain changes in physico-chemical characteristics. They observed that the peach pulp and soy slurry leather of 70:30 ratio recorded maximum protein, fat and ascorbic acid contents. However, on the basis of sensory evaluation of peach pulp and soy slurry leather with 85:15 ratio was found to be the best among the different blends when compared at zero storage as well as after 4 months of storage. 39. Dwivedi et al. (2015) prepared aonla and bael blended leather with Bael: Aonla fruit pulp in the proportions of 2:1, 3:1, 4:1, 1:1, 1:2, 1:3, 1:4 and addition of 10 per cent sugar with 2000 ppm KMS. It was then packed in two types of packaging materials viz. aluminium laminated pouches and polyethylene pouches and stored for 90 days of storage and observed that the non enzymatic browning was maximum in the product packed in polyethylene pouches at 90 days of storage Recovery of fruit leather 41. Mathur et al. (1972) reported 26, 27, 40, 34, 30 and 20 per cent recovery in mango (Badami), mango (Raspuri), banana, guava, papaya, jamun and pineapple fruit bar, respectively. 42. Gowda et al. (1995) studied the method of mango fruit bar preparation and reported that the addition of 20 per cent sugar individually or in different combinations yielded 55 per cent fruit

27 bar. They also observed that the addition of sugar increased the yield of mango fruit bar. 43. Gawale (2014) studied the method of preparation pineapplepapaya blended leather and reported that per cent recovery of pineapple-papaya blended leather on pulp weight basis in all treatments was in the range of to Sadawarte (2014) reported that the recovery of jamun leather on total i.e. pulp+sugar weight basis was in the range of 18 to per cent Changes in physical parameters of strawberry fruit leather Colour (L*, a* and b*) 47. Henriette et al. (2006) studied the effect of drying and storage time on physico-chemical properties of mango leathers. They reported that the colour did not significantly vary throughout the storage. 48. Singh et al. (2008) observed that the hunter colour values in terms of L*, a* and b* were found to be 49.39, 8.41 and 25.35, respectively in banana soya fruit bar. They used optical properties like colour to evaluate the quality of product, set of storage conditions or other post-harvest variables. They observed that the banana soy bar fortified with 10 per cent soymilk was lighter and bright in colour Changes in chemical composition of strawberry fruit leather Moisture 51. Sivkumar et al. (2005) observed a gradual decrease in the moisture content of guava bar in all packaging materials

28 throughout the storage. Initial moisture content of guava bar was per cent and it was decreased to 24.76, 25.32, and per cent in BP, PB and ZB, respectively. 52. Narayana et al. (2007) observed that the moisture content of the banana bar was significantly lower in the treatment without any additive than other two treatments i.e. 20% sugar + 0.5% pectin + colour and 20% sugar + 0.5% pectin + colour + 0.3% citric acid. 53. Moisture content and water activity are key factors affecting the storage, shelf life and food safety of fruit leather (Fontana et al. (2008) and Tapia et al. 2008). 54. Gawale (2014) prepared the pineapple-papaya blended leather and reported an increasing trend in moisture content having range of to per cent in pineapple-papaya blended leather during 3 months of storage period. 55. Sadawarte (2014) studied the method of preparation of jamun leather and noticed an increase in the moisture content of jamun leather during 3 months of storage period Total soluble solids (ºB) 57. Venilla (2004) studied the storage behaviour of guava-papaya fruit bar. The guava-papaya (50:50) fruit bar was prepared and kept at room temperature to study its storage stability and he observed that the T.S.S content of the guava-papaya bar was reduced to 2.95 per cent packed in MPP (Metalized Polyester Polythene) pouches and 4.29 per cent in PE (Polyethylene) bags. 58. Gayathri and Uthira (2008) prepared mango and papaya blended fruit bars in two different proportions i.e. 75:25 (std-i) and 50:50 (std-ii) enriched with different levels of whey protein

29 concentrate (WPC-70) like 5, 7 and 10 per cent. They found that the total soluble solids of the mango-papaya fruit bar did not undergo any change up to 30 days. However, after that T.S.S increased in standards and experimental bars. The difference in T.S.S between initial and after 90 days of storage was 2.55, 5.11, 5.72, and 4.22 in standard, experiment-ia, experiment-ib, and standard-ii, respectively. 59. Gawale (2014) reported a decreasing trend in T.S.S of pineapple-papaya blended leather during 3 months of storage period. 60. An increase in the T.S.S of jamun leather during 3 months of storage period was also recorded by Sadawarte (2014) Titratable acidity 62. Gayathri and Uthira (2008) prepared mango and papaya blended fruit bars in two different proportions i.e. 75:25 (std-i) and 50:50 (std-ii) enriched with different levels of whey protein concentrate (WPC-70) like 5, 7 and 10 per cent. They found that the acidity of standard mango papaya fruit bars increased from 0.50 to 0.77 per cent and that of experiment Ia and Ib fruit bars from 0.63 and 0.72 to 0.84 and 0.94 per cent, respectively during ninety days of storage period. 63. Mahajan et al. (2011) prepared pineapple fruit bar using stevioside as a natural sweetners along with whey protein concentrate as a source of protein. The fruit bar was analyzed for acidity during ninety days of storage. It was reported that the acidity of pineapple bar was found to increase significantly in refrigerated as well as ambient temperature during ninety days of storage.

30 64. Khadtar (2011) studied the method of preparation of jackfruit bar and reported a decreasing trend in titratable acidity of jackfruit bar. 65. Gawale (2014) reported that the titratable acidity of pineapple-papaya blended leather was increased during 3 months of storage period. 66. Sadawarte (2014) studied the method of jamun leather preparation and she observed an increasing trend in titratable acidity of jamun leather during 3 months of storage period Reducing sugars 68. Che man and Taufik (1995) prepared the jackfruit leather and reported a decreasing trend in reducing sugars of jackfruit leather. 69. Sivkumar et al. (2005) worked on storage stability of guava bar in different packaging materials. They prepared guava fruit bar as per FPO specifications and packed in butter paper (BP), ziplock bag (ZB) and polyethylene bag (PB) and kept at room temperature for about six months to study their keeping quality. They recorded an increasing trend with respect to reducing sugars in guava bar samples during storage. Among these, the samples packed in BP had slightly higher reducing sugar content, followed by ZB and PB. 70. Mahajan et al. (2011) prepared pineapple fruit bar using stevioside as a natural sweetner along with whey protein concentrate as a source of protein. The fruit bar was analyzed for reducing sugar content during storage and it was reported that the reducing sugars of the pineapple bar increased significantly in refrigerated as well as ambient temperature during ninety days of storage.

31 71. Gawale (2014) observed an increase in the reducing sugars of pineapple-papaya blended leather during 3 months of storage period. 72. The reducing sugars of jamun leather was increased during 3 months of storage period as reported by Sadawarte (2014) Total sugars 74. Aruna et al. (1999) studied the physico-chemical changes during storage of papaya fruit (Carica papaya L.) bar (Thandra). Papaya fruit bar was stored at room temperature (25-45ºC) for nine months and the physico-chemical changes were studied during storage. They noticed that there was a significant decrease in total sugar content of papaya bar during storage. 75. Venilla (2004) observed the storage behaviour of guavapapaya fruit bar. Standardized guava-papaya (50:50) fruit bar was prepared and kept at room temperature to study their storage stability. He reported that the total sugar content of guava papaya bar decreased significantly during six months of storage. 76. Ukkuru and Pandey (2007) reported a significant increase in the total sugar content of jackfruit bar during storage period of six months. 77. According to Gawale (2014), there was a decreasing trend in the total sugars of pineapple-papaya blended leather during 3 months of storage period. 78. Sadawarte (2014) reported that the total sugar content of jamun leather was decreased during 3 months of storage period

32 Ascorbic acid 83. Rao and Roy (1980) reported the ascorbic acid losses of 38.9 to 47.3 per cent in mango leather. 84. Gawale (2014) studied the method of preparation of pineapple-papaya blended leather. He reported a decreasing trend in the ascorbic acid content of pineapple-papaya blended leather during 3 months of storage period Microbial analysis 86. Henriette et al. (2005) reported that the counts of mesophyllicaerobes remained lower than 10 CFU g- 1, and the counts of yeast and moulds lower than 100 CFU g-1. Mango leather could be microbiologically stable for at least 6 months without any chemical preservatives. 87. Azeredo et al. (2006) studied the drying conditions and storage period on physicochemical properties of mango leather. They concluded that mango leather remained microbiologically stable at 25 C for 6 months, without chemical preservatives. 88. Gawale (2014) studied the method of pineapple-papaya blended leather preparation and reported that the treatment as well as storage period did not exhibit any significant effect on the microbial count of the pineapple : papaya blended leather. 89. Safdar et al. (2014) also recorded similar results in guava leather. However, the value recorded by the bacterial population of guava leather ranged from 6.00 to 273 cfu/g which was packed in vegetable parchment paper Changes in Sensory qualities of blended fruit leather 91. Chan and Cavalleto (1978) have used additives in the formulation (sugar and sodium bisulfite) and carried out sensory evaluations on

33 the papaya leather stored at -18, 24 and 38 C during 1, 2 and 3 months. Sulfur dioxide inhibited browning during both processing and storage. An alcohol-soluble colour index and residual SO2 levels both served as measures of product quality. They suggested the use of SO2 in the manufacture of papaya leather and low storage temperatures. 92. Irwandi and Che Man (1996) developed leathers from durian, a fruit native of South East Asia, and evaluated quality during storage, studying a control formulation composed of durian puree, water, sucrose and sorbic acid, as well as other two formulations added with maltodextrin 10%, soy-lecitin 0,1%, hydrogenated palm oil 2% and egg yellow as colouring agent. The results based on sensory evaluation showed that the most acceptable formulation was an ingredient combination of 10% glucose syrup solid, 5% sucrose, 2.67% hydrogenated palm oil and 0.45% soy-lecithin added into durian aril for the preparation of durian leather. Optimum drying conditions were 50 C for 12.6 h for oven-dried leather, and 52.5 C for 10 h for cabinet-dried leather. All samples packed in four different types of packaging materials i. e. laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP), were shown to be organoleptically acceptable by the panelists. LAF, however, was proven to be the finest packaging material in maintaining the stability of durian leather during storage. 93. Aruna et al. (1999) reported that the papaya bar showed more acceptability score when it was stored at 5 to 8ºC temperature than other temperatures (9 0 to 24ºC, 25 0 to 34ºC and 35 0 to 45ºC) during nine months of storage. Overall acceptability score was 4.33

