OPTIMIZATION OF DIFFERENT PARAMETERS FOR DRIED SOURSOP SLICES

Soursop is a typical fruit with high nutritonal value. Its perishability of soursop and the short shelf life after harvesting are main difficulties in enhancing its potential market for fresh consumption. The (Annona muricata) usually transformed into juice, pulp concentrate. In order to accelerate valuable characteristics, present investigation wascarried out optimiz different parameters processing dried slices An maturity fruit, soaking time CaCl2, blanching temperature, sugar concentration soaking, drying temperature soursopslice quality was conducted. We also monitored product shelf-life during preservation. Results study revealed that material at 15 oBrix, 10 mm depth slice, deep CaCl2 0.5% 6 hours; 90oC 2 minutes; 50 oBrix additives 4 slice 65 oC get 14% moisture content slice. Shelf-life this could be extended months without deterioration PA bag.