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Sapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4?}1oC). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the physical and biochemical properties of guava, sapota, and papaya. The physical properties studied were: dimensions, shell ratio, surface area, bulk and true density, porosity, sphericity, packing coefficient, aspect ratio, and roundness index. The specific heat at various mass fractions, biochemical properties like pH, titratable acidity, total soluble solids, and colour analysis were studied for fruit pulps. The viscosity of fruits was studied at various mass fractions. The high sphericity of guava and sapota indicated that those fruits had high rolling capability, which is an important factor for designing hoppers. Biochemical analysis showed that sapota was the sweetest fruit amongst the three studied. [ABSTRACT FROM AUTHOR]

The effect of osmotic dehydration pretreatment on water loss, solid gain, colour and textural change was investigated. Watermelon rind 1 x 1 cm size was immersed in sucrose solution of 40, 50 and 60° Brix after pretreatment with microwave and conventional boiling in water for 1, 3, and 5 min, respectively. Water loss and solid gain increased with the time of cooking and sugar concentration. Microwave pretreated samples showed higher water loss and solid gain. Increase in the time of cooking decreased the brightness of all the samples. Microwave pretreated samples showed higher 'b' values than conventionally pretreated ones. There was no significant difference (P≤0.05) in texture profile analysis parameters except for hardness. Hardness decreased with increase in time of cooking and sugar concentration. Second order regression model was developed for water loss and solid gain of microwave and conventional pretreated watermelon rind. [ABSTRACT FROM AUTHOR]