34 at 5 0 to 8ºC, 4.20 at 9 0 to 24ºC, 3.75 at 25 0 to 34ºC and 3.50 at 35 0 to 40ºC temperature. 94. Vijayanand et al. (2000) compared a conventionally prepared mango leather with a guava leather obtained by dehydration of an enzymatically-treated puree added with maltodextrin, sucrose, soluble starch, wheat flour, pectin and anti browning agent. Colour, texture, sensory acceptability and non-enzymatic browning were analyzed during storage. Both products maintained a high acceptability after 90 days at 27 C. 95. Gujral and Khanna (2002) used additives as milk powder, soy protein concentrate and sucrose in order to increase the solid content of the initial formulation and assessed their effect on the dehydration behaviour. Besides, they observed colour, texture and sensory characteristics of samples for various concentrations and combinations of additives. Additives significantly reduced the drying rate of mango leather. Sucrose improved its colour and the product containing 4.5% skim milk powder and 4.5% sucrose deserved highest acceptability by the sensory panel. In contrast, Azeredo et al. (2006) have developed a leather from an additive-free formulation, which exhibited microbial stability for six months, although it was not sensorially acceptable. 96. Venilla (2004) found that guava-papaya bar packed in MPP (Metalized Polyester Polythene Pouches) was most acceptable upto120 days than PE (Polyethylene) bags. In respect of overall acceptability, the bar packed in MPP pouches was most acceptable (3.9) than PE bags (3.7). 97. Sharma et al. (2006) reported that the protein rich compressed bar received overall acceptability scores of 8.4±0.19

35 while all other parameters like colour, flavour and taste also scored above 8 on 9 point Hedonic scale. During storage, there was a gradual decrease in all the sensory attributes as well as overall acceptability scores. 98. Jain and Nema (2007) evaluated the quality of guava leather from five different cultivars using three different recipes for its preparation. The study revealed that the organoleptic quality as well as acidity and ascorbic acid content of leather of all cultivars decreased gradually with increase in the quantity of sugar added. 99. Demarchi et al. (2010) have evaluated the influence of pretreatment on final product structure as well as the effect of hot air drying on colour and antioxidant retention in apple leathers with and without preservative agents. They concluded that losses of antioxidant activity are more dependent on drying temperature than on drying time. Besides, they proposed a modified first-order kinetic model to predict the non-isothermal inactivation of the Polyphenoloxidase (PPO) in apple tissue. In parallel, Natalia A Quintero-Ruiz et al. (2011) have analyzed apple leather quality for formulations with and without preservative agents over a storage period of 6 months at room temperature. Among others, the authors evaluate non-enzymatic browning and antioxidant activity, and found that the formulation added with potassium metabisulphite retarded browning and promote higher antioxidant retention. Sample added with MBK resulted in lighter colour Khadtar (2011) in jackfruit bar reported a decreasing trend in sensory attributes as well as overall acceptability scores Gawale (2014) studied the method of pineapple-papaya blended leather preparation and obtained highest overall

36 acceptability scores of 7.24 ± 1.05 while all other parameters like colour, flavour and texture also scored above 8 on 9 point Hedonic scale. During storage, there was a gradual decrease in all the sensory attributes as well as overall acceptability scores Sadawarte (2014) obtained highest overall acceptability scores of 7.93 ± 0.73 and all other parameters like colour, flavour and texture also scored above 8 on 9 point Hedonic scale in jamun leather. During storage, there was a gradual decrease in all the sensory attributes as well as overall acceptability score Suna et al. (2014) studied the impact of drying methods on the quality of apricot pestil/leather and observed apricot pestil/leather as a good source of energy and alternative appetizer. They concluded that traditional sun-dried apricot pestil has high nutritional and organoleptic characteristics as compared to microwave and vacuum dried.

37 CHAPTER III MATERIAL AND METHODS An investigation entitled Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather is carried out in the Department of Post Harvest Management of Fruit, Vegetable and Flower Crops, Killa-Roha, Dist-Raigad, Maharashtra during the year The details regarding the experimental material used and methodology adopted for the present investigation are described stepwise in this chapter. 3.1 Material Strawberry fruits For this study, the strawberry fruits were collected from the progressive farmer named Mr. Sharad Vasantrao Paramane from Panchgani, Maharashtra and immediately used for further experimentation Cabinet dryer Techno search laboratory cabinet dryer (SPD-D-111), available in Department of Post Harvest Management, Killa-Roha, Raigad was used for the preparation of strawberry fruit leather Packing material Food grade 400 guage polyethylene bags were used for packaging of strawberry fruit leather.

38 3.1.4 Weighing balance Electronic weighing balance (Contech, model CA-503) available in the Department of Post Harvest Management, Killa-Roha, Raigad was used for the analytical work. 3.2 Methods Extraction of strawberry pulp Well ripe, healthy and disease free strawberry fruits were selected. The selected strawberry fruits were washed thoroughly with running tap water. After removing the calyx, the strawberry fruits were passed through mixer to get homogenized pulp Chemical analysis of strawberry pulp The strawberry pulp was analyzed for the chemical parameters such as the TSS, titratable acidity, ascorbic acid, reducing and total sugar content by using standard procedures as stated below Total soluble solids ( 0 B) Total soluble solids were determined with the help of hand refractrometer (Atago India instrument Pvt. Ltd, Mumbai) and was expressed in ⁰Brix Titratable acidity (%) A known quantity of sample was titrated against 0.1 N sodium hydroxide (NaOH) solution using phenolphthalein as an indicator (A.O.A.C., 1990). A known quantity of sample was blended in pestle and mortar with little amount of distilled water. It was then transferred to

39 100ml volumetric flask and filtered. A known volume of aliquot was titrated against 0.1 N NaOH solution using phenolphthalein as an indicator. The results were expressed as per cent anhydrous citric acid (Ranganna, 1986) Vitamin C The ascorbic acid content was determined by 2,6-dichlorophenol indophenol dye method of Johnson (1948) as described by Ranganna (1986). A sample of 10 g of fresh strawberry pulp was mixed with 3 per cent metaphosphoric acid solution and volume was made to 100 ml. The extract was filtered through filter paper and 10 ml aliquot was titrated against standard dye solution at room temperature to pink end point. The ascorbic acid content of the sample was calculated taking into account the dye factor and by using following formula, Reducing sugars The reducing sugar content was determined by method of Lane and Eynon (1923) as reported by Ranganna (1986) as follows. A known quantity of sample was taken in 250 ml volumetric flask. To this, 100 ml of distilled water was added and the contents were

40 neutralized by 1 N sodium hydroxide. Then, 2 ml of 45 per cent lead acetate was added to it. The contents were mixed well and kept for 10 minutes and then 2ml of potassium oxalate was added to it to precipitate the excess of lead. The volume was then made to 250 ml with distilled water and solution was filtered through filter paper. This filtrate was used for determination of reducing sugars by titrating it against the boiling mixture of Fehling A and Fehling B (5 ml each) using methylene blue as indicator. The results were expressed on per cent basis Total sugars The total sugar content was determined by method of Lane and Eynon (1923) as reported by Ranganna (1986) as follows. The total sugars were estimated by the same procedure of reducing sugar after acid hydrolysis of an aliquot of de-leaded sample with 50 per cent hydrochloric acid, followed by neutralization with sodium hydroxide (40%). This filtrate was used for titration against standard Fehling s mixture (Fehling s A and B) using methylene blue as an indicator to brick red end point A) Experimental details 1. Crop :- Strawberry (Fragaria x ananassa Duch.) 2. Design :- F.C.R.D 3. Number of main treatments : Number of sub treatments :- 4

41 5. Treatment combinations :- 6 x 4= Replications :- 3 B) Details of treatment A. Main treatments :-Sugar levels T1 :- 0% T2 :- 05% T3 :- 10% T4 :- 15% T5 :- 20% T6 :- 25% B. Sub treatments :- Storage periods (Days) S1 :- 0 Day S2 :- 30 Days S3 :- 60 Days S4 :- 90 Days Method of preparation of strawberry leather by cabinet drying Preparation of strawberry fruit leather The strawberry pulp was extracted as per the procedure mentioned under The sugar was added to the homogenized strawberry pulp and in different ratios as per the treatments (i.e.,0%, 5%, 10%,15%, 20% and 25% sugar). For drying, the trays were properly washed, cleaned, dried and smeared with butter so that leather would not stick to the tray. The mixture was then, spread into the trays to the

42 thickness of 1 cm. These trays were then, kept in the cabinet drier and drying was carried out at 60 C for about hrs until both the sides were non sticky and dried well. Dried leather was cut into rectangular pieces, wrapped in butter paper and packed in 400 gauge polyethylene bags Storage The strawberry leather was then stored at ambient temperature (28-32 C) and keeping quality was observed up to a storage period of 3 months. Storage stability for chemical as well as sensory qualities was evaluated at initial, 1, 2 and 3 months of storage. 3.4 Product recovery The per cent product recovery was calculated based on total pulp weight used for the preparation of the product. 3.5 Physical properties of strawberry fruit leather Colour Colour of the leather was measured using a Handy Colorimeter (Colour Reader CR-10), and expressed in terms of CIE, L* (lightness), a* (redness and greenness) and b* (yellowness and blueness). 3.6 Chemical analysis of strawberry fruit leather The strawberry fruit leather was analyzed for the T.S.S, titratable acidity, reducing sugars, total sugars and vitamin C content by standard procedures as described under initially and after 30 days of storage. The procedure for determination of moisture content was as stated below.

43 3.6.1 Moisture The moisture content of strawberry fruit leather was determined using a Contech moisture analyser (model CA-123) at C Microbial analysis The microbial analysis for bacteria and fungi count and total plate count were performed according to A.O.A.C method (1990). Nutrient Agar media was prepared by weighing required quantity of nutrient agar and diluted with double distilled water to a known volume. The media was then autoclaved at 121 C for 20 min. When the temperature of media lowered to 40 C, it was used for plating. The plating was carried out with 0.1g sample in sterile petriplate under the Laminar Air Flow. The sample of each treatment was taken on a separate petriplate, followed by pouring of approximately 20 ml of media (35-40 C) on the sample and mixing was done by tilting plate properly. Plates were sealed with parafilm and incubated at 37 C for 48 hrs to check the bacterial count and kept it for 5-6 days at room temperature for fungal count. The total microbial plate count was measured in colony forming unit (cfu/g). 3.7 Sensory evaluation of strawberry fruit leather The sensory evaluation of strawberry fruit leather was carried out according to the method stated by Amerine et al. (1965) on the 9 points hedonic score card during storage period of 90 days at an interval of 30 days. The average sensory score for different characters viz., colour, flavour, texture and overall acceptability was recorded.

