Authors:

Abstract

Due to the cumbersome nature of the cleaning process and high time consumption for the preparation, most Sri Lankan housewives are reluctant to prepare Solunum surattense (Sinh. Elabatu) as a vegetable for their diet. If S. surattense is available in ‘ready to cook' form it would become a popular vegetable among Sri Lankan housewives. Studies were carried out to identify the best conditions for minimal processing of S. surattense. As pre-treatments 2% (w/v) calcium chloride solution, 0.6% (w/v) turmeric solution, 1% (w/v) vinegar solution, 2% (w/v) calcium chloride + 0.6% (w/v) turmeric solution and 2% (w/v) calcium chloride +1% (w/v) vinegar solution were used. Low density polyethylene (LDPE) pouches (gauge 150) were used to pack pre-treated samples and stored them at 8°C. In all the pre-treated samples stored at 8°C, Salmonella and E. coli were absent and coliform counts were at acceptable levels. Sensory evaluation of cooked pre-treated samples showed that the sample pre-treated with 2% (w/v) calcium chloride was the best. In addition to shelf life, colour, and degree of browning of the treatments were also acceptable. Treating S. surattense cut fruits with 2% (w/v) calcium chloride solution before packing in LDPE pouches and storing in 8ºC found to be the best method for extending shelf-life of the fruit. The product could be kept for seven days.

Key words: Solunum surattense; minimal processing; pre-treatments; calcium chloride; shelf life

DOI: 10.4038/tare.v10i0.1872

Keywords: Solunum surattense, minimal processing, pre-treatments, calcium chloride, shelf life