Abstract

Gooseberry fruit (Phyllanthus acidus) is rich in antioxidants including ascorbic acid, minerals, amino acids and phenolic compounds. Amla is highly perishable in nature. The storage and shelf life of the fruits can be increased by adopting appropriate strategy. Among the different drying methods available, osmotic dehydration is one of the most simple and inexpensive alternate processes. It is an energy-saving and low capital investment process that offers a way to make available this highly perishable and valuable crop. Our present research focused on the effect of soaking time and temperature and sugar concentration during osmotic dehydration of gooseberry fruit. This research was conducted from 2018 to 2019 in the scientific laboratory of Soc Trang Nanotech Ltd. Results revealed that gooseberry fruits should be dehydrated by immersion in sugar solution 60oBrix in 2.5 h at temperature 50°C before the final drying at 65°C for 18 h in oven chamber. From this approach, the added value of gooseberry fruits would be improved.