44 Sr. No. Organoleptic score Rating 1. 9 Like extremely 2. 8 Like very much 3. 7 Like moderately 4. 6 Like slightly 5. 5 Neither liked nor disliked 6. 4 Dislike slightly 7. 3 Dislike moderately 8. 2 Dislike very much 9. 1 Dislike extremely (Source: Amerine et al., 1965) 3.8 Statistical analysis The experiment was planned using Factorial Completely Randomised Design with three replications. The data collected for the physical properties, chemical composition and sensory parameters of the strawberry fruit leather was analyzed for the statistical significance according to the procedure reported by Panse and Sukhatme (1985). 3.9 Economics The economics of the product was worked out by considering current market prices of various inputs such as raw material, electricity, packaging, etc. The gross returns and sale price of product were worked out by considering prevailing market price. The sale price of the product was calculated for different treatments of the experiments by adding 20 per cent profit margins to the cost of production.

45 FLOW-CHART I Preparation of strawberry leather Selection of firm and ripe strawberry fruits Washing Removal of calyx Pulp extraction with the help of mixer Addition of sugar to the pulp as per the treatments Addion of sodium 200ppm Smearing the tray with butter Pouring the mixture into the tray

46 Drying in cabinet tray dryer at 60 0 C for 14 hrs. Packing leather in polyethylene bag (HDPE) Sealing the bags Storage at ambient temperature

47 CHAPTER IV RESULTS AND DISCUSSION The present investigation entitled Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather was carried out in the Department of Post Harvest Management of Fruit, Vegetable and Flower Crops, Dist- Raigad, Maharashtra during the year , with following objectives. 1. To standardize the ratio of strawberry pulp and sugar in the leather 2. To study the storage behaviour of strawberry leather at ambient conditions The results obtained during the course of investigation are presented and discussed in this chapter under appropriate sub headings. 4.1 Per cent pulp recovery The results pertaining to the pulp recovery of strawberry fruit are presented in Table 1. The data presented in Table 1 indicate that the recovery of pulp was found to be 96.3 per cent in strawberry. Nale et al. (2007) worked on preparation of mixed fruit toffee from tamarind, mango and papaya pulp and reported that the tamarind pulp recovery on flesh weight basis was 94 per cent. Chandane (2015) who prepared aonla-mango blended leather and reported that the aonla pulp recovery was per cent.

48 4.2 Chemical composition of strawberry (before processing) During the course of present investigation, the chemical composition of strawberry was studied before processing. The chemical parameters such as Moisture, TSS, titratable acidity, ascorbic acid and sugars (reducing and total) were estimated as per the standard methods described in the Chapter III. Data in relation to the estimated values for physico-chemical components are furnished in the Table 1. Table 1: Per cent recovery and chemical composition of fresh strawberry Sr. No. Parameters Mean values* A. Physical parameter 1. Pulp recovery (%) 96.3 B. Chemical parameters 1. Moisture (%) T.S.S. ( B) Titratable acidity (%) Reducing sugars (%) Total sugars (%) Ascorbic acid (Vit. C) (mg/100 g) 40

49 * Values are the means of three observations Moisture Moisture content of strawberry fruit was 92 per cent as presented in Table 1. The moisture content of pineapple fruits was between and per cent as reported by Bhat et al. (1972), whereas it was ranged from 87 to 94 per cent in papaya observed by Selvaraj et al. (1982). The observation in accordance with moisture content of muskmelon per cent was reported by Shofian et al. (2011) Total Soluble Solids (TSS) TSS is the important factor to determine the quality of fruit. The results presented in Table 1 indicate that the mean total soluble solids of strawberry pulp was Brix. Sharma and Joshi (2009) reported that the TSS content of strawberry fruit was in the range of 7.0 to 10.2ºB Titratable acidity The data presented in Table 1 reflected that the mean titratable acidity of strawberry pulp was 4.7 per cent. The titratable acidity of strawberry was in the range of 0.52 to 2.56 per cent as reported by Sharma and Joshi (2009).

50 Shinde (2013) reported 4-5 per cent titratable acidity in the ripe tamarind juice Sugars (% reducing and total sugars) The data with respect to reducing and total sugars of strawberry pulp are presented in Table 1. The per cent reducing and total sugar content of strawberry pulp was 4.16 and 5.42, respectively. Sharma and Joshi (2009) observed that the reducing and total sugars in strawberry was in the range of 3.1 to 6.6 per cent and 3.3 to 9.1 per cent respectively, whereas Mohire (2016) recorded 9.79 and per cent reducing and total sugars in ripe karonda juice, respectively Ascorbic acid It is revealed from the data presented in Table 1 that the ascorbic acid content of strawberry pulp was 40 mg/100g. The ascorbic acid content of strawberry fruit was in the range of 26 to 120mg/100g as reported by Sharma and Joshi (2009). Kapur and Nagaraja (1981) observed that the ascorbic acid content was highest in Cv. Kew of pineapple viz., 31.2 mg compared to other varieties like Mauritius, Queen and having 24.4 mg/100 g and 24.6 mg/100 g of ascorbic acid, respectively. According to Sanjeev kumar and Singh (1993), the ascorbic acid content varied from 10.3 mg/100g to 17.9 mg/100g in karonda juice. Mohire (2016) and Divate (2015) reported 17 mg/100g ascorbic acid in ripe karonda juice. 4.3 Physical characteristics of strawberry fruit leather

51 4.3.1 Recovery (%) The data with respect to the recovery percentage of strawberry fruit leather is presented in Table 2 and Fig. 1. The per cent recovery of strawberry fruit leather on pulp + sugar weight basis was in the range of 7.37 to per cent. The treatment T6 i.e. leather with 25% sugar recorded the highest per cent recovery, while the lowest 7.37 per cent recovery in the treatment T1 i.e. leather without sugar. The data reveals that, as the sugar percentage in the pulp increased the recovery of strawberry fruit leather increased. Gowda et al. (1995) reported that the yield of mango fruit bar with 20 per cent sugar was 55 per cent, whereas Gawale (2014) reported that per cent recovery of pineapple-papaya blended leather on pulp weight basis was in the range of to The per cent recovery of jamun leather on total i.e. pulp + sugar weight basis was in the range of 18 to per cent as reported by Sadawarte (2014) Colour (L*, a* and b* value) L* value for colour The data on L* value for colour of strawberry leather during storage are presented in Table 3 and depicted at Fig. 2. It was observed from the data that there was an increasing trend in L* value for colour of strawberry leather during 3 months of storage period. Significant differences were also observed due to different treatments as well as storage period. Among the treatments, the highest (33.32) mean L* value was observed in the treatment T1 but at par with the treatment T2. The

52 lowest (29.75) mean L* value was found in the treatment T6, followed by the treatments T5 (31.74) and T4 (32.17). With respect to storage condition, the increasing trend of mean L* value was observed during 3 months of storage period. The mean L* value for colour increased significantly from initially to after 90 days of storage. The interaction between treatments and storage period was found to be significant at 5 per cent level of significance. The lowest (27.92) L* value was noticed at 30 days in the treatment T6 with 25 per cent sugar level. The highest (34.34) L* value was observed at 90 days of storage of the leather in the treatment T1 without sugar. The increasing trend in L* value for colour was indicative of the fading of colour of the strawberry leather during storage at ambient condition. Similar results of increasing L* value have been reported by Dangkrajang et al. (2009) in roselle leather due to increasing pectin concentration in the product. Also identical results of increasing L* value have been recorded by Karki (2011) in blueberry leather a* value for colour The data on the changes in a* value for colour of strawberry leather during storage are presented in Table 4 and depicted at Fig. 3. A decreasing trend in a* value for colour of strawberry leather was noticed during 3 months of storage period. Significant differences were also observed due to different treatments as well as storage period at 5 per cent level of significance.

53 Among the treatments, the highest (12.92) mean a* value for colour of the leather was observed in the treatment T6 which was significantly superior to all other treatments followed by the treatments T5 (12.64) and T4 (11.34). The lowest (8.78) mean a* value was found in the treatment T1, followed by the treatments T2 (9.21) and T3 (9.72). Addition of higher level of sugar imparted the dark glossy pinkish-red colour to the product. An increase in a* value for colour was noticed with rise in the sugar level in the strawberry leather. With respect to storage condition, the decreasing trend of mean a* value was observed during 3 months of storage period. The mean a* value for colour decreasing significantly from initially to 8.84 at 90 days of storage. This clearly indicates the fading of the colour of the product during storage. The interaction between treatments and storage period was found to be significant at 5 per cent level of significance. The highest (14.64) a* value was observed at 0 day in the treatment T5, while the lowest (6.49) value was noticed at 30 days of storage in the treatment T1 i.e. control. Hunter a* value for colour denotes redness when values are negative, and redness when values are positive. The higher (12.92 and 12.64, respectively) mean redness was observed in the treatment T6 i.e. 25 per cent sugar level and T5 i.e. 20 per cent per cent sugar level in strawberry leather, while lowest (8.78) mean redness was observed in treatment T1 i.e. 0 per cent sugar level in strawberry leather. The changes might have occurred due to chemical reactions that precedes oxidative and enzymatically controlled processes. The identical observations to this were also reported by Henriette et al. (2006) in mango leather.

54 b* value for colour The data on the changes in b* value for colour of strawberry leather during storage are presented in Table 5 and depicted at Fig. 4. It was observed from the data that there was a decreasing trend in b* value for colour of strawberry leather during 3 months of storage period. Significant differences were also observed between different treatments as well as during storage period. As regards the treatments, the highest (8.32) mean b* value for colour was observed in the treatment T6, followed by the treatments T5 (7.93) and T4 (7.16). Where lowest (5.62) mean b* value for colour was observed in treatment T1, followed by the treatments T2 (6.20) and T3 (6.56). With respect to storage condition, the decreasing trend in mean b* value was observed during 90 days of storage period. The mean b* value for colour decreased significantly from 7.34 initially to 5.94 at 90 days of storage. The interaction between treatments and storage period was found to be significant at 5 per cent level of significance. The highest (9.21 and 8.82, respectively) b* value was observed at 0 day in the treatments T6 and T5. While the lowest (5.21) value was noticed in the treatment T2 at 90 days of storage period. Hunter value for colour b* denotes blueness when negative and yellowness when positive. Maximum yellowness was observed in the treatment T6, while minimum yellowness was observed in the treatment T1. The changes in b* value for colour would be due to browning reactions that proceeds oxidative and enzymatically controlled processes.

55 The observations similar to this were also reported by Henriette et al. (2006) in mango leather. 4.4 Changes in chemical composition of strawberry during storage Moisture From the data presented in Table 6 and graphically shown in Fig. 5 reveal that the level of sugar influenced the moisture content during storage. It is clear from the data that the maximum (18.49%) moisture content was noticed in the treatment T6 followed by the treatments T5 and T4. The treatment T1 showed minimum (3.94%) moisture content, followed by the treatments T2 and T3. The moisture level of the leather increased when sugar level increased from 0 to 25 per cent. Regarding the storage period, it was noticed that the moisture content of leather was increased significantly from 8.15 to per cent during the storage period of 90 days. The moisture gain might be due to the absorption of moisture from the atmosphere by the package during storage. The interaction effect of storage and treatment was found nonsignificant. Similar trend of increase in moisture during storage has been recorded by Anju et al. (2014) in peach-soy leather. Gawale (2014) also reported an increasing trend in moisture content of pineapple-papaya blended leather during 3 months of storage period. Similar trend of increase in moisture during storage

56 has been recorded by Khadtar (2011) in jackfruit bar and Sadawarte (2014) in jamun leather Total soluble solids The data pertaining to the total soluble solid content of strawberry fruit leather are presented in Table 7 and graphically illustrated in Fig. 6. The lowest ( B) mean TSS was observed in the treatment T1, followed by the treatments T2 and T3. The highest ( B) mean TSS content in the treatment T6, followed by the treatment T5 ( B) which was at par with the treatment T4 ( B). It is clear from the data that the TSS of the leather increased with increase in the level of sugar in the product. It is evident from the data that the TSS content of the product decreased irrespective of the treatments from to B after 90 days of storage at ambient conditions. A decline in the TSS might be due to the increase in the moisture content of the product during storage period of 90 days. The effect of interaction between treatment and storage was found significant. Among the treatments, the highest ( B) TSS was recorded in the treatment T6 at 0 day of storage which was at par with the treatment T5 (90.00) during initial period of storage. The lowest ( B) TSS was recorded in the treatment T1 at 90 days of storage. Similar trend of decrease in TSS during storage has been recorded by Parekh et al. (2015) in mango bar with fortified desiccated coconut powder, Venilla (2004) in guava-papaya fruit bar and Gawale (2014) in pine-apple papaya blended leather.

57 4.4.3 Titratable acidity The data in respect of acidity of strawberry fruit leather influenced by the treatments are presented in Table 8 and illustrated in Fig. 7. The titratable acidity of strawberry fruit leather was significantly varied due to different treatments. The titratable acidity of leather was recorded highest i.e per cent in the treatment T1, followed by the treatment T2 and T3 with 4.78 and 3.78 per cent acidity, respectively. The lowest (1.50%) titratable acidity was noticed in the treatment T6, followed by the treatments treatment T5 (2.15%) and T4 (3.00%). As regards storage, the acidity of leather was the lowest i.e per cent at 90 days of storage in the treatment T6 and the highest i.e per cent acidity was recorded at 0 days of storage. The decrease in the acidity of the product might be due to the utilization of acids during acid hydrolysis of non-reducing sugars and also due to the increase in moisture content during storage period of 90 days. The interaction effect of storage and treatment was found significant. The titratable acidity was maximum (8.33%) in the treatment T1 at 0 day of storage whereas it was minimum (0.75 and 1.17% respectively) in the treatment T6 at 90 and 60 days of storage. The acidity of strawberry fruit leather decreased during the storage. Similar trend of decrease in acidity during storage has been recorded by Rahman (2012) in tamarind fruit leather, and Khadtar (2011) in jackfruit bar Reducing sugars

58 The data regarding the changes in the reducing sugar content of leather during storage are expressed in Table 9 and graphically presented in Fig. 8. The treatment T6 (25% sugar) was significantly superior to other treatments and showed maximum mean reducing content (30.41 %).The treatments T4 (28.01 %) and T3 (27.26 %) were at par with each other. The reducing sugar content was the lowest i.e per cent in the treatment T1, followed by the treatment T2. It is evident from the data that the reducing sugar content was increased with rise in the sugar level in the strawberry leather. An increasing trend of mean reducing sugars was observed throughout the storage period of 3 months. The mean reducing sugars increased significantly irrespective of the treatments from per cent initially to per cent at 90 days of storage. The interaction between treatments and storage period was found to be non significant at 5 per cent level of significance. The increase in the reducing sugar content might be due to conversion of non-reducing sugars into reducing sugars during storage. Similar trend of increase in the reducing sugars during storage has been recorded by Khan et al. (2014) in guava bar; Sadawarte (2014) in jamun leather, Gawale (2014) in pineapple :papaya blended leather, Mir and Nath (1995) in fortified mango bar, Sivkumar et al. (2005) in guava bar and Mahajan et al.(2011) in pineapple fruit bar Total sugars

59 The data pertaining to the changes in the total sugars in leather during storage are presented in Table 10 and illustrated graphically in Fig. 9. It is seen from the data that the total sugar content of the leather varied significantly within the treatments. The total sugar content in the strawberry fruit leather ranged from to per cent among the different treatments. The treatment T6 recorded the highest per cent mean total sugars, followed by the treatments T5 (64.67%) and T4 (62.79%), whereas it was the lowest per cent in the treatment T1, followed by the treatments T2 (59.40%) and T3 (61.51%). As the sugar level increased, the total sugar content of the strawberry leather increased. During the storage, it was observed that the highest i.e per cent total sugar content was recorded at 0 days of storage period. The lowest i.e per cent total sugar content was recorded at 90 days of storage period. The interaction effect between treatments and storage was found to be statistically significant. It is clear from the data that the total sugar content was the maximum i.e per cent in the treatment T5 at 0 day of storage, and it was at par with treatment T6 (46.96%),whereas it was the lowest per cent in the treatment T1 at 90 days of storage at ambient condition. The total sugars of strawberry fruit leather decreased significantly during storage. The decrease in total sugar might be due to significant increase in the moisture during storage. Similar trend of decrease in total sugars during storage has been recorded by Mir and Nath (1995) in

60 fortified mango bar; Aruna et al. (1999) in papaya fruit bar and Mahajan et al. (2011) in pineapple bar; Sadawarte (2014) in jamun leather and Venilla (2004) recorded in guava-papaya fruit bar during storage Ascorbic acid It could be revealed from the results cited in Table 11 and illustrated graphically in Fig. 10 that the ascorbic acid content of the strawberry fruit leather was highest (15.54 mg/100g) in the treatment T1, followed by the treatments T2 (14.43mg/100g) and T3 (13.54mg/100g). The treatment T6 exhibited the lowest (10.62 mg/100gm) ascorbic acid content, followed by the treatments T5 (11.69mg/100g) and T4 (12.29mg/100g). Thus, the ascorbic acid level decreased with increase in the sugar level in the leather. A decline in ascorbic acid content of strawberry leather from to mg/100g was observed during storage period of 90 days. The oxidative reactions influenced by the temperature might have resulted into decline in the ascorbic acid content of the product during storage at ambient conditions. The interaction effect between treatments and storage was found to be statistically non significant. Similar results were observed by Gawale (2014) in pineapplepapaya blended leather, Khan et al. (2014) in guava bar, Shakoor et al. (2015) in guava bar, Chandane (2015) in aonla-mango blended leather during 3 months of storage at ambient conditions.

61 4.5 Microbial analysis of strawberry fruit leather The data on the microbial count of strawberry fruit leather are presented in Table 12. As regards microbial analysis of the product, it is observed that there was no microbial growth observed in strawberry fruit leather at initial as well at 90 days of storage at ambient conditions. Gawale (2014) reported that the treatment as well as storage period did not exhibit any significant effect on the microbial count of the pineapple: papaya blended leather. Akhtar et al. (2014) did not observe any microbial growth in apple-date fruit bar during storage. Azeredo et al. (2006) concluded that mango leather remained microbiologically stable at 25 C for 6 months, without chemical preservatives. Ruiz et al. (2012) also recorded retention of the quality characteristics of apple leathers without microbial development over a 7- months storage period. Also Henriette et al. (2006) observed that the mango leather without chemical preservatives was be microbiologically stable for at least 6 months. 4.6 Sensory evaluation Changes in sensory qualities of strawberry fruit leather during storage Colour The data on the sensory score for colour of leather are presented in Table 13 and illustrated graphically in Fig. 11. It is noticed from the data that the mean sensory score for colour of strawberry fruit leather varied significantly due to the treatments.the treatment T6 recorded highest (7.75) sensory score for colour which was at par with the treatment T5 (7.58). The treatment T1 recorded the lowest

62 (6.29) sensory score for colour, followed by the treatments T2 (6.42) and T3 (6.92). The higher strawberry pulp content in the leather resulted into more browning of the product and affected the colour of the product. During storage, it was found that the mean sensory score for colour was highest (7.37) initially at the time of preparation which was decreased significantly to 6.53 after 90 days of storage. The interaction effect between the treatment and storage period was observed non-significant for sensory score for colour of strawberry fruit leather. Similar decreasing trend in sensory colour score was reported by Gayathri and Uthira (2008) in mango-papaya bar; Sadawarte (2014) in jamun leather and Chandane (2015) in aonla-mango leather Flavour The data related to the sensory score for flavour of leather during storage is presented in Table 14 and graphically illustrated in Fig. 12. It is apparent from the data that the mean sensory score for flavour of leather changed significantly due to the treatments. Highest (7.75) mean sensory score for flavour of leather was observed in the treatment T6, followed by the treatment T5 (7.50) and the treatment T4 (6.96). The treatment T1 recorded significantly lowest (6.50) sensory score for strawberry fruit leather, followed by the treatment T2 (6.79) and T3 (6.79) which were at par with each other. It is clear from the data that the sensory score for flavour increased with increase in the sugar level in the leather. The leather with 20 and 25 per cent sugar had better flavour due to optimum sugar: acid blend in the product. The mean sensory score for

63 flavour of leather was observed as highest (7.33) at 0 days of storage period. However, the lowest (6.47) mean sensory score for flavour was noticed at 90 days of storage. It is clear that the flavour of leather was significantly reduced during the storage. The interaction effect between treatments and storage was found to be statistically non significant. A gradual decrease in sensory score for flavour during storage was also reported by Mahajan et al. (2011) in pineapple bar and Sharma et al. (2006) in compressed bar. Similar trend of gradual decrease in sensory score for flavour during storage was reported by Chavan and Shaik (2015) in guava leather Texture The data related to the changes in sensory score for texture of blended leather during storage are presented in Table 15 and depicted graphically in Fig. 13. The mean value for texture of leather during sensory evaluation was influenced significantly by the different treatments. The highest (7.88) sensory score for texture of leather was recorded in the treatment T6, followed by the treatment T5 (7.46) and T4 (6.58) whereas the lowest (6.13) mean value for texture was observed in the treatment T1 which was at par with the treatments T2 (6.17) and T3 (6.29).The mean sensory score for texture was decreased from 6.87 to 6.27 during 90 days of storage. This clearly indicates that the texture of strawberry fruit leather affected significantly by the storage. The lower acceptance value for texture of leather was due to increased moisture gain during storage.

