Effect Of Osmode hydration On the Quality Attributes of Plum (Prunus Domestica) Emphasizing: Vitamin C, Total Anthocyanin and Total Phenolic Content

Abstract

Plum (Prunus domestica) is seasonal nutraceutical fruit rich in many functional food nutrients such as vitamin C, antioxidants, total phenolic content and minerals. Now-a- days researchers are focusing on newer technologies for the retention of bioactive compounds during the processing of perishable fruits; plum is one of these fruits. This research work was carried out to investigate the effect of conventional drying and osmotic dehydration on moisture content (%), and acidity (%). Vitamin C (mg/100gm), total anthocyanin content (mg/100gm) and total phenolic content (mg Ga/100gm) of plum. For this work, conventional drying of fruit was carried out at (800C and 5-6 hr.) and whole fruit osmotic dehydration was carried out at different temperatures and (450C, 500C and 550C) and hypertonic solution concentrations (650B, 700B and 750B). It was observed that the osmotically treated fruit gives more nutrient retention than conventionally dried fruit. The TPC content of fruit significantly increased with the increase (p<0.05 and CL 95%) in process temperature. However, vitamin C and total anthocyanin content of the fruit decreased significantly with process temperature and hypertonic solution concentration was observed.