?Effect of Dehydration on Storage Stability of Two Varieties of Jamun Fruit

?Short Communication

Authors

  • RIAZ AHMAD RIAZ Food Technology Department, University of Agriculture Faisalabad, Pakistan
  • IFTKHAR AHMAD TABASSUM Food Technology Department, University of Agriculture Faisalabad, Pakistan

Keywords:

Dehydration, Flesh yield, Ascorbic acid.

Abstract

Jamun fruit (Eugenia jambolana L.) belongs to family
Myrtaceae and thrives well in Pakistan. Being a highly perish-
able fruit, it was, therefore, planned to preserve the available
two varieties of Jamun by dehydration and to assess the
changes in quality during extended period of storage.

Published

1994-01-24

How to Cite

RIAZ, R. A., & TABASSUM, I. A. (1994). ?Effect of Dehydration on Storage Stability of Two Varieties of Jamun Fruit: ?Short Communication. Biological Sciences - PJSIR, 37(1-2), 62–63. Retrieved from http://v2.pjsir.org/index.php/biological-sciences/article/view/2578

Issue

Vol. 37 No. 1-2 (1994): Pakistan Journal of Scientific and Industrial Research

Section

Articles