64 The interaction effect between treatments and storage was found to be statistically non-significant. Henriette et al. (2006) studied the effect of drying and storage time on physico-chemical properties of mango leather and revealed that the texture of mango leather was significantly decreased during storage. A gradual decrease in texture score during storage is also reported by Gayathri and Uthira (2008) in mango-papaya bar; Mahajan et al. (2011) in pineapple bar; Parekh et al. (2015) in mango bar and Sharma et al. (2006) in compressed bar Overall acceptability The data on the changes in the sensory score for overall acceptability of blended leather during storage are presented in Table 16 and illustrated graphically in the Fig. 14. Regarding overall acceptability, it was noticed that the treatment T6 scored the highest i.e sensory score for overall acceptability of the strawberry fruit leather, followed by the treatments T5 (7.51) and T4 (6.98). The lowest mean score (6.30) for overall acceptability was obtained by the treatment T1, followed by the treatments T2 (6.55) and T3 (6.40) which were at par with each other. Thus, it is clear that the strawberry leather prepared by adding 25 per cent sugar to pulp was the most accepted throughout the storage period of 90 days at ambient conditions. During storage, it was observed that the mean score for overall acceptability was decreased from 7.19 to It clearly indicates that

65 the likeness for strawberry fruit leather reduced with increase in the storage period. The interaction effect between treatments and storage was found to be statistically non-significant. A decline in the overall acceptability score for the product during storage was reported by the Khadtar (2012) in jackfruit bar; Sadawarte (2014) in jamun leather, Sharma et al. (2006) in protein compressed bar and Jain and Nema (2007) in guava leather. 4.7 Economics The economics for the preparation of 100 kg strawberry fruit leather is shown in Table 17. It could be observed from the data that the total expenditure for production of strawberry fruit leather was highest Rs in the treatment T1 and lowest Rs in the treatment T6. Higher gross returns and net profit of Rs and Rs was found in the treatment T1, respectively and the lowest gross returns of Rs and net profit of Rs in the treatment T6. The sale price was maximum (Rs ) in the treatment T1 and lowest in the treatment T6 (Rs.29.83). The benefit cost ratio was the same i.e.1.2 for each treatment as the profit margin was considered as 20 per cent for each treatment. According to the sensory qualities for overall acceptability, the treatment T6 i.e. 25 per cent sugar level was the best treatment for the preparation of strawberry fruit leather.

66 The total cost of production, gross returns and net profit for the best treatment T6 (25% sugar) was Rs , Rs and Rs , respectively with the lowest sale price of Rs per 100 g of the product.

67 CHAPTER V SUMMARY AND CONCLUSION The present investigation entitled Studies on standardization of strawberry (Fragaria x ananassa Duch.) fruit leather was conducted at Post Harvest Management Laboratory, Department of Post-Harvest Management, Killa-Roha during the year The investigation was carried out with the following objectives. 1. To standardize the ratio of strawberry pulp and sugar in the leather 2. To study the storage behaviour of strawberry fruit leather at ambient conditions The strawberry leather is a convenient, delicious product with the better flavour and taste. It is consumed as a snacks. The results obtained in the present study are summarized as below. 5.1 Per cent recovery of strawberry fruit pulp Average juice recovery of strawberry fruit was 96.3 per cent. 5.2 Chemical composition of strawberry fruit pulp The mean moisture, T.S.S, titratable acidity, ascorbic acid, reducing and total sugar content of the strawberry pulp used was 92 per cent, 8.5 º B, 4.7 per cent, 40 mg/100g, 4.16 and 5.42 per cent, respectively. 5.3 Preparation of strawberry fruit leather

68 The strawberry fruit leather was prepared from strawberry pulp and supplemented with sugar. The product was prepared by using different levels of sugars such as 0, 5, 10, 15, 20 and 25 per cent with strawberry pulp. Drying was carried out in the cabinet dryer at 60 0 C temperature for 14 hrs to prepare strawberry fruit leather. Freshly prepared leather was then wrapped in butter and packed in 400 guage polythene bags. 5.4 Physical properties of strawberry fruit leather Recovery (%) The percent recovery of strawberry fruit leather found statistically significant. The treatment T6 showed significantly highest per cent recovery and the lowest 7.37 per cent by the treatment T Colour (L*, a* and b* value) L* Value for colour The treatment T1 recorded the highest mean L* value (33.32) for colour i.e. without sugar. The lowest mean L* value (29.75) for colour was observed in the treatment T6 i.e. 25 per cent sugar. The increasing trend was seen up to 90 days of storage. The lowest mean colour L* value (31.76) was recorded at 0 day of storage and the lowest (33.01) at 90 days of storage a* value for colour: The treatment T6 (25 per cent sugar recorded the highest mean a* value (12.92) for colour. The lowest mean a* value (8.78) for colour was observed in the treatment T1 i.e. without sugar.

69 The decreasing trend was seen up to 90 days of storage. The highest mean a* value (11.59) for colour was recorded at 0 days of storage and the lowest (8.84) was observed at 90 days of storage b* value for colour The treatment T6 recorded the highest mean b* value (8.32) for colour i.e. 25 per cent sugar. The lowest mean b* value (5.62) for colour was observed in the treatment T1 i.e. without sugar. The decreasing trend was seen up to 90 days of storage. The highest mean b* value (7.34) for colour was recorded at 0 days of storage and the lowest mean b* value (5.94) for colour was observed after 90 days of storage. 5.5 Chemical composition of strawberry fruit leather The changes in the chemical constituents of strawberry fruit leather were observed during the storage period of 90 days as given below Moisture The moisture content of the strawberry fruit leather increased with the increase in the sugar level. The mean moisture level was observed lowest (3.94 %) in the treatment T1 and it was highest (18.49 %) in the treatment T6.The moisture content increased during storage period of 90 days TSS The TSS of the strawberry fruit leather decrease with increase in sugar level. The mean T.S.S level was highest ( B) in the treatment T6 (25% sugar) and lowest ( B) in the treatment T1 (without

70 sugar).the TSS of the leather decreased significantly during 90 days of storage at ambient condition Titratable acidity The titratable acidity content of strawberry fruit leather exhibited a decreasing trend with increase in sugar level. The mean acidity was highest 6.15 per cent in the treatment T1 and the lowest 1.50 per cent was observed in the treatment T6. at The acidity decreased significantly from 5.60 to 2.70 per cent during storage period of 90 days Reducing sugars Reducing sugar content of strawberry fruit leather exhibited an increasing trend during the 90 days of storage period. The reducing sugar content was the lowest (24.77%) in the treatment T1 and highest (30.41%) in the treatment T Total sugars Total sugar content of strawberry fruit leather exhibited an decreasing trend during the 90 days of storage period. The total sugar content was the lowest (51.73%) in the treatment T1 and highest (72.10%) in the treatment T Ascorbic acid A decrease in the ascorbic acid content of strawberry fruit leather with increases in sugar level was noticed. The ascorbic acid content was highest (15.54 mg/100g) in the treatment T1 and lowest (10.62 mg/100g) in the treatment T6. Thus, an increasing trend in moisture and reducing sugars was observed while decreasing trend in T.S.S., acidity, total sugars and

71 ascorbic acid content was noticed during storage period of 90 days of strawberry fruit leather. 5.6 Changes in organoleptic qualities of strawberry fruit leather Strawberry fruit leather prepared was organoleptically acceptable after 90 days of storage. As regards sensory evaluation T5 (20% sugar) and T6 (25% sugar) showed better results with respect to high colour score, better flavour and overall-acceptability. Thus, this proves that strawberry fruit leather with and 25 per cent sugar and strawberry pulp was more acceptable up to three month s storage than that of other treatments. The treatment T6 with 25 per cent sugar was better with respect to sensory qualities among all other treatments. 5.7 Microbial analysis of strawberry fruit leather The treatment as well as storage period did not exhibit any significant effect on the microbial count of the strawberry fruit leather and the results were statistically non-significant. 5.8 Economics of strawberry fruit leather As far as the economics of strawberry fruit leather is concerned, among all the treatments, the treatment T1 i.e. without sugar recorded the highest sale price i.e. Rs /- and lowest in the treatment T6 (Rs.29.83). Benefit to cost ratio was the same for all the treatments (1:20). From organoleptic point of view, the treatment T6 was the best treatments with sale price of Rs /- per 100 gm with comparatively higher gross returns on the investment.

72 Hence, treatment T6 i.e. 25 per cent sugar, recorded highest profit, followed by the treatments T5, T4, T3, T2 and T1. The overall acceptability was highest in treatments i.e. 25 per cent sugar with lowest sale price. Conclusion: The present investigation entitled, Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather was undertaken to assess the effects of addition of different levels of sugars viz. 0, 5, 10, 15, 20 and 25 per cent on the physico-chemical as well as sensory qualities of the strawberry fruit leather. An increasing trend in moisture and reducing sugar of the leather was noticed with decreasing trend in the TSS, acidity, total sugar and ascorbic acid content was observed during storage at ambient condition. The strawberry fruit leather product could be successfully prepared and stored at ambient temperature condition without any deterioration for the period of 3 months. Considering sensory quality and the cost of production, the strawberry fruit leather having strawberry pulp with 25 per cent sugar could be the best combination for the preparation of high quality strawberry fruit leather.

