Vol. 11, Issue 4 (2023)
Microbiological evaluation and shelf-life extension of strawberries dried under infrared-green hybrid drying (IRGHD) Method
Author(s): Huda Hilal and Dr. Ritu
Abstract: Fruits are usually more susceptible to spoilage due to their high moisture content and presence of sugars causing a decreased shelf-life storability, less shelf life and food losses. Strawberry (Fragaria x ananassa) possesses a high nutrition content due to high levels of antioxidants. To preserve the quality and extend the shelf-life of strawberries, a drying method called Infrared-Green Hybrid Drying (IRGHD) was used in comparison with passive and conventional sun drying. The samples were dried from all three means and a comparative study was performed from zero to ninety days’ time. Results showed that the IRGHD-dried strawberries were microbiologically sound, with lower bacteria, yeast and mould and coliform as compared to passive and sun-dried strawberries. The antioxidant properties, including total phenolic content, 2, 2-diphenyl-1-picrylhydrazyl, and total flavonoid content, were within the acceptable range and were well preserved after drying. The dried strawberries obtained through this method therefore can be preserved for longer than 90 days with very less or no changes in the antioxidant content.
Pages: 35-38 | 220 Views 87 Downloads
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How to cite this article:
Huda Hilal, Dr. Ritu. Microbiological evaluation and shelf-life extension of strawberries dried under infrared-green hybrid drying (IRGHD) Method. Int J Chem Stud 2023;11(4):35-38.
