Vol. 9, Special Issue 11, Part D (2025)

The present investigation entitled “Studies on sucrose brix, drying methods and packaging material treatment in relation to osmotically dehydrated guava (Psidium guajava L.) slices of cv. Allahabad Safeda” was carried out during 2013 and 2014 to evaluate the influence of sucrose concentrations, drying methods, and packaging materials on total sugar content, ascorbic acid retention, and dehydration ratio during storage up to 120 days. Four levels of sucrose brix (control, 50°, 60°, and 70° Brix), three drying methods (vacuum, hot air oven, and solar), and two packaging materials (LDPE and HDPE) were tested. Results revealed that total sugar content increased progressively with storage period in all treatments. The highest total sugar (55.00%) was observed under 70° Brix (SB₃) at 120 days, while the lowest (54.28%) was recorded in the control (SB0). The increase in total sugar was significant with sucrose brix, whereas the effect of drying method was non-significant. Between packaging materials, HDPE slightly maintained higher total sugar content than LDPE during storage.

Ascorbic acid content showed a gradual decline with increasing storage period across all treatments. The maximum initial ascorbic acid content (141.34 mg/100 g) was recorded in the control, which decreased to 109.47 mg/100 g after 120 days. A significant decrease was noted with increasing sucrose concentration, with the minimum value (84.36 mg/100 g) observed at 70° Brix. Drying methods did not differ significantly, but LDPE packaging retained slightly higher ascorbic acid than HDPE during storage.

The dehydration ratio increased steadily throughout the storage period, influenced significantly by sucrose concentration. The highest dehydration ratio (3.91) was recorded in 70° Brix (SB3) treatment after 120 days, whereas the lowest (3.49) was found in the control (SB0). Drying methods and packaging materials had marginal effects, with vacuum drying and HDPE packaging showing slightly higher dehydration ratios.

Overall, osmotic treatment at 70° Brix combined with vacuum drying and HDPE packaging resulted in higher total sugar and dehydration ratio but led to greater loss of ascorbic acid during storage. Therefore, osmotic dehydration at 60° Brix with LDPE packaging may be considered optimal for retaining nutritional quality and stability of guava slices during extended storage.