73 CONTENT CHAPTER NO. TITLE PAGE NO I. INTRODUCTION 1-3 II. REVIEW OF LITERATURE 4-17 III. MATERIAL AND METHODS IV. RESULTS AND DISCUSSION V. SUMMARY AND CONCLUSION LITERATURE CITED i-x APPENDICES

74 LIST OF TABLES TABLE NO TITLE Per cent recovery and chemical composition of strawberry fruit Effect of treatment on (%) recovery of strawberry fruit leather Changes in the L* value for colour of strawberry leather during storage at ambient condition Changes in the a* value for colour of strawberry leather during storage at ambient condition Changes in the b* value for colour of strawberry leather during storage at ambient condition Changes in the moisture (%) content of strawberry fruit leather during storage at ambient condition Changes in the total soluble solids (ºB) of strawberry fruit leather during storage at ambient condition Changes in the acidity (%) content of strawberry fruit leather during storage at ambient condition Changes in the reducing sugar (%) content of strawberry fruit leather during storage at ambient condition Changes in the total sugar (%) content of strawberry fruit leather during storage at Between pages

75 ambient condition Changes in the ascorbic acid (mg/100g) content of strawberry fruit leather during storage at ambient condition Changes in microbial count (cfu/g) content of strawberry fruit leather during storage at ambient condition Changes in the sensory score for colour of strawberry fruit leather during storage at ambient condition Changes in the sensory score for flavour of strawberry fruit leather during storage at ambient condition Changes in the sensory score for texture of strawberry fruit leather during storage at ambient condition Changes in the sensory score for overall acceptability of strawberry fruit leather during storage at ambient condition Economics of strawberry fruit leather 45

76 LIST OF FIGURES FIGURE NO. 1. TITLE Effect of treatment on (%) recovery of strawberry fruit leather. BETWEEN PAGE Changes in the L* value for colour of strawberry fruit leather during storage at ambient condition Changes in the a* value for colour of strawberry fruit leather during storage at ambient condition Changes in the b* value for colour of strawberry fruit leather during storage at ambient condition Changes in the moisture (%) content of strawberry fruit leather during storage at ambient condition Changes in the total soluble solids ( 0 B) of strawberry fruit leather during storage at ambient condition Changes in the acidity (%) of strawberry fruit leather during storage at ambient condition Changes in the reducing sugar (%) content of strawberry fruit leather during storage at ambient condition

77 Changes in the total sugar (%) content of strawberry fruit leather during storage at ambient condition Changes in the ascorbic acid (%) content of strawberry fruit leather during storage at ambient condition Changes in the sensory score for colour of strawberry fruit leather during storage at ambient condition Changes in the sensory score for flavour of strawberry fruit leather during storage at ambient condition Changes in the sensory score for texture of strawberry fruit leather during storage at ambient condition Changes in the sensory score for overall acceptability of strawberry fruit leather during storage at ambient condition

78 Plate. No LIST OF PLATES TITLE Effect of treatments and storage period on strawberry fruit leather at initial day of storage at ambient temperature Effect of treatments and storage period on strawberry fruit leather after 30 days of storage at ambient temperature Effect of treatments and storage period on strawberry fruit leather after 60 days of storage at ambient temperature Effect of treatment and storage period on strawberry fruit leather after 90 days of storage at ambient condition BETWEEN PAGES LIST OF FLOW SHEET FLOW SHEET TITLE PAGE NO. 1. Preparation of strawberry fruit leather 27

79 I hereby declare that the thesis or any part there of has not been previously submitted by me or other person to any university or institute or a degree. Place: Killa-Roha Date: / /2016 (Ms. Dhumak Monali Dilip)

80 Dedicated To, My Aai, Baba and tai for nursing me with their love and affection, Also, Well Wishers whose wishes let this imagination into reality.

81 DEPARTMENT OF POST HARVEST MANAGEMENT OF FRUIT, VEGETABLE AND FLOWER CROPS POST GRADUATE INSTITUTE OF POST HARVEST MANAGEMENT DAPOLI , DIST. - RATNAGIRI, (M.S.), INDIA Title of Thesis : Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather. Name of the student : Ms.Dhumak Monali Dilip Regd. No. : PHMRM Year of Admission : Degree : M.Sc. (P.H.M.) Name of the Research : Dr. P. P. Relekar Guide and designation Associate Professor, Post Graduate Institute of Post Harvest Management, Killa-Roha THESIS ABSTRACT An investigation entitled Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather was undertaken at the Department of Fruit, Vegetable and Flower crops, Faculty of Post Harvest Management, Killa-Roha, District-Raigad, during the year The study aimed for the preparation of strawberry fruit leather along with its storage. For this experiment, the Factorial Completely Randomized Design (F.C.R.D.) was used. The experiment was carried out with six treatments and three replications of strawberry pulp (0%, 5%, 10%, 15%, 20%, 25% sugar levels) used for the preparation of leather. The drying was carried out at 60 0 C for 14 hours and the sample was analyzed chemically and organoleptically initially and at 1, 2 and 3 months of storage. An increasing trend in moisture and reducing sugar of the leather was noticed with decreasing trend in the TSS, acidity, total

82 sugar and ascorbic acid content was observed during storage at ambient conditions. Considering sensory quality and the cost of production, the strawberry fruit leather having strawberry pulp with 25 per cent sugar could be the best combination for the preparation of high quality strawberry fruit leather.

83 STUDIES ON PREPARATION OF STRAWBERRY (Fragaria x ananassa Duch.) FRUIT LEATHER A thesis submitted to the DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI (Agricultural University) Dist. Ratnagiri (Maharashtra State) in partial fulfillment of the requirements for the degree of Master of Science (Post Harvest Management) in FRUIT, VEGETABLE AND FLOWER CROPS by Miss. Dhumak Monali Dilip DEPARTMENT OF POST HARVEST MANAGEMENT OF FRUIT, VEGETABLE AND FLOWER CROPS POST GRADUATE INSTITUTE OF POST HAREVST MANAGEMENT, FACULTY OF AGRICULTURE, DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI , DIST: - RATNAGIRI (M.S.) JULY, 2016

84 Dr. P. P. Relekar M.Sc. (Agri.), Ph.D. (Hort.) Associate Professor, P. G. Institute of PHM, Killa-Roha, Dist. Raigad (M.S.) C E R T I F I C A T E This is to certify that the thesis entitled STUDIES ON PREPARATION OF STRAWBERRY (Fragaria x ananassa Duch.) FRUIT LEATHER submitted to the Faculty of Post Harvest Management, Killa-Roha, Dist. Raigad, (Maharashtra State), in the partial fulfillment of the requirements for the degree of MASTER OF SCIENCE (POST HARVEST MANAGEMENT) in FRUIT, VEGETABLE AND FLOWER CROPS, embodies the results of a piece of bona-fide research carried out by Miss. DHUMAK MONALI DILIP under my guidance and supervision. No part of this thesis has been submitted for any other degree or diploma. All the assistance and help received during the course of investigation and the sources of literature have been duly acknowledged by him. STUDIES ON PREPARATION OF STRAWBERRY (Fragaria x ananassa Duch.) FRUIT LEATHER Place: Killa-Roha (P. P. Relekar)

85 A thesis submitted to the DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH, DAPOLI (Agricultural University) Dist. Ratnagiri (Maharashtra State) in partial fulfillment of the requirements for the degree of Master of Science (Post Harvest Management) in FRUIT, VEGETABLE AND FLOWER CROPS by Ms. DHUMAK MONALI DILIP B.Sc. (AGRI.) Approved by the Advisory Committee : Chairman and Research Guide : (Dr.P. P. Relekar) Associate Professor, P.G.I.P.H.M. Killa- Roha. Dist. Raigad. ( Dr.V. S. PANDE) Head of Department Plant Pathology, College of Agriculture, Dapoli : Members :

86 izca/k dk uke Nk= dk uke Qy lcth vksj Qqy Qly dvkbz i pkr O;oLFkkiu fohkkx dvkbz i pkr O;OkLFkkiu ino;qrrj lalfkk MkW- ckgklkgsc lkoar dksd.k d`f k fo kihb nkiksyh & ft-jrukfxjh ¼egkjk Vª½ Hkkjr % LVªkWcsjh ¼Qzkxkfj;k x vukuklk½ ysnj r;kj djus ij v/;;u % dq- /kqed eksukyh fnyhi iathdj.k dzekad % ih-,p-,e~- vkj-,e~ & ks{kf.kd lky % 2015 & 2016 fon;ksik/kh ~la'kks/ku ekxzn kzd dk uke %,e~-,l- lh ¼ih-,p-,e~½ % MkW- ih-ih-jsgsdj lg;ksxh izk/;kid dvkbz i pkr O;oLFkkiu ino;qrrj lalfkk fdyyk] jksgk] ft- jk;xkm izca/k lkj Qy lcth vksj Qqy Qly dvkbz O;oLFkkiu fohkkxa dvkbz i pkr O;oLFkkiu ino;qrrj lalfkk] fdyyk&jksgk] ft- jk;xm] es lu 2015&2016 ks{kf.kd o kz es LVªkWcsjh ¼Qzkxkfj;k x vukuklk½ ysnj r;kj djus ij v/;;u fd;k x;ka bl v/;;u dk eq[; mn~ns k LVkªWcsjh ysnj r;kj djus dh izfdz;k dk v/;;u djds] vls lap; dky es gksusokys cnyks dk v/;;u fd;k x;ka bl iz;ksx es,q- lh- vkj- Mh- (F.C.R.D) lkaf[;dh; in~/krhdk mi;ksx fd;k x;ka ;g iz;ksx dqy Ng izfdz;kvks als fd;k x;k ftles ysnj r;kj djus ds fy, Ng izfdz;kvksa es LVªkWcsjh iyi dk,d vksj kddj dk vyx vyx ¼0%, 5%, 10%, 15%] 20% vksj 25% ½ izek.k blrseky fd;k x;ka bl izdkj ls r;kj

87 fd;k x;k gqvk ysnj 60º lsfylvl fu;af=r rkieku dks pksnkg?kavs lq[kk;k x;ka r;kj uequs dk kq: es vksj 1] 2 vksj 3 efguks ds lap; dky ds ckn es jklk;fud rfkk laosnhd xq.kksa dk ijh{k.k fd;k x;ka uccs fnu ds lap;u dky es jklk;fud xq.k/kez tsls dh] ueh,oa kdzjk es a gqbz deh dk izek.k c<rs izek.k es ik;s x;s rfkk laiw.kz?kqyu?kvd] vkeykrk] dqy kdzjk dh ek=k es c<kov,oa d* thoulro dk izek.k de gksrs gq, fn[kkbz fn;ka laosnhd xq.kks a ds laca/k,oa inkfkz ds mriknu dh fder es cuk;k x;k LVªkWcsjh ysnj 25izfr kr kdzjk ds lkfk cuk;k x;k ysnj bl mipkj i)rhus lokzf/kd flodk;z,oa vk kktud ifj.kke fn[kk,a Plate 1 : Effect of different proportions of strawberry fruit leather at initial day of storage at ambient condition

88 T1:- 0 % sugar T2:- 5 % sugar T3:-10 % sugar T4:-15 % sugar T5:-20 % sugar T6:- 25 % sugar Plate 2 : Effect of different proportions of strawberry fruit leather after 30 days of storage at ambient condition

89 T1:- 0 % sugar T2:- 5 % sugar T3:-10 % sugar T4:-15 % sugar T5:-20 % sugar T6:- 25 % sugar Plate 3 : Effect of different proportions of strawberry fruit leather after 60 days of storage at ambient condition

90 T1:- 0 % sugar T2:- 5 % sugar T3:-10 % sugar T4:- 15 % sugar T5:-20 % sugar T6:- 25 % sugar Plate 4 : Effect of different proportions of strawberry fruit leather after 90 days of storage at ambient condition

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99 Safdar M. N., Mumtaz A., Amjad M., Siddiqui N., Raza S. and Saddozai A. A. (2014). Quality of guava leather as influenced by storage period and packing materials, Sarhad J. Agric. 30 (2): *Sanjeev Kumar and Singh I. S. (1993). Variation in quality trails of Karonda (Carissa Congesta L.) germaplasm, South Indian Horti., 41 (2): Selvaraj Y., Pal D.K., Subramanyman M.D. and C.P.A. Iyer. (1982). Changes in Chemical Composition of Four Cultivars of Papaya (Carica papaya L.) During Growth and Development. J. Hort. Sci., pp. 57,135. Shakoor A., Ayub M., Wahab S., Khan M., Khan A. and Rahman Z. (2015). Effect of Different Levels of Sucrose-Glucose Mixture on Overall Quality of Guava Bar, J. Food Process Technol., 6: 8. *Sharma G. K., Padmashree A., Roopa N., Bawa A. S. (2006). Storage stability of protein rich compressed bar, J. food sci. Technol., 43 (4): Sharma S. and Joshi V.K. (2009). Technology for production and evaluation of strawberry wine. Beverage food World, 33(1): Shinde U.B. (2013). Studies on preparation of Tamarind (Tamrindus indica linn) Jelly, Thesis submitted to Post Graduation Institute of Post Harvest Management, Killa-Roha Shofian N.M., Hamid A.A., Osman A., Saari N., Anwar F., Dek M.S.P. and Hairuddin M.R. (2011). Effect of freeze Drying on the Antioxidant compounds and Antioxidant activity of selected Tropical Fruits, International Journal of Molecular Sciences, 12:

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101 *Vijayanand P., Yadav A.R., Balasubramanyam N. and Narasimham P. (2000). Storage stability of guava fruit bar prepared using a new process, LWT Food Sci. Technology, 33: *Will F. and Kru ger E. (1991). Fungicide Residues in Strawberry processing, Journal of Agriculture Food Chemistry, 47: *Original not seen QGs Hkkthikyk vkf.k Qqys fids dk<.kh Ik pkr O;oLFkkiu fohkkx dk<.kh i'pkr O;oLFkkiu ino;qrrkj lalfkk MkW-ckGklkgsc lkoar dksd.k d`f k fo kihb nkiksyh & ft-jrukfxjh ¼egkjk Vª½ Hkkjr

102 izca/k kh kzd fo kfkhzuhps uko uksan.kh Øekad %& LVªkWcsjh iksgh ¼Ýkxkfj;k X vwuulk½ r;kj dj.;kckcrpk vh;kl %& dq-/kqed eksukyh fnyhi %& ih-,p-,e-vkj-,e-& ks{kf.kd o kz %& 2015&2016 vh;kløe la'kks/ku ekxzn kzdkps uko %&,e-,l-lh-¼ih-,p-,e-½ %& MkW-ih-ih-jsGsdj lg;ksxh izk/;kid dk<.kh i pkr O;oLFkkiu ino;qrrj lalfkk fdyyk jksgk] ft-jk;xm izca/k xks kokjk QGs] Hkkthikyk vkf.k Qqys fids dk<.kh i'pkr O;oLFkkiu fohkkx] dk<.kh i pkr O;oLFkkiu ino;qrrj lalfkk] MkW-ckGklkgsc lkoar dksd.k d`f k fo kihb] nkiksyh ft-jrukfxjh ;sfks lu 2015&2016 ;k dkyko/khr LVªkWcsjh ¼Ýkxkfj;k X vwuulk½ QGkph iksgh r;kj dj.;kckcrpk vh;kl dj.;kr vkyk- ;k izca/kkpk eq[; mn~ns k LVªkWcsjh iksgh r;kj dj.;kp;k izfø;spk vh;kl d:u R;kps lkbo.kwd dkyko/khe/;s gks.kkjs cny ;kapk vh;kl dj.;kr vkyk- ;k iz;ksxke/;s,q-lh-vkj-mh- (F.C.R.D.) ;k lkaf[kdh vkjk[kmk i/nrhpk okij dj.;kr vkyk- gk iz;ksx,dq.k lgk izfø;kauh dj.;kr vkyk- T;ke/;s LVªkWcsjh QGkph iksgh r;kj dj.;klkbh lgk izfø;kae/;s LVªkWcsjh iyi ¼xj½ ;kps izek.k ¼400 xzwe½ okij.;kr vkys- v kkizdkjs r;kj dj.;kr vkysyh iksgh 60 va k lsylhvl rkiekukyk 14 rkl okgo.;kr vkyh- r;kj uequ;kaps lqjokrhyk vkf.k 1]2 o 3 efgu;kp;k lkbo.kwd dkyko/khuarj HkkSfrd] jklk;fud o

103 laosfnd ifj{k.k dj.;kr vkys- ;ko:u vls fnlys dh] lkbo.kqdhnje;ku vksykok o fo?kvhr kdzjk ;kaps izek.k ok<ys vkf.k,dq.k fonzko;?kvd] vkeyrk] vlkis{k kdzjk o d* thoulro Treatments Per cent recovery T1 (0 % Sugar) 7.37 T2 (5 % Sugar) T3 (10 % Sugar) T4 (15 % Sugar) ;kapks izek.k deh >kys- laosnukred xq.korrk vkf.k inkfkkzp;k fufezrhph fdaer y{kkr?ksrk 25 VDds kdzjk o LVªkWcsjh xj ;kaph,df=ri.ks r;kj dsysyh iksgh gh mppk izrhph LVªkWcsjh QGkph iksgh vkgs vls vk<gys- Table 2: Effect of treatments on recovery (%) of the strawberry

104 Recovery (%) T5 (20 % Sugar) T6 (25 % Sugar) S.E.m ± L* value for colour 0.37 Storage period C.D. at 5 % 1.16 Treatments 0 day 30 days 60 days 90 days Mean fruit leather Fig 1 : Effect of treatments on recovery (%) of the strawberry fruit leather T1 T2 T3 T4 T5 T6 Treatments T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 3 : Changes in L* value for colour of strawberry fruit leather during storage at ambient conditions

105 L* value for colour T T T T a* Value for colour T Storage period Treatments T6 0 day days days days Mean Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) Fig : 2 Changes in L* value for colour of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 4 : Changes in a* value for colour of strawberry fruit during storage at ambient conditions

106 a* value for colour T T T T b* Value for 9.26 colour T Storage period Treatments T day days days days Mean Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) Fig: 3 Changes in a* value for colour of strawberry fruit leather during storage and ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% Sugar T3:-10% Sugar T5:-20% Sugar T2:-05% Sugar T4:-15% Sugar T6:-25% Sugar Table 5 : Changes in b* value for colour of strawberry fruit leather during storage at ambient conditions

107 b* value for colour T T T T Moisture 7.22 (%) T Storage period Treatments T day days days days Mean 8.32 Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) Fig 4: Changes in b* value for colour of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 6: Changes in moisture (%) content of strawberry fruit leather during storage at ambient conditions

108 Moisture (%) T T T T TSS ( B) T Storage period T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) 0.47 NS Fig 5: Changes in moisture (%) content of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% Sugar T3:-10% Sugar T5:-20% Sugar T2:-05% Sugar T4:-15% Sugar T6:-25% Sugar Table 7: Changes in the total soluble solids ( 0 B) of strawberry fruit leather during storage at ambient conditions

109 TSS (ºB) Treatments 0 day 30 days 60 days 90 days Mean T T T Titratable acidity(%) T Storage period T T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) Fig 6: Changes in Total Soluble Solids ( 0 B) of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1:- 0% sugar T3:-10% sugar T5:-20% sugar T1 T2 T3 T4 T5 T6 T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 8 : Changes in the titratable acidity (%) of strawberry fruit leather during storage at ambient conditions

110 Titratable acidity (%) Treatments 0 day 30 days 60 days 90 days Mean T T T Reducing 4.00 sugars 3.26 (%) T Storage period T T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) Fig 7 : Changes in the titratable acidity (%) of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 9 : Changes in reducing sugars (%) of strawberry fruit leather during storage at ambient conditions

111 Reducing sugars (%) Treatments 0 day 30 days 60 days 90 days Mean T T T Total sugars (%) T T T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) 0.45 NS Fig 8 : Changes in reducing sugars (%) of strawberry fruit leather during storage at ambient conditions Storage period(days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 10 : Changes in total sugars (%) of strawberry fruit leather during storage at ambient conditions

112 Total sugars (%) Treatments Storage period 0 day 30 days 60 days 90 days Fig 9: Changes in total sugars (%) of strawberry fruit leather during storage at ambient conditions Mean T T Ascorbic acid (mg/100g) T T T T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 11: Changes in ascorbic acid (mg/100g) content of strawberry fruit leather during storage at ambient conditions

113 Ascorbic acid (%) Storage period 0 day 30 days 60 days 90 days Fig 10: Changes in ascorbic acid (mg/100g) content of strawberry fruit leather during storage at ambient conditions Mean T T Microbial count(cfu/g) T Treatments T T T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) 0.20 NS Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 12: Changes in microbial count content of strawberry fruit leather during storage at ambient conditions

114 Storage period Treatments Sensory score for colour 0 day Storage 30 days period 60 days 90 days 0 day 30 days 60 days 90 days Mean T1 Not ditected Not ditected Not ditected Not ditected T2 Not ditected Not ditected Not ditected Not ditected T3 Not dictected Not ditected Not ditected Not ditected T4 Not ditected Not ditected Not ditected Not ditected T5 Not ditected Not ditected Not ditected Not ditected T6 Not ditected Not ditected Not ditected Not ditected Table 13: Sensory score for colour of strawberry fruit leather during storage at ambient conditions

115 Sensory score for colour T T T T Sensory 7.33 score for 7.17 flavour T Storage period T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) 0.15 NS Fig 11: Sensory score for colour of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 14 : Sensory score for flavour of strawberry fruit leather during storage at ambient conditions

116 Sensory score for flavour Treatments 0 day 30 days 60 days 90 days Mean T T T Sensory 7.00 score for 6.66 texture T T T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) 0.18 NS Fig 12: Sensory score for flavour of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 15 : Sensory score for texture of strawberry fruit leather during storage at ambient conditions

117 Sensory score for texture Treatments Storage period 0 day 30 days 60 days 90 days Fig 13: Sensory score for texture of strawberry fruit leather during storage at ambient conditions Mean T T Sensory score 6.16 for overall 6.00 acceptibility T T T T Mean Treatment (T) S.E.m ± C.D. at 5 % Storage (S) Interaction (TXS) 0.26 NS Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table 16: Sensory score for overall acceptability of strawberry fruit leather during storage at ambient conditions

118 Sensory score for overall acceptibility Storage period 0 day 30 days 60 days 90 days Mean T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.13 NS Fig 14: Sensory score for overall acceptability of strawberry fruit leather during storage at ambient conditions Storage period (Days) T1 T2 T3 T4 T5 T6 T1:- 0% sugar T3:-10% sugar T5:-20% sugar T2:- 5% sugar T4:-15% sugar T6:-25% sugar Table17: Economics of strawberry fruit leather (100kg)

119 Sr. No. Particulars T1 T2 T3 T4 T5 T6 1. Strawberry Rs.100 / kg Rs. 30/kg Sodium benzoate Rs.624 /kg Plastic bags Rs. 40/100 gm Electricity Cost of production Supervision charges@ 10% of cost of production Depreciation charges of the fixed capital 2% Interest on fixed capital@ 13% Total cost of production (A) Gross returns (B) Net profit (B-A) Benefit : cost (B/A) Sale price/100 gm leather VITAE

120 Ms. Dhumak monali dilip A candidate for the degree of M.Sc. (Post Harvest Management) Title of thesis : Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather. Major Field : Post Harvest Management of Fruit Vegetable and Flower Crops. Biographical Information Personal data : Born in Dapoli on July 13, Unmarried. Daughter of Shri. Dilip Keshav Dhumak. Education : Attended secondary school at A.G. High School and Junior college, Dapoli. Received the Bachelor s Degree in Agriculture in second class, from the college of Agriculture, Dapoli (Ratnagiri), in (Dr. K. H. PUJARI) Associate Dean, P.G. Institute of PHM, Killa Roha, Raigad VITAE

121 Ms. Dhumak monali dilip A candidate for the degree of M.Sc. (Post Harvest Management) Title of thesis : Studies on preparation of strawberry (Fragaria x ananassa Duch.) fruit leather. Major Field : Post Harvest Management of Fruit Vegetable and Flower Crops. Biographical Information Personal data : Born in Dapoli on July 13, Unmarried. Daughter of Shri. Dilip Keshav Dhumak. Education : Attended secondary school at A.G. High School and Junior college, Dapoli. Received the Bachelor s Degree in Agriculture in second class, from the college of Agriculture, Dapoli (Ratnagiri), in 2013.

122 THESIS SYNOPSIS STUDIES ON PREPARATION OF STRAWBERRY (Fragaria x ananassa Duch.) FRUIT LEATHER Miss. Dhumak Monali Dilip PHMRM DEPARTMENT OF POST HARVEST MANAGEMENT OF FRUIT, VEGETABLE AND FLOWER CROPS Post Graduate Institute of Post Harvest Management, Killa-Roha Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli 1 Outline Title Objectives Material and Methods Results and Discussion Summary and Conclusion 2

123 Title of Research Work STUDIES ON PREPARATION OF STRAWBERRY (Fragaria x ananassa Duch.) FRUIT LEATHER 3 Objectives of Research To standardize the ratio of strawberry pulp and sugar in the leather To study the storage behaviour of strawberry leather 4

124 Material and Methods Experimental Details Crop Design STRAWBERRY (Fragaria x ananassa Duch.) F.C.R.D. Number of Treatment Combinations 6 4 = 24 Replications 3 5 Material and Methods Main Treatments: Sugar Levels (%) Sub Treatments : Storage Period (Days) T 1 T 2 T 3 0 % Sugar 5 % Sugar 10 % Sugar S-1 0 day S-2 30 days T 4 15 % Sugar S-3 60 days T 5 T 6 20 % Sugar 25 % Sugar S-4 90 days 6

125 The strawberry fruit leather was analyzed for physicochemical as well as sensory qualities at every 30 days interval up to 90 days. 7 Preparation of strawberry leather Selection of firm and ripe strawberry fruits Washing Removal of calyx Addition of sugar to the pulp as per the treatments Pulp extraction with the help of mixer Addition of sodium Smearing the tray with butter 8

126 Pouring the mixture in to the tray Drying in cabinet tray dryer for at 60 0 C for 14 hrs Packing leather in polyethylene bag (HDPE) Sealing the bags Storage at ambient temperature 9 Observations Recorded Chemical Parameters Sensory Evaluation Physical Parameters 1. Moisture (%) 2. TSS ( Brix) 3. Titratable acidity (%) 4. Sugars i. Reducing sugars (%) ii. Total sugars (%) 5. Ascorbic acid (mg/100 g) 1. Colour 2. Flavour 3. Texture 3. Overall acceptability Colour (L*, a* and b* values) The microbial analysis of the strawberry fruit leather was carried out at 0 day and after 90 days of storage. 10

127 Table 1: Per cent recovery and chemical composition of fresh strawberry pulp Sr. No Particulars Mean* A. Physical parameter Pulp recovery (%) 96.3 B. Chemical parameters 1. Moisture (%) T.S.S. ( 0 Brix) Titratable acidity (%) Reducing sugars (%) Total sugars (%) Ascorbic acid (mg/100g) 40 *values are the means of three observations. 11 Table 2: Effect of treatments on recovery (%) of strawberry fruit leather Treatments Per cent recovery T1 (0 % Sugar) 7.37 T2 (05 % Sugar) T3 (10 % Sugar) T4 (15 % Sugar) T5 (20 % Sugar) T6 (25 % Sugar) S.E.m ± 0.37 C.D. at 5 %

128 Table 3: Changes in L* value for colour of strawberry fruit leather during storage at ambient condition L* value for colour Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) Table 4: Changes in a* value for colour of strawberry fruit leather during storage at ambient condition a* Value for colour Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS)

129 Table 5: Changes in b* value for colour of strawberry fruit leather during storage at ambient condition b* Value for colour Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) Table 6: Changes in moisture(%) content of strawberry fruit leather during storage at ambient condition Moisture (%) Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.47 NS 16

130 Table 5: Changes in b* value for colour of strawberry fruit leather during storage at ambient condition b* Value for colour Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) Table 7: Changes in total soluble solid ( o B) of strawberry fruit leather during storage at ambient condition TSS ( B) Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS)

131 Table 8: Changes in titratable acidity (%) of strawberry fruit leather during storage at ambient condition Treatments Titratable acidity(%) Storage period 0 day 30 days 60 days 90 days Mean T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) Table 9: Changes in reducing sugars (%) of strawberry fruit leather during storage at ambient condition Reducing sugars (%) Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.45 NS 20

132 Table 10: Changes in total sugars (%) of strawberry fruit leather during storage at ambient condition Total sugars (%) Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) Table 11: Changes in ascorbic acid content (mg/100g) of strawberry fruit leather during storage at ambient condition Ascorbic acid (mg/100g) Treatments Storage period 0 day 30 days 60 days 90 days Mean T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.20 NS 22

133 Table 12: Changes in microbial content (cfu/g) of strawberry fruit leather during storage at ambient condition Microbial count (cfu/g) Treatments Storage period (Days) 0 90 T 1 Nil Nil T 2 Nil Nil T 3 Nil Nil T 4 Nil Nil T 5 Nil Nil T 6 Nil Nil 23 Table 13: Changes in sensory score for colour of strawberry fruit leather during storage at ambient condition Sensory score for colour Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.15 NS 24

134 Table 14: Changes in sensory score for flavour of strawberry fruit leather during storage at ambient condition Sensory score for flavour Treatments Storage period 0 day 30 days 60 days 90 days Mean T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.18 NS 25 Table 15: Changes in sensory score for texture of strawberry fruit leather during storage at ambient condition Sensory score for texture Treatments Storage period 0 day 30 days 60 days 90 days Mean T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.26 NS 26

135 Table 16: Changes in sensory score for overall acceptability of strawberry fruit leather during storage at ambient condition Sensory score for overall acceptibility Treatments Storage period Mean 0 day 30 days 60 days 90 days T T T T T T Mean S.E.m ± C.D. at 5 % Treatment (T) Storage (S) Interaction (TXS) 0.13 NS 27 Table17: Economics of strawberry fruit leather (100kg) Particulars T1 T2 T3 T4 T5 T6 Total cost of production (A) Gross returns (B) Net profit (B-A) Sale price/100 gm leather

136 Plate 1 : Effect of different proportions of strawberry fruit leather at initial day of storage at ambient condition 29 Plate 2 : Effect of different proportions of strawberry fruit leather after 30 days of storage at ambient condition 30

137 Plate 3 : Effect of different proportions of strawberry fruit leather after 60 days of storage at ambient condition 31 Plate 4 : Effect of different proportions of strawberry fruit leather after 90 days of storage at ambient